Make your own orange chicken! This Chinese-American fan favorite gets a healthy gut boost (and flavor) from Hibiscus and Orange Shrub.
Adapted from Dinner Then Dessert’s recipe.
Hibiscus and Orange Chicken
Apple State Vinegar
We've added our delicious Hibiscus and Orange Shrub to the Panda Express classic orange chicken. It's bursting with flavor and apple cider vinegar adds probiotics nad prebiotics that leave you feeling energized and satisfied.
2 lb Boneless skinless chicken thighs, cut into 1" pieces
1 1/2 tsp Salt
1 pinch Black pepper
2 Tbsp Oil divided, plus more for frying
1/2 cup Corn starch
1/4 cup Flour
2 ½ tsp Corn starch
1 ¼ Tbsp Rice wine (mirin)
3 Tbsp Water
3/4 tsp Toasted sesame oil
2 ½ Tbsp Soy sauce
8 Tbsp Hibiscus & Orange Shrub
Zest of 1 orange
1 1/2 tsp Ginger root minced
2 tsp Garlic minced
1/2 tsp Hot red chili pepper crushed
FOR THE CHICKEN
FOR THE SAUCE
To make the sauce combine the 2 1/2 teaspoons cornstarch, rice wine, water, sesame oil, soy sauce, Shrub, and orange zest.
To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
In a separate bowl, add 1/2 cup corn starch and flour and mix well.
In a large frying pan or a wok, heat oil in a wok 375 degrees.
Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Fry the chicken for 3 to 4 minutes or until golden and crisp.
Transfer to a cooling rack and repeat with remaining chicken.
When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
Add the orange sauce and bring to boil.
Turn off the heat, and add cooked chicken and stir until well mixed.