Better-than-Panda Sticky Orange Sesame Chicken in 15 Minutes Step-by-step instructions

Before you start

Before beginning the cooking process, ensure that all ingredients are measured and ready to use. Cube the chicken breast into uniform, bite-sized pieces to guarantee consistent cooking times.

Prepare the sauce ingredients by whisking them thoroughly in a bowl so they are ready to be poured into the wok the moment the chicken is fried.

Have your spider strainer and tongs positioned near the stove to manage the frying and tossing phases efficiently.

Instructions

Coating and Whisking

1. 1Prepare the chicken and sauce
   Place the cubed chicken breast in a large bowl. Add the egg and cornstarch, tossing thoroughly until every piece is evenly coated. In a separate bowl, whisk together the fresh orange juice, orange zest, soy sauce, and brown sugar until the sugar has completely dissolved into the liquid.
   Look for The chicken pieces should be fully coated in a thick, tacky batter, and the sauce should appear smooth without any lumps of sugar.
   Tip Ensure the chicken is patted dry with paper towels before coating so the cornstarch adheres properly to the meat.

The chicken should be completely and evenly coated in the cornstarch and egg mixture. The sauce should be smooth and free of any undissolved brown sugar, with the aroma of fresh orange zest being clearly perceptible before you start the frying process.

Flash-Frying

2. 2Flash-fry the chicken
   Heat oil in a wok to 375°F (191°C). Carefully drop the chicken pieces into the hot oil in batches to avoid overcrowding. Fry for approximately 5 minutes until the exterior is golden brown and crispy. Use a spider strainer to remove the chicken and drain on a wire rack or paper towels to ensure the crust remains crunchy.
   Look for The chicken is ready when the crust is deep golden brown and sounds hollow when tapped with tongs.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Maintain the oil temperature by waiting a few seconds between batches to ensure the chicken fries rather than steams.

The chicken pieces should emerge from the oil with a deep golden-brown color and a distinct, firm crust. They should sound crispy when moved with tongs and should not feel greasy or limp on the surface after draining on a rack.

Glazing and Serving

3. 3Glaze and finish
   Pour the prepared orange sauce into a clean wok heated to 350°F (177°C). Simmer the liquid until it reduces into a glossy, thick, syrupy glaze. Add the crispy chicken back into the wok and toss quickly to coat every piece. Garnish immediately with toasted sesame seeds and sliced scallions before serving hot.
   Look for The sauce should cling to the back of a spoon, and the glaze will smell intensely fragrant and caramelized.
   Tip Work quickly once the chicken is added to the sauce to preserve the crispy texture of the fried coating.

The sauce should have transformed into a thick, glossy syrup that coats the back of a spoon. When the chicken is tossed in, it should be evenly covered in the amber-colored glaze, with the sesame seeds and scallions adding a fresh, final look.

Common mistakes

A common mistake is overcrowding the wok during the frying step, which causes the oil temperature to drop rapidly and leads to soggy, oily chicken. Always fry in small batches to maintain the heat.

Another error is failing to reduce the sauce enough; if the sauce remains thin, it will not coat the chicken properly. Ensure the liquid is reduced to a syrupy consistency before adding the chicken back into the pan.

How to tell it’s done

The chicken is perfectly cooked when the internal temperature reaches 165°F (74°C). You can check this using a meat thermometer inserted into the thickest piece of chicken.

The crust should be golden brown and crisp to the touch. If the chicken is not quite done, return it to the hot oil for another minute, but be careful not to overcook it, as the breast meat can become dry.

• Poultry: 165°F (74°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part