I found some rice! It definitely wasn’t what I expected. 🤣 I’d never even heard of Bamboo Rice before. Upon more research I found out that it’s medium or small grain white rice that’s been infused with young bamboo which can give it the green color and adds several vitamins. You learn something new everyday! It sure looks funky, but went so well with the Copycat Panda Express Orange Chicken and steamed vegetables. 😋
Copycat Panda Express Orange Chicken
• 2 pounds Boneless Skinless Chicken Thighs; cubed
• 2 cups Buttermilk
• 1/4 cup Cornstarch
• 2 large Eggs; whisked
• 3/4 cup Flour
• Pinch of Salt, Pepper and Ginger Powder
• Oil for frying
• 2 Tablespoons Soy Sauce
• 2 large Oranges; juiced (about 2 cups) and zested
• 1/4 cup Honey
• 1 teaspoon Sesame Oil
• 1 Tablespoon Ginger; grated
• 1/2 teaspoon Lemongrass; finely minced
• 2 large Garlic Cloves; finely minced
• 1/2 teaspoon Red Pepper Flakes
• 1 Tablespoon Rice Wine Vinegar
• 2 Tablespoons Orange Juice; chilled or room temperature
• 1 Tablespoon Cornstarch
- In a large, airtight container add chicken and buttermilk. Allow to chill overnight.
- The next day, place cornstarch in a large zipper bag with a pinch of salt and the eggs and flour in shallow dishes. Remove the chicken from the buttermilk and place in the zipper bag, tossing until all of the pieces are completely coated.
- Heat a saucepan over medium high heat and add all of the sauce ingredients, minus the 2 tablespoons juice and cornstarch. Bring to a boil then reduce to simmer.
- In a large skillet or Dutch over medium high heat, add oil and allow to get hot (until a tiny drop of water sizzles and evaporates). While it’s heating, remove the chicken from the bag and coat with egg then flour. You can leave the chicken in the flour until it gets tacky to help the coating stick.
- Fry the chicken pieces in batches until the internal temperature reaches 165°F then place on paper towel lined plate to drain excess oil.
- Once the last batch is frying, increase the sauce to medium high and, in a small dish, whisk cornstarch and reserved juice together. Add to the saucepan and whisk until thickened.
- Place chicken in a large skillet over medium low heat (to heat up any of the chicken that cook too much) and pour the sauce over top. Toss to coat and serve with a sprinkle of sesame seeds and chopped green onions.
Looking for a side dish? Try one of these!