Better-Than-Panda Homemade Orange Chicken

Cut the chicken into bite-sized cubes. I prefer to do this while the chicken is partially thawed, since that makes it easier to cut.

Heat the butter/oil in a large pan over medium-high heat until shimmering. Add half of the chicken (it’s OK if they’re still partly frozen when you put them in) and cook until nicely browned on all sides. Don’t put all the chicken in at once because the pan will get crowded, it won’t stay hot enough, and you won’t end up with the tasty browned bits on the chicken.

When done take the first half out and set it on a paper towel while you cook up the second half. I put the chicken on a paper towel instead of a plate because the towel will absorb any condensation, preventing sogginess.

While the second batch of chicken is cooking, prep the sauce. Mix the orange juice, orange zest, oyster sauce, honey, ginger and red pepper flakes (if using), in a measuring cup. The honey will probably stay in a big lump in the measuring cup, but it’ll melt in the pan.

Take out the second batch of chicken and blot the excess oil out of the pan with a paper towel. Leave the crunchy browned bits in.

Pour the sauce into the pan, making sure the honey comes along for the ride, and stir to scrape up all those yummy browned bits. You’ll know the sauce is just the right thickness when your spatula leaves a little blank trail behind it.

Then toss in your chicken and heat it through. Serve with loaded fried rice!

Adapted from Martin Yan’s Sesame-Orange Beef.