You’ll love my Panda Express Almond Chicken. It’s crispy chicken with a crunchy coating, and it’s gluten-free. It’s topped with almonds and scallions in a tasty soy garlic sauce. Everyone will want more.
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You can cook the chicken more healthily by air frying it or baking it in the oven until it turns golden brown, without using deep frying.
Ingredients
For the chicken:
- Chicken breast: The original meal has chicken breast as the main ingredient. Cut them into pieces that are 2 inches big so they can cook evenly.
- Rough sea salt, light-colored pepper, and coconut aminos.
- Garlic powder: Sprinkle some onion powder to give a sweet onion taste.
- Baking soda: makes chicken soft when cooked. I use it in all the stir-fry recipes with chicken breast.
- Tapioca starch: helps to make a light batter. You can also use potato flour or arrowroot flour.
- Egg: helps the chicken stay on the puffed rice.
- Puffed quinoa rice or rice cereal: Crunchy coating made with Panda Express seasoning is used to make puffed quinoa rice or rice cereal extra crunchy.
To make the sauce:
- Coconut aminos, apple cider vinegar, sea salt, coconut brown sugar, garlic, ginger, chicken stock or broth, tapioca starch.
Instructions to Make Panda Express Almond Chicken Recipe
- Cut the chicken into pieces that are 2 inches long. Combine the chicken with salt, white pepper, coconut aminos, garlic powder, baking soda, starch, and egg in a big bowl.
Put it in the fridge and leave it there for 10 minutes. - At the same time, put puffed rice in a big plastic bag and gently hit it. This will make it easier to bread later.
- Soak the chicken in the beaten egg. Next, coat the pieces in puffed rice and gently press to make sure the rice sticks to the chicken.
- Cook in the air fryer at 400°F for 8 minutes or bake in the oven at 375°F for 25-30 minutes. Check the inside temperature using a digital thermometer. The chicken is completely cooked when it reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Cook the almond slices in a pan for 3 minutes on low heat and cook the sauce in a pot on medium heat for 3 minutes, stirring often.
- Mix the toasted almonds with the fried chicken. Pour the sauce into the dish before you serve it.
Panda Express Almond Chicken Recipe
Servings: 5
Ingredients
For the chicken:
- 125 pounds of chicken breast
- 1/2 teaspoon of coarse sea salt.
- 1/4 teaspoon of white pepper
- 1 tablespoon of coconut aminos
- Half a teaspoon of garlic powder.
- Half a teaspoon of baking soda
- 5 tablespoons of tapioca starch or potato starch.
- 1 big egg beaten with a fork
- 5 cups of puffed quinoa rice cereal or puffed rice cereal, without any flavor added.
For the sauce:
- 3 tablespoons of coconut aminos.
- 2 teaspoons of apple cider vinegar.
- Half a teaspoon of coarse salt.
- 2 teaspoons of coconut brown sugar.
- 03 ounces of garlic cloves which is about 5 small cloves, grated.
- 006 ounces of ginger 1/8 teaspoon of grated ginger.
- 1/4 cup of chicken broth
- 1 teaspoon of tapioca starch
Instructions
- Cut the chicken into pieces that are 2 inches long. Combine the chicken with salt, white pepper, coconut aminos, garlic powder, baking soda, starch, and egg in a big bowl.
- Put it in the fridge and leave it there for 10 minutes.
- At the same time, put puffed rice in a big plastic bag and gently hit it. This will make it easier to bread later.
- Soak the chicken in the beaten egg. Next, coat the pieces in puffed rice and gently press to make sure the rice sticks to the chicken.
- Cook in the air fryer at 400°F for 8 minutes or bake in the oven at 375°F for 25-30 minutes. Check the inside temperature using a digital thermometer. The chicken is completely cooked when it reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Cook the almond slices in a pan for 3 minutes on low heat and cook the sauce in a pot on medium heat for 3 minutes, stirring often.
- Mix the toasted almonds with the fried chicken. Pour the sauce into the dish before you serve it.
