Panda Express Orange Chicken
2 lbs boneless skinless chicken, chopped into bite-sized pieces
1 1⁄2 teaspoons salt
oil (for frying)
1⁄2 cup cornstarch
1⁄4 cup flour
3 tablespoons soy sauce
3⁄4 cup orange juice
1⁄2 cup brown sugar
1 orange, zest of
1 tablespoon oil
2 tablespoons ginger root, minced
2 teaspoons garlic, minced
1 teaspoon red chili pepper flakes
1⁄2 cup green onion, chopped
2 tablespoons rice wine
1⁄2 cup water
2 tablespoons cornstarch
1 teaspoon sesame oil
Place chicken pieces in a large bowl, set aside.
In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.
(Do not overcook chicken).
Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
FOR THE SAUCE:
In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
Clean wok and heat 15 seconds over high heat.
Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
Now, add the rice wine and the soy sauce mixture you set aside above.
Add cooked chicken, stirring until well mixed.
In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.
Serve over jasmine rice.