Panda Express Orange Chicken Recipe


Instructions

Panda Express Orange Chicken
2 lbs. boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt
white pepper
oil (for frying)
1/2 cup plus 1 Tbl. cornstarch
1/4 cup flour
1 Tbl. minced ginger root
1 teas.minced garlic
dash crushed hot red chiles
1/4 cup chopped green onions
1 Tbl. rice wine
1/4 cup water
1/2 to 1 teas. sesame oil
ORANGE SAUCE FOR STIR FRY:
2 teas. Minced zest and
1/4 c Juice from
1 lg Orange
1/2 teas. Sugar
2 Tbl. Chicken stock
1 Tbl. Light soy sauce

Combine all ingredients in small bowl and set aside.
Cut chicken pieces in 2″ squares and place in large bowl. Stir in egg, salt, pepper, and 1
T oil andmixwell. Stir cornstarch and flour together. Add chicken pieces, stirring to
coat.
Heat oil for deep frying in wok or deep fryer to 375. Add chicken pieces, a small batch
at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will
be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set
aside.
Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger and garlic and
stir fry until fragrant. Add and stir fry crushed chiles and green onions. Add rice wine
and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring
until wellmixed. Stir water into remaining 1 T cornstarch until smooth. Add to chicken
and heat until sauce is thick. Stir in 1 teas. sesame oil. Serve at once.


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