Panda Express Orange Chicken Recipe

By Scrappin Broad

Ingredients

• CHICKEN
• 2 pounds boneless, skinless chicken pieces
• 1 egg
• 1-1/2 teaspoon salt
• White pepper
• Oil, 1/2 cup plus
• 1 tablespoon cornstarch
• 1/4 cup flour
• 1 Tbsp ginger root, minced
• 1 tsp minced garlic
• 1 dash crushed hot red chilies
• 1/4 cup chopped green onions
• 1 Tbsp rice wine
• 1/4 cup water
• 1 tsp sesame oil
• SAUCE
• 1 1/2 tablespoon soy sauce
• 1 1/2 tablespoon water
• 5 tablespoons sugar
• 5 tablespoons white vinegar

Preparation

Step 1

Cut chicken pieces into 2-inch squares and place in large bowl.

Stir in egg, salt, pepper and 1 Tbsp oil and mix well.

Stir cornstarch & flour together; add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375 degrees.

Add chicken pieces, 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 Tbsp oil. Add ginger and garlic and stir-fry until fragrant.

Add and stir-fry crushed chilies and green onions.

Add rice wine and stir 3 seconds.

Add Orange Sauce and bring to boil.

Add cooked chicken, stirring until well mixed.

Stir water into remaining 1 Tbsp cornstarch until smooth.

Add to chicken and heat until sauce is thickened.

Stir in 1 Tbsp oil and sesame oil.

Serve at once.

You may want to add grated zest of 1 orange to the sauce for flavor.