Panda Express's Orange Chicken
Source of Recipe
THE WEB
List of Ingredients
2 pounds boned and skinned chicken breasts -- cut into bite-size
1 each egg
1 1/2 teaspoons salt
white pepper -- to taste
vegetable oil -- for frying
1/2 cup cornstarch -- + 1 tablespoon
1/4 cup flour
1 tablespoon fresh ginger root -- minced
1 teaspoon garlic -- minced
1/2 teaspoon red pepper flakes
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil
Orange Sauce for Stir Fry:
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 large orange -- zest of
1 batch jasmine rice -- cook as directed
Recipe
1. Place chicken pieces in large bowl.
2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
3. Stir cornstarch and flour together.
4. Add chicken pieces, stirring to coat.
5. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
6. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
7. (Do not overcook chicken).
8. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
9. Clean wok and heat 15 seconds over high heat.
10. Add 1 tablespoon oil.
11. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
12. Add and stir-fry crushed chiles and green onions.
13. Add rice wine and stir 3 seconds.
14. Add Orange Sauce and bring to boil.
15. Add cooked chicken, stirring until well mixed.
16. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
17. Heat until sauce is thickened.
18. Stir in sesame oil and orange zest if desired.
19. Serve over jasmine rice.
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