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    Panda Express Orange Chicken

    List of Ingredients





    Sauce:

    1 1/2 cups water
    2 tablespoons orange juice
    1 cup packed dark brown sugar
    1/3 cup rice vinegar
    2 1/2 tablespoons soy sauce
    1/4 cup plus 1 teaspoon lemon juice
    1 teaspoon minced water chestnuts
    1/2 teaspoon minced fresh ginger
    1/4 teaspoon minced garlic
    1 rounded teaspoon chopped green onion
    1/4 teaspoon crushed red pepper flakes
    5 teaspoons cornstarch
    2 teaspoons arrowroot
    3 tablespoons water

    Chicken:

    4 chicken breast fillets
    1 cup ice water
    1 egg
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1 1/2 cups unsifted cake flour

    2 to 4 cups vegetable oil

    Recipe



    Combine all of the sauce ingredients - except the cornstarch, arrowroot,
    and 3 tablespoons of water - in a small saucepan over high heat. Stir
    often while bringing mixture to a boil. When sauce reaches a boil, remove
    it from heat and allow it to cool a bit, uncovered. Slice chicken breasts
    into bite-size chunks. Remove exactly 1 cup of the marinade from the pan
    and pour it over the chicken in a large resealable plastic bag or other
    container which allows the chicken to be completely covered with the
    marinade. The chicken should marinate for at least a couple hours. Cover
    the remaining sauce and leave it to cool until the chicken is ready. When
    chicken has marinated, preheat 2 inches of vegetable oil in a wok or
    skillet to 350 degrees. Combine cornstarch with arrowroot in a small bowl,
    then add 3 tablespoons of water. Stir until cornstarch and arrowroot have
    dissolved. Pour this mixture into the sauce and set the pan over high
    heat. When sauce begins to bubble and thicken, cover and remove it from
    heat. Beat together the ice water and egg in a medium bowl. Add baking
    soda and salt. Add 3/4 cup of the flour and stir with a fork just until
    the flour in blended into the mixture. The batter should still be lumpy.
    Sprinkle another 1/4 cup of flour on top of the batter and mix with only
    one or two strokes. Most of the new flour will still floating on top of
    the mixture. Put the remaining flour (1/2 cup) into a separate medium
    bowl. Dip each piece of chicken first into the flour, then into the
    batter. Let some of the batter drip off and then slide the chicken into
    the oil. Fry up to 1/2 of the chicken pieces at a time for 3 to 4 minutes,
    or until golden brown. Flip the chicken over halfway through the cooking
    time. Remove the chicken to a rack or paper towels to drain. As the
    chicken cooks, reheat the sauce left covered on the stove. Stir
    occasionally. When all of the chicken is done, pour it into a large bowl,
    and cover with the thickened sauce. Stir gently until all of the pieces
    are well coated. Serves four.


 

 

 


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