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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