Panda Express Orange Chicken

Orange Sauce for Stir Fry:

2 tsp. minced orange zest and 1/4 cup juice of 1 large fresh orange

1/2 tsp. granulated sugar

2 T. chicken stock

1 T. soy sauce

Combine all ingredients in small prep bowl and set aside. ( I usually double this.)

Cut 2 lbs. boneless skinless chicken breasts into 2 inch squares and place in large bowl. Stir in 1 egg, 1 1/2 tsp. salt, 1 tsp. white pepper, and 1 T. oil. and mix well.

Stir 1 T. cornstarch and1/4 cup flour together. Add chicken pieces, stirring to coat well. If I have Tempura (a light batter mix) I like to use it in place of this mixture.

Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, a small batch at a time. Fry for 3-4 minutes. Do not over-cook 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 1 tsp. minced ginger root and

1 tsp. minced garlic and stir fry until fragrant.

Add and stir frydash crushed red hot chili peppers and1/4 cup chopped green onions. Add 1 T. rice vinegar and stir 3 seconds.

Add orange sauce and bring to a boil.

Add cooked chicken stirring until well mixed.

Stir in 1/2 tsp. sesame oil

If you feel like the mixture is not thick enough:

In a seperate bowl,s tir 1/4 cup water into remaining 1 T. cornstarch and mix until smooth. Add to chicken mixture and heat until sauce thickens.

Serve at once. Makes 6 servings.


Samantha said…
You are my hero. Yum!