Panda Express Orange Chicken
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Serves/Makes: 4
Ready in: < 30 minutes
***Orange Sauce***
- 1 tablespoon cornstarch
- 1 1/2 tablespoon soy sauce
- 1/3 cup water
- 5 tablespoons sugar
- 5 tablespoons white vinegar
- 3 tablespoons fresh orange zest
- 1 tablespoon rice wine
***Chicken***
- oil (for frying)
- 2 pounds boneless, skinless chicken, cut in 2-inch pieces
- 1 egg, beaten
- 1 1/2 teaspoon salt
- 1 dash white pepper
- 1 tablespoon oil
- 1/2 cup cornstarch
- 1/4 cup flour
- 1 tablespoon minced fresh ginger
- 1 teaspoon minced garlic
- 1 dash crushed red pepper flakes
- 1/4 cup chopped green onions
- 1 teaspoon sesame oil
Prepare the orange sauce by whisking together the cornstarch, soy sauce, water, sugar, vinegar, orange zest, and rice wine. Set aside. Heat the oil in a wok or deep fryer to 375 degrees F. Combine the chicken, egg, salt, pepper, and oil in a bowl and mix well so the chicken is completely coated. In a shallow dish, combine the cornstarch and flour and mix well. Add the chicken, in batches, to the cornstarch mixture and coat it completely shaking off any excess. Add the chicken to the hot oil in small batches and cook for 3-4 minutes or until golden brown and crisp. Remove the chicken from the oil with a slotted spoon and let drain on a wire rack or paper toweling. Repeat with remaining chicken. Wipe out the wok and heat 1 tbsp of oil over high heat. Add the ginger and garlic and cook, stirring constantly, for 30 seconds. Add the crushed red pepper and green onions. Stir in the reserved orange sauce and bring the mixture to a boil. Cook until the sauce thickens (2-3 minutes). Add the chicken and sesame oil and stir well to coat the chicken in the sauce. Serve hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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