Panda Express Orange Chicken
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 1/2 teaspoons salt white pepper oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour 1 tablespoon gingerroot, minced
1 teaspoon garlic, minced 1
/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped 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 orange, zest of
1Place chicken pieces in large bowl.
2Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
3Stir cornstarch and flour together.
4Add chicken pieces, stirring to coat.
5Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
6Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp
. 7(Do not overcook chicken).
8Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
9Clean wok and heat 15 seconds over high heat.
10Add 1 tablespoon oil.
11Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
12Add and stir-fry crushed chiles and green onions.
13Add rice wine and stir 3 seconds.
14Add Orange Sauce and bring to boil.
15Add cooked chicken, stirring until well mixed.
16Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
17Heat until sauce is thickned.
18Stir in sesame oil and orange zest if desired.
19Serve over jasmine rice.