Tuesday, January 6, 2009

Panda Express Orange Chicken

Panda Express Orange Chicken


2 lbs boneless skinless chicken, chopped into bite sized pieces

1 egg

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.

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