Panda Express Orange Chicken

By DeBruynC1

Ingredients

• Orange sauce for stir fry:
• 2lbs.2 lbs. boneless chicken pieces, skinned
• 11 egg
• 1 1/21 1/2 teas. salt
• white pepper
• oil (for frying)
• 1/2cup1/2 cup plus 1 Tbl. cornstarch
• 1/4cup1/4 cup flour
• 1Tbl.1 Tbl. minced ginger root
• 11 teas.minced garlic
• dashdash crushed hot red chiles
• 1/4cup1/4 cup chopped green onions
• 1Tbl.1 Tbl. rice wine
• 1/4cup1/4 cup water
• 1/2 to 11/2 to 1 teas. sesame oil
• 22 teas. Minced zest and
• 1/4c1/4 c Juice from
• 1lg1 lg Orange
• 1/21/2 teas. Sugar
• 2Tbl.2 Tbl. Chicken stock
• 1Tbl.1 Tbl. Light soy sauce

Details

Adapted from secretrecipeworld.com

Preparation

Step 1

1. Combine all ingredients in small bowl and set aside. Cut chicken pieces in 2″ squares and place in a large bowl. Stir in egg, salt, pepper and 1 T oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat.
2. Heat oil for deep frying in wok or deep fryer to 375. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp, do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
3. Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger and garlic and stir fry until fragrant. Add and stir fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add orange sauce and bring to a boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 T cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 tsp sesame oil. Serve at once.