Panda Express Orange chicken

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Ingredients

2 lbs boneless skinless chicken breast 1 egg 1 1/2 tsp salt 1/2 tsp white pepper Oil (Corn or canola) 1/2 cup cornstarch + 1 tbl 1/4 cup flour 1 Tbs minced ginger root 1 tsp minced garlic 1 tsp red chili peppers flakes 1/4 cup chopped green onions + 2 tbls 1 Tbs rice wine 1/4 cup water 1 tsp sesame oil Cooking Plan "B": Leave the batter off the chicken and just stir fry in a hot wok Orange Sauce for Stir Fry: 2 tsp Orange zest 1/4 cup orange juice 1/2 tsp sugar 2 Tbs chicken stock 1 Tbs soy sauce Dash Gran Marnier or Orange Liquer for flavor (Optional)

Instructions

1. Cut chicken into bite size pieces and place in a large bowl. In a separate bowl stir egg, salt, pepper and 1 tsp oil and mix well. Pour mixture over chicken and coat chicken thoroughly with the mixture. Combine ½ cup cornstarch, flour and a pinch of salt and stir together. Dip chicken into flour mixture and coat well, shake off excess. Put floured chicken on a pan with wax paper and sit in fridge for up to one hour so flour mixture will set up.
2. Mix together all Orange Sauce ingredients in a bowl and set aside.
3. When ready to cook, heat oil to 375 using a wok or deep fryer. Add chicken pieces in small batches and cook for 3-4 minutes or until golden & crisp. Remove fried chicken from oil with a slotted spoon and drain on paper towels. Set aside.
4. Clean and heat wok. Add 1 tsp cooking oil. When oil is hot add ginger and garlic and stir fry until fragrant. About 2 minutes. Add red chili pepper flakes and green onions. and stir Add rice wine and stir for a few seconds. Add Orange Sauce and stir letting it come to a boil. About 3-4 minutes. Add cooked chicken to sauce, stirring until well mixed. Stir water into the remaining 1 tsp cornstarch until smooth. Add cornstarch mixture to the chicken and heat until sauce is thick, about 2 minutes. Stir in 1 tsp Sesame oil and stir.

Notes

Recipe Type: Main Dish, Poultry, Wok Source: BGE Forum, Vidalia1, 2009/06/22

Number of Servings: 4

Time to Prepare: