Restaurant Recipes
Panda Express Orange Chicken
Yield: 6 servings
Ingredients
Chicken
- 2 pounds boneless chicken pieces, skinned
- 1 egg
- 1 1/2 teaspoons salt
- White pepper
- Oil (for frying)
- 1/2 cup + 1 tablespoon cornstarch
- 1/4 cup all-purpose flour
- 1 tablespoon minced ginger root
- 1 teaspoon minced garlic
- Dash crushed hot red chiles
- 1/4 cup chopped green onions
- 1 tablespoon rice wine
- 1/4 cup water
- 1/2 to 1 teaspoon sesame oil
Orange Sauce for Stir Fry
- 2 teaspoons minced zest and 1/4 cup juice from 1 large orange
- 1/2 teaspoon granulated sugar
- 2 tablespoons chicken stock
- 1 tablespoon light soy sauce
Instructions
- Combine all ingredients in small bowl and set aside.
- Cut chicken pieces into 2 inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well.
- Stir cornstarch and flour together. Add chicken pieces, stirring to coat.
- Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. 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.
- Clean wok and heat 15 seconds over high heat. Add 1 tablespoon 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 boil. Add cooked chicken, stirring until well mixed.
- Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil.
- Serve at once.