Panda Express Orange Chicken
I love Panda Express and this Orange Chicken is an excellent copycat of their recipe.
Ingredients
- 2 lbs boneless skinless chicken chopped into bite sized pieces
- 1 egg
- 1 1/2 teaspoons salt
- white pepper
- oil for frying
- 1/4 cup cornstarch plus
- 1 tablespoon cornstarch
- 1/4 cup flour
Orange Sauce
- 1 tablespoon ginger root minced
- 1 teaspoon garlic minced
- 1/2 teaspoon red chili pepper flakes
- 1/4 cup green onion chopped
- 1 tablespoon rice wine
- 1/4 cup water
- 1/2 teaspoon sesame oil
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons water
- 5 tablespoons sugar
- 5 tablespoons white vinegar
- 1 orange zest of
Instructions
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Place the chicken pieces in a large bowl, set aside.
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In a medium bowl stir the egg, salt, pepper, and 1 tablespoon oil and mix well, set aside.
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In a medium bowl stir together 1/2 cup of the cornstarch and the flour.
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Coat the chicken pieces with the egg mixture, then add to flour mixture, stirring to coat.
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Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add the chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken).
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Remove chicken from the oil with a slotted spoon and drain on paper towels; set aside.
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Clean the wok and heat 15 seconds over high heat.
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Add 1 tablespoon oil. Add the ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry the crushed chiles and green onions. Add the rice wine and stir 3 seconds. Add the Orange Sauce and bring to boil.
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Add the cooked chicken, stirring until well mixed. Stir water into the remaining 1 tablespoon cornstarch until smooth and add to the chicken. Heat until sauce is thickened.
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Stir in the sesame oil and orange zest if desired. Serve over jasmine rice.