Panda Express Orange Chicken
- 2 lbs. boneless chicken pieces, skinned
- 1 egg
- 1 1/2 t salt
- white pepper
- oil (for frying)
- 1/2 c plus 1 T cornstarch
- 1/4 c
- 1 T minced ginger root
- 1 t minced garlic
- dash crushed hot
- 1/4 c chopped green onions
- 1 T rice wine
- 1/4 c water
- 1/2 to 1 t sesame oil
Orange sauce for stir-fry:
- 2 t
Minced zest and
- 1/4 c Juice from
- 1 large Orange
- 1/2 t Sugar
- 2 T Chicken stock
- 1 T Light soy sauce
- Combine all ingredients for sauce in a small bowl and set aside.
Cut chicken pieces in 2" squares and place in 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.
- 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.
- 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 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 teas. sesame oil. Serve at
Recipe makes 6 servings of orange chicken.
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