PANDA EXPRESS-STYLE ORANGE CHICKEN

PANDA EXPRESS-STYLE ORANGE CHICKEN


2-lbs. chicken pieces, boneless and skinned
1 egg
1-1/2 tsp. salt
White pepper
Oil for frying
½ cup plus 1 Tbsp. cornstarch
¼ cup flour
Tbsp. ginger root, minced
1 tsp. garlic, minced
1 dash red hot chili’s
1/4 cup green onions, chopped
1 Tbs. rice wine
¼ cup water
1 tsp. sesame oil 2 Tbsp. orange zest, minced
¼ cup orange juice
½ tsp. granulated sugar
2 Tbsp. chicken stock
1 Tbsp. light soy sauce.


To make orange sauce, combine zest, orange juice, granulated sugar. Chicken stock, and soy sauce, in a small bowl and set aside.
Cut chicken pieces in 2-inch square and place in large bowl; Stir in egg, salt, pepper, and 1 Tbsp. oil and mix well.
Stir in ½ cup cornstarch and flour together. Add the chicken pieces, stirring to coat.
Heat oil for deep-frying in Wok or deep fryer to 375 degrees. Add chicken pieces, a small batch at a time, fry 3 to 4 minutes or until golden and crisp. Do not over cook 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 tbsp. oil. Add ginger and garlic. And stir-fry until until fragrant. Add and Stir-fry crushed chilies and green onions. Add rice wine and stir 2 seconds. Add orange sauce and bring to a boil. Add cooked chicken, stirring until well mixed.

6. Stir water into remaining1 tbsp. cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 tsp. sesame seed oil.

Yield; serves 6.