Tuesday, May 24, 2011

Orange Chicken

This is a copy-cat recipe from Panda Express and I have to say it is pretty darn close! It is a little time consuming but totally worth it. I suggest having all of your indrediants ready prior to starting. Have the coating mix and sauce mixed up, etc.  The prep is the most time consuming, the cooking actually goes rather quickly.

Photo by : Swingncocoa

Orange Chicken
2 lbs boneless, skinless chicken breasts- chopped into bite sized pieces
1 egg
1 1/2 tsp salt 
oil (for frying)
1/2 cup cornstarch, plus 1 Tbsp
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed red pepper flakes (this makes it HOT, may want to reduce) 
1/4 cup green onion, chopped
1/4 cup water
1/2 tsp sesame oil 

Orange Sauce

1 1/2 Tbsp soy sauce
1 1/2 Tbsp water 
5 Tbsp sugar
5 Tbsp white vinegar
1 orange, zested 
In a large bowl mix egg, salt, and 1 Tbsp of oil and mix well. In another bowl mix 1/2 cup corn stach and 1/4 flour together, add to egg mixture and mix. Add chicken pieces, stirring to coat.  Heat oil in wok or large skillet. Add chicken, small batches at a time and fry 3-4 mintues until golden crisp. Don't overcook the chicken! Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

Clean wok/skillet and heat 15 seconds over high heat. Add 1 Tbsp oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add crushed red pepper and green onions and fry for about another 10 seconds. Add orange sauce and bring to a boil; then add cooked chicken stirring until well mixed. Stir water into remaining 1 Tbsp cornstarch until smooth and add to chicken. Heat until sauce has thickened then add orange zest and sesame oil.  Serve over rice.


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