|Home | Accessories | Brines | Cook Times | Dictionary | Egg Wash | Measures | My BBQ | Sauces|
Panda Express Orange Chicken
Alternative Ingredients are listed in Red
|2||lbs||Boneless, Skinned Chicken|
|1||15 oz||Orange Sauce with Ginger (Iron Chef brand)
(if without ginger, add next ingredient)
Stir together egg, salt, pepper and garlic and mix well in a small bowl. Stir cornstarch, cheyenne pepper and flour together in another small bowl. Cut chicken pieces into 2-inch squares, coat with wet mixture, letting excess drip off. Then coat chicken pieces thoroughly with dry mixture.
Heat oil for deep-frying in wok or deep-fryer to 375º. Add chicken pieces, 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 or prepare a frying pan large enough for the chicken and sauce to stir. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Serve at once.
(You may want to add grated zest of 1 orange to the mixture at this point for an added zing of flavor)