MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Panda Express Orange Chicken
 Categories: Poultry, Sauces, Citrus, Herbs, Chilies
      Yield: 6 servings
 
  1 1/2 lb Boned, skinned chicken
           - thighs
    1/2 tb Salt
    1/2 ts Pepper
    1/2 c  Corn starch
  1 1/2 c  A-P flour
      1    Egg
  1 1/4 c  Sparkling water; cold
      1 tb Sesame oil
           Oil; for frying

MMMMM---------------------------SAUCE--------------------------------
      1 tb Oil
    1/2 ts Crushed red pepper flakes
      1 tb Garlic; minced
  1 1/2 ts Ginger; minced
      2 tb Sugar
      2 tb Light brown sugar
      2 tb Orange juice
      1 ts Orange zest
      2 tb Rice vinegar
      1 tb Soy sauce
      1 tb Water
      1 tb Corn starch
 
  Start by cutting the chicken into small, bite-size pieces - about
  1" to 1-1/2" on - a cutting board (here's why you should have a
  separate cutting board for chicken). Set aside.
  
  Whisk together the flour, corn starch, salt, and pepper. Then, beat
  in the egg, sparkling water and 1 tablespoon of sesame oil until
  smooth. The mixture should resemble a thick pancake batter.
  
  Toss the chicken pieces in the batter until each piece is evenly
  coated. Cover, transfer to the refrigerator and let the chicken
  soak in the batter for at least 30 minutes.
  
  Editor's Tip: Resting the chicken in the batter is important
  because it allows the flour to properly hydrate, which helps the
  batter adhere better to the chicken and become perfectly crispy.
  
  Next, heat the oil to 350°F/175°C in a large wok or Dutch oven -
  between 1/2" and 1" of oil will be enough. Working in batches, add
  a few pieces of the battered chicken to the preheated oil. Cook,
  turning occasionally until the chicken is deeply golden on all
  sides and cooked through. Each batch should take about 5-6 minutes.
  Transfer the fried chicken pieces to a paper towel-lined sheet pan
  to drain excess oil.
  
  As your last batch of chicken cooks, start the sauce by warming
  1 tb of canola oil over medium-high heat. Add the red pepper
  flakes, garlic, and ginger, and cook until fragrant; about
  30 seconds.
  
  Editor's Tip: Don't walk away during this step. If you accidentally
  burn your garlic (not at all the same as roasted garlic), toss
  everything and start fresh. Otherwise, your sauce will have a
  bitter flavor.
  
  Add the sugar, brown sugar, orange juice, rice vinegar, and soy
  sauce. Stir until the sugars dissolve, and the mixture begins to
  bubble.
  
  Finish the sauce by whisking together 1 tablespoon of corn starch
  (or try one of these other sauce thickeners) with 1 tb of water in
  a small bowl. Add it to the wok and whisk until smooth. Cook the
  sauce until it thickens and clings to the back of a spoon.
  
  Editor's Tip: Ideally, you're looking for a consistency like honey.
  If you accidentally thicken the sauce too much, you can thin it
  back out with a bit of orange juice, water or chicken stock.
  
  Add the fried chicken pieces to the sauce and gently toss until
  every inch of the chicken is coated in the sweet and spicy orange
  sauce. Serve immediately to share this Panda Express goodness with
  your family!
  
  Taste of Home Test Kitchen
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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