Panda Express Orange Chicken

Adapted from CDkitchen.com

I made this at the request of my husband and we thought it was delicious. We didn't have green onions to go with it this time, but we'll have to try it next time. The only other thing I would do differently is add more orange zest or orange juice concentrate to this recipe to give it a stronger orange chicken flavor.

Ingredients:

2 pounds boneless skinless chicken breast

1 egg

1 1/2 teaspoon salt

White pepper

Oil (for frying)

1/2 cup cornstarch PLUS

1 tablespoon cornstarch

1/4 cup flour

1 tablespoon ground ginger

1 teaspoon minced garlic

1 dash crushed red pepper

1/4 cup chopped green onions

1 tablespoon rice wine

1 teaspoon sesame oil

Orange Chicken Sauce

1 1/2 tablespoon soy sauce

1 1/2 tablespoon water

5 tablespoons sugar

5 tablespoons white vinegar

Directions:

Cut chicken into 2 inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep frying. Add chicken pieces a small batch at a time, and fry 3 to 4 minutes or until golden crisp. 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 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed red pepper 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 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon sesame oil. Serve immediately. You will want to add grated zest of 1 orange or orange juice concentrate to the sauce for flavor.