Panda Style Orange Chicken
Nb persons: 6
Yield:
Preparation time: 40 minutes
Total time:
Source: http://www.owlhaven.net/2009/04/23/panda-style-orange-chicken/
| 2 pounds | skinless boneless chicken breasts or thighs, cut into bite-size cubes |
| 1 | egg |
| 1 1/2 teaspoons | salt |
| 1/2 teaspoon | black pepper |
| Vegetable oil for frying | |
| 1/2 cup plus 1 tablespoon | cornstarch |
| 1/4 cup | all-purpose flour |
| 1 tablespoon | peeled and minced or grated fresh ginger |
| 1 teaspoon | minced garlic |
| Dash | red pepper flakes |
| 1/4 cup | chopped green onions |
| 1/4 cup | water |
| 1 tablespoon | sesame oil |
| Orange Chicken Sauce: | |
| 1/4 cup | sugar |
| 1/4 cup | distilled white vinegar |
| 2 tablespoons | soy sauce |
| 1/4 cup | orange juice concentrate |
| 1/4 cup | water |
Grated zest from 1 orange
1. Place the cubed chicken in a large bowl. Stir in the egg, salt, black pepper, and 1 tablespoon oil. Mix well. Stir 1/2 cup of the cornstarch and the flour together in a large shallow bowl. Add the chicken pieces, a handful or two at a time, and stir to coat evenly. Tap off any excess.
2. Pour about 1 inch of oil in a wok or deep, heavy skillet and heat to 375 F. If you don’t have a thermometer, heat the oil until it starts to ripple in the pan. Add the chicken pieces, a small handful at time, and fry until golden and crisp, 3 to 4 minutes. Remove the chicken from the oil with a slotted spoon and drain on paper towels. Set aside. When cooking the next batch, you will probably need to turn the heat down to keep the chicken from cooking too fast and possibly add a bit more oil.
3. Once all the chicken is cooked, reserve a couple tablespoons of the oil remaining in the wok in a separate bowl. Clean the wok. Combine the sauce ingredients in a large measuring cup and whisk until the sugar dissolves.
4. Heat the wok for 15 seconds over high heat. Add the reserved oil back into the pan. Add the ginger, garlic, red pepper, and green onions and stir-fry for a couple minutes. Add the sauce and bring to boil. Add the cooked chicken, stirring until well mixed. Combine the remaining 1 tablespoon cornstarch and mix until smooth. Stir into the chicken and heat until the sauce is thickened. Stir in the sesame oil. Serve with rice or chow mein.
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