"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Panda Express Orange-Flavored Chicken Recipe

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This recipe for Panda Express Orange-Flavored Chicken, by , is from Nikki and Josh Crowe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberly Wright
Added: Tuesday, January 16, 2007


1 1/2 c. water,
2 tbls.of orange juice,
1 c. packed dark brown sugar,
1/3 c. of rice vinegar,
2 1/2 tbls.soy sauce,
1/4 c. plus 1 tsp.lemon juice,
1 tsp. minced water chestnuts,
1/2 tsp. minced fresh ginger,
1/4 tsp. minced garlic,
1 rounded tsp. chopped green onion,
1/4 tsp.crushed red pepper flakes,
5 tsp. corn starch,
2 tsp. arrowroot,
3 tbls. water

4 chicken breast fillets,
1 c. ice water,
1 egg,
1/4 tsp. baking soda,
1/4 tsp. salt,
1 1/2 c. unsifted cake flour,
2-4 c. of vegetable oil

1. Combine all the sauce ingrediants--except the corn starch and arrowroot--in a small saucepan over high heat. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat and allow it to cool a bit, uncovered.
2. Slice the chicken breast into bit-size chunks. Remove exactly 1 cup of the marinade from the pan and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered with the marinade. The chicken should marinade at least a couple hours. Cover the remaining sauce and leave it to cool until the chicken is ready.
3. When chicken has marinated, preheat 2-inches of vegetable oil in a wok or skillet to 350 degrees.
4. Combine corn starch with arrowroot in small bowl, then add 3 tbls. of water. Stir until corn starch and arrowroot have dissolved. Pour this
mixture into sauce and set the pan onto high heat. when sauce begins to bubble and thicken cover and remove it from heat.
5. Beat together the ice and egg in a medium bowl. add baking soda and salt.
6. Add 3/4 c. of flour and stir with a fork just until the flour is blended into the mixture. The batter should still be lumpy.
7. Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes. Most of the new flour will still floating on top of the mixture. Put the remaining flour (1/2 c.) into a separate medium bowl.
8. Dip each piece of chicken first into the flour, then into the batter. Let some of the batter drip off and then slide the chicken into the oil. Fry
up to 1/2 of the chicken pieces at a time for 3-4 minute, or until golden brown. Flip the chicken over halfway through the cooking time. Remove the
chicken to a rack or papertowels to drain.
9. As the chicken cooks, reheat the sauce left covered on the stove. Stir occasionally.
10. When all the chicken is done, pour it into a large bowl, and cover with thickened sauce. Stir gently until all the pieces are well coated.

Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
Enjoy, I love you guys. Have a fabulous day!
Kimberly Wright 7/11/06




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