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Panda Express Orange Chicken Recipe

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This recipe for Panda Express Orange Chicken, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Oatey


2-3 Ibs boneless skinless chicken, cut into bite sized pieces
2 eggs
1 1/2 tsp salt
1/2 tsp pepper, or white pepper
oil (for frying)
1 cup cornstarch
1/2 cup flour
2 - 3 tbsp fresh gingerroot, minced
2 garlic cloves, minced
1 tsp crushed hot red chili pepper, or dry pods chopped
1/4 cup green onions, chopped
1 Tbsp rice wine ( I used red wine vinegar and it's fine)
1/4 cup water
1 tbsp cornstarch
1/2 tsp sesame oil (optional)
orange zest
Orange sauce for stir fry:

3 Tbsp soy sauce
3 Tbsp water
3 Tbsp orange juice
1/2 cup plus 2 T. sugar
1/2 cup plus 2 T. white vinegar ( last 2 T. use rice vinegar)
orange zest

Cut chicken pieces and put into a large bowl. Stir in beaten egg, salt, pepper, and 1 Tbsp oil. Stir
cornstarch and flour together. Dip chicken pieces in cornstarch/flour, coating completely, and fry in hot oil until golden crisp. Do small batches at a time, frying 3 - 4 minutes, turning over regularly. Do not overcook. Remove from oil and set aside on paper toweled plate to drain. Clean wok or pan. Add 1 Tbsp oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add green onions and crushed chilies. Add rice wine and stir 3 seconds. Add orange sauce and bring to a boil. Add cooked chicken and stir until well mixed. Mix water with cornstarch to dissolve and add to chicken mixture, stir well. Heats until sauce is thickened then turn to low. Add sesame oil and more orange zest, if desired. Serve with jasmine rice.




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