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  Recipe Home » Indo Chinese » Panda Express Orange Chicken
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  Panda Express Orange Chicken
  Category: Indo Chinese
  Author: Savvybearcat
  Date: 2/27/2016
  Hits: 799
2 lb boneless, skinless chicken thighs, cut into 1" pieces
1 egg
1½ tsp salt
1 pinch black pepper
2 tbsp oil, divided, plus more for frying
½ cup corn starch, plus 1 tbsp
¼ cup flour
1½ tablespoons ginger root, minced
2 teaspoons garlic, minced
½ tsp hot red chili pepper, crushed
4 green onions, chopped from tip to tail (not including root)
2 tablespoons Shaoxing rice wine
¼ cup water
1 teaspoon sesame oil
3 tablespoons soy sauce
3 tablespoons water
10 tablespoons sugar
10 tablespoons white vinegar
zest of 2 oranges
1.To make the sauce combine the soy sauce, 3 tablespoons water, sesame oil, sugar, white vinegar, and orange zest.
2.to make the cornstarch mixture, dissolve 1 tablespoon cornstarch in ¼ cup water and set aside.
3.To make the chicken we are going to set up a dredging station.
4.Add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
5.In a separate bowl, add ½ cup corn starch and flour and mix well.
6.In a large frying pan or a wok, heat oil in a wok 375 degrees.
7.Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
8.Fry the chicken for 3 to 4 minutes or until golden and crisp.
9.Transfer to a cooling rack and repeat with remaining chicken.
10.When you are done with the chicken, drain the oil from the pan and wipe it clean.
11.Add 1 tablespoon oil, ginger and garlic and cook for about 10 seconds.
12.Add crushed red peppers and green onions, and cook for just a few seconds.
13.Add rice wine and orange sauce and bring to boil.
14.Add the cornstarch mixture to the pan and cook for just a few seconds until it thickens.
15.Turn off the heat, and add cooked chicken and stir until well mixed.
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