Panda Express Orange Chicken

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 lbs boneless skinless chicken, chopped into bite-sized pieces

1 egg

1 1/2 teaspoons salt

white pepper

oil (for frying)

1/2 cup cornstarch

1/4 cup flour

3 tablespoons soy sauce

3/4 cup orange juice

1/2 cup brown sugar

1 orange, zest of

1 tablespoon oil

2 tablespoons gingerroot, minced

2 teaspoons garlic, minced

1 teaspoon red chili pepper flakes

1/2 cup green onion, chopped

2 tablespoons rice wine

1/2 cup water

2 tablespoons cornstarch

1 teaspoon sesame oil

Directions

Place chicken pieces in a large bowl, set aside.

In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.

In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.

Heat oil for deep-frying in wok or deep-fryer to 375 degrees.

Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.

Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.

(Do not overcook chicken).

Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

FOR THE SAUCE:.

In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.

Clean wok and heat 15 seconds over high heat.

Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.

Now, add the rice wine and the soy sauce mixture you set aside above.

Add cooked chicken, stirring until well mixed.

In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.

Serve over jasmine rice.

Nutrition

• Calories: 383.7
• Total Fat: 8
• Saturated Fat: 1.6
• Cholesterol: 128.1
• Sodium: 1288.5
• Total Carbohydrate: 39.6
• Dietary Fiber: 0.8
• Total Sugars: 20.9
• Protein: 35.3