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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Panda Express Orange Chicken   
    Categories: Poultry, Sauces, Citrus, Herbs, Chilies   
         Yield: 6 servings   
       
     1 1/2 lb Boned, skinned chicken   
              - thighs   
       1/2 tb Salt   
       1/2 ts Pepper   
       1/2 c  Cornstarch   
     1 1/2 c  A-P flour   
         1    Egg   
     1 1/4 c  Sparkling water; cold   
         1 tb Sesame oil   
              Oil; for frying   
      
   MMMMM---------------------------SAUCE--------------------------------   
         1 tb Oil   
       1/2 ts Crushed red pepper flakes   
         1 tb Garlic; minced   
     1 1/2 ts Ginger; minced   
         2 tb Sugar   
         2 tb Light brown sugar   
         2 tb Orange juice   
         1 ts Orange zest   
         2 tb Rice vinegar   
         1 tb Soy sauce   
         1 tb Water   
         1 tb Cornstarch   
       
     Start by cutting the chicken into small, bite-size pieces   
     about 1" to 1 1/2" on - a cutting board (here's why you   
     should have a separate cutting board for chicken). Set   
     aside.   
        
     Whisk together the flour, cornstarch, salt and pepper.   
     Then, beat in the egg, sparkling water and 1 tablespoon   
     of sesame oil until smooth. The mixture should resemble \   
     a thick pancake batter.   
        
     Toss the chicken pieces in the batter until each piece is   
     evenly coated. Cover, transfer to the refrigerator and   
     let the chicken soak in the batter for at least 30 mins.   
        
     Editor's Tip: Resting the chicken in the batter is   
     important because it allows the flour to properly   
     hydrate, which helps the batter adhere better to the   
     chicken and become perfectly crispy.   
        
     Next, heat the oil to 350oF/175oC in a large wok or   
     Dutch oven - between 1/2" and 1" of oil will be enough.   
     Working in batches, add a few pieces of the battered   
     chicken to the preheated oil. Cook, turning occasionally   
     until the chicken is deeply golden on all sides and   
     cooked through. Each batch should take about 5-6 minutes.   
     Transfer the fried chicken pieces to a paper towel-lined \   
     sheet pan to drain excess oil.   
        
     As your last batch of chicken cooks, start the sauce by   
     warming 1 tablespoon of oil over medium-high heat. Add   
     the red pepper flakes, garlic and ginger, and cook until   
     fragrant; about 30 seconds.   
        
     Editor's Tip: Don't walk away during this step. If you   
     accidentally burn your garlic (not at all the same as   
     roasted garlic), toss everything and start fresh.   
     Otherwise, your sauce will have a bitter flavor.   
        
     Add the sugar, brown sugar, orange juice, rice vinegar   
     and soy sauce. Stir until the sugars dissolve, and the   
     mixture begins to bubble.   
        
     Finish the sauce by whisking together 1 tablespoon of   
     cornstarch (or try one of these other sauce thickeners)   
     with 1 tablespoon of water in a small bowl. Add it to the   
     wok and whisk until smooth. Cook the sauce until it   
     thickens and clings to the back of a spoon.   
        
     Editor's Tip: Ideally, you're looking for a consistency   
     like honey. If you accidentally thicken the sauce too   
     much, you can thin it back out with a bit of orange   
     juice, water or chicken stock.   
        
     Add the fried chicken pieces to the sauce and gently   
     toss until every inch of the chicken is coated in the   
     sweet and spicy orange sauce. Serve immediately to share   
     this Panda Express goodness with your family!   
        
     Lauren Habermehl, Pewaukee, Wisconsin   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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