Panda Express Orange Chicken

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, plus 1 tablespoon cornstarch

1/4 cup flour

1 tablespoon gingerroot, minced

1 teaspoon garlic, minced

1/2 teaspoon crushed hot red chili pepper

1/4 cup green onion, chopped

1 tablespoon rice wine

1/4 cup water

1/2 teaspoon sesame oil

Orange Sauce for Stir Fry

1 1/2 tablespoons soy sauce

1 1/2 tablespoons water

5 tablespoons sugar

5 tablespoons white vinegar

1 orange, zest of

Directions:

Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken). Remove chicken from oil with slotted spoon and drain on paper towels; set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. Heat until sauce is thickned. Stir in sesame oil and orange zest if desired. Serve over jasmine rice.