Orange Chicken - Panda Express Style

Orange Chicken... Panda Express... Enough Said. This is one of my family's favorite dishes. My son is just as addicted to it, but that is probably because I ate a lot of it when I was pregnant with him. Even when he was 4-5 years old the boy would almost out eat me when we would get Orange Chicken. I remember once I decided to purchase a 3 item meal so we would have leftovers the next day, yeah, it was gone that same day. Since I have moved to po-dunk town USA we have not been able to have Panda Express except on the very rare occasions when we have traveled and we have greatly missed it. Thankfully I received a cookbook that has all sorts of yummy goodness that I use to have to purchase only. I'm not sure where it came from, but I am very grateful to have it because it has wonderful things like how to make your own KitKats, KFC Coleslaw, and the awesome Panda Express Orange Chicken. The recipe was very daunting until I found that Panda Express now sells their orange sauce. Go figure! Once I purchased my first bottle I was hooked (now if only they would sell their sweet n sour sauce I'd be in heaven!) So by combining both the recipe and the bottled sauce I have my family's new favorite food, Orange chicken that can be made in about an hour (or less if you have the chicken precut). It's not 100% exactly like Panda's, but it's close enough that my family doesn't care.I'm going to post the recipe twice. The first is the "healthier" version and exactly what I made tonight. The second is the full recipe for those that love making everything from scratch. Now without further Adieu  here's the recipe. (Btw, not a great picture. The bowl and food are almost the same color. Oh well, it was really good anyway. LOL)

(Healthy Version)

Panda Express Orange Chicken

2 lbs. boneless chicken pieces, skinned

1 egg

1 1/2 teas. salt

white pepper

oil (for frying)

1/2 cup plus 1 Tbl. cornstarch

1/4 cup flour

1/2 cup Panda Express Orange Sauce

Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,

salt, pepper, and 1 T 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. Add chicken pieces,

a small batch at time, and fry 3 to 4 minutes or until golden and crisp.

(Do not overcook or chicken will be tough.) Remove chicken from oil with

slotted spoon and drain on paper towels. Set aside.

When ready to serve lightly coat chicken with sauce and serve on a bed of rice.

(Not so healthy version)

Panda Express Orange Chicken

2 lbs. boneless chicken pieces, skinned

1 egg

1 1/2 teas. salt

white pepper

oil (for frying)

1/2 cup plus 1 Tbl. cornstarch

1/4 cup flour

1 Tbl. minced ginger root

1 teas. minced garlic

dash crushed hot red chiles

1/4 cup chopped green onions

1 Tbl. rice wine

1/4 cup water

1/2 to 1 teas. sesame oil

ORANGE SAUCE FOR STIR FRY: (or purchase the panda express orange sauce from the grocery store)

2 teas. Minced zest and

1/4 c Juice from

1 lg Orange

1/2 teas. Sugar

2 Tbl. Chicken stock

1 Tbl. Light soy sauce

Combine all ingredients in small bowl and set aside.

Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,

salt, pepper, and 1 T 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. Add chicken pieces,

a small batch at time, and fry 3 to 4 minutes or until golden and crisp.

(Do not overcook or chicken will be tough.) 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 T oil. Add ginger

and garlic and stir−fry until fragrant. 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 T cornstarch until smooth.

Add to chicken and heat until sauce is thick. Stir in 1 teas. sesame oil.