PANDA EXPRESS ORANGE CHICKEN (COPYCAT)

Definitely a winner, loved it!!!

Dinner Then Dessert

FOR THE CHICKEN:

• 2 lb boneless skinless chicken thighs, cut into 1" pieces
• 1 egg
• 1 1/2 tsp salt
• 1 pinch black pepper
• 2 tbsp oil divided, plus more for frying
• 1/2 cup cornstarch
• 1/4 cup flour
• cook brown rice separately

US Customary - Metric

FOR THE SAUCE:

• 1 tablespoon corn starch
• 2 tablespoons rice vinegar
• 1/4 cup water
• 1 teaspoon sesame oil
• 3 tablespoons soy sauce
• 10 tablespoons sugar (I used honey)
• 10 tablespoons white vinegar (didn't use)
• zest of 1 orange
• 1 sliced onion

US Customary - Metric

TO FINISH: (I actually forgot to add this stuff and still tasted wonderful)

• 1 1/2 tablespoons ginger root minced
• 2 teaspoons garlic minced
• 1/2 tsp hot red chili pepper crushed

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.

1. To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.
2. In a separate bowl, add 1/2 cup corn starch and flour and mix well.
3. In a large frying pan or a wok, heat oil in a wok 375 degrees.
4. Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
5. Fry the chicken for 3 to 4 minutes or until golden and crisp.
6. Transfer to a cooling rack and repeat with remaining chicken.
7. When you are done with the chicken, saute the onions (tender crisp) in the oil
8. Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
9. Add the orange sauce and bring to boil.
10. Turn off the heat, and add cooked chicken and stir until well mixed.