My sister-in-law, Meagan, posted this recipe for Orange Chicken on her blog. It's pretty close to Panda's. My kids gobble it up and are so excited when I make it.
It takes a little longer to make because you have to fry the chicken. Yes, I said, fry...it's totally worth the extra calories though. I have grilled the chicken and then drizzled it with the sauce too. Still yummy, but doesn't have that extra chicken crunch.
I use this Chili Garlic Sauce in the sauce. This is one of the things that makes this chicken yummy and super special. You can get it at your local grocery store in the Asian food section.
I also think that using fresh ginger adds another special flavor to it. Never used fresh ginger before? Check out my fresh ginger post here.
Recipe updated 3/8/2013. I've been making this for two years now and my family still loves it.
recipe originally from my sister-in-law, Meagan (check out the recipe on her blog for step-by-step instructions and pictures), but updated by me
3 or more chicken breasts
salt and pepper
1 c. cornstarch
1/2 c. flour
1 T. oil (I use olive oil)
1 T. minced fresh ginger
1 tsp. minced garlic
1 tsp. chili sauce or 1/2 tsp. crushed hot red chili pepper
1/4 c. green onions, chopped
1 T. rice wine vinegar or rice vinegar
3 T. soy sauce
3 T. water
1/2 c. sugar
1/2 c. vinegar (I usually use apple cider vinegar)
1 /4 c. water
1 T. cornstarch
1/2 tsp. sesame oil
zest from one orange
1. Cut 3 or more chicken breasts into pieces. Place chicken pieces in large bowl. Beat eggs in a seperate bowl. Mix in salt and pepper. Pour egg mixture over chicken and stir coating all pieces. In another bowl mix cornstarch and flour together. Dip chicken pieces into cornstarch/flour mixture. Add chicken pieces, stirring to coat.
(Sometimes I lay all the chicken pieces out on a cookie sheet and cover them with the flour mixture. Or you could shake the chicken and flour mixture in a ziplog bag until coated.)
2. 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.
3. In a seperate sauce pan, heat 1 T. oil. Add 1 T. freshly minced ginger and 1 tsp. minced garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry chili garlic sauce/or crushed chili pepper and 1/4 cup green onion, chopped. Add 1 tablespoon rice wine vinegar and stir 3 seconds. Add soy sauce, water, sugar, and vinegar. Bring to a low bowl.
4. Stir ¼ c. water into remaining 1 tablespoon cornstarch until smooth and add to sauce. Heat until thickened. Stir in ½ tsp. sesame oil and orange zest. Pour sauce over cooked chicken. Serve over rice.