Orange Chicken
×Category: International Cuisines | Type: Chinese | Servings: 8 | By: Curator Mikey
Traditional Orange Chicken like everyone's favorite carry-out (Panda Express).
Ingredients
- For the chicken:
- Chicken (Chopped): 2 Lbs
- Large Eggs: 1 Each
- Table Salt: 1 1/2 TSP
- White Pepper: 1/2 TSP
- Vegetable Oil (For Cooking): 3 Cup
- Cornstarch: 1/2 Cup
- All-Purpose Flour: 1/4 Cup
- For the sauce:
- Soy Sauce: 3 TBSP
- Orange Juice: 3/4 Cup
- Brown Sugar: 1/2 Cup
- Orange Zest: 2 TSP
- Vegetable Oil: 1 TBSP
- Ginger (Minced): 2 TBSP
- Garlic (Minced): 2 TSP
- Red Pepper Flakes: 1 TSP
- Green Onions (Chopped): 1/2 Cup
- Rice Wine: 2 TBSP
- Water: 1/2 Cup
- Cornstarch: 2 TBSP
- Sesame Oil: 1 TSP
Instructions
- For the chicken coating:
- In a bowl, whisk together eggs, 1 tsp salt, tbs oil and 1 tsp white pepper. Mix well and set aside.
- Coat the chicken pieces in the egg mixture.
- In a separate bowl, mix cornstarch and flour together.
- Coat the egg-coated chicken in the cornstarch mixture.
- Heat vegetable oil in a pan for frying.
- Fry the chicken until golden brown and cooked through. Do not over cook!
- For the orange sauce:
- In a small bowl, combine soy sauce, orange juice, brown sugar, orange zest. Set aside.
- Heat vegetable oil in a wok and sauté ginger, garlic, red pepper flakes, and green onions.
- Add the orange sauce mixture to the pan.
- In a small bowl, mix water, cornstarch, add to pan with rice wine, let sauce thicken.
- Add chicken back to wok and heat through. Add sesame oil as desired.
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