MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Panda Express Orange Chicken
Categories: Poultry, Sauces, Citrus, Herbs, Chilies
Yield: 6 servings

1 1/2 lb Boned, skinned chicken
- thighs
1/2 tb Salt
1/2 ts Pepper
1/2 c Cornstarch
1 1/2 c A-P flour
1 Egg
1 1/4 c Sparkling water; cold
1 tb Sesame oil
Oil; for frying

MMMMM---------------------------SAUCE--------------------------------
1 tb Oil
1/2 ts Crushed red pepper flakes
1 tb Garlic; minced
1 1/2 ts Ginger; minced
2 tb Sugar
2 tb Light brown sugar
2 tb Orange juice
1 ts Orange zest
2 tb Rice vinegar
1 tb Soy sauce
1 tb Water
1 tb Cornstarch

Start by cutting the chicken into small, bite-size pieces
about 1" to 1 1/2" on - a cutting board (here's why you
should have a separate cutting board for chicken). Set
aside.

Whisk together the flour, cornstarch, salt and pepper.
Then, beat in the egg, sparkling water and 1 tablespoon
of sesame oil until smooth. The mixture should resemble \
a thick pancake batter.

Toss the chicken pieces in the batter until each piece is
evenly coated. Cover, transfer to the refrigerator and
let the chicken soak in the batter for at least 30 mins.

Editor's Tip: Resting the chicken in the batter is
important because it allows the flour to properly
hydrate, which helps the batter adhere better to the
chicken and become perfectly crispy.

Next, heat the oil to 350oF/175oC in a large wok or
Dutch oven - between 1/2" and 1" of oil will be enough.
Working in batches, add a few pieces of the battered
chicken to the preheated oil. Cook, turning occasionally
until the chicken is deeply golden on all sides and
cooked through. Each batch should take about 5-6 minutes.
Transfer the fried chicken pieces to a paper towel-lined \
sheet pan to drain excess oil.

As your last batch of chicken cooks, start the sauce by
warming 1 tablespoon of oil over medium-high heat. Add
the red pepper flakes, garlic and ginger, and cook until
fragrant; about 30 seconds.

Editor's Tip: Don't walk away during this step. If you
accidentally burn your garlic (not at all the same as
roasted garlic), toss everything and start fresh.
Otherwise, your sauce will have a bitter flavor.

Add the sugar, brown sugar, orange juice, rice vinegar
and soy sauce. Stir until the sugars dissolve, and the
mixture begins to bubble.

Finish the sauce by whisking together 1 tablespoon of
cornstarch (or try one of these other sauce thickeners)
with 1 tablespoon of water in a small bowl. Add it to the
wok and whisk until smooth. Cook the sauce until it
thickens and clings to the back of a spoon.

Editor's Tip: Ideally, you're looking for a consistency
like honey. If you accidentally thicken the sauce too
much, you can thin it back out with a bit of orange
juice, water or chicken stock.

Add the fried chicken pieces to the sauce and gently
toss until every inch of the chicken is coated in the
sweet and spicy orange sauce. Serve immediately to share
this Panda Express goodness with your family!

Lauren Habermehl, Pewaukee, Wisconsin

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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