Prep 15 mins
Cook 45 mins
Copy Cat Recipe. I received a ton from my mom.. Here's another. I haven't adjusted anything :O) On some I had to guess on the time and servings if I haven't tried them.
- 2 lbs boneless skinless chicken, chopped into pieces
- 1 egg
- 1 1⁄2 teaspoons salt
- white pepper
- oil (for frying)
- 1⁄2 cup cornstarch, plus
- 1 tablespoon cornstarch
- 1⁄4 cup flour
- 1 tablespoon gingerroot, minced
- 1 teaspoon garlic, minced
- 1 dash hot red chili pepper, crushed
- 1⁄4 cup green onion, chopped
- 1 tablespoon rice wine
- 1⁄4 cup water
- 1⁄2-1 teaspoon sesame oil
Orange Sauce for Stir Fry
- 2 teaspoons orange zest, minced
- 1⁄4 cup orange juice
- 1⁄2 teaspoon sugar
- 2 tablespoons chicken stock
- 1 tablespoon light soy sauce
- For Sauce: Combine all ingredients in a small bowl and set aside.
- Chicken: Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 TB 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°F Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp.
- (Do not overcook chicken 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 TB 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 TB cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 ts sesame oil. Serve at once.
I've gotta say that the sauce was pretty gross to me. I made some substitutions which may partly explain the awful flavor. Or perhaps it's because I multiplied this up to 18 servings and something didn't scale right. In any case... the sauce was way too bitter and tasted like it needed a ton more sugar or way less orange zest.
Chicken Stock -> Chicken Ramen Broth
Orange Juice -> Tang
Rice Wine -> Sherry
Orange Zest -> Orange Peel from a store shaker (probably where the bitterness came from)
delicious sauce but the fried coating wasn't the same as panda express. My husband and I still loved it and I'll definitely be making this sauce much more.
This dish takes way to long to realistically be a regular family meal. In addition, although it tasted fine, it did not remotely remind me of the panda express version. If you make this recipe, be sure to multiply the sauce ingredients by 10, as the portions listed do not make enough sauce to cover one serving,let alone the 2 lbs of chicken called for.