| | Chinese | | panda express orange chicken (print) | | Provided By: kerry | | Description: top secret recipes version of panda express orange chicken | | Ingredients | **** This is for triple the original recipe, which is more than enough for Jeremy and me with leftovers, divide amounts by 3 to get original recipe amounts ****
SAUCE:
4.5 cups water
6 Tbsp orange juice
3 c. packed dark brown sugar
1 c. rice vinegar
7.5 Tbsp soy sauce
3/4 c. + 3 tsp lemon juice
3 tsp water chestnuts (I usually omit this)
3 tsp dried ginger
3/4 tsp minced garlic
3 rounded tsp chopped green onion
3/4 tsp crushed red pepper flakes
15 tsp corn starch
6 tsp arrow root
CHICKEN:
12 chicken breast fillets
3 c. ice water
3 eggs
3/4 tsp baking soda
3/4 tsp salt
4 1/2 c. unsifted cake flour
vegetable oil for frying
| | Directions | 1. combine all of the sauce ingredients-- except corn starch and arrowroot-- in a small sauce pan over high heat. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat and allow it to cool a bit, uncovered.
2. Slice chicken breasts into bite -size chunks. Remove exactly 3 cups of the marinade from the pan and pour it over the chicken in large resealable bag or other container which allows the chicken to be completely covered with the marinade. Chicken should marinate for at least a couple of hours. Cover the remaining sauce and leave it to cool until the chicken is ready.
3. When chicken has marinated, preheat 2 inches of vegetable oil in a wok or skillet to 350 degrees.
4. combine corn starch with arrowroot in a small bowl, then add 9 tablespoons or water. stir until corn starch and arrowroot have dissolved. Pour this mixture into the sauce and set the pan over high heat. When sauce begins to bubble and thickens, cover and remove from heat.
5. Beat together the ice water and egg in a medium bowl. Add baking soda and salt.
6. Add 2 1/4 cup of the flour and stir with a fork just until the flour is blended into the mixture. The batter should still be lumpy.
7. Sprinkle another 3/4 c. of the flour on top of the batter and mix with only one or two strokes. Most of this flour will still be floating on top of the mixture. Put the remaining flour into a medium bowl.
8. Dip each piece of chicken first into the flour, then into the batter. Let some of the batter drip off and then slide the chicken into the oil. Cook until golden brown, flipping chicken over halfway through cooking. Remove chicken to a rack or paper towels to drain.
9. As the chicken cooks, reheat the sauce left covered on the stove. Stir occassionally.
10. When all the chicken is done, pour it into a large bowl and cover with the thickened sauce. Stir gently until all pieces are well coated, | | Notes | | |
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