Monday, March 15, 2010

Panda Express Orange Chicken

So living out here in the sticks i so want Chinese food as do the girls. so i found the recipe for Panda Express' orange chicken in a cookbook from Paige's book fair at school (America's Most Wanted Recipes). wasn't to hard to make but while making the orange sauce it was tasting to katchupy so i added the juice from the orange we used into it and it helped a little. it still didn't have enough orange flavor in it for me so next time i will use a little OJ concentrate in it to add the flavor. also it didn't have a crunch to it so next time i think i want to use boneless WITH the skin.
1lb boneless, skinless chicken breasts
1 egg white
1 teaspoon salt
1 teaspoon sugar

4 cup vegetable oil (for deep frying)
1 cup cornstarch

Orange Sauce:
1 cup water
1/2 cup ketchup
1/2 cup sugar
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
1 tablespoon plus 1 teaspoon cornstarch
2 teaspoons sesame oil
1 tablespoon grated orange zest
2 tablespoons chopped green onions

1.cut the chicken breast into 1/2-inch cubes; set aside.
2.combine the egg whites, salt and sugar in a bowl and stir till are mixed thoroughly. add chicken to mixture and coat well set aside
3. orange sauce, combine water, ketchup, sugar, vinegar, soy sauce, corn starch and sesame oil stir and set aside. in a pot on high heat add 2 tablespoons vegetable oil add orange zest and green onions cook. stir for about 20 seconds (be sure you don't burn the zest)
4. pour ketchup mixture in to pot and cook over medium heat. (this is when i added the juice of the orange) sirring frequently until it was thick about 15 mins
5. preheat 4cups of oil to 350 degrees in a deep-fryer or use a large pot
6. while oil is heating place 1cup cornstarch in a Ziplock bag and put chicken in it and shake chicken till it is fully coated. remove from bag and deep fry till golden brown about 2-3 mins. drain on a paper towel set aside till all chicken is completed then toss with orange sauce. server with white rice

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