Panda Express Orange Chicken

Sabrina loves Panda Express and always orders Orange Chicken. She has been begging me to make some, but I've been afraid that she wouldn't like mine since she is so picky. I found this recipe at Food.com and gave it a try. Sabrina actually liked it, but she likes Panda Express better. I, on the other hand, think it's better than Panda's hard, sometimes kinda creepy looking chicken meat. It has more orange taste too. It's a fried food, so not to enjoy all the time, but it's definitely a meal added to my list to make again.

Panda Express Orange Chicken
2 lbs boneless skinless chicken, chopped into bite sized pieces

1 eggs

1 1/2 t. salt

Pepper 

1/2 c. cornstarch, plus

1 T. cornstarch

1/4 c. flour

1 T. gingerroot, minced

1 t. garlic, minced

1/2 t. crushed hot red chili peppers

1/4 c. green onions, chopped

1 T. apple juice or rice wine 

1/4 c. water

1/2 t. sesame oil

Orange Sauce for Stir Fry
1 1/2 T. soy sauce

1 1/2 T. water

5 T. sugar

5 T. white vinegar

Zest of 1 orange

Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.

Stir cornstarch and flour together. Dip chicken in egg mixture and then in cornstarch mixture, stirring to coat.

       Heat oil for deep-frying in wok or deep-fryer to 375°. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken). 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 tablespoon oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chiles and green onions. Add apple juice or rice wine and stir 3 seconds.

      Mix ingredients together for Orange Sauce, add sauce to wok and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. Heat until sauce is thickned. Stir in sesame oil and orange zest.