Orange Chicken

Panda Express is one our favorite places to go for a family culinary treat. The only thing we ever order is Orange Chicken. This recipe is not a Panda clone,it is a bit more sweet and a touch spicier, but has no mystery ingredients.

Orange Chicken

Ingredients:

5 boneless, skinless chicken breasts, cut into bite size pieces

Sauce
3 3/4 cups water
1/4 cup orange juice
1/2 cup lemon juice
3/4 cup rice vinegar
1/3 cup soy sauce
2 Tablespoons orange zest
2 1/2 cups packed brown sugar
1 teaspoon ginger
3-4 cloves garlic, minced or pressed
1/4 cup green onion, chopped
1 teaspoon red pepper flakes

Chicken
2 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon pepper

oil for frying

1/3 cup cornstarch
1/4 cup water

Directions:

Pour water, orange juice, lemon juice, vinegar and soy sauce into a sauce pan heat on medium-high.
Stir in orange zest, brown sugar, ginger, garlic, onion and red pepper flakes.
Bring to a boil.
Remove from heat and cool about 15 minutes.
Put cut up chicken in a gallon size resealable plastic bag, add a 1 - 2 cups cooled sauce. Reserve remaining sauce.
Refrigerate at least 2 hours, overnight recommended.
Mix the flour, salt and pepper together, put in a large bowl.
Lift chicken out of sauce with a slotted spoon and add to flour mix, coat thoroughly.
Discard the marinade.
Fry chicken until golden
Place fried chicken into a baking dish and bake at 325 about 20 minutes until really crispy and thoroughly cooked (optional step)
Mix cornstarch and water together
Add cornstarch mixture to remaining sauce and heat until thick and bubbly.
Add chicken and simmer on low, for about 5 minutes.

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Tips and Hints

• Easy tip for coating chicken: Put the flour in either a zip-lock bag or bowl with a tight fitting lid. Put the chicken in the container and shake.


• If you like more mild food cut the amount of red pepper flakes used.

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