This orange chicken is a recipe featured in "America's Most Wanted Recipes" and is a copy cat recipe for Panda Express' Orange Chicken. Orange Chicken is a dish from the Hunan Province in South Central China.It is prepared with crispy boneless chicken bites tossed in a wok with a sweet, spicy and tangy orange sauce. Don't forget to steam some rice with this one! Enjoy!
chicken breast, boneless & skinless
apple cider vinegar
orange zest, grated
green onion, chopped
vegetable oil, for frying
1Cut the chicken breast into 1/2 inch cubes; set aside.
2Combine the egg white, salt, and sugar in a bowl and stir vigorously until the ingredients are thoroughly mixed. Add the chicken cubes to the egg white mixture and stir to coat well.
3To make the orange sauce, combine the water, ketchup, sugar, vinegar, soy sauce, 1 tablespoon plus 1 teaspoons cornstarch, and sesame oil; stir and set aside. Place a pot over high heat. When the pot is hot, add the 2 tablespoons vegetable oil and heat. Add the orange zest and green onions and cook, stirring, for about 20 seconds, taking care not to burn the orange zest.
4Pour the combined sauce ingredients into the pot and cook over medium heat, stirring frequently, until the sauce has thickened, 12 to 15 minutes.
5Preheat the 4 cups oil to 350°F in a wok or deep-fryer.
6Meanwhile, put the coated chicken in a resealable plastic bag containing the 1 cup cornstarch. Shake the chicken well for about 20 seconds, until the chicken is covered with the cornstarch. Shake off all the excess cornstarch and deep-fry the chicken in the hot oil until golden brown, about 2 1/2 minutes. Remove the chicken from the oil with a slotted spoon, drain well on paper towels, and set aside. Add the fried chicken to the pot with the hot orange sauce, stir for about 30 seconds, then serve immediately.