Orange Chicken

So do you like Panda Express's Orange Chicken? We do - we LOVE it! But we hate the price. So I vowed a long time ago that I would find a mock recipe for it so that I could make it at home. I finally got around to it, and it was DELICIOUS! The only thing we didn't care for was the breading for the chicken. So stay tuned for an alteration there.

Orange Chicken

Ingredients:
2 pounds boneless, skinless chicken breast
1 egg
1 1/2 tsp. salt
1/2 tsp. pepper
Oil (for frying)
1/2 cup cornstarch
1/4 cup flour

1 Tbs. sesame oil
1/2 tsp. ground ginger
2 tsp. minced garlic
1 dash crushed red pepper flakes
1/4 cup chopped green onions
1 Tbs. water
3 Tbs. soy sauce
3 Tbs. orange juice
1/2 cup brown sugar
2/3 cup rice vinegar
1/4 cup water
1 Tbs. cornstarch

Directions:
1. Cut chicken pieces into 2-inch squares and place in large bowl.
2. Whisk egg, salt, pepper and 1 tablespoon oil together. Add to chicken and stir to coat.
3. Stir cornstarch and flour together. Add chicken pieces, stirring to coat.
4. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
5. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed red pepper flakes and green onions. Add 1 tablespoon water and stir 3 seconds.
6. Add remaining ingredients (minus water and cornstarch) and bring to boil. Whisk together water and cornstarch to make a slurry and slowly pour into sauce mixture. Return to boil for 1 minute and remove from heat.
7. Add cooked chicken, stirring until well mixed. Serve with rice or chow mein.