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Orange Chicken February 6, 2010

Filed under: Recipe — Desiree @ 6:38 pm
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This is a kinda-copycat recipe from Panda Express.  Or so I’m told it was originally, but I changed up the recipe I was given and since I’ve never had Orange Chicken from Panda Express, I can only trust the information I was originally given.
Please keep in mind, this in no way is a “low-fat” meal.  It’s definitely an indulgence!  BUT it’s made at home, which means no preservatives and ingredients you can’t read!  THAT is a good thing!

  • 3 lbs boneless skinless chicken, chopped into bite sized pieces
  • 1 whole egg and 1 egg white
  • 2 teaspoons salt
  • white pepper
  • oil (for frying)
  • 3/4 cup cornstarch, plus
  • 1 & 1/2 tablespoon cornstarch
  • 1/2 cup flour
  • 1 tablespoon ginger root, minced
  • 2 teaspoon garlic, minced
  • 1/2 teaspoon crushed hot red chili pepper
  • 1/2 cup green onion, chopped
  • 2 tablespoon rice wine vinegar
  • 1/2 cup water
Orange Sauce for Stir Fry
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 10 tablespoons sugar
  • 10 tablespoons white vinegar
  • Zest of 2 oranges

  1. Place chicken pieces in large bowl.
  2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
  3. Stir cornstarch and flour together in another container.
  4. Add chicken pieces, in handfuls at a time, stirring to coat.
  5. Heat oil for deep-frying in wok or deep-fryer
    to 375 degrees.
  6. Add chicken, again small batches at a time, and fry 3 to 4 minutes or until golden crisp.
  7. (Do not overcook chicken).  While chicken is cooking mix all Orange Sauce ingredients in small bowl and set aside.
  8. Remove chicken from oil with slotted spoon and drain on paper towels or coffee filters; set aside.
  9. Clean wok and heat 15 seconds over high heat.
  10. Add 1 tablespoon oil.

  1. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
  2. Add and stir-fry crushed chiles and green onions.
  3. Add rice wine vinegar and stir 3 seconds.
  4. Add Orange Sauce and bring to boil.
  5. Add cooked chicken, stirring until well mixed.
  6. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
  7. Heat until sauce is thickened.
  8. Add orange zest  and top with chopped green onions, if desired.
  9. Serve over jasmine rice with Egg rolls
Egg Rolls
Egg Rolls are a wise way to use leftovers… but in my house, when making Chinese food there are no leftovers!  Here is how I make my Egg Rolls:
  • Egg Roll Wrappers, 1 package
  • Ground Pork, 1 lb
  • shredded broccoli, carrots & cabbage mix , in a bag (buy this by the bagged lettuce or in the refrigerated veggie case.  Of course, you could finely chop this yourself if you’re nuts, I mean if you want to!)
  • bean sprouts, 1 lb
  • oyster sauce, 2 Tablespoons
  • soy sauce, 2 Tablespoons
  • canola oil for frying.
  1. brown pork in frying pan over med/high heat.
  2. add veggies and stir until veggies become opaque, or are just cooked, meaning still firm.
  3. add sauces and mix well.
  4. seperate egg roll wrappers and place as a diamond in front of you.  Place a decent size amount in center of wrapper and fold up from the bottom, fold in both sides.  Moisten the top point of the egg roll wrapper with water, either on your finger or with a pastry brush.  Then roll up egg roll.  Finish all 20.
  5. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
  6. fry 5-7 minutes or until golden crisp.
  7. Remove from oil with tongs and drain on paper towels or coffee filters.
Serve Orange Chicken and Egg Rolls with some steamed brown rice and enjoy!

Jason was helping roll.

Nice serving dishes, right? lol


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