NOT Panda Express Orange Chicken

The original recipe for this says that it's the copy cat recipe for Panda Express's Orange Chicken. Being that Panda Express's Orange Chicken is my very favorite item on their menu I beg to differ! Don't get me wrong this is a great recipe we all really enjoyed it, but it's not even close to the Panda Express recipe. What I like about this recipe is that it's really great the flavor is nice and mild yet has really stands on it's own. Next I would triple the amount of orange sauce. What I do not like about this recipe is the fact that it's time consuming. Yeah a little more time than I care to spend in the kitchen on a weekday. 

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Ingredients:

• 2 lbs boneless skinless chicken, chopped into bite sized pieces
• 1 egg
• 1 1/2 teaspoons salt
• white pepper
• oil (for frying)
• 1/2 cup cornstarch, plus
• 1 tablespoon cornstarch
• 1/4 cup flour
• 1 tablespoon gingerroot, minced
• 1 teaspoon garlic, minced
• 1/2 teaspoon crushed hot red chili pepper
• 1/4 cup green onion, chopped
• 1 tablespoon rice wine
• 1/4 cup water
• 1/2 teaspoon sesame oil

 Orange Sauce for Stir Fry

• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons water
• 5 tablespoons sugar
• 5 tablespoons white vinegar
• 1 orange, zest of

Directions:

1. Make Orange Sauce for Stir Fry adding all the ingredients to a bowl, mix, and set aside.
2. In a large bowl place egg, salt, pepper and 1 tablespoon oil and mix well. 
3. Cut chicken into bite sizes pieces and place them in the bowl with the egg mixture.
4. In another bowl mix cornstarch and flour together. 
5. Take one piece of chicken at a time and roll it in the Mix flour mixture then set the well coated chicken aside. 
6. Heat oil in a frying pan or dutch oven to 375 degrees. 
7. Add chicken in small batches, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken). 
8. Remove chicken from oil with slotted spoon and drain on paper towels; set aside. 
9. Clean frying pan and heat 15 seconds over high heat. Add 1 tablespoon oil. 
10. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. 
11. Add and stir-fry crushed chilies and green onions. 
12. Add rice wine and stir 3 seconds. 
13. Add Orange Sauce and bring to boil. 
14. Add cooked chicken, stirring until well mixed. 
15. Stir water in remaining 1 tablespoon cornstarch until smooth 
16. Heat until sauce is thickened. 
17. Stir in sesame oil and orange zest if desired. 
18. Serve over jasmine rice.

Original Recipe