Recipe: Angie/TN Mall Sesame Chicken recipe

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Panda Express Orange Chicken

2 lbs boneless chicken pieces, skinned
1 egg
1 1/2 tsp salt
white pepper
oil
1/2 cup plus 1 tbsp cornstarch
1/4 cup flour
1 tbsp minced ginger root
1 tsp minced garlic
dash crushed hot red chiles
1/4 cup chopped green onions
1 tbsp rice wine
orange chicken sauce ( recipe follows)
1/4 cup water
1/2 to 1 tsp sesame oil
Cut chicken pieces into 2 inch squares and place in large bowl. Stir in egg,
salt, pepper and 1 tbsp oil and mix well. Stir cornstarch and flour together.
Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-
fryer to 375 degrees. Add chicken pieces, small batch at a time and fry 3-4
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. Clean wok and heat 15 seconds over high heat. Add 1 tbsp oil. Add
ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles
and green onions. Add rice wine and stir 3 seconds. Add Orange sauce and bring
to boil. Add cooked chicken, stirring until well mixed. Stir water into
remaining 1 tbsp cornstarch until smooth. Add to chicken and heat until sauce
is thickened. Stir in 1 tbsp oil and sesame oil. Serve at once. Makes 6
servings.

Orange Chicken Sauce
1 1/2 tbsp soy sauce
1 1/2 tbsp water
5 tbsp sugar
5 tbsp white vinegar
Mix soy sauce, water, sugar and vinegar together. You can add some real orange
flavor by adding orange zest to the sauce. It should give it more dimension.