This is as good as it looks! Simply yummy!
For those of you living in US, you might have tried at least once the cheap-yet-good Panda Express. So the original recipe wishes to be a copycat of the famous Orange Chicken. It’s a nice attempt, but not even close as the original.
Anyhow, with small adjustments to my taste, the outcome is a SUPER DELICIOUS sweet and sour chicken with a hint of orange.
Ingredients
For chicken
1.5 – 2 lbs chicken breast, cut into 1″ pieces
1 egg beaten
1 1/2 tsp salt
1 tsbp vegetable oil, plus more for frying (I use turnesol since it’s cheaper and flavorless)
1/2 cup cornstarch
1/4 cup flour
For sauce
1 tbsp cornstarch
2 tbsp rice wine – if you have, if not just add 1 tbsp of rice vinegar
1/4 cup water
8 tbsp sugar (or more if you want more sweetness)
10 tbsp white vinegar
1 tsp sesame oil
3 tbsp soy sauce (regular)
zest of 1/2 orange (or more for flavor)
To finish
1 1/2 tbsp fresh ginger root minced (or 2 tbsp if using the one coming from a jar)
2 tsp garlic minced from jar (or 2-3 medium garlic cloves minced)
3 pinches of chili flakes (or more if you like spicy)
Green onions finely cut, sesame seeds to serve
Side dish: basmati rice
Instructions
Decide how you are going to fry your chicken. I used both a deep fryer and a pan, so both options work.
Deep fryer is easier, but if you don’t have one, a large pan will do. Heat the oil in the pan until it reaches at least 350 degrees (I use a thermometer to check when the oil is ready). If you wonder how much oil to use: my rule is just enough to cover the chicken pieces.
Chicken
To coat the chicken add the egg, salt, pepper and 1 tbsp oil into a bowl and whisk together.
In a separate bowl, add 1/2 cup corn starch and 1/4 cup flour and mix well.
Dip chicken pieces in egg mixture, then dredge in the flour mixture. Make sure it’s well covered in flour.
Then fry the chicken in the heated oil for 3-4 minutes or until golden and crisp.
Transfer to a cooling rack or on a paper towel and repeat with remaining chicken.
The sauce
Combine the cornstarch, rice wine, water, sugar, white vinegar and orange zest. Set aside
In a pan heat 1 tbsp of vegetable oil. Add the ginger, garlic and chili flakes, cooking for about 10 seconds. Add the soy sauce and sesame oil and cook for another 10 seconds. Then add the rest of the orange sauce and bring to boil.
Reduce the fire to low and add the cooked chicken and still well until mixed.
Serve with green onions finely chopped, sesame seeds and a good bowl of rice.
Bon appetit!
The original recipe can be found here
My journey in the kitchen 