Ingredients: |
Ingredients: 2 lb boneless , skinless chicken thighs, cut into 1" pieces
1 egg
1 1/2 tsp salt
1 pinch black pepper
2 tbsp oil , divided, plus more for frying
1/2 cup corn starch , plus 1 tbsp
1/4 cup flour
1 1/2 tablespoons ginger root , minced
2 teaspoons garlic , minced
1/2 tsp hot red chili pepper , crushed
4 green onions , chopped from tip to tail (not including root)
2 tablespoons Shaoxing rice wine
1/4 cup water
1 teaspoon sesame oil
3 tablespoons soy sauce
3 tablespoons water
10 tablespoons sugar
10 tablespoons white vinegar
zest of 2 oranges
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Directions: |
Directions:1. To make the sauce combine the soy sauce, 3 tablespoons water, sesame oil, sugar, white vinegar, and orange zest.
2. to make the cornstarch mixture, dissolve 1 tablespoon cornstarch in 1/4 cup water and set aside.
3. To make the chicken we are going to set up a dredging station.
4. Add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
5. In a separate bowl, add 1/2 cup corn starch and flour and mix well.
6. In a large frying pan or a wok, heat oil in a wok 375 degrees.
7. Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
8. Fry the chicken for 3 to 4 minutes or until golden and crisp.
9. Transfer to a cooling rack and repeat with remaining chicken.
10. When you are done with the chicken, drain the oil from the pan and wipe it clean.
11. Add 1 tablespoon oil, ginger and garlic and cook for about 10 seconds.
12. Add crushed red peppers and green onions, and cook for just a few seconds.
13. Add rice wine and orange sauce and bring to boil.
14. Add the cornstarch mixture to the pan and cook for just a few seconds until it thickens.
15. Turn off the heat, and add cooked chicken and stir until well mixed. |
This recipe for Panda Express Orange Chicken is from