| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chicken, China, Update, Archived | 6 | Servings | |
INGREDIENTS
| 2 | lb | Boneless chicken pieces, skinned |
| 1 | Egg | |
| 1 1/2 | ts | Salt |
| White pepper | ||
| Oil | ||
| 1/2 | c | Plus 1 Tbsp cornstarch |
| 1/4 | c | Flour |
| 1 | tb | Minced ginger root |
| 1 | ts | Minced garlic |
| ds | Crushed hot red chiles | |
| 1/4 | c | Chopped green onions |
| 1 | tb | Rice wine |
| Orange Chicken Sauce | ||
| 1/4 | c | Water |
| 1/2 | To 1 tsp sesame oil |
INSTRUCTIONS
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 time, and fry 3 to 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 chickn and heat until sauce is thickened. Stir in 1 tbsp oil and sesame oil. Serve at once. Makes 6 servings. Panda Express Orange Chicken File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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