Ingredients:
2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
Dash crushed hot red chiles
1/4 cup chopped green onions
1 tablespoon rice wine
Orange Chicken Sauce
1/4 cup water
1/2 to 1 teaspoon sesame oil
Orange Chicken Sauce Ingredients:
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
Mix soy sauce, water, sugar and vinegar.
Procedure:
Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon 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 tablespoon 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 tablespoon cornstarch until smooth.
Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. Makes 6 servings.
Type: Authentic Recipe
Submitted By: Panda Express
Recipe Author: Executive Chef Kao
Restaurant: Panda Express
Photograph By: Panda Express
Photograph Retouched By: Recipe Spy
Source: http://articles.latimes.com/1992-10-22/food/fo-782_1_orange-chicken
Source: http://www.saddlebrooketimes.com/Fastfood/Orange%20Sesame%20Chicken.pdf
Source: http://www.recipe4living.com/articles/assets/pdf/cookbooks/Stir-Fry_ECookbook2.pdf
Source: http://natebryce.com/files/Nate's%20Recipes%202008.pdf