Subj : T.O.H. Daily Recipe - 693
To   : All
From : Dave Drum
Date : Wed Jan 22 2025 16:05:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Panda Express Orange Chicken
 Categories: Poultry, Sauces, Citrus, Herbs, Chilies
      Yield: 6 servings
 
  1 1/2 lb Boned, skinned chicken
           - thighs
    1/2 tb Salt
    1/2 ts Pepper
    1/2 c  Cornstarch
  1 1/2 c  A-P flour
      1    Egg
  1 1/4 c  Sparkling water; cold
      1 tb Sesame oil
           Oil; for frying

MMMMM---------------------------SAUCE--------------------------------
      1 tb Oil
    1/2 ts Crushed red pepper flakes
      1 tb Garlic; minced
  1 1/2 ts Ginger; minced
      2 tb Sugar
      2 tb Light brown sugar
      2 tb Orange juice
      1 ts Orange zest
      2 tb Rice vinegar
      1 tb Soy sauce
      1 tb Water
      1 tb Cornstarch
 
  Start by cutting the chicken into small, bite-size pieces
  about 1" to 1 1/2" on - a cutting board (here's why you
  should have a separate cutting board for chicken). Set
  aside.
  
  Whisk together the flour, cornstarch, salt and pepper.
  Then, beat in the egg, sparkling water and 1 tablespoon
  of sesame oil until smooth. The mixture should resemble \
  a thick pancake batter.
  
  Toss the chicken pieces in the batter until each piece is
  evenly coated. Cover, transfer to the refrigerator and
  let the chicken soak in the batter for at least 30 mins.
  
  Editor's Tip: Resting the chicken in the batter is
  important because it allows the flour to properly
  hydrate, which helps the batter adhere better to the
  chicken and become perfectly crispy.
  
  Next, heat the oil to 350oF/175oC in a large wok or
  Dutch oven - between 1/2" and 1" of oil will be enough.
  Working in batches, add a few pieces of the battered
  chicken to the preheated oil. Cook, turning occasionally
  until the chicken is deeply golden on all sides and
  cooked through. Each batch should take about 5-6 minutes.
  Transfer the fried chicken pieces to a paper towel-lined \
  sheet pan to drain excess oil.
  
  As your last batch of chicken cooks, start the sauce by
  warming 1 tablespoon of oil over medium-high heat. Add
  the red pepper flakes, garlic and ginger, and cook until
  fragrant; about 30 seconds.
  
  Editor's Tip: Don't walk away during this step. If you
  accidentally burn your garlic (not at all the same as
  roasted garlic), toss everything and start fresh.
  Otherwise, your sauce will have a bitter flavor.
  
  Add the sugar, brown sugar, orange juice, rice vinegar
  and soy sauce. Stir until the sugars dissolve, and the
  mixture begins to bubble.
  
  Finish the sauce by whisking together 1 tablespoon of
  cornstarch (or try one of these other sauce thickeners)
  with 1 tablespoon of water in a small bowl. Add it to the
  wok and whisk until smooth. Cook the sauce until it
  thickens and clings to the back of a spoon.
  
  Editor's Tip: Ideally, you're looking for a consistency
  like honey. If you accidentally thicken the sauce too
  much, you can thin it back out with a bit of orange
  juice, water or chicken stock.
  
  Add the fried chicken pieces to the sauce and gently
  toss until every inch of the chicken is coated in the
  sweet and spicy orange sauce. Serve immediately to share
  this Panda Express goodness with your family!
  
  Lauren Habermehl, Pewaukee, Wisconsin
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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