Orange Chicken

I have to say, I am in LOVE with Asian inspired dishes.  So every chance I get I try to copy cat one!  Jonna over at "Get Off Your Butt and Bake" blog did just that with this yummy Orange Chicken Recipe!  It was so easy, my husband made it!!!  Either it was that easy, or he has just learned to be awesome from his awesome wife!!!  LOL!  I wanted more vegtables in ours, so we used the Mandarin mix int he freezer section (put them in the wok frozen, do not cook ahead, just stir fry), and it was so yummy!  So here is the recipe, I did make some very small changes, but if you would like her actual recipe, go to her blog, I linked her:

Panda Express Orange Chicken Copycat

Picture taken and edited by Bonnie at Mommy of 6

Ingredients
• 2 lbs boneless skinless chicken, chopped into bite sized pieces
• 1 egg
• 1 1/2 teaspoons salt
• white pepper
• oil ( for frying)
• 1/2 cup cornstarch, plus
• 1/4 cup flour
• 1 tablespoon ginger root, minced or 1 tsp. of powdered ginger
• 1 teaspoon garlic, minced
• 1/2 teaspoon crushed hot red chili peppers ( I used the mandarin Mix from the freezer section)
• 1/4 cup green onions, chopped
• 1/2 teaspoon sesame oil
• 1 1/2 tablespoons soy sauce

Orange Sauce for Stir Fry (I doubled this sauce recipe)
• 1/2 Tablespoons soy sauce
• 1/2 Tablespoons water
• 5 Tablespoons sugar (I used half white sugar and half Brown sugar)
• 1/3 cup Orange juice
• 1 Tablespoon Vinegar
• 1 heaping Tablespoon of Cornstarch
• 1/4 cup Cold water

Directions:
1. Combine all ingredients except for the Cornstarch and the water. Mix well.
2. Set aside, and follow directions below for adding the cornstarch/water to thicken the sauce.

Directions to coat chicken pieces:
1. Place chicken pieces on plate or in large bowl.
2. In a small bowl: Stir together the egg, salt, pepper and 1 tablespoon oil and mix well.
3. Stir cornstarch and flour together in another bowl.
4. Coat each piece of chicken in the egg mixture, then roll generously in the cornstarch/flour mixture.
5. Set each prepared piece of chicken on a plate, and heat oil to fry.
6. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
7. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.  (Do not overcook chicken).
8. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
9. Clean wok and heat 15 seconds over high heat.
10. Add 1 tablespoon oil.
11. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
12. Add and stir-fry crushed chiles and green onions ( or stir fry mix).
13. Add Orange Sauce and bring to boil.
14. Stir cold water into remaining 1 tablespoon cornstarch until smooth and add to sauce in the wok. Stir well.  Heat until sauce is thickned.
14. Stir in sesame oil and orange zest if desired.
15. Add crispy chicken to the sauce and stir quickly to coat. Don’t let it sit too long, or it will lose it’s crispiness.

Serve over white or brown rice and enjoy!
Thank you Jonna!!!  I linked her blog so that you can go over and check her out, she is one awesome cook!  Go see what else she has to offer!!!
~Mommy of 6 <3