Panda Express Orange Chicken (Yhen, here's some nuggets!)

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Top Secret Recipes Website, by Todd Wilbur

Panda Express Orange Chicken

Sauce

1 1/2 cups water

2 tablespoons orange juice

1 cup packed dark brown sugar

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce (Use GFCF)

1/4 cup plus 1 teaspoon lemon juice

1 teaspoon minced water chestnuts

1/2 teaspoon minced fresh ginger

1/4 teaspoon minced garlic

1 rounded teaspoon chopped green onion

1/4 teaspoon crushed red pepper flakes

5 teaspoons corn starch

2 teaspoons arrowroot

Chicken

4 chicken breast fillets

1 cup ice water

1 egg

1/4 teaspoon baking soda (GFCF)

1/4 teaspoon salt

1 1/2 cups unsifted cake flour (sub a mix of corn

starch and rice flour, or your fav. blend)

2-4 cups vegetable oil

1. Combine all of the sauce ingredients -- except the

corn starch and arrowroot -- in a small saucepan over

high heat. Stir often while bringing mixture to a

boil. When sauce reaches a boil, remove it from heat

and allow it to cool a bit, uncovered.

2. Slice chicken breasts into bite-size chunks. Remove

exactly 1 cup of the marinade from the pan and pour it

over the chicken in a large resealable plastic bag or

other container which allows the chicken to be

completely covered with the marinade. The chicken

should marinate for at least a couple hours. Cover the

remaining sauce and leave it to cool until the chicken

is ready.

3. When chicken has marinated, preheat 2-inches of

vegetable oil in a wok or skillet to 350 degrees.

4. Combine corn starch with arrowroot in a small bowl,

then add 3 tablespoons of water. Stir until corn

starch and arrowroot have dissolved. Pour this mixture

into the sauce and set the pan over high heat. When

sauce begins to bubble and thicken cover and remove it

from heat.

5. Beat together the ice water and egg in a medium

bowl. Add baking soda and salt.

6. Add 3/4 cup of the flour and stir with a fork just

until the flour in blended into the mixture. The

batter should still be lumpy.

7. Sprinkle another 1/4 cup of flour on top of the

batter and mix with only one or two strokes. Most of

the new flour will still floating on top of the

mixture. Put the remaining flour (1/2 cup) into a

separate medium bowl.

8. Dip each piece of chicken first into the flour,

then into the batter. Let some of the batter drip off

and then slide the chicken into the oil. Fry up to 1/2

of the chicken pieces at a time for 3-4 minutes, or

until golden brown. Flip the chicken over halfway

through the cooking time. Remove the chicken to a rack

or paper towels to drain.

9. As the chicken cooks, reheat the sauce left covered

on the stove. Stir occasionally.

10. When all of the chicken is done, pour it into a

large bowl, and cover with the thickened sauce. Stir

gently until all of the pieces are well coated.

(http://www.topsecretrecipes.com)

Serves four.

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