YUMMM. I have been craving orange chicken this pregnancy and saw a recipe for it and thought I would give it a whirl. It tasted so good. Plus it is nice knowing you are using quality chicken, better oil than they probably fry things in at Panda, and the sauce was really tasty. And it wasn't very hard to make. This one is a keeper recipe for sure.
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups cornstarch
2 eggs (beaten)
1 cup panko bread crumbs
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
1 ½ cups water
1/4 cup orange juice (I used fresh squeezed - about the juice of one orange)
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
1/4 cup water
Combine cornstarch, salt, and pepper. Prepare a bowl with beaten eggs, another with panko crumbs, and another with the cornstarch mixture. Dip chicken in egg mixture, dredge in cornstarch, then egg agaion, and finally in the panko crumbs. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked (I actually fried it a few minutes just to get the outside crispy, then put it on a baking sheet and baked at 375 for about 30 minutes. The chicken turned out perfect and the outside was super crunchy).
Meanwhile, in a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and red pepper flakes. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and garnish with green onions.