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Homemade Panda Express orange chicken

Time 55 minutes
Yields Makes 4 to 8 servings
Homemade Panda Express orange chicken
(Kirk McKoy / Los Angeles Times )

Orange chicken sauce

1

In a small bowl, stir together the water and corn starch to make a slurry. Set aside.

2

In a small saucepan, combine the orange juice, zest and marmalade along with the soy sauce, garlic, ginger, chile sauce, mirin, rice wine vinegar, white wine vinegar, honey, pepper and salt. Heat over medium-high heat, stirring occasionally until the mixture comes to a simmer, 2 to 3 minutes.

3

Whisk in the corn starch slurry and continue to cook until the sauce comes back to a simmer, about 2 minutes. Remove from heat and set aside. This makes about 1 cup sauce.

Fried chicken

1

Pour the corn starch into a shallow baking dish or bowl. Toss the chicken pieces in with the corn starch to coat, then set aside for a few minutes. Toss the chicken with the corn starch a second time to coat again. Set aside.

2

Add enough oil to a large heavy pot so the oil comes about halfway up the sides. Heat the oil until a thermometer inserted reaches 350 degrees.

3

Fry the chicken pieces, a handful at a time, until the chicken is firm and the fried coating is a pale golden color. Drain on a cooling rack lined with paper towels.

Orange chicken

1

Heat a wok over high heat until hot. Add the orange chicken sauce and cook until the sauce starts to bubble, about 1 minute.

2

Add the chicken to the pan and stir until each piece is well coated with the sauce, about 1 to 2 minutes. Serve immediately.


Jenn Harris is a senior writer for the Food section and is also the fried chicken queen of L.A. She has a BA in literary journalism from UCI and an MA in journalism from USC. Follow her @Jenn_Harris_.
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