A copycat recipe of Orange Chicken from Panda Express to satisfy your craving without the commute.

Chicken

2 lbs, boneless skinless chicken breasts

1 large egg

0.5 cup, cornstarch

0.25 cup, all-purpose OR bread flour

~1 tsp, salt

~0.5 tsp, white pepper

~1 tsp, MSG (Monosodium Glutamate)

~1-3 cups, peanut OR vegetable oil

Sauce

3 tbsp, soy sauce

0.75 cup, orange juice

0.5 cup, granulated sugar

2, cloves of garlic, minced

1 tsp, ginger, minced

2 tbsp, sweet chili sauce

1 tbsp, rice wine

1 tsp, sesame oil

0.5 tsp, red chili flakes

0.25 cup, green onion, chopped

3 tbsp, water

1 tbsp, cornstarch

1 tbsp, peanut OR vegetable oil

1 tbsp, lemon juice (optional)

2 tbsp, hoisin sauce (optional)

Instructions

1. Cut the chicken breasts into ~1" pieces

2. Add around 0.5" of oil to a wok (or large skillet) and begin heating to around 375°F

3. In one bowl, mix the egg, salt, white pepper, and MSG

4. In a second bowl, mix the cornstarch and flour

5. In small batches, dip the chicken in the first bowl, then into the second bowl, and then fry them in the wok for 4 to 5 minutes or until golden brown

6. Remove the chicken from the oil and place it on a plate lined with a paper towel

7. In a new bowl, combine the soy sauce, orange juice, sugar, rice wine, chili sauce, and optionally lemon juice and hoisin sauce

8. Clean the wok and heat it up for 15-30 seconds over high heat

9. Turn down the heat and add the tablespoon of oil to the wok and sauté the ginger, garlic, green onion, and chili flakes for around 1-2 minutes until fragrant

10. Now add the sauce mixture and the chicken to the wok and stir-fry until evenly coated

11. Combine the water and the cornstarch in a separate bowl and slowly add the mixture to the wok until the sauce has thickened

12. Remove the wok from the heat and drizzle on the sesame oil

13. Serve over a 50:50 blend of long-grain white rice and jasmine rice, and enjoy