Orange Chicken

I LOVE Chinese food but the hubby got sick 3 times in row at different Chinese restaurants, so now we don't go to them anymore. :( I am also a huge fan of the orange chicken at Panda Express. Last week I decided that I was going to attempt to make my own (figured the hubby was less likely to get sick on Chinese if I was the one making it). I combined several different recipes and this is what I came up with.

Ingredients

• 2 chicken breasts, chopped into 1/2" pieces (feeds 4)
• Salt and pepper
• 2 quarts Peanut oil (or vegetable oil)

Directions

1. In a large stock pot or deep fryer, heat oil to 375 degrees. Season chicken with salt and pepper. Coat chicken in batter. Fry until golden brown (chicken takes 4-5 minutes when oil is at 375 degree). As each batch finishes, place it on a paper towel lined cookie sheet in the oven (set to warm).
2. Pour sauce mixture (excluding cornstarch and water) in a medium saucepan and cook over medium-high heat. Let the sauce come to a boil and begin to reduce. Combine cornstarch and water in a small bowl; which into sauce. Allow sauce to thicken and then remove from heat.
3. Once chicken is done frying, coat with sauce. I serve this over rice with a side of fresh steamed broccoli.

Tempura Batter

• 1 cup flour
• 1 cup ice cold water
• 1/2 teaspoon baking powder
• 1 egg

Combine flour and baking powder in a small bowl; whisk together water and egg. Combine the to till only slightly lumpy.

Orange Sauce

• Zest and juice of 1 orange
• 1 1/2 cups orange juice (be sure it is 100% juice with pulp)
• 4-6 teaspoons soy sauce (depending on what you prefer)
• 1 tablespoon lemon juice
• dash of cayenne
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon cornstarch
• 2 tablespoons water

Combine all ingredients, except cornstarch and water, ahead of time. This will make it easier to finish each part of the dish all at the same time.

Rice (optional)

• 1 1/2 cups white rice
• 3 cups water
• 1 tablespoon butter
• 1 1/2 teaspoons chicken bouillon granules (or you could substitute chicken stock for half the water)

Combine all in a medium saucepan. Bring to a boil, cover and reduce to a simmer for 20 minutes. Fluff with a fork and serve.