Panda Express Spicy Chicken Food

PANDA EXPRESS SPICY CHICKEN

Steps:

• Heat a pot of boiling water to cook chayote. At the same time, heat 1/4 cup of oil in wok until hot. Add chicken and stir-fry until done.
• Add onions and bell peppers and stir quickly until crisp. Remove and drain. Set aside.
• Add chayote to boiling water for 60 seconds or until crisp and done. Remove and drain; set aside.
• Heat 2 tablespoons of oil in wok until hot. Add whole dry chile peppers, garlic and ginger. Stir fry until fragrant.
• Add all remaining ingredients except cornstarch mixture.
• Bring to a boil.
• Slowly stir in cornstarch mixture.
• Add chicken and vegetables. Coat evenly with sauce.
• Add roasted peanuts. Flavor with sesame oil if desired. Remove and serve on platter.

ORANGE CHICKEN (PANDA EXPRESS STYLE)

Steps:

• Mix all ingredients except the cornstarch and water in a large pan. (Add the chicken last).
• Cook on medium high heat until chicken is done.
• Dissolve some cornstarch in water (depending on how thick you want the final sauce).
• Add to bubbling pan and stir until thickened and mixed throughout.
• Serve over rice.

PANDA EXPRESS ORANGE CHICKEN

Steps:

• Place chicken pieces in a large bowl, set aside.
• In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
• In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.
• Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
• Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
• Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.
• (Do not overcook chicken).
• Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
• FOR THE SAUCE:.
• In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
• Clean wok and heat 15 seconds over high heat.
• Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
• Now, add the rice wine and the soy sauce mixture you set aside above.
• Add cooked chicken, stirring until well mixed.
• In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.
• Serve over jasmine rice.