I don't remember where online I found this recipe, but my family loves it. I use it with a pre-packaged frozen asian veggie mix (the one I use has baby corn, edamame, snap peas, peppers, and onions) and it's yummy over white rice.

* Exported from MasterCook *

Orange Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce
1 1/2 cups water
2 tablespoons orange juice
1 cup packed dark brown sugar
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1/4 cup plus 1 teaspoon lemon juice
1 teaspoon minced water chestnuts -- optional
1/2 teaspoon minced fresh ginger
1/4 teaspoon minced garlic
1 rounded teaspoon chopped green onion
1/4 teaspoon crushed red pepper flakes
1 3/4 tablespoons corn starch
3 tablespoons water
Chicken
4 chicken breast fillets
1 cup ice water
1 egg
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups unsifted cake flour
2 cups vegetable oil -- (2 to 4)

1. Combine all of the sauce ingredients -- except the corn starch -- in a small saucepan over high heat. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat and allow it to cool a bit, uncovered.

2. Slice chicken breasts into bite-size chunks. Remove 1 cup of the marinade from the pan and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered with the marinade. The chicken should marinate for at least a couple hours. Cover the remaining sauce and leave it to cool until the chicken is ready.

3. When chicken has marinated, preheat 2-inches of vegetable oil in a wok or skillet to 350 degrees.

4. Combine corn starch and 3 tablespoons of water. Stir until corn starch and arrowroot have dissolved. Pour this mixture into the sauce and set the pan over med-high heat. When sauce begins to bubble and thicken cover and remove it from heat.

5. Beat together the ice water and egg in a medium bowl. Add baking soda and salt.

6. Add 3/4 cup of the flour and stir with a fork just until the flour in blended into the mixture. The batter should still be lumpy.

7. Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes. Most of the new flour will still floating on top of the mixture. Put the remaining flour (1/2 cup) into a separate medium bowl.

8. Dip each piece of chicken first into the flour, then into the batter. Let some of the batter drip off and then slide the chicken into the oil. Fry up to 1/2 of the chicken pieces at a time for 3-4 minutes, or until golden brown. Flip the chicken over halfway through the cooking time. Remove the chicken to a rack or paper towels to drain.

9. As the chicken cooks, reheat the sauce left covered on the stove. Stir occasionally.

10. When all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce. Stir gently until all of the pieces are well coated.

Note: the chicken doesn't get very brown or crispy with the author's provided batter--If you want a crispier chicken, another batter recipe could be used, but marinating the chicken in the sauce mixture as directed lends a lot of flavor so I don't suggest skipping that step. I am still looking for a perfect batter recipe, so if you have one, let me know!

anyone tried this? or have one that is DEAD on?

i live in idaho.. no panda express land. I NEED PANDA EXPRESS!

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My choices yesterday create my today. My choices today create my tomorrow.

You know Couer d'Alene has a Panda Express? I think they're even putting a second one in. I don't care for it but my husband loves it.

ya, i'm in Southeast idaho though.. NOTHING good down here. its like the arm pit of america

__________________
My choices yesterday create my today. My choices today create my tomorrow.