MAIN DISH

COPYCAT PANDA EXPRESS ORANGE CHICKEN

You can skip the cornstarch coating and deep-frying, and instead stir-fry the chicken in 1 tablespoon vegetable oil in a skillet or wok over medium-high heat until nicely browned, about 2 minutes. The sugar in the coating gives the cubes appetizing caramelized streaks.

• 1 pound boneless, skinless chicken breasts

• 1 egg white

• 1 teaspoon salt

• 1 teaspoon sugar

ORANGE SAUCE

• ½ cup ketchup

• ½ cup sugar

• 2 tablespoons apple cider vinegar

• 1 tablespoon soy sauce

• 1 tablespoon plus 1 teaspoon cornstarch

• 2 teaspoon toasted sesame oil

• 2 tablespoons vegetable oil

• 1 tablespoon grated orange zest

• 2 tablespoons chopped green onions

• Vegetable oil for deep frying

• 1 cup cornstarch

Cut the chicken into ½-inch cubes; set aside. Combine the egg white, salt and sugar in a bowl and stir vigorously until thoroughly mixed. Add the chicken and stir to coat well.

Combine the ketchup, sugar, vinegar, soy sauce, cornstarch, sesame oil and 1 cup water; stir and set aside.

Place a pot over high heat. When the pot is hot, add the 2 tablespoons vegetable oil. Add the orange zest and green onions and cook, stirring, about 20 seconds, taking care not to burn the orange zest. Pour the combined sauce ingredients into the pot and cook over medium heat, stirring often, until the sauce has thickened, 12 to 15 minutes.

Heat 4 cups oil to 350 degrees in a deep-fryer or large Dutch oven. Meanwhile, put the coated chicken in a resealable plastic bag with the 1 cup cornstarch. Shake the chicken well for about 20 seconds, until the chicken is coated with cornstarch. Shake off all the excess.

Working in batches if necessary to avoid crowding, deep-fry the chicken in the hot oil until golden brown, about 2 ½ minutes. Remove with a slotted spoon and drain well on paper towels. Add the chicken to the pot with the hot orange sauce, stir for about 30 seconds and serve immediately. Makes 4 servings.

Per serving (excluding oil absorbed in frying): 384 calories (25 percent from fat), 10.6 g fat (1.2 g saturated, 5.3 g monounsaturated), 68.4 mg cholesterol, 28.7 g protein, 43 g carbohydrates, .2 g fiber, 1,258 mg sodium.

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