Barbra Dong's Orange Chicken (Kump Favorite)

Linda Kump

1 Chicken breast, skinned and boned, cut into 1 inch by 2 inch pieces. Mix with ½ tsp. salt and dash pepper

Batter: Panda Express (crisper)

¾ cup flour 2 parts corn starch

¼ cup corn starch 1 part flour

1 tsp. baking powder water to paste

1 tbsp. salad oil

¾ cup water


Sauce:

2-3 tbsp. frozen orange juice concentrate

1-2 chili peppers

1 piece of tangerine peel and dash a grated rind

4 tbsp. sugar

1 tbsp. vinegar

2 tbsp. soy sauce

1 tbsp. cornstarch mix with 2 tbsp. water

2 cups salad oil for deep fryer

1. Mix batter and set aside.

2. Mix sauce ingredients in a sauce pot, and bring to a boil. Stir constantly. Set aside. – add corn starch when boiling.

3. Dip chicken in batter. Deep fry in 375 degree (Fahrenheit) oil for 1 minute. Take out and drain – cook all chicken – Deep fry again for 1 minute until golden brown. Take out and pour sauce over chicken. Mix and coat each piece well. Serve.

Cook sauce in wok – Don’t mix till served.



Low fat version

Whole chicken breast

Marinate :

Soy Sauce; Garlic; Ginger; Corn starch

Brush with salad oil

Broil Print Recipe