Does anyone know a good orange chicken recipe?

i need an orange chicken recipe with a glaze kind of like panda express plz tell me a websight you know where i can find it or just post the recipe on here thnk you ;)Does anyone know a good orange chicken recipe?
Panda Express Orange Chicken Recipe





2 pounds bonelesschicken pieces, skinned


1 egg


1 1/2 teaspoon salt


White pepper


Oil (for frying)


1/2 cup cornstarch PLUS';PLUS'; means this ingredient in addition to the one on the next line, often with divided uses


1 tablespoon cornstarch


1/4 cup flour


1 tablespoon minced ginger root


1 teaspoon minced garlic


1 dash crushed hot red chilies


1/4 cup chopped green onions


1 tablespoon rice wine


1/4 cup water


1 teaspoon sesame oil


***Orange Chicken Sauce***


1 1/2 tablespoon soy sauce


1 1/2 tablespoon water


5 tablespoons sugar


5 tablespoons white vinegar








Directions:





Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce ! for flavor.Does anyone know a good orange chicken recipe?
INGREDIENTS (Nutrition)





* 1/2 cup orange marmalade


* 1/4 cup balsamic vinegar


* 2 tablespoons olive oil


* 1 teaspoon rubbed sage


* 2 tablespoons chopped fresh chives


* 1 (3 pound) chicken, cut into pieces


* 1/2 teaspoon garlic salt


* 1/4 teaspoon coarsely ground black pepper





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DIRECTIONS





1. Preheat a grill for medium heat.


2. Combine the marmalade, vinegar, olive oil, and sage in a small saucepan. Cook over low heat for 2 minutes until smooth. Stir in the chives, then remove 1/3 of the sauce to serve with the chicken later on.


3. Season the chicken pieces with garlic salt and pepper. Grill for about 15 minutes on each side, then brush with glaze. Continue cooking until done, 20 to 30 minutes, turning occasionally, and brushing with additional glaze. Serve with reserved marmalade glaze.
Rice


1c jasmine rice rinsed


1.5c water


1/2 salt(unnecessary, but adds flavor)





Bring water to boil. Add salt. Add rinsed rice. Turn heat down to low. Cook for 10 minutes. Stir. If water still remaining cook for another 2 minutes. Poke rice with fork to fluff it. Kill heat and wait another 10 minutes.





Orange Sauce


5T vinegar


5T sugar


1.5T water


1.5T soy sauce


Zest from 1 orange


Remove skin from orange and dice into dime size pieces, place into bowl and mash it





To add heat use red paper flakes at you discretionary amount.





Combine everything into the bowl of mashed oranges. Place aside.





Add vegetable, canola, or peanut oil into deep sauce pan enough to submerge the chicken. Bring oil to temperature between 350 and 375 degrees.





Chicken


Slice 1 to 2 chicken breasts or about 1/2lb


Place in mixing bowl.


Beat one egg and add to chicken. Mix thoroughly.





Batter


1/4c flour


2T cornstarch


2t salt


pinch of sugar


pinch of garlic powder


pinch of black pepper





Mix dry ingredients. Dump dry ingredients into mixing bowl with chicken. Stir thoroughly until the mixture starts to resemble a paste. This will allow you to pinch smaller pieces of chicken together to create a uniform size and shape for equal cooking time in the oil.





Pinch together equal size pieces of chicken and place on a cold plate. Once oil reaches a controlled temperature, start adding the chicken. Fry for 3-4 minutes until a golden brown. Do it in two batches so the oil temperature doesn't drop too low. Remove cooked chicken to a paper towel to allow excess oil to run off.





When the chicken is all done, add your orange sauce into a sauce pan large enough to glaze all the chicken in one batch. Bring the orange sauce to boil. While waiting, place a bowl in the sink and a wire strainer over the top. We want to strain out the bits of orange that won't absorb into the chicken or evaporate into flavor. After straining, apply pressure to the remaining orange pieces to extract as much juice as possible. Dump orange excess and pour the remaining sauce in the bowl back into the sauce pan. Stir with a wire wisk or surface safe spoon. Once the sauce starts to bubble throw in the chicken and cook until the sauce is almost entirely absorbed.





Plate your rice in the center of the plate. Surround it with your orange chicken. Serve. High five your partner, guests, pets, whatever. Enjoy.





If you want to kick up the taste, finely dice some cilantro and sprinkle it over the plated rice and orange chicken.
2 pounds boneless chicken pieces, skinned


1 egg


1 1/2 teaspoons salt


White pepper


Oil (for frying)


1/2 cup plus 1 tablespoon cornstarch


1/4 cup flour


1 tablespoon minced ginger root


1 teaspoon minced garlic


Dash crushed hot red chiles


1/4 cup chopped green onions


1 tablespoon rice wine


1/4 cup water


1/2 to 1 teaspoon sesame oil








Orange Sauce for Stir Fry:


2 teaspoons minced zest and 1/4 cup juice from 1 large orange


1/2 teaspoon granulated sugar


2 tablespoons chicken stock


1 tablespoon light soy sauce





Combine all ingredients in small bowl and set aside.





Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well.





Stir cornstarch and flour together. Add chicken pieces, stirring to coat.





Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.





Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.





Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil.





Serve at once. Makes 6 servings.
Try www.topsecretrecipes.com. They have recipes that are copycats of restaurant recipes. You might not find Panda Express's Orange Chicken, but you might find another recipe for it. Good luck.