I have noticed there are not many great Chinese restaurants around Camp Pendleton. Luckily my husband like Panda’s Orange Chicken so every now and then I pull out our fryer and make it at home. I tend to make the full recipe below which will allow us to have a lot of leftovers later for Dillon to take to work with him as Lunch. Also I make the full recipe below as well because Dillon’s coworkers tend to eat some of his food too.
What You Need:
Frying Oil (I use a whole bottle for my fryer)
Chicken:
2 Ibs Chicken Breast 1 Tbsp Salt 1 Tsp White Pepper (or regular Black Pepper)
1 Cup Cornstarch 3 Cups Flour 1 Egg 1 ½ Cups Water 2 Tbsp Oil
Sauce:
1 Tsp Vegetable Oil ¼ Tsp Chili Flakes ½ Tsp Ginger 1 Tbsp Garlic
¼ Cup Sugar ¼ Cup Brown Sugar ¼ Cup Orange Juice ¼ Cup Vinegar
2 Tbsp Soy Sauce 2 Tbsp Water 2 Tbsp Corn Starch
Rice:
2 Cups White Rice 1 Cup Water 3 Eggs 1 Broccoli Head 1 Tsp Sesame Oil
What To Do:
- Thaw out the Chicken Breast. Once thawed, dice up the chicken breast into small bite size squares.
- Add 2 Cups of washed rice into a Rice Cooker, with a Cup of water. Allow it to cook for 30 Minutes.
- In a mixing bowl add the Salt + Pepper, Cornstarch, and Flour. Mix together thoroughly.
- Add the Egg, Water, and Oil to the mixing bowl of flour. Stir thoroughly. Once mixed together (should be a little thicker than pancake batter) throw your diced-up Chicken Breast into the mixture. Make sure mixture covers all parts of the Chicken Breast. Place plastic wrap over top and place in the fridge for 30 minutes.
- Dice up the Broccoli Head and throw into the Rice Cooker.
- Now you pour oil into fryer and will bring the oil to 350 degrees.
- Once the oil reaches 350 degrees you can place the chicken in one at a time. I put about 15 pieces in together to cook. Allow the chicken to cook for about 7 minutes, or until they are a light golden tan color. Once they are cooked you can remove them and repeat until all the chicken is cooked.
- While the chicken cools down, in a sauce pan cooking on medium heat, add the vegetable oil Chili Flakes, Ginger, Garlic, Sugar, Brown Sugar, Orange Juice, Vinegar, and the Soy Sauce
- Mix the Water, and Corn Starch in a mixing cup. It should look like water down milk. Once mixed together pour the mixture into the sauce pan. Cook for another 1-2 minutes. The sauce should look like a bubbly syrup once it is done cooking.
- With the cooled Chicken in a bowl pour the sauce mixture on top of the Chicken. Mix the Chicken together to evenly distribute the Sauce.
- In the same sauce pan scramble up the 3 Eggs. Once scrambled add the Rice and Broccoli from the Rice Cooker into the Pan to fry up a little. Once the Rice turns a very light brown remove from pan. You can add sesame Oil if you would like to the Rice and/or Chicken. I only add a very small amount to the rice and stir it together.
- Serve the Chicken over a bed of Rice and enjoy!
