Orange Chicken inspired by Panda Express

Ingredients for 8 servings:

• 1 kg chicken breast
• 1 tbsp salt
• 1 tsp pepper
• 125 g cornstarch
• 375 g flour
• 1 egg(s), size M
• 350 ml water
• 2 tbsp oil
• 2 liters of frying oil
• 3 tbsp sesame oil, toasted
• ½ tsp chili flakes
• 1 solo garlic
• 1 tsp ginger
• 160 g brown sugar
• 250 ml orange juice
• 125 ml vinegar
• 4 tbsp soy sauce, dark
• 4 tbsp water
• 4 tbsp, leveled cornstarch
• Sesame seeds for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

Cut the chicken breast into 2x2cm cubes (preferably smaller rather than larger) and set aside. For the batter, whisk together the salt, pepper, cornstarch, and flour in a 2-liter bowl. Add the oil, egg, and water. The batter should have the consistency of pancake batter. Add another egg and more water if necessary. Add the diced chicken breast to the bowl with the batter and mix well. Then refrigerate for at least 30 minutes. Heat the frying oil to 180°C. Carefully add the batter-coated chicken pieces, one at a time, and fry for about 3 minutes, until they float to the top. Then place them in a bowl lined with kitchen paper. For the orange sauce, finely dice the garlic and ginger. Mix the cornstarch and 4 tablespoons of water. Add the sesame oil to a large frying pan and heat over medium heat. Then add the chili flakes, ginger, and garlic and fry for 30 seconds, stirring constantly. Add the brown sugar and orange juice and bring to a boil, stirring occasionally, until the sugar has dissolved. Then add the vinegar and soy sauce and bring back to a boil. Reduce the heat to a gentle simmer. While stirring constantly, slowly add the cornstarch until the sauce reaches the consistency of maple syrup. You may have a small amount of the cornstarch and water mixture left over, or you may need more, depending on how much the sauce has reduced. Keep the sauce warm until the chicken pieces are finished frying. Return the oil to 180°C and fry the chicken pieces again until caramel brown. Then transfer the sauce to a large saucepan (at least 5 liters) and pour over the orange sauce and stir until the chicken pieces are completely coated. Sprinkle with sesame seeds when serving. We always eat it without any side dishes; if you serve it with rice, the amount is definitely enough for 12 people.