Homemade Panda Express Orange Chicken

I am SO excited - I ordered a treadmill 3 weeks ago and I'm finally getting it on Monday! I've had my bike the past year and a half or so but I haven't been losing weight with it. I'm ready to lose some weight. And I have to say, the dinner we had last night - Homemade Panda Express Orange Chicken - made me realize that I don't always eat the best either. I try and balance it but last night's recipe was definitely not healthy. 

Although this recipe was AMAZING, it took long to make and was messy. It's no wonder people just go to Panda Express instead of making it at home. BUT if you are looking for a really, really, really good recipe and have the time, I would put this at the top of your list. This original recipe was from Insanely Good Recipes and can be found HERE. We did not add the green onion and exchanged the minced onion for onion powder. 

Ingredients for the chicken:
- 1 large chicken breast, diced into bite-sized pieces
- 1 egg
- 1 1/2 tsp Salt (I use Salt Smith)
- 1 tsp White Pepper
- Vegetable Oil (to fry the chicken)
- 1/2 cup cornstarch
- 1/4 cup flour

Ingredients for the orange sauce:
- 3 tbsp soy sauce
- 3/4 cup orange juice
- 1/2 cup brown sugar
- Zest of one orange
- 1 tbsp vegetable oil
- 2 tbsp ginger root, minced
- 2 tsp garlic powder
- 1 tsp red pepper flakes
- 2 tbsp rice wine
- 1/2 cup water
- 2 tbsp cornstarch
- 1 tsp sesame oil

Directions:
Add the diced chicken to a large bowl and put aside. 

Combine the egg, salt, pepper, and 1 tbsp oil in a medium bowl. Set aside.

Use another bowl to combine 1/2 cup of cornstarch and flour. Stir gently until well mixed.

Add the oil to the skillet. Heat to 375 degrees F (or hot enough until it sizzles). Dip the chicken first into the egg mixture, then the flour and cornstarch mixture. Shake off excess flour. Fry for 5-7 minutes until it reaches a brown color. Using a slotted spoon, remove the chicken and place it on towels to drain.

For the orange sauce you want to mix the soy sauce, orange juice, brown sugar, and orange zest in a bowl and set aside. After the skillet cools, clean it. Heat on high for 15 seconds. Add a tbsp of oil. Combine the ginger root, garlic powder, and crushed red pepper flakes. Stir the mixture for several seconds until brown. 

Mix in the rice wine and soy sauce mixture. Add the chicken and coat well. Using a separate bowl, combine the water and cornstarch. Pour the mixture into the skillet and continue to stir until thick. Add sesame oil. Serve the chicken with Jasmine rice and broccoli.