COOK'S CORNER ORANGE YOU GLAD TO HAVE THIS RECIPE?

Byline: Natalie Haughton Food Editor

IN RESPONSE to Opal Farrow's request for a recipe for Orange Chicken like that served at Panda Express, three readers sent along recipes. Both Lynda Valenti and Ruth Nebron shared a recipe from Todd Wilbur of Top Secret Recipes. It's from his Web site, www.topsecretrecipes.com.

Valenti writes the chicken is a family favorite she has made numerous times. Instead of the cake flour called for, she substitutes regular all- purpose flour.

On his site, Wilbur notes that he has received many requests for the popular menu item that has a delicious, citrus-laced, tangy-sweet sauce with a spicy nip. Cook in a wok or skillet as desired.

Joni Schaper gives a different recipe version of the chicken, so take your pick.

TOP SECRET RECIPES ORANGE FLAVORED CHICKEN

(Shared by Ruth Nebron, Valley Glen and Lynda Valenti, North Hills)

SAUCE:

1 1/2 cups water

2 tablespoons orange juice

1 cup packed dark brown sugar

1/3 cup rice vinegar 

2 1/2 tablespoons soy sauce

1/4 cup plus 1 teaspoon lemon juice

1 teaspoon minced water chestnuts

1/2 teaspoon minced fresh ginger

1/4 teaspoon minced garlic

1 rounded teaspoon chopped green onions

1/4 teaspoon crushed red pepper flakes

5 teaspoons cornstarch 

2 teaspoons arrowroot 

CHICKEN:

4 chicken breast fillets

2 to 4 cups vegetable oil

1 cup ice water

1 egg

1/4 teaspoon baking soda 

1/4 teaspoon salt

1 1/2 cups unsifted cake flour

For Sauce, combine all Sauce ingredients except cornstarch and arrowroot in a small saucepan over high heat. Stir often while bringing to a boil. When sauce reaches a boil, remove from heat and allow to cool a bit, uncovered.

For Chicken, slice chicken breasts into bite-size chunks. Remove 1 cup sauce from pan and pour over chicken in a large resealable plastic bag or other container which allows chicken to be completely covered. Marinate at least a couple hours in refrigerator. Cover remaining sauce and allow to cool until chicken is ready.

When chicken has finished marinating, preheat 2 inches vegetable oil in a wok or skillet to 350 degrees F. Combine cornstarch with arrowroot in a small bowl and stir in 3 tablespoons cold water until cornstarch and arrowroot have dissolved. Pour mixture into sauce and place pan over high heat, stirring. When sauce begins to bubble and thicken, cover and remove from heat.

Beat together ice water and egg in a medium bowl. Add baking soda and salt. Add 3/4 cup cake flour and stir with a fork just until flour is blended into mixture. Batter should still be lumpy. Sprinkle another 1/4 cup cake flour on top of batter and mix with only 2 or 3 strokes. Most of the new flour will still be floating on top of mixture. Put remaining 1/2 cup cake flour in a separate medium bowl. Dip each piece of chicken first into flour, then into batter. Let some of batter drip off then slide chicken into oil. Fry up to 1/2 of chicken pieces at a time 3 to 4 minutes or until golden brown. Flip chicken over halfway through cooking time. Remove chicken to a rack or paper towels to drain. As chicken cooks, reheat sauce, stirring occasionally. When all chicken is done, place in a large bowl, and cover with thickened sauce. Stir gently until all pieces are well coated. Makes 4 servings. From www.topsecretrecipes.com.

ORANGE CHICKEN, PANDA EXPRESS STYLE

(Shared by Joni Schaper, Lancaster)

CHICKEN:

2 pounds boneless chicken pieces, skinned

1 egg

1 1/2 teaspoons salt

White pepper

Vegetable oil

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 cold water

1 teaspoon sesame oil 

ORANGE SAUCE:

1 1/2 tablespoons soy sauce

1 1/2 tablespoons water

5 tablespoons sugar

5 tablespoons white vinegar

For Chicken, cut chicken pieces into 2-inch squares and place in a large bowl. Stir in egg, salt, pepper and 1 tablespoon vegetable oil and mix well. Stir 1/2 cup cornstarch and flour together. Add chicken pieces, stirring to coat.

Heat enough vegetable oil for deep-frying to 375 degrees F in wok or deep-fryer. Add chicken pieces, a small batch at a 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 vegetable 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 all Orange Sauce ingredients and bring to a boil. Add cooked chicken, stirring until well mixed. Stir 1/4 cup cold water into remaining 1 tablespoon cornstarch mixing until smooth.

Add to chicken and heat, stirring, until sauce is thickened. Stir in 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Serve at once. Add grated peel of 1 orange to sauce for flavor, if desired. Makes 6 servings.