PANDA ORANGE CHICKEN ENJOY DAN:

                     PANDA ORANGE CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

4-boneless, skinless chicken breast

3 tablespoon soy sauce

2 tablespoons EACH rice wine vinegar, and mirin

1 tablespoon fish sauce

1-thumb-size fresh ginger, peeled and grated

2 garlic cloves, minced

1/4-cup cornstarch + 1 tablespoon

2 tablespoons water

Grape seed oil for frying

1 tablespoon honey

2/3-cup orange juice

1-tablespoons rice vinegar

1/4-teaspoon sriracha hot sauce

1/4-teaspoon sesame oil

3-tablespoons sesame seeds

DIRECTIONS:

1.   Cut the chicken into bite-size pieces.

2.   Then whisk together 2 tablespoons, soy sauce and next 5 ingredients.

3.   Pour into a zip-loc bang and add chicken marinate for 1 hour.

4.   Remove chicken from marinate and add to a bowl; discard marinate.

5.   Add cornstarch to the chicken and toss to coat.

6.   Add oil to a skillet over medium-high heat and when sizzling.

7.   Add chicken pieces and sauté until brown on both sides.

8.   Best to cook in batches, then remove to paper towels to remove oil.

SAUCE:

In a skillet over medium-heat add remaining soy sauce, and next 4 ingredients.

In a bowl add 1-tablespoon cornstarch with 2 tablespoon water.

This called a slurry.

DIRECTIONS:

1.   Bring the orange sauce to a low boil, and add the slurry, one spoonful at a time while whisking, keep adding slurry until thickened.

TOSS TOGETHER:

1.   Combine the chicken pieces and the sauce in a large bowl.

2.   Serve with Jasmine rice and broccoli.

3.   Top with Toast sesame seeds.

ENJOY DAN:                                           SING SONGS AND EAT CHICKEN!!