Blazed Panda Orange Chicken

Prep Time: 35 minutes        Yield: 4 Servings

Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)

• 1/2 cup cornstarch

• 2 eggs (beaten)

• Salt and pepper to taste

• 1 tbsp vegetable oil (for frying)

For the Orange Sauce:

• 1/2 cup orange juice (freshly squeezed if possible)

• Zest of 1 orange

• 1/4 cup soy sauce

• 1/4 cup rice vinegar

• 1/3 cup brown sugar or honey

• .125 -.25g RSO (adjust based on desired potency)

• 2 cloves garlic (minced)

• 1 inch fresh ginger (grated)

• 1 tsp cornstarch (mixed with 2 tbsp water to thicken)

• 1 tsp chili flakes (optional for a bit of spice)

• 1 tbsp sesame oil

For Garnish:

• Sliced green onions

• Sesame seedst

Instructions:

1. Prepare the Chicken:

1. Season the chicken pieces with salt and pepper.

2. Dredge the chicken in cornstarch to coat, then dip each piece into the beaten eggs.

3. Heat vegetable oil in a large pan or wok over medium-high heat.

4. Fry the chicken pieces until golden brown and cooked through, about 5-7 minutes. Remove and set aside on paper towels to drain excess oil.

2. Make the Orange Sauce:

1. In a saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, brown sugar, minced garlic, and grated ginger.

2. Bring the mixture to a simmer over medium heat.

3. Stir in the cornstarch slurry (cornstarch mixed with water) to thicken the sauce.

4. Add the RSO and mix thoroughly to ensure it's well-distributed in the sauce.

5. If you like a little heat, add the chili flakes.

6. Once the sauce is thickened and fragrant, remove from heat and stir in the sesame oil.

3. Combine:

1. Toss the fried chicken pieces in the orange sauce until fully coated.

2. Let the chicken absorb the sauce for a few minutes before serving.

4. Serve:

1. Plate the orange chicken over steamed rice or alongside stir-fried vegetables.

2. Garnish with sliced green onions and sesame seeds for extra flavor and crunch.