Anyone have a orange chicken (chinese) recipe that is not spicy?

pounds boneless chicken pieces, skinned


1 egg


1 1/2 teaspoon salt


White pepper


Oil (for frying)


1/2 cup cornstarch PLUS';PLUS'; means this ingredient in addition to the one on the next line, often with divided uses


1 tablespoon cornstarch


1/4 cup flour


1 tablespoon minced ginger root


1 teaspoon minced garlic


1 dash crushed hot red chilies


1/4 cup chopped green onions


1 tablespoon rice wine


1/4 cup water


1 teaspoon sesame oil


***Orange Chicken Sauce***


1 1/2 tablespoon soy sauce


1 1/2 tablespoon water


5 tablespoons sugar


5 tablespoons white vinegar








Directions:





Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at 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 oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce ! for flavor.





This recipe for Panda Express Orange Chicken serves/makes 6Anyone have a orange chicken (chinese) recipe that is not spicy?
Ingredients:


2 pounds boneless chicken pieces, skinned


1 egg


1 1/2 teaspoon salt


White pepper


Oil (for frying)


1/2 cup cornstarch PLUS';PLUS'; means this ingredient in addition to the one on the next line, often with divided uses


1 tablespoon cornstarch


1/4 cup flour


1 tablespoon minced ginger root


1 teaspoon minced garlic


1 dash crushed hot red chilies


1/4 cup chopped green onions


1 tablespoon rice wine


1/4 cup water


1 teaspoon sesame oil


***Orange Chicken Sauce***


1 1/2 tablespoon soy sauce


1 1/2 tablespoon water


5 tablespoons sugar


5 tablespoons white vinegar








Directions:





Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at 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 oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce ! for flavor.





This recipe for Panda Express Orange Chicken serves/makes 6





** eliminate the red chilies so it wont be very hotAnyone have a orange chicken (chinese) recipe that is not spicy?
Ingredients:


8 oz. chicken breast- cut into 1/2-inch cubes


1/2 tsp. salt


1 tsp sesame oil


1/8 tsp. ground white pepper


1 Tbls.white wine


1 Tbls.cornstarch


1 cup vegetable oil





Flour Mix:


1 egg


1 Tbls. cornstarch


1 Tbls. flour


pinch of salt


water


1 1/2 Tbls. dried orange peel, soaked and julienned


1 Tbls. minced garlic





Sauce Mix:


1 1/2 Tbls. soy sauce


1 1./2 Tbls. oyster sauce


3 1/4 Tbls. ketchup


1 1/2 Tbls. Galangal ( a mixture of chilies, brown sugar and salt)


3/4 cup sugar


1/3 cup distilled white vinegar


2 1/4 tsps. sesame oil


1 1/4 tsps. ground white pepper











Directions:


Soak dried orange peel in water until softened. Drain and cut into thin julienne cut


Mix sauce ingredients. Can be prepared ahead of time.


Mix salt, sesame oil, white pepper, wine and cornstarch. Marinate chicken cubes in this mixture for at least one hour. Remove and drain.


Mix Egg, cornstarch, flour and salt in a shallow pan. Dredge drained marinated checken with this mixture. Toss to evenly coat, and shake off excess flour.


Heat vegetable oil over medium high heat in saute pan until almost smoking.Add floured chicken cubes and fry until lightly browned.Place cubes on paper towels .


Drain all but 1 tsp.oil from the pan. Return pan to medium heat, add garlic and orange peel.


Heat until smell of garlic is present. Add chicken and 1/2 the sauce. Toss in pan. Remove to platter, garnish with julienne orange zest and cilantro.


Serve over steamed rice.





You may prefer to use dry sherry or rice wine in place of white wine. The amount of sauce used in the final preparation is a matter of choice.

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