Tarocco Orange Chicken ala Panda Express

Blame it on the oranges. It began earlier this week when the traveling produce man (a guy with his fruits n' vegs on wheels) buzzed me from the security gate. "Buongiorno signora!" He continues to tell me that he has some very beautiful oranges — from Sicily no less! And just when I hung up after saying that I'd be right down, I suddenly remembered that there was already a large sack of Tarocco oranges in the fridge. What was I thinking? Whoops! (In case you're wondering, I didn't go to meet him.)

Fast forward a couple days later and a glass of freshly squeezed oj in the mornings.

Still yearning for a feeling of home, I check out the online version of Honolulu's Starbulletin and come across an article for the #1 seller at Panda Express. Little did I know of the mania surrounding these tangy morsels until I did a quick search. Testimonials, ravings, cravings, and recipes to turn a non-believer into a bonafide PEOC disciple (figure out that acronym). I wanted to eat that chicken, but Panda Express we got none; a bag of sicilian oranges, I did. Starbulletin gives a brief outline in the making of PEOC but I've adapted this secret recipe to fit my tastes. I can't say that it smacks of the original because it has been a long while since I've ordered the real thing. Through the years other versions have crossed my palate and they all tasted great to me. It's just one of those foods that you can eat one bite after the other, but it warrants the big question: Is orange chicken really all THAT?

My response is yes. But not because I used tarocco oranges or because suddenly I'm hot for poultry dishes. The truth is, I have no explanation why it's so agreeably delicious and can only submit this one small incident when I was back on Kauai. At a potluck lunch among friends, someone (with ancestry from Sicily no less!) showed up late with chinese takeout. It was, as you might guess, orange chicken, but since everyone had already eaten their full, he insisted that I take the whole thing home. At the time I was staying with a friend and I remember him telling me that he'd be taking the leftovers to work the next day.

I woke up the next morning in a panic. And in my mind I can see it now, playing out in slow-mo as I rush and stumble to the kitchen with sleep-encrusted eyes, the sound effects of the $6-million-dollar-man echoing in the background as I rip open the refrigerator door. Pleeeease... noooot the oraaaange chiiiicken!

The fridge was empty save for the stuff that was already in there and a 6-pack of beer. On the bottom shelf sat a lone styrofoam container. The chicken! He didn't take it. Oh happy day! He didn't take MY orange chicken. A sigh of relief. You know what I ate for breakfast!

The recipe:
1 pound skinless, boneless chicken breast
1 egg, beaten
flour for coating
salt and pepper
oil for frying
1/4-inch slice of fresh ginger root, peeled and finely minced or grated
1 small clove garlic, minced
1 small chile pepper, minced
1/3 cup finely chopped green onions (reserve some for garnish)
Orange Sauce:
1/2 cup freshly squeezed orange juice (naturally I squeezed them taroccos)
1 teaspoon grated orange zest
1 teaspoon sugar
1 teaspoon rice wine vinegar
1 tablespoon + 2 teaspoons soy sauce

Cut the chicken into bite-size pieces. Mix together with the egg and season well with salt and pepper. Roll the pieces in flour and set aside for about 10 minutes to absorb. Combine the ingredients for orange sauce in a separate bowl.

Heat an adequate amount of oil to frying temperature. Lightly recoat the chicken in flour and fry on all sides to a golden brown. Drain on paper towels and set aside.

In a saute pan, heat a small amount of oil and briefly saute the ginger and garlic for a few seconds until fragrant. Add the chile pepper and green onions, toss for a minute then add the chicken pieces and orange sauce mixture. Continue to cook and stir over medium heat until liquid thickens and is absorbed into the chicken. Garnish with green onions and serve hot with lots of white rice. Makes enough for 2.

---

Saved comment(s)

[−]

Hehe, I just read the same article in the bulletin and had to run to the nearest Panda Express the next day! And then after eating, I guess I did what the natural food blogger does - write a post. But I'm sure your homemade version was far tastier to the greasy one I had!
Kathy | Homepage | 01.22.07 - 3:31 am

I have been in Rome for tooooo long. There are some good Chinese restaurants and a couple of Thai, but nothing like this great orange chicken with sicilian oranges -- the best of both worlds!
Elizabeth | Homepage | 01.21.07 - 3:55 pm

Used to eat there and the orange chicken all the time...ono! Yours looks way healthy!
Kat | Homepage | 01.21.07 - 1:02 am

Gosh, it does look good Rowena! I really want to try it, but you know how much I like deep fat frying... I'm thinking of maybe stir-frying the chicken and then using the sauce? I know it wouldn't be the same, but maybe still good. Or were you able to fry the chicken in a relatively small amount of oil? The real thing does look soooo good!
Cathy | Homepage | 01.20.07 - 9:03 pm

Orange chicken is definitely all that...I have no idea why. Now that I have a recipe that I know works in Italy :-) I am definitely going to make it - you're part of my salvation, Rowena!!
Sara, Ms. Adventures in Italy | Homepage | 01.20.07 - 4:24 pm

My 14-year old niece lives on PEOC. She will actually use her own money to buy it (and trust me, she's pretty tight). During my twelve day visit, my family ate there, oh... five times! Me? I don't do PE. I prefer Chun Wah Kam or any Korean place. And on that note, I think I'll make my own version of kal bi for dinner tonight.
Poppy | 01.20.07 - 9:38 am

That orange chicken looks amazing! I have never been to Panda Express so I have no previous expectations. Am saving this recipe to try out! Thanks for sharing it :-)
joey | Homepage | 01.20.07 - 8:24 am