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Orange Chicken, Sticky Rolls, Pickling Spice

October 22, 1992|ROSE DOSTI

DEAR SOS: I've been looking for a good recipe of my favorite dish-- orange chicken--and haven't had any luck. I think Panda Express makes the best. Would they help?


DEAR PAM: Panda Express was happy to provide the recipe of one of their most popular menu items. Although called orange chicken, the dish does not contain the fruit. You may want to add grated zest of 1 orange to the sauce for flavor.


2 pounds boneless chicken pieces, skinned

1 egg

1 1/2 teaspoons salt

White pepper


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

Orange Chicken Sauce

1/4 cup water

1/2 to 1 teaspoon sesame oil

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 chiles 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. Makes 6 servings.

Each serving contains about:

357 calories; 941 mg sodium; 115 mg cholesterol; 16 grams fat; 27 grams carbohydrates; 26 grams protein; 0.09 gram fiber.

Orange Chicken Sauce

1 1/2 tablespoons soy sauce

1 1/2 tablespoons water

5 tablespoons sugar

5 tablespoons white vinegar

Mix soy sauce, water, sugar and vinegar.

DEAR SOS: I was wondering if you have a recipe for making your own pickling spices. I thought I'd seen it in The Times.


DEAR SANDY: We have such a recipe. The spice will keep well for several weeks in an airtight jar.


4 cinnamon sticks

1 (1-inch) piece ginger root, peeled and chopped

2 tablespoons mustard seeds

2 teaspoons whole allspice berries

2 tablespoons black peppercorns

2 teaspoons whole cloves

2 teaspoons dill seed

2 teaspoons whole coriander seeds

2 teaspoons whole mace, crumbled

8 bay leaves, crumbled

1 small dried hot red chile, chopped and crushed

Wrap cinnamon sticks and ginger root loosely in cheesecloth and pound with mallet until well crumbled. Discard stringy part of ginger.

Mix cinnamon and ginger with mustard seeds, allspice, peppercorns, cloves, dill seeds, coriander seeds, mace, bay leaves and hot pepper. Store spices in airtight jar and shake to mix well before using. Makes about 2/3 cup.

DEAR SOS: I would like the recipe for sticky orange rolls served at the old Tick Tock Tea Room in Hollywood. I had the recipe once and lost it.


DEAR DORA: The clock has since ticked away for the old Tick Tock Tea Room, but the sticky orange rolls are still around. Here they are from the birdie.


1 (2 1/4 cup) biscuit mix recipe


1 teaspoon grated orange zest

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 (6-ounce) can frozen orange juice concentrate

1/4 cup butter

Prepare biscuit dough as directed on package. Roll in rectangle 1/4-inch thick. Mix 2 tablespoons sugar, orange zest, cinnamon and cloves and spread evenly on dough. Roll dough like jellyroll. Cut into 9 slices.

Heat undiluted orange juice concentrate, butter and 1/2 cup sugar until blended. Pour into 8-inch-square or round baking dish. Place slices of dough, cut sides down, in orange mixture. Bake at 425 degrees 20 minutes or until lightly browned. Turn out rolls on serving place immediately. Makes 9 rolls.

Each serving contains about:

288 calories; 456 mg sodium; 44 mg cholesterol; 12 grams fat; 43 grams carbohydrates; 4 grams protein; 0.13 gram fiber.

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