Hihihi! Happy Halloween!!!
Do you follow me on Twitter" If so, do you know about my sordid, steamy love affair with orange chicken" I'm partial to the Panda Express kind (Molly, Cale, and I have been trying to convince them for a good year-and-a-half now to take us on an influencer trip, EHEM PANDA EHEM WE'RE STILL WAITING), but in a pinch, I'll settle for Trader Joe's frozen version or the sketchy takeout place down the street.
And until recently, I was always a little scared to make it from scratch at home. And why bother, especially if it's just a takeout menu away"
Because it's like roasting your own chicken instead of grabbing it from the HOT FOOD section at Whole Foods, or making your own non-box mix cake for the first time. A rite of passage, and not actually all that hard or scary when it comes down to it. Well... okay, fine. Unlike your own roasted chicken and making your own cake ? both of which are infinitely better than their HOT FOOD/shelf-stable mix counterparts ? I wasn't actually 100% convinced that the homemade version was better. I mean, don't get me wrong, it was DELICIOUS, but push comes to shove, I'll probably still reach for the takeout menu next time. Besides this was a fun little weeknight project instead of just spending countless hours binge-watching Shameless (I'm late to THAT party, I know).
I adapted the recipe from one of my favorite savory blogs, The Woks of Life. If you're ever looking for an Asian recipe ? or really, any recipe at all ? you really need to check their blog out. It's full of amazing stories and photos, all guiding you through the most delicious recipes. The main changes I made were mostly to make it more low-brow and more similar to the ingredients I found in copycat Panda Express orange chicken recipes and the back of a Trader Joe's orange chicken bag.
This post was done in partnership with Food52 who provided me with a Staub rice...