Orange Chicken

Put down the takeout menu and the forlorn look of someone settling for second best. Today we recreate the real thing: Panda Express' orange chicken.

3 tablespoons soy sauce, divided

3 tablespoons rice wine vinegar, divided

2 teaspoons grated ginger

2 cloves of garlic, finely grated

4 boneless, skinless chicken breasts, cut into 1 to 1 ½-inch cubes (thighs work great here, too, but to me takeout tastes like a basic-b breast)

¼ cup plus 1 tablespoon cornstarch (or potato starch), divided

canola (or other neutral oil) oil, for frying

1 tablespoon honey

⅔ cup orange juice

1 tablespoon orange marmalade

1 tablespoon rice vinegar

1 teaspoon sesame oil

Note: Ingredients may have been altered from the original.

Directions at food52.com

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