Panda Express Orange Chicken



  • 2 lb boneless , skinless chicken thighs, cut into 1″ pieces
  • 1 egg
  • 1 1/2 tsp salt
  • 1 pinch black pepper
  • 2 tbsp oil , divided, plus more for frying
  • 1/2 cup corn starch , plus 1 tbsp
  • 1/4 cup flour
  • 1 1/2 tablespoons ginger root , minced
  • 2 teaspoons garlic , minced
  • 1/2 tsp hot red chili pepper , crushed
  • 4 green onions , chopped from tip to tail (not including root)
  • 2 tablespoons Shaoxing rice wine
  • 1/4 cup water
  • 1 teaspoon sesame oil
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 10 tablespoons sugar
  • 10 tablespoons white vinegar
  • zest of 2 oranges



  1. To make the sauce combine the soy sauce, 3 tablespoons water, sesame oil, sugar, white vinegar, and orange zest.
  2. to make the cornstarch mixture, dissolve 1 tablespoon cornstarch in 1/4 cup water and set aside.
  3. To make the chicken we are going to set up a dredging station.
  4. Add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
  5. In a separate bowl, add 1/2 cup corn starch and flour and mix well.
  6. In a large frying pan or a wok, heat oil in a wok 375 degrees.
  7. Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
  8. Fry the chicken for 3 to 4 minutes or until golden and crisp.
  9. Transfer to a cooling rack and repeat with remaining chicken.
  10. When you are done with the chicken, drain the oil from the pan and wipe it clean.
  11. Add 1 tablespoon oil, ginger and garlic and cook for about 10 seconds.
  12. Add crushed red peppers and green onions, and cook for just a few seconds.
  13. Add rice wine and orange sauce and bring to boil.
  14. Add the cornstarch mixture to the pan and cook for just a few seconds until it thickens.
  15. Turn off the heat, and add cooked chicken and stir until well mixed.
Prep Time: 15 minutes
Cook Time; 20 minutes
Total Time: 35 minutes

Servings: 8 servings

Credit: dinnerthendessert


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