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Glazed bite-size chicken with orange peel over rice
Andrew Fowler

Panda Express-Style Orange Chicken

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 large egg
  • 1 cup cornstarch
  • 4 cups neutral frying oil
  • 1/2 cup orange juice
  • 1 tbsp orange zest
  • 1/3 cup granulated sugar
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp water

Method
 

  1. Heat oil in a deep skillet to 350°F; beat egg in a shallow bowl.
  2. Dip chicken in egg; coat in 1 cup cornstarch and shake off loose powder.
  3. Fry in two batches for 5 to 7 minutes until crisp and 165°F inside. Drain on a rack.
  4. Simmer orange juice, zest, sugar, vinegar, and soy sauce in a clean skillet for 3 minutes.
  5. Whisk 1 tablespoon cornstarch with water. Stir into sauce until glossy; toss with hot chicken 30 seconds.