“A copycat recipe from Panda Express. This chicken is tangy and flavorful. Give it a try! I'm sure you and your family will enjoy it.”
READY IN:
45mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Place chicken pieces in a large bowl, set aside.
  2. In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
  3. In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.
  4. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
  5. Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
  6. Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.
  7. (Do not overcook chicken).
  8. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
  9. FOR THE SAUCE:
  10. In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
  11. Clean wok and heat 15 seconds over high heat.
  12. Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
  13. Now, add the rice wine and the soy sauce mixture you set aside above.
  14. Add cooked chicken, stirring until well mixed.
  15. In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.
  16. Serve over jasmine rice.

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