Panda Express Orange Chicken


  • 2 lbs boneless chicken pieces, skinned
  • 1 egg
  • 1 1/2 tsp salt
  • White pepper
  • Oil (for frying)
  • 1/2 cup plus 1 Tbsp cornstarch
  • 1/4 cup flour
  • 1 Tbsp minced ginger root
  • 1 tsp minced garlic
  • Dash crushed hot red chiles
  • 1/4 cup chopped green onions
  • 1 Tbsp rice wine
  • 1/4 cup water
  • 1/2 to 1 tsp sesame oil

Orange Sauce for Stir Fry Ingredients:

  • 2 tsp minced zest and 1/4 cup juice from 1 large orange
  • 1/2 tsp granulated sugar
  • 2 Tbsp chicken stock
  • 1 Tbsp light soy sauce


Combine all ingredients in small bowl and set aside.

Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 Tbsp oil and mix well.

Stir cornstarch and flour together. Add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375° F. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.

Clean wok and heat 15 seconds over high heat. Add 1 Tbsp oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.

Stir water into remaining 1 Tbsp cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 tsp sesame oil.

Makes 6

Print This Page