PANDA EXPRESS ORANGE CHICKEN C.C

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut chicken thighs into bite-sized pieces.

Step 2

In a wide shallow bowl, whisk together flour, cornstarch, sprinkle of salt, and sprinkle of black pepper to taste.

Step 3

In small deep bowl, whisk together eggs, sprinkle of salt, and sprinkle of black pepper to taste.

Step 4

Dip a few chicken pieces at a time first in the wet batter, letting any excess drip off, and then into the dry, shaking off any excess. Set on a plate and finish breading all the chicken.

Step 5

Over medium-high heat, add soy sauce, orange juice, rice vinegar, brown sugar, sesame oil, minced garlic, minced ginger, and red pepper flakes to a pot. Bring to a simmer and then pour in the cornstarch slurry (water and cornstarch whisked together) to thicken into a glaze. Once it is thick, take off the heat and transfer to a large bowl. Set aside.

Step 6

Heat vegetable oil to 350°F in a frying pan. Drop the breaded chicken in, making sure not to overcrowd. Fry in two batches. Once golden, about 4 minutes, take out of the oil and drain on a paper towel.

Step 7

Toss the chicken in the glaze.

Step 8

Garnish with green onions and sesame seeds and enjoy with rice or noodles!

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