Description
A sweet and tangy chicken dish with a light crunch, inspired by the popular Panda Express recipe.
Ingredients
Scale
- 1 1/2 lb boneless, skinless chicken thighs or breasts, cut into bite size pieces
- 1 cup corn starch (for coating)
- 2 eggs, beaten
- Salt and pepper to taste
- Oil for frying (vegetable or canola)
- 1 cup orange juice
- 1/2 cup sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- In a bowl, mix orange juice, sugar, soy sauce, vinegar, ginger, and garlic. Taste and set aside.
- In another small bowl, mix cornstarch and water. Keep near the stove.
- Beat eggs in a bowl. Put corn starch in a shallow plate. Add a little salt and pepper to the flour.
- Dip each chicken piece in egg, then toss in cornstarch to coat well.
- Heat 1 to 2 inches of oil in a deep pan over medium-high heat.
- Fry chicken in small amounts so the oil stays hot. Fry until golden, about 4โ6 minutes per batch.
- Move the fried chicken to a tray with paper towel to drain.
- Pour the sauce mix into a clean pan. Bring to a low boil, then stir in the cornstarch mix. Cook until the sauce is glossy and a bit thick.
- Add the fried chicken to the sauce and stir to coat all pieces.
- Take off the heat and serve right away.
Notes
Dry the chicken well so the coating sticks and is crispy. For a lighter version, bake the chicken instead of frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 16g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 160mg