Sandra Djohan


Chicken Orange Panda Express

1 egg
1 tsp of white pepper
1 1/2 tsp of salt
2 chicken breasts, cubed
1/2 cup of corn starch
1/4 cup of flour
vegetable oil for frying
1 Tbsp. of oil
2 tsp of garlic
1 Tbsp. of ginger
1/2 tsp of red chili flakes
1 Tbsp. of rice wine
1 1/2 Tbsp. of soy sauce
5 Tbsp. of vinegar
1 1/2 Tbsp. of water
3 1/2 Tbsp. of sugar
1 Tbsp. of orange zest
1 Tbsp. of corn starch slurry (1 Tbsp. of corn starch dissolved in 1 Tbsp. of water)
Chopped scallions for garnish


  • Combine the egg, white pepper and salt in a mixing bowl. Add the cubed chicken breast, make sure it’s coated with the egg mixture.
  • In another bowl, combine corn starch and flour. Add the coated chicken to the flour mixture. Stir to coat.
  • Working in batches, fry the coated chicken until golden and done. Remove with a slotted spoon and set aside.
  • In a large pan or work, add oil, garlic, ginger and red chili flakes. Stir fry until fragrant. Add rice wine and stir for a few seconds. Proceed to add all of the other sauce ingredients, including soy sauce, vinegar, water, sugar and orange zest.
  • Add the fried chicken. Stir to coat in sauce. Thicken the sauce with the corn starch slurry. Garnish with chopped scallions and serve with rice. Enjoy!
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