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95% would make again

Orange Chicken (Inspired By Panda Express)



for 2 servings

  • 1 egg
  • 1 teaspoon white pepper
  • 1 ½ teaspoons salt
  • 2 chicken breasts, cubed
  • ½ cup cornstarch (65 g)
  • ¼ cup flour (30 g)
  • vegetable oil, for frying
  • 1 tablespoon oil
  • 2 teaspoons garlic, minced
  • 1 tablespoon ginger, minced
  • ½ teaspoon chili flakes
  • 1 tablespoon rice wine
  • 1 ½ tablespoons soy sauce
  • 5 tablespoons vinegar
  • 1 ½ tablespoons water
  • 3 ½ tablespoons sugar
  • 1 tablespoon orange zest
  • scallion, chopped, for garnish

Cornstarch Slurry

  • 1 tablespoon cornstarch
  • 1 tablespoon water

Nutrition Info

Powered by
    Calories 689
    Fat 26g
    Carbs 60g
    Fiber 1g
    Sugar 17g
    Protein 49g

Estimated values based on one serving size.



  1. 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.
  2. In another bowl, combine corn starch and flour. Add the coated chicken to the flour mixture. Stir to coat.
  3. Working in batches, fry the coated chicken until golden and done. Remove with a slotted spoon and set aside.

  5. In a large pan or wok, add oil, garlic, ginger and red chili flakes. Stir fry until fragrant.
  6. 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.
  7. Add the fried chicken. Stir to coat in sauce. Thicken the sauce with the cornstarch slurry.

  9. Garnish with chopped scallions and serve with rice.
  10. Enjoy!

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