Dinner · 35 min · chinese

Copycat Orange Chicken (Panda Express’s style)

A Chinese dinner built around chicken thighs (boneless) and cornstarch — on the table in 35 minutes. The macros do the talking: 32g protein, 34g carbs, and 9g fat in every 340-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 1.5 lb Chicken thighs (boneless)
• 1/2 cup Cornstarch
• 1/4 cup All-purpose flour
• 2 Egg whites
• 3/4 cup Orange juice
• 3 tbsp Soy sauce
• 2 tbsp Honey
• 1 tbsp Rice vinegar
• 1 tbsp Fresh ginger
• 2 cloves Garlic
• 1 tsp Orange zest
• 1/4 tsp Red pepper flakes

Steps

1. Toss thigh chunks in egg white, then dredge in the cornstarch-flour mix; the double coat is what shatters when you bite.
2. Air-fry at 400°F for 14 minutes, flipping once, until deep golden and audibly crisp.
3. Simmer juice, soy, honey, vinegar, ginger, garlic, zest, and pepper flakes until it coats a spoon — about 5 minutes.
4. Taste the glaze; add honey for gloss or vinegar for bite. It should be bright, not syrupy.
5. Toss the hot chicken through the glaze off the heat so the crust stays crisp instead of steaming soft.
6. Serve over rice or greens the second it’s coated; the glaze waits for no one.

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