A beloved American-Chinese staple featuring crispy fried chicken tossed in a sweet, tangy, and slightly spicy chili-orange glaze. This dish was originally created for Panda Express in 1987 and has since become an icon of fast-casual dining.

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
• 1 large egg
• 1 1/2 tsp salt
• 1/2 tsp white pepper
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• Oil for frying (vegetable or peanut oil)

• 1 tbsp ginger, minced
• 1 tsp garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 tbsp rice wine (or dry sherry)
• 1/4 cup water
• 1/2 tsp sesame oil
• 1 1/2 tbsp soy sauce
• 5 tbsp sugar
• 5 tbsp white vinegar
• 1 tbsp orange zest
• Slurry: 1 tbsp cornstarch dissolved in 1 tbsp water

1. Marinate the chicken: In a medium bowl, whisk the egg, salt, pepper, and 1 tablespoon of oil. Add the chicken pieces and toss to coat.
2. Dredge the chicken: In a separate large bowl or gallon-sized bag, mix the 1/2 cup cornstarch and 1/4 cup flour. Add the marinated chicken and shake until every piece is thoroughly and evenly coated.
3. Fry the chicken: Heat about 2-3 inches of oil in a heavy pot or wok to 375°F. Fry the chicken in small batches for 3-4 minutes until golden brown and crispy. Remove to a wire rack or paper towel-lined plate.
4. Aromatics: In a clean wok or large skillet over medium-high heat, add 1 tablespoon of oil. Sauté the ginger, garlic, and red pepper flakes for about 30 seconds until fragrant.
5. Simmer the sauce: Add the rice wine, water, sesame oil, soy sauce, sugar, vinegar, and orange zest. Bring the mixture to a gentle boil.
6. Thicken: Stir in the cornstarch slurry while whisking constantly. Continue to cook until the sauce reaches a thick, syrupy consistency.
7. Toss and serve: Add the fried chicken pieces back into the wok. Toss rapidly to ensure every piece is glazed in the orange sauce. Serve immediately over white or brown rice.

• Don't skip the fresh orange zest since it provides essential citrus oils that bottled juice lacks.
• Increase the red pepper flakes to 1 tsp if you prefer more spice.

Daniella Bernstein Graciela De Leon Alexa Buckley