Homemade Panda Express Orange Chicken

Into a sauce pan over medium heat add Water (1 cup) , Rice Wine (1 Tbsp) , Distilled White Vinegar (1/4 cup) , Sesame Oil (1/2 tsp) , Soy Sauce (3 Tbsp) , zest of the Orange (1) , Granulated Sugar (1 Tbsp) and Corn Flour (1 tsp) . Whisk well and bring to a boil then reduce the heat and simmer for 20 minutes.

Cut Boneless, Skinless Chicken Thighs (1 lb) into 1-inch pieces.

Place the Egg (1) in one bowl, and in another bowl, mix All-Purpose Flour (1/4 cup) , Corn Flour (1/2 cup) , Salt (1/2 tsp) and Ground Black Pepper (1 pinch) .

Coat the chicken chunks in the egg then in the flour mixture. Repeat this step again so you get a thick coating on the chicken.

Transfer the coated chicken chunks to a fryer or deep pot with Vegetable Oil (to taste) set to 350 degrees F (180 degrees C).

Deep fry for 8-10 minutes, or until golden and cooked through. Drain excess oil on a paper towel.

Coat the fried chicken chunks in the orange syrup.

To serve add White Rice (to taste) into a bowl and place orange chicken on top. Enjoy!