Your Panda Express favorite just got slathered in sriracha mayo, topped with zesty cabbage and sandwiched between two sesame buns.
For the sambal mayo:
1/2 cup mayonnaise
3 tablespoons sambal chile sauce
1 large scallion, both white and green parts, finely minced
1 teaspoon lemon juice
1/2 teaspoon sesame oil
1/4 teaspoon coarse-ground black pepper
For the slaw:
1/2 head green cabbage, cored and finely shredded
6 red radishes, thinly sliced into rounds
4 scallions, thinly sliced diagonally
2 fresh Serrano chilies, thinly sliced crosswise
1 tablespoon seasoned rice wine vinegar
Juice of 1/2 lemon
1 teaspoon sesame oil
1/4 teaspoon salt
For the orange chicken:
1/2 cup honey
1 quart vegetable oil (peanut oil or canola oil also work), for frying
Zest and juice of 1 large navel orange
Juice of 1/2 lemon
1/2 cup seasoned rice wine vinegar
3 tablespoons soy sauce
2 tablespoons Sriracha
1 tablespoon fresh grated ginger
2 cloves garlic, minced
2 teaspoons sesame oil
2 tablespoons water
1 teaspoon cornstarch
8 boneless skinless chicken thighs
Salt, to taste
1/2 cup whole milk
2 large eggs
2 cups all-purpose flour
Roasted sesame seeds, for garnish
4 sesame seed buns (or any round bun of your choosing)
In a small bowl, combine all the ingredients for the sambal mayo and stir. Reserve for later.
In a large bowl, combine all the ingredients for the slaw, tossing to coat. Set aside for at least 10 minutes to let flavors infuse.
Fill a large heavy-bottomed pot with oil and heat until it reaches 350°F.
In a large sauté pan, add honey, orange juice and zest, lemon juice, rice wine vinegar, soy sauce, Sriracha, ginger, garlic and sesame oil, and heat on high for 5 minutes, stirring occasionally, until slightly reduced. Mix together water and cornstarch in a small bowl, then stir into the orange mixture. Continue to reduce for another 2 minutes then remove from heat.
Season chicken thighs all over with salt. Whisk together milk and eggs in a large mixing bowl, and place flour in a low-sided bowl. Dredge chicken thighs first in flour, then in egg mixture, then back into the flour. Gently and carefully drop chicken thighs into the hot oil, working 2 at a time, for about 6 minutes, until golden brown (the internal temperature of the chicken should read 175°F). Remove thighs onto a paper towel-lined plate. Repeat until all the chicken is cooked.
Working in batches, add chicken to the pan and toss in the orange sauce until fully coated, then sprinkle with roasted sesame seeds.
Toast buns in the oven until the surface is golden brown. To serve, top each sandwich with two chicken thighs, a generous handful of slaw, and a top bun smeared with mayo.
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