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In a large bowl, combine egg, salt and black pepper. Whisk until combined. Add in the diced chicken and stir to coat.
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In a mixing bowl, combine the flour and cornstarch then add in the chicken mixture, toss to coat.
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In a large skillet or wok over medium high heat, add oil and wait till it's hot. Remove the chicken from the flour mixture shaking off excess flour then carefully place into the skillet. Cook for 8-10 minutes until the chicken is golden brown. Remove from the skillet, set aside and keep it warm.
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In the same skillet, add the minced garlic and cook until fragrant (30 seconds). Add ramen, water, Lee Kum Kee Panda Brand Cooking Soy Sauce, white vinegar and Panda Brand Sauce for Orange Chicken to the skillet. Cover and bring to a simmer, cooking until the noodles have softened (3-4 minutes).
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Add the thawed vegetables and cabbage, cook for an additional 3-4 minutes. Then add in the chicken, mix well ensuring the chicken has been coated. Serve while hot.
