Panda Express Orange Chicken
If you’ve ever wished you could enjoy your favorite Panda Express Orange Chicken without leaving home—or without the drive-thru wait—this recipe is for you. Picture crispy, golden-brown chicken chunks coated in a sticky, tangy-sweet orange sauce, with just the right hint of ginger, garlic, and crushed red pepper to keep your taste buds dancing. Each bite delivers the perfect balance of crispy, sweet, and zesty—all while being made entirely from scratch.
This dish is not only a restaurant-style favorite, but it’s also incredibly satisfying to make at home. The aroma of ginger and garlic sizzling in the sauce will fill your kitchen, making your mouth water long before you take your first bite. Trust me, once you try this, it’ll quickly become a go-to weeknight dinner or a special treat when you’re craving a little takeout magic.
Recipe Origin
Orange chicken is a staple in American Chinese cuisine, known for its bright, tangy sauce and crispy chicken. Panda Express popularized the dish in the United States, making it a household favorite. This homemade version captures all the bold flavors while letting you control the ingredients, skip preservatives, and enjoy fresh, high-quality chicken and sauce.
Kitchen Tools You’ll Need
- Large mixing bowls
- Whisk for sauce
- Measuring spoons and cups
- Large skillet or wok
- Tongs or slotted spoon
- Saucepan for simmering sauce
- Cutting board and knife
Panda Express Orange Chicken
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying / Sautéing
- Cuisine: Chinese-American
- Diet: Halal
Description
Homemade Panda Express-style Orange Chicken featuring crispy chicken pieces coated in a sweet and tangy orange sauce with a hint of ginger and garlic.
Ingredients
- For the Sauce: 1 tablespoon cornstarch, 2 tablespoons rice wine, 1/4 cup water, 1 teaspoon sesame oil, 3 tablespoons low sodium soy sauce, 10 tablespoons sugar, 10 tablespoons white vinegar, orange zest from 1 large orange
- For the Chicken: 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces, 1 large egg, 1 1/2 teaspoon kosher salt, 1 teaspoon black pepper, 2 tablespoons vegetable oil divided, plus more for frying, 1/2 cup cornstarch, 1/4 cup flour
- To Finish: 1 1/2 tablespoons freshly minced ginger, 2 cloves freshly minced garlic, 1/2 teaspoon crushed red pepper flakes
Instructions
- Prepare the sauce by whisking together cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, and orange zest in a small bowl. Set aside.
- In a large bowl, combine chicken pieces with egg, 1 1/2 teaspoons kosher salt, and black pepper. Mix well.
- In a separate bowl, mix 1/2 cup cornstarch and 1/4 cup flour. Dredge each chicken piece in the flour mixture, shaking off excess.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 4-5 minutes per batch. Drain on paper towels.
- In a separate pan, heat 2 tablespoons vegetable oil over medium heat. Add minced ginger, garlic, and crushed red pepper flakes. Sauté for 1 minute until fragrant.
- Pour in the prepared orange sauce and bring to a simmer, stirring constantly until sauce thickens, about 3-5 minutes.
- Add the fried chicken to the sauce and toss to coat evenly.
- Serve immediately with steamed rice or your favorite sides.
Notes
- Use chicken thighs for juicier, more flavorful meat.
- Ensure oil is hot enough before frying to get crispy chicken.
- Adjust sugar and vinegar to taste for desired sweetness and tanginess.
- Fresh ginger and garlic enhance the authenticity of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg
Keywords: Panda Express orange chicken copycat, homemade orange chicken, sweet and tangy chicken, Chinese-American chicken recipe, crispy orange chicken
Why You’ll Love Panda Express Orange Chicken
Crispy and Tender
Chicken is perfectly breaded and fried to golden perfection, yet stays juicy inside.
Sweet, Tangy, and Zesty
The orange sauce hits all the right notes—sweet sugar, tangy vinegar, fragrant orange zest, and a gentle kick of red pepper flakes.
Homemade and Fresh
You control the ingredients, so it’s fresher, healthier, and more satisfying than takeout.
Quick Enough for Weeknights
While it sounds fancy, the steps are approachable and can be done in about 40–50 minutes.
Crowd-Pleasing
Everyone loves it—from kids to adults. Serve over rice or noodles for a complete meal.
Chef’s Pro Tips for Perfect Results
- Pat chicken dry: This ensures the coating sticks and crisps up nicely.
- Even frying: Don’t overcrowd the pan; fry in batches if needed.
- Sauce consistency: Adjust cornstarch slurry to get your preferred thickness.
- Zest last: Add orange zest at the end of cooking to retain maximum aroma.
Ingredients in Panda Express Orange Chicken
(Note: full measurements are in the recipe card below.)
Chicken Thighs:
Juicy, boneless, and skinless, cut into bite-sized pieces—perfect for frying and absorbing the sauce.
Egg, Salt, and Pepper:
Bind and season the chicken for flavorful, tender bites.
Cornstarch and Flour:
The crispy coating is golden, light, and perfectly crunchy while holding up to the sticky sauce.
Vegetable Oil:
For frying, giving the chicken a crisp exterior.
Orange Sauce:
Cornstarch slurry, rice wine, soy sauce, sugar, white vinegar, sesame oil, and fresh orange zest create a sticky, flavorful glaze.
Aromatics:
Freshly minced ginger, garlic, and crushed red pepper flakes add depth, fragrance, and a subtle kick.
Instructions
Let’s transform your kitchen into a Panda Express-style experience:
Prepare the Chicken:
In a large bowl, combine chicken pieces with egg, salt, and black pepper. Mix gently until chicken is evenly coated.
Coat the Chicken:
In a shallow dish, whisk together cornstarch and flour. Dredge each piece of chicken until coated, shaking off excess.
Fry the Chicken:
Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden and cooked through, about 4–5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Make the Sauce:
In a small bowl, whisk together cornstarch, rice wine, water, sesame oil, soy sauce, sugar, and white vinegar until smooth.
Combine Sauce and Aromatics:
In a large skillet, heat a small amount of oil over medium heat. Sauté minced ginger, garlic, and crushed red pepper flakes until fragrant. Pour in the sauce mixture and simmer, stirring occasionally, until thickened. Stir in orange zest.
Toss Chicken in Sauce:
Add fried chicken to the sauce, tossing to coat each piece evenly. The sauce should cling beautifully, creating glossy, sticky bites.
Serve and Garnish:
Plate over steamed white rice, fried rice, or noodles. Garnish with extra orange zest or sliced green onions if desired.
Nutrition Facts
Servings: 4
Calories per serving: ~450–500 (depends on oil absorbed and serving size)
Preparation Time
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
How to Serve Panda Express Orange Chicken
- Over Rice: White, brown, or fried rice pairs perfectly.
- With Noodles: Toss with stir-fried noodles for a complete meal.
- As an Appetizer: Serve smaller portions in bowls for a party or potluck.
- With Veggies: Add steamed broccoli, snap peas, or bell peppers for color and nutrition.
- Family Style: Place chicken and sauce in a large serving dish for self-serve meals.
Make-Ahead and Storage Tips
- Prep Chicken Ahead: Coat and refrigerate until ready to fry.
- Store Sauce: Make sauce ahead and reheat before tossing with fried chicken.
- Leftovers: Store in an airtight container in the fridge for up to 3 days; reheat gently to avoid sogginess.
- Freeze: Freeze cooked chicken separately from sauce for up to 2 months; thaw and reheat.
Variations to Try
- Spicy Orange Chicken: Add extra red pepper flakes or a splash of sriracha.
- Gluten-Free: Use cornstarch and gluten-free soy sauce.
- Extra Citrus: Add freshly squeezed orange juice to the sauce for more brightness.
- Vegetarian Option: Use crispy tofu or cauliflower florets instead of chicken.
Additional Tips
- Pat chicken dry to get a crisp coating.
- Fry in batches to avoid steaming and soggy chicken.
- Stir sauce constantly to prevent burning sugar.
- Serve immediately for the best crunch and flavor.
FAQ Section
Q1: Can I use chicken breasts instead of thighs?
A1: Yes, but thighs stay juicier and are more forgiving during frying.
Q2: Can I bake the chicken instead of frying?
A2: Absolutely! Bake at 425°F (220°C) for 20 minutes, flipping halfway.
Q3: Can I make the sauce ahead of time?
A3: Yes, keep in the fridge for up to 2 days. Reheat before tossing with chicken.
Q4: How do I get the chicken extra crispy?
A4: Double-dredge chicken in cornstarch and flour, and fry in hot oil in batches.
Q5: Can I make this dish spicy?
A5: Yes, increase red pepper flakes or add chili sauce to the sauce.
Q6: Can I freeze leftovers?
A6: Yes, freeze chicken and sauce separately; reheat gently to retain crispiness.
Q7: Can I use a different sweetener for the sauce?
A7: Brown sugar, honey, or maple syrup can work—adjust to taste.
Q8: Is this recipe kid-friendly?
A8: Reduce or omit red pepper flakes for a mild version kids will love.
Q9: Can I make this in a slow cooker?
A9: You can cook the sauce and chicken together, but frying first keeps the coating crisp.
Q10: Can I use bottled orange juice instead of zest?
A10: Fresh zest gives the brightest flavor, but a small amount of juice can be added for extra orange notes.
Conclusion
This Panda Express Orange Chicken delivers all the flavors you love from the restaurant—crispy chicken, sticky sweet and tangy sauce, and just the right kick of ginger and garlic—made entirely from scratch. It’s approachable, customizable, and perfect for weeknights, family dinners, or impressing guests. Once you try this recipe, you’ll never crave takeout again.
