orange chicken panda recipe

The Best orange chicken panda recipe

Okay, so let me tell you why orange chicken has always been a staple in my kitchen—both for the kids and for when we’re just trying to keep things simple but still delicious. This recipe isn’t just quick; it’s the kind of dish that feels like a little treat without the fuss of a full meal. My kids, especially my little one who’s picky, will eat it straight from the pan, and honestly, I don’t blame them. The sweet and tangy sauce coats the chicken perfectly, making every bite a little sweet and satisfying. It’s not too heavy, but it’s got that little extra something that makes it feel special—like a little celebration every time I make it. And honestly, it’s the kind of dish you can prep ahead and still serve fresh, so it’s great for busy nights or when you’re hosting a little something.

I love that orange chicken is also a surprisingly healthy option if you keep it balanced. The chicken itself is lean protein, and the sauce can be adjusted to be lighter if you like—just skip the extra oil or use a little less. My family doesn’t usually go overboard with the sugar, so we make sure to use a mix of honey and a bit of vinegar to keep it tangy without being too sweet. Plus, it’s something the whole family can enjoy, from the kids to my husband who always says it’s the only thing he’ll eat when he’s home. It’s that kind of comfort food that doesn’t feel like a guilty pleasure—it’s just good, easy eating that works for any occasion. Whether it’s a weeknight dinner or a weekend treat, this recipe is reliable, tasty, and always a hit.

Orange Chicken Panda Express-Style

4.6 from 1832 votes

A crispy, tangy, and sweet orange-glazed chicken dish served with soft, pillowy panda-style breaded chicken cutlets. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup cornstarch

For the Orange Glaze

• 1 cup orange juice (fresh or bottled)
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/2 cup rice vinegar
• 2 tbsp cornstarch
• 1 tbsp ketchup
• 1 tsp ginger (fresh or powdered)
• 1 clove garlic, minced
• 1 tsp sesame oil

For the Panda Breadcrumbs

• 1/2 cup panko breadcrumbs
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 egg white

For Serving

• 1 cup shredded lettuce
• 1 cup sliced cucumbers
• 1/2 cup sliced red bell peppers
• 1/2 cup sliced green onions
• 1/2 cup diced celery
• 1/2 cup sliced mushrooms

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C). In a shallow dish, combine flour, salt, black pepper, garlic powder, and onion powder. Set aside.
2. 2 In another shallow dish, mix cornstarch and egg white. Set aside.
3. 3 In a food processor, blend panko, cornstarch, salt, garlic powder, and onion powder until finely ground. Set aside.
4. 4 Place chicken pieces in the flour mixture, coating well. Remove excess flour and dip each piece into the cornstarch mixture, then coat with the panko mix. Place on a baking sheet and set aside.
5. 5 Preheat a skillet or wok over medium-high heat. Cook chicken for 3-4 minutes until golden brown and crispy. Remove and set aside.
6. 6 In a bowl, whisk together orange juice, soy sauce, brown sugar, rice vinegar, cornstarch, ketchup, ginger, garlic, and sesame oil. Simmer for 3-5 minutes until thickened.
7. 7 Return chicken to the skillet, pour the orange glaze over it, and toss to coat evenly. Cook for another 2-3 minutes until the sauce glaze is sticky and glossy.
8. 8 Prepare the panda-style breading by placing chicken pieces back on the baking sheet. Bake at 400°F (200°C) for 10-12 minutes until golden and crispy.
9. 9 While the chicken is baking, prepare the toppings by washing and slicing lettuce, cucumbers, red bell peppers, green onions, celery, and mushrooms.
10. 10 Serve the orange chicken with the fresh toppings on the side.

🔧Equipment

• Mixing bowls
• Baking sheet
• Oven
• Food processor or blender (optional, for panko mix)
• Large skillet or wok
• Slotted spoon
• Tongs

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18.5💛Saturated Fat: 3.5❤️Cholesterol: 80🧂Sodium: 750🌾Total Carbs: 45🥦Dietary Fiber: 3🍬Sugars: 25🥩Protein: 30

📝Notes

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This orange chicken recipe is always a solid choice for any gathering because it’s quick to make without sacrificing flavor, and it’s a crowd-pleaser that feels special even when served casually. It’s perfect for family dinners when you need something hearty but not too heavy, or for parties where you want a dish that’s bright, tangy, and satisfying without needing extra fuss. Plus, it’s flexible enough to adjust sweetness or spice levels to fit whatever mood you’re in.

❓ Frequently Asked Questions About Orange Chicken Panda Express-Style

1. What ingredients are essential for achieving the perfect crispy coating on orange chicken? The key ingredients for a crispy coating include all-purpose flour, cornstarch (for extra crunch), salt, and a mix of spices like garlic powder, onion powder, and black pepper. For the batter, use a combination of cold beaten eggs and cold beer or sparkling water to help create a light, airy texture. Additionally, lightly coating the chicken in cornstarch before dredging in the flour mixture ensures an extra crispy layer.

2. How do I prevent the orange chicken from becoming soggy while frying? To avoid soggy chicken, ensure the chicken pieces are thoroughly dried with paper towels before coating and frying. Use a high-quality, neutral oil (like vegetable or peanut oil) that is hot enough to reach 350–370°F (175–185°C) before adding the chicken. Fry in batches to maintain oil temperature, and avoid overcrowding the pan. Draining the chicken on paper towels immediately after frying also helps absorb excess oil.

3. Can I make the orange chicken sauce without using a blender, and if so, how? Yes! You can make the sauce by whisking together the orange juice, soy sauce, sweetener (like brown sugar or honey), garlic, ginger, and cornstarch slurry (if using) in a bowl. Stir in the chicken broth and orange marmalade or preserved orange slices for a smoother texture. For a thicker consistency, simmer the sauce for 5–10 minutes after combining all ingredients.

4. What substitutions can I use if I don’t have cornstarch for the coating? If you’re out of cornstarch, you can substitute it with: – Arrowroot powder (1:1 ratio) – adds a slight gummy texture but still crispy. – Tapioca starch (1:1 ratio) – works well but may require extra frying time. – Extra flour (mix with a little cornstarch or arrowroot in the flour batter) – less crispy but still edible. For the sauce, a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) can thicken it instead.

5. How should I store leftover orange chicken, and how long will it last? Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet with a little oil over medium heat (or microwave with a splash of water to prevent drying). For longer storage, freeze it for up to 3 months—thaw in the fridge before reheating. The sauce may thicken upon freezing, so you may need to thin it slightly with a little water or chicken broth when reheating.