panda express orange chicken recipe
The Best panda express orange chicken recipe
I’ve been making Panda Express-style orange chicken for years, and it’s hands-down one of my family’s favorite meals. There’s something about that crispy, tangy-sweet sauce clinging to tender pieces of chicken that just hits the spot every time. My kids ask for it at least once a week, and honestly, I don’t mind—it’s quick to throw together, uses simple ingredients, and always feels like a treat without being overly indulgent.
What I love most about this recipe is how versatile it is. It works just as well for a busy weeknight dinner as it does for a casual weekend gathering with friends. The sauce is bright and flavorful, and when you pair it with steamed rice and some quick stir-fried veggies, it’s a balanced meal that doesn’t leave you feeling weighed down. Plus, since I control the ingredients, I can adjust the sugar and sodium to make it a little healthier without sacrificing that signature taste. It’s comfort food with a side of practicality, and that’s a win in my book.
Panda Express Orange Chicken
A sweet and tangy Chinese-American favorite featuring crispy fried chicken tossed in a vibrant orange sauce. This copycat recipe brings the iconic Panda Express flavor to your kitchen with a perfect balance of citrus and spice.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
- 1/2 cup orange juice (freshly squeezed preferred)
- 1/3 cup rice vinegar
- 1/4 cup soy sauce (low-sodium preferred)
- 1/3 cup brown sugar
- 1 tbsp orange zest
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp red pepper flakes (adjust to taste)
- 2 tbsp water
- 1 tbsp cornstarch
- 2 green onions, thinly sliced
- 1 tsp sesame seeds
- Orange slices
👨🍳Directions
-
1 In a large bowl, combine chicken pieces with beaten eggs, ensuring they are fully coated. Let marinate for 10 minutes.
-
2 In a separate bowl, mix cornstarch, flour, salt, and black pepper. Dredge each piece of chicken in the dry mixture, pressing lightly to adhere. Shake off excess.
-
3 Heat 1-2 inches of vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry chicken in batches for 4-5 minutes per batch, or until golden brown and crispy. Drain on paper towels.
-
4 In a medium saucepan, combine orange juice, rice vinegar, soy sauce, brown sugar, orange zest, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat.
-
5 In a small bowl, whisk together water and cornstarch until smooth. Slowly pour the cornstarch slurry into the sauce while whisking continuously. Simmer for 2-3 minutes until thickened.
-
6 Add the fried chicken to the saucepan and toss gently to coat evenly. Cook for an additional 1-2 minutes to allow the chicken to absorb the sauce.
-
7 Transfer to a serving dish and garnish with green onions, sesame seeds, and orange slices if desired. Serve hot with steamed rice.
🔧Equipment
- Large mixing bowl
- Deep fryer or heavy-bottomed pot
- Slotted spoon or spider strainer
- Medium saucepan
- Whisk
- Paper towels
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Panda Express Orange Chicken Works
Panda Express orange chicken is one of those recipes that just works every single time. It’s quick enough for a weeknight dinner but still feels special enough for family gatherings, with that perfect balance of sweet, tangy, and crispy that everyone loves. Plus, it’s a crowd-pleaser—kids and adults alike will go back for seconds, and you won’t spend hours in the kitchen making it.
❓ Frequently Asked Questions About Panda Express Orange Chicken
1. What is the secret to making Panda Express-style orange chicken crispy?
The key to achieving that signature crispy texture is double-frying the chicken. First, coat the chicken pieces in cornstarch and fry them at 350°F (175°C) until lightly golden. Drain and let them rest for a few minutes, then fry again at 375°F (190°C) until deeply crispy. This method ensures a crunchy exterior while keeping the inside tender. Additionally, using a light batter (egg whites + cornstarch) instead of a heavy batter helps create that perfect crunch.
2. Can I make the orange chicken sauce less sweet?
Yes! The classic Panda Express orange chicken sauce is quite sweet, but you can adjust the sweetness to your taste. Reduce the amount of sugar or honey in the recipe—start with half the recommended amount and taste as you go. You can also balance the sweetness by adding a splash of rice vinegar or a pinch of red pepper flakes for a tangy or spicy kick. Some recipes use orange marmalade instead of fresh orange juice for a deeper citrus flavor with less added sugar.
3. Is it possible to bake the orange chicken instead of frying it?
Absolutely! While frying gives the best texture, you can bake the chicken for a healthier alternative. Toss the cornstarch-coated chicken pieces in a little oil and bake at 425°F (220°C) on a wire rack over a baking sheet for 20-25 minutes, flipping halfway. For extra crispiness, broil for 1-2 minutes at the end. Keep in mind that baked orange chicken won’t be as crispy as fried, but it’s a great lighter option. Toss the baked pieces in the sauce just before serving.
4. What’s the best way to reheat leftover orange chicken to keep it crispy?
To prevent soggy leftovers, avoid microwaving the chicken. Instead, reheat it in the oven or air fryer. For the oven, spread the chicken on a baking sheet and bake at 400°F (200°C) for 8-10 minutes until heated through and crispy. In an air fryer, cook at 375°F (190°C) for 3-4 minutes, shaking halfway. If the sauce has thickened too much, toss the reheated chicken in a little fresh sauce or a splash of water to loosen it up.
5. Can I use fresh oranges instead of orange juice for the sauce?
Yes, you can use fresh oranges, but you’ll need to adjust the recipe slightly. Fresh orange juice is less concentrated than bottled, so you may need to reduce it on the stove to intensify the flavor. Start with the juice of 3-4 oranges (about 1 cup) and simmer it with the other sauce ingredients until thickened. For extra depth, add a teaspoon of orange zest. Keep in mind that fresh juice may make the sauce slightly less sweet, so you might need to add a bit more sugar or honey to balance it.
