Name: Panda Express Orange Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese-American
Ingredients: 1 1/2 pounds boneless skinless chicken breast or thighs, cut into bite-sized pieces; 1 cup cornstarch; 2 large eggs, beaten; Vegetable oil for frying; 1/2 cup orange juice; 1/2 cup granulated sugar; 1/3 cup rice vinegar; 1/4 cup soy sauce; 2 tablespoons cornstarch mixed with 2 tablespoons water; 1 tablespoon orange zest; 2 cloves garlic, minced; 1 teaspoon fresh grated ginger; 1/4 teaspoon crushed red pepper flakes (optional); Sliced green onions and sesame seeds for garnish

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If there’s one dish that makes my family’s eyes light up at dinner time, it’s Panda Express Orange Chicken. That irresistible combo of crispy, juicy chicken coated in a shimmering, citrusy-sweet glaze tastes like it was shipped straight from your favorite takeout spot, but I promise—you can make it perfectly at home! Sweet orange, a whisper of ginger, and a playful nudge of heat all play together for bold flavors that turn a simple dinner into a total event. Whether you’re craving comfort or want to wow your people with a Chinese-American classic, this recipe is about to make your night a little more delicious.

Panda Express Orange Chicken Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the short ingredient list fool you—each item here plays a starring role in the taste, texture, and gorgeous color of homemade Panda Express Orange Chicken. With a handful of simple but carefully chosen ingredients, you’ll get the crispy, zesty, saucy goodness you crave!

Chicken (1 1/2 pounds boneless, skinless breast or thighs): Thighs stay juicy, but breast pieces work beautifully if you prefer white meat.
Cornstarch (1 cup + 2 tablespoons): The secret to that iconic super-crisp crust, and to thickening the sauce just right.
Eggs (2 large, beaten): Help create an irresistibly crunchy batter around every piece of chicken.
Vegetable oil (for frying): Choose a high-heat oil for golden, even frying—canola or peanut oil are both great.
Orange juice (1/2 cup): Gives the sauce its signature bright flavor and sweetness—fresh-squeezed, if possible!
Granulated sugar (1/2 cup): Balances out the tang of the vinegar and the brightness of the orange.
Rice vinegar (1/3 cup): Adds zing and rounds out the sweet-mellow notes of the sauce.
Soy sauce (1/4 cup): Brings in rich umami depth and an irresistible color.
Orange zest (1 tablespoon): The real magic! Zest transforms that orange flavor from good to jaw-dropping.
Garlic (2 cloves, minced): A little garlic makes every bite savory and inviting.
Fresh ginger (1 teaspoon, grated): Adds mild warmth and that all-important Panda Express Orange Chicken sparkle.
Crushed red pepper flakes (1/4 teaspoon, optional): Brings gentle heat—add more if you like a bit of a kick.
Sliced green onions & sesame seeds (for garnish): A finishing flourish that delivers crunch, color, and flavor.
Water (2 tablespoons for cornstarch slurry): Ensures your sauce is silky-thick and glossy.

How to Make Panda Express Orange Chicken

Step 1: Coat the Chicken

Start by tossing your chicken pieces in cornstarch until they’re well coated—think snowy little clouds! This step not only gets the chicken perfectly crisp when fried, but also helps the batter cling like a dream. Next, dip each coated piece into the beaten eggs, then let any excess drip off. This double-dipping method yields that crave-worthy, bakery-style crunch we all love.

Step 2: Fry Until Golden and Crisp

Pour about an inch of vegetable oil into your wok or large skillet, bringing it to medium-high heat. Add the chicken pieces in batches (don’t crowd them!) and fry for 4–5 minutes, turning occasionally, until gorgeously golden and cooked through. Transfer them to a paper towel-lined plate to banish any extra oil. If you’re after the ultimate crunch, double-fry by returning the pieces to the oil for another 1–2 minutes.

Step 3: Make the Tangy Orange Sauce

In a medium saucepan, whisk together the orange juice, sugar, rice vinegar, soy sauce, zest, minced garlic, grated ginger, and red pepper flakes if you like a touch of spice. Bring this fragrant mixture to a gentle simmer. Now, stir in your cornstarch slurry—just cornstarch whisked with a bit of water—to thicken things up to that iconic syrupy consistency in only a minute or two.

Step 4: Toss and Coat the Chicken

Bring the crispy chicken back by gently folding it into the simmering sauce. Stir until every piece is dazzlingly coated in orange glaze that clings and shines. There’s simply no resisting that aroma of Panda Express Orange Chicken radiating from your kitchen at this point—so close to the finish line!

Step 5: Garnish and Serve

Spoon your gorgeous chicken onto a platter (or straight onto plates), and give it a generous shower of sliced green onions and sesame seeds. These fresh touches are simple, but make each bite sing with restaurant-level flavor and color.

How to Serve Panda Express Orange Chicken

Garnishes

A dish this bold needs just a light touch to finish. A sprinkle of thinly sliced green onions adds fresh crunch and gentle heat, while toasted sesame seeds give lovely visual appeal and a hint of nutty flavor. For true Panda Express Orange Chicken flair, add a curl of fresh orange zest over the top just before serving—you’ll see your dinner guests grin!

Side Dishes

Panda Express Orange Chicken is ridiculously versatile, pairing fantastically with steamed jasmine or white rice to soak up that tangy sauce. Steamed broccoli, sautéed snow peas, or colorful stir-fried veggies transform it into a vibrant, well-rounded plate. For something heartier, try fried rice or even simple lo mein noodles.

Creative Ways to Present

Serving a crowd? Pile the chicken onto a big family-style platter so everyone can dig in together. For lunchboxes or meal prep, portion Panda Express Orange Chicken into individual containers with rice and veggies. Want a fun twist? Try stuffing saucy chicken into lettuce cups for a light appetizer or serving it over fluffy bao buns at your next party!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any leftovers, store Panda Express Orange Chicken in a tightly sealed container in the fridge for up to three days. The sauce helps keep the chicken moist, and it will still be bursting with flavor when you reheat it!

Freezing

To freeze, let the chicken and sauce cool completely, then transfer them to a freezer-safe container or bag. Panda Express Orange Chicken will keep beautifully for up to two months. Just be sure to thaw overnight in the fridge before you plan to serve it for best texture and flavor.

Reheating

For best crispiness, reheat the chicken in a 350°F oven on a baking sheet for 10–12 minutes, or until hot and sizzling. If you’re in a hurry, the microwave works just fine too—though the coating will be a little softer. Either way, you’ll still get all that sweet, tangy, citrusy goodness of the original dish.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast is leaner than thigh meat and offers a slightly firmer bite, but it will turn out perfectly juicy and delicious as long as you don’t overcook it during frying. Both cuts are great for homemade Panda Express Orange Chicken.

What’s the best way to get my chicken extra crispy?

For maximum crunch, double-fry the chicken: after the first fry, let it rest on paper towels, then return it to the hot oil for a second quick fry (about 1–2 minutes). This ensures every piece of Panda Express Orange Chicken has an ultra-crisp, shattering shell—just like at the restaurant.

Can I make Panda Express Orange Chicken sauce spicier?

Definitely! Add more red pepper flakes to the sauce, or swirl in a teaspoon of your favorite Asian-style hot sauce. You can also top with sliced fresh chile for an extra zing—the beauty of this dish is how easily you can tailor it to your own heat level.

Is this recipe gluten free?

As written, it isn’t because of the soy sauce and possible cross-contamination in cornstarch, but you can easily swap in tamari or a certified gluten-free soy sauce. Double-check your cornstarch brand as well and you’ll have gluten-free Panda Express Orange Chicken in no time.

Can I prep anything ahead for busy nights?

Yes! The entire sauce can be made up to three days in advance and stored in the fridge. You can also cut the chicken and keep it in the fridge the day before. When you’re ready, fry up the chicken and heat the sauce—it’s fresh, fast, and weeknight friendly.

Final Thoughts

There’s something so special about being able to create takeout favorites like Panda Express Orange Chicken in your own kitchen, right down to the glossy, citrusy sauce and crunchy, craveable chicken. If you’re searching for a dish that will wow your tastebuds, satisfy a crowd, and bring a touch of fun to any meal, you’ve just found it. Give it a try, and watch everyone rush back for seconds—it might become your new Friday night tradition!

Panda Express Orange Chicken Recipe

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4.5 from 27 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy the iconic flavors of Panda Express Orange Chicken at home with this easy-to-follow recipe. Crispy, tender chicken pieces coated in a sweet and tangy orange sauce, garnished with green onions and sesame seeds.

Ingredients

Scale

For the Chicken:

1 1/2 pounds boneless skinless chicken breast or thighs, cut into bite-sized pieces
1 cup cornstarch
2 large eggs, beaten
Vegetable oil for frying

For the Orange Sauce:

1/2 cup orange juice
1/2 cup granulated sugar
1/3 cup rice vinegar
1/4 cup soy sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
1 tablespoon orange zest
2 cloves garlic, minced
1 teaspoon fresh grated ginger
1/4 teaspoon crushed red pepper flakes (optional)
Sliced green onions and sesame seeds for garnish

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Instructions

Coat and Fry the Chicken: Toss chicken pieces in cornstarch, dip in beaten eggs, and fry in hot oil until golden and cooked through.
Make the Orange Sauce: Combine orange juice, sugar, vinegar, soy sauce, orange zest, garlic, ginger, and red pepper flakes in a saucepan. Thicken with cornstarch slurry.
Combine Chicken and Sauce: Toss fried chicken in the sauce until coated evenly. Garnish with green onions and sesame seeds.