Name: Panda Express Orange Chicken Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Chinese-American
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 cup cornstarch; ½ cup all-purpose flour; 2 large eggs, beaten; Salt and pepper to taste; Vegetable oil for frying; 1 tablespoon vegetable oil; 2 teaspoons minced garlic; ½ teaspoon minced ginger; ½ teaspoon crushed red pepper flakes (optional); 1 tablespoon soy sauce; ¼ cup white vinegar; ¼ cup orange juice; ⅓ cup granulated sugar; 2 tablespoons brown sugar; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); 1 tablespoon orange zest

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If you’ve ever craved the irresistible sweet, tangy, and crispy flavor of Panda Express Orange Chicken, you’re in for a treat! This homemade version brings all the bold citrusy zing and crunchy coating right to your kitchen, making it possible to enjoy that classic takeout favorite whenever the mood strikes. With just a few pantry staples and a handful of fresh ingredients, you’ll be amazed at how easily you can recreate this iconic dish from scratch—no takeout menu required!

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Ingredients You’ll Need

Each ingredient in this Panda Express Orange Chicken recipe is thoughtfully chosen to deliver that signature taste and texture. From the tender chicken to the vibrant orange sauce, every element plays an important role in making this dish truly unforgettable.

Boneless, skinless chicken thighs (2 lbs): Thighs keep the chicken juicy and flavorful, even after frying.
Cornstarch (1 cup): Gives the chicken its famously light, crispy coating.
All-purpose flour (½ cup): Helps balance the cornstarch for the perfect crunch.
Large eggs (2, beaten): Acts as a sticky base to help the coating adhere to each chicken piece.
Salt and pepper: Simple seasoning to enhance every layer of flavor.
Vegetable oil (for frying): Neutral in flavor, ideal for deep frying and giving a golden finish.
Vegetable oil (1 tablespoon, for sauce): Helps sauté the aromatics for a rich base.
Minced garlic (2 teaspoons): Adds irresistible savory depth to the sauce.
Minced ginger (½ teaspoon): Brings just the right amount of warmth and brightness.
Crushed red pepper flakes (½ teaspoon, optional): For those who love a subtle kick of heat.
Soy sauce (1 tablespoon): Delivers umami and balances the sweet and tangy notes.
White vinegar (¼ cup): Essential for that signature tang in the orange sauce.
Orange juice (¼ cup): Infuses the sauce with natural citrus flavor.
Granulated sugar (⅓ cup): Sweetens and caramelizes the sauce for glossy perfection.
Brown sugar (2 tablespoons): Adds depth and a rich molasses undertone.
Cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water): Thickens the sauce to that iconic, clingy texture.
Orange zest (1 tablespoon): The secret to a fresh, fragrant orange aroma that makes the dish pop.

How to Make Panda Express Orange Chicken

Step 1: Prepare the Chicken

Start by seasoning your bite-sized chicken thigh pieces with salt and pepper in a bowl. This simple step is crucial for building flavor into every single bite of Panda Express Orange Chicken. It’s all about infusing deliciousness from the inside out!

Step 2: Dredge for Crispiness

In a separate bowl, combine the cornstarch and flour. Dip each chicken piece first into the beaten eggs (so the coating sticks), then generously dredge in the flour mixture. Press the coating onto each piece for that extra-crispy, restaurant-quality crunch.

Step 3: Fry to Golden Perfection

Heat about two inches of vegetable oil in a deep skillet or wok over medium-high heat. Once the oil is shimmering, fry the chicken in batches, being careful not to overcrowd the pan. Each batch should cook for about 4 to 5 minutes, resulting in beautifully golden, crispy morsels. Drain them on paper towels to keep them light and crunchy.

Step 4: Whip Up the Orange Sauce

Wipe out your pan and add a tablespoon of oil. Toss in the garlic, ginger, and optional red pepper flakes, sautéing for about 30 seconds until fragrant. Stir in the soy sauce, white vinegar, orange juice, granulated sugar, and brown sugar. Let this mixture simmer for a few minutes, filling your kitchen with an irresistible aroma!

Step 5: Thicken and Finish the Sauce

Mix the cornstarch slurry and stir it into the simmering sauce. Watch as it thickens to a luscious, glossy consistency. Stir in the orange zest, then add your crispy chicken pieces, tossing to coat every morsel in that sticky, citrusy glaze. Let everything heat through for another minute, then get ready to serve your Panda Express Orange Chicken immediately.

How to Serve Panda Express Orange Chicken

Garnishes

Sprinkle your Panda Express Orange Chicken with freshly sliced green onions, a scattering of toasted sesame seeds, or a little extra orange zest for a pop of color and fragrance. These finishing touches take your homemade creation from great to absolutely gorgeous.

Side Dishes

This dish absolutely shines next to a bowl of fluffy steamed white rice or fragrant jasmine rice. If you’re in the mood for more, pair it with simple stir-fried vegetables or classic fried rice for the ultimate Chinese-American feast!

Creative Ways to Present

Try serving Panda Express Orange Chicken in lettuce cups for a fun, hand-held appetizer, or pile it over noodles for a twist on tradition. For a crowd, arrange it on a large platter with toothpicks and plenty of extra sauce for dipping—guaranteed to disappear fast at any gathering!

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (it’s rare!), store them in an airtight container in the refrigerator for up to three days. The coating stays surprisingly crispy, and the flavors deepen beautifully overnight.

Freezing

Panda Express Orange Chicken freezes well! Let it cool completely, then transfer to a freezer-safe bag or container. Freeze for up to two months. For best results, freeze the chicken and sauce separately, then combine after reheating.

Reheating

To bring back that irresistible crunch, reheat the chicken in a 375°F oven for about 10 minutes. Warm the sauce separately in a saucepan or microwave, then toss everything together just before serving. Easy and delicious!

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works just as well if you prefer a leaner cut. Just keep an eye on the cooking time to avoid drying out the meat, and you’ll still enjoy that classic Panda Express Orange Chicken experience.

How can I make the sauce less sweet?

If you like your orange chicken a little less sugary, simply reduce the amount of granulated or brown sugar, or add a splash more vinegar for extra tang. Taste as you go and adjust until it’s just right for you.

What oil is best for frying?

Neutral oils like vegetable, canola, or peanut oil are perfect for deep frying Panda Express Orange Chicken. They have high smoke points and won’t overpower the delicate flavors of the dish.

Is there a gluten-free option for this recipe?

Yes! Swap the all-purpose flour for a gluten-free blend and double-check that your soy sauce is gluten-free. Cornstarch is naturally gluten-free, so you’re good to go on that front.

Can I make the sauce in advance?

You sure can. Prepare the sauce up to a day ahead and store it in the refrigerator. When you’re ready to serve, simply reheat the sauce and toss with freshly fried chicken for that just-made taste and texture.

Final Thoughts

There’s nothing more satisfying than bringing the flavors of your favorite takeout dish into your own kitchen, and this Panda Express Orange Chicken recipe is proof! Give it a try, share it with friends or family, and watch it become a regular request at your dinner table. Happy cooking!

Panda Express Orange Chicken Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Panda Express Orange Chicken recipe is a delicious homemade version of the popular Chinese-American takeout dish. Featuring crispy battered chicken thighs coated in a tangy, sweet orange sauce with a hint of garlic and ginger, this dish brings the perfect balance of flavors to your dinner table. Easy to prepare and perfect for serving with steamed rice, it’s an ideal meal for family or entertaining guests.

Ingredients

Scale

For the Chicken:

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup cornstarch
½ cup all-purpose flour
2 large eggs, beaten
Salt and pepper to taste
Vegetable oil for frying

For the Sauce:

1 tablespoon vegetable oil
2 teaspoons minced garlic
½ teaspoon minced ginger
½ teaspoon crushed red pepper flakes (optional)
1 tablespoon soy sauce
¼ cup white vinegar
¼ cup orange juice
⅓ cup granulated sugar
2 tablespoons brown sugar
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 tablespoon orange zest

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Instructions

Season and coat the chicken: In a medium bowl, season the chicken pieces with salt and pepper. In a separate bowl, combine cornstarch and all-purpose flour. Dip each piece of chicken into the beaten eggs, then dredge it in the flour mixture, pressing to ensure an even coat.
Fry the chicken: Heat about 2 inches of vegetable oil in a deep skillet or wok over medium-high heat. Fry the chicken pieces in batches until they are golden and crispy, about 4 to 5 minutes per batch. Remove and drain on paper towels to remove excess oil.
Prepare the sauce: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic, ginger, and crushed red pepper flakes if using, and sauté for about 30 seconds until fragrant.
Simmer the sauce: Stir in soy sauce, white vinegar, orange juice, granulated sugar, and brown sugar. Bring the mixture to a simmer and cook for 2 to 3 minutes, stirring frequently to dissolve the sugars and blend the flavors.
Thicken the sauce: Add the cornstarch slurry to the simmering sauce, stirring steadily until the sauce thickens to a glossy consistency. Stir in the orange zest for a bright citrus aroma.
Combine chicken and sauce: Toss the fried chicken pieces into the pan with the sauce, stirring to coat them evenly. Cook for an additional minute to ensure the chicken is heated through and well coated.
Serve: Serve the orange chicken immediately over steamed rice for a complete meal.

Notes

For extra crispiness, consider double frying the chicken: fry once until cooked, remove and rest for a few minutes, then fry again until golden.
You can substitute chicken breast for thighs if you prefer leaner meat, though thighs generally offer more moisture and flavor.
Adjust the sweetness and tanginess by modifying the sugar and vinegar amounts to suit your taste preferences.
If you prefer less heat, omit the crushed red pepper flakes.
Make sure to drain the fried chicken well to prevent sogginess when tossed in the sauce.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Chinese-American