Why You’ll Love This Recipe
This homemade version of Panda Express’s iconic dish captures the same crispy coating and glossy orange glaze you love, but you can adjust the sweetness, spice, and portion size to your liking. It’s fresher, customizable, and perfect for serving over rice or noodles for a complete takeout-style meal at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
- Boneless, skinless chicken thighs (cut into bite-sized pieces)
- All-purpose flour
- Cornstarch
- Eggs
- Salt and black pepper
- Oil for frying (such as vegetable or canola)
For the orange sauce:
- Orange juice (fresh or bottled)
- Orange zest
- Soy sauce
- Rice vinegar
- Brown sugar
- Garlic (minced)
- Ginger (minced or grated)
- Crushed red pepper flakes (optional, for heat)
- Cornstarch (mixed with water to make a slurry)
- Green onions and sesame seeds (for garnish, optional)
Directions
- Prepare the chicken coating: In one bowl, whisk eggs. In another, mix flour, cornstarch, salt, and pepper.
- Dip chicken pieces in egg, then dredge in the flour mixture until fully coated.
- Heat oil in a deep skillet or wok to 350°F (175°C). Fry chicken in batches for 4–5 minutes until golden and cooked through. Drain on paper towels.
- Make the sauce: In a saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes. Bring to a simmer.
- Stir in cornstarch slurry and cook until thickened, about 1–2 minutes.
- Toss fried chicken in the sauce until evenly coated.
- Garnish with sliced green onions and sesame seeds if desired. Serve immediately over rice or noodles.
Servings and timing
This recipe serves 4.
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Variations
- Swap chicken thighs for chicken breast for a leaner option.
- Make it spicier with extra red pepper flakes or sriracha.
- Use honey instead of part of the sugar for a different sweetness.
- Make it lighter by air frying or baking the chicken instead of deep-frying.
- Add steamed broccoli, snap peas, or bell peppers for a veggie boost.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat for the best texture, or microwave for 1–2 minutes.
For longer storage, freeze the chicken and sauce separately for up to 2 months.
FAQs
Can I bake the chicken instead of frying?
Yes, bake at 400°F for 20–25 minutes or until crispy, flipping halfway through.
What’s the best orange juice to use?
Fresh-squeezed orange juice gives the brightest flavor, but bottled works too.
Can I make the sauce ahead of time?
Yes, you can prepare it up to 2 days in advance and reheat before tossing with the chicken.
Is this dish very sweet?
It’s mildly sweet, but you can adjust the sugar level to taste.
Can I air fry the chicken?
Yes, air fry at 375°F for 12–15 minutes, shaking halfway through.
What cut of chicken is best?
Chicken thighs stay juicier during frying, but chicken breasts work as well.
How do I make it gluten-free?
Use tamari or gluten-free soy sauce and cornstarch instead of flour in the coating.
Can I double the recipe?
Yes, just fry the chicken in batches to maintain crispiness.
What’s the secret to crispy chicken?
Double-coating with cornstarch and flour, plus frying at the right oil temperature.
Can I use bottled orange sauce?
You can, but making it fresh gives much better flavor and control over ingredients.
Conclusion
Panda Express Orange Chicken is a flavorful, crispy, and satisfying dish that’s surprisingly easy to make at home. With its bright citrus sauce, tender chicken, and just the right amount of sweetness, it’s a family favorite that tastes even better than takeout. Serve it hot over rice for a complete, comforting meal.
PrintPanda Express Orange Chicken
Panda Express Orange Chicken is a crispy fried chicken dish tossed in a sweet, tangy, and slightly spicy orange sauce, delivering a homemade take on the iconic Chinese-American restaurant favorite.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
- Diet: Halal
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- Oil for frying (vegetable or canola)
For the orange sauce:
- 1 cup orange juice (fresh or bottled)
- 1 tbsp orange zest
- 1/3 cup soy sauce
- 2 tbsp rice vinegar
- 1/2 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced or grated
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Optional garnish: sliced green onions, sesame seeds
Instructions
In one bowl, whisk eggs. In another, combine flour, cornstarch, salt, and pepper.
- Dip chicken pieces into egg, then dredge in flour mixture until coated.
- Heat oil in a deep skillet or wok to 350°F (175°C). Fry chicken in batches for 4–5 minutes until golden and cooked through. Drain on paper towels.
- In a saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes. Bring to a simmer.
- Stir in cornstarch slurry and cook for 1–2 minutes until thickened.
- Toss fried chicken in the sauce until evenly coated.
- Garnish with green onions and sesame seeds if desired. Serve hot over rice or noodles.
Notes
- For a lighter version, air fry at 375°F for 12–15 minutes or bake at 400°F for 20–25 minutes.
- Adjust sweetness and spice to taste by modifying sugar and red pepper flakes.
- Chicken thighs stay juicier, but chicken breasts can also be used.
- Double the recipe for larger gatherings, frying in batches to keep the chicken crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 25g
- Sodium: 1020mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 155mg
