If you have ever craved the irresistible tangy sweetness and perfect crispiness of takeout, you are going to fall head over heels for this Panda Express-Style Orange Chicken Recipe. It captures everything we love about that famous restaurant classic—the zingy orange flavor, the crunchy battered chicken, and the balance of sweet and savory that keeps you coming back for more. This recipe is a wonderful way to bring that joyful experience right into your kitchen, impress your family or friends, and enjoy a homemade version that tastes just as extraordinary.
Ingredients You’ll Need
Getting this Panda Express-Style Orange Chicken Recipe right starts with a handful of simple but thoughtfully chosen ingredients. Each one plays a vital role in building texture, flavor, and that beautiful orange color that makes the dish unforgettable. Here’s what you need to gather before diving in:
- Chicken: 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces for perfect frying and bite-friendly portions.
- Flour and Cornstarch: 1 cup all-purpose flour and ½ cup cornstarch form a crispy batter that clings wonderfully to each chunk of chicken.
- Baking Powder: 1 teaspoon helps achieve that light and airy crunch in the coating.
- Seasonings: 1 teaspoon each salt and pepper to season the batter perfectly.
- Egg and Cold Water: 1 large egg and 1 cup cold water combine to create the batter’s smooth consistency.
- Vegetable Oil: For frying, ensuring crispy golden chicken.
- Orange Juice: 1 cup, fresh or store-bought, is the heart of the sauce, delivering that zesty citrus punch.
- Granulated Sugar: ½ cup to balance the tartness with sweetness.
- Rice Vinegar: ¼ cup adds the perfect acidic note to the sauce.
- Soy Sauce: 2 tablespoons for a savory depth and umami richness.
- Orange Zest: 1 tablespoon grated to intensify the orange flavor with fragrant oils.
- Ginger and Garlic: 1 tablespoon minced ginger and 2 cloves minced garlic bring warmth and savory complexity.
- Red Pepper Flakes: ½ teaspoon, optional if you want a subtle kick of heat.
- Cornstarch Slurry: 2 teaspoons cornstarch mixed with 2 tablespoons cold water, used to thicken the sauce perfectly.
- Sesame Oil: 1 tablespoon to drizzle in at the end, adding a nutty aroma and flavor.
How to Make Panda Express-Style Orange Chicken Recipe
Step 1: Make the Orange Sauce
Start by bringing your orange sauce to life. Combine the orange juice, sugar, rice vinegar, soy sauce, orange zest, ginger, garlic, and red pepper flakes (if you like heat) in a medium saucepan. Warm the mixture over medium heat and stir now and then as it comes to a gentle simmer. This allows all those wonderful flavors to meld together beautifully.
Step 2: Thicken the Sauce
Once your sauce is simmering, stir in the cornstarch slurry you prepared. The sauce will begin to thicken in just a few minutes—check for that luscious glaze consistency that will coat the chicken gloriously. Remove it from heat and swirl in the sesame oil for that enchanting, nutty finish before setting it aside.
Step 3: Prepare the Chicken Batter
Mix the flour, cornstarch, baking powder, salt, and pepper in a large bowl. Then, add the egg and cold water, stirring gently until the batter is smooth and thick enough to coat the chicken evenly. This batter is the secret to that crave-worthy crunch.
Step 4: Batter and Fry the Chicken
Dip each piece of chicken into the batter, ensuring they are fully coated. Heat vegetable oil in a large pot or wok to approximately 350°F (175°C). Fry the chicken pieces in batches without crowding, so they fry evenly and develop a perfect golden crisp. Each batch takes about 4 to 5 minutes. After frying, rest the chicken on paper towels to soak up any excess oil.
Step 5: Toss Chicken in Orange Sauce
Once all the chicken is crispy and cooked through, transfer the pieces to a large bowl. Pour the thickened orange sauce over the top, then toss gently to coat every piece in that glossy, tangy goodness. This step is pure magic and will make your kitchen smell incredible.
How to Serve Panda Express-Style Orange Chicken Recipe
Garnishes
Garnishing might seem like a small detail, but it elevates your Panda Express-Style Orange Chicken Recipe to restaurant quality. Sprinkle chopped green onions or toasted sesame seeds on top — they add a lovely crunch and a burst of fresh flavor with every bite.
Side Dishes
Orange chicken pairs perfectly with steamed rice to soak up the vibrant sauce. For a balanced meal, add stir-fried vegetables or steamed broccoli. These sides bring color, texture, and nutritional balance to your plate, making every meal satisfying and well-rounded.
Creative Ways to Present
Why not impress guests by serving your orange chicken in individual lettuce wraps for a refreshing twist? Or layer it over cauliflower rice to keep it lighter. You can even serve it as a filling for bao buns for a fun fusion snack. This recipe’s adaptability makes it a star on any table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the orange chicken without the sauce in an airtight container in the refrigerator for up to three days. Keeping the sauce separate prevents the chicken from becoming soggy and helps maintain that wonderful crispiness.
Freezing
To freeze, place the cooked and cooled chicken pieces in a single layer on a baking sheet first, freeze until solid, then transfer to a freezer-safe container or bag. Freeze the sauce separately in an airtight container. Both can be stored for up to 2 months, allowing you to enjoy this Panda Express-Style Orange Chicken Recipe anytime you crave it.
Reheating
For reheating, gently warm the chicken in a hot oven or air fryer to crisp it back up before tossing it with the warmed sauce on the stovetop. Microwaving is quick but can make the batter soggy, so if you use the microwave, re-crisp the pieces in a hot pan right after.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs tend to stay juicier and have more flavor, which makes them a fantastic option for this Panda Express-Style Orange Chicken Recipe. Just make sure to cut them into uniform bite-sized pieces for even cooking.
Is there a vegetarian alternative to this recipe?
Yes, you can swap out chicken for cauliflower florets or even tofu. Coat and fry the cauliflower or tofu just like the chicken, then toss with the orange sauce for a delicious vegetarian variant.
How spicy is this recipe?
The recipe includes optional red pepper flakes for a mild kick. You can omit them if you prefer no heat, or add more if you love spicy food. It’s easy to adjust the spice level to suit your taste.
Can I make the sauce ahead of time?
Definitely! The orange sauce can be prepared a day in advance and stored in the refrigerator. Just reheat gently before tossing it with freshly fried chicken to keep everything piping hot and crispy.
What type of orange juice works best?
Freshly squeezed orange juice will give the most vibrant and natural flavor, but high-quality store-bought orange juice works perfectly well too, especially when fresh isn’t an option.
Final Thoughts
This Panda Express-Style Orange Chicken Recipe is a true celebration of flavor and texture that anyone can make at home with just a bit of patience and care. It’s one of those dishes that brings joy to the table and creates lasting memories. I encourage you to try it soon and savor the magic of that sweet, tangy, and crispy goodness in every bite.
Print
Panda Express-Style Orange Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Panda Express Orange Chicken recipe delivers crispy, battered chicken pieces tossed in a sweet and tangy homemade orange sauce, reminiscent of the popular takeout favorite. Perfectly fried to golden perfection and coated with a flavorful glaze, this dish is ideal for serving over steamed rice or with your favorite vegetables for a delicious Chinese-American classic at home.
Ingredients
For the Chicken
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large egg
- 1 cup cold water
- Vegetable oil for frying
For the Orange Sauce
- 1 cup orange juice (freshly squeezed or store-bought)
- ½ cup granulated sugar
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon grated orange zest
- 2 teaspoons cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)
- 1 tablespoon ginger, minced
- 2 garlic cloves, minced
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon sesame oil
Instructions
- Make the Orange Sauce: In a medium saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, orange zest, ginger, garlic, and red pepper flakes if using. Heat the mixture over medium heat, stirring occasionally until it reaches a simmer.
- Thicken the Sauce: Once simmering, slowly add the cornstarch slurry (cornstarch mixed with cold water) to the pot. Stir continuously for 2-3 minutes until the sauce thickens to a glossy consistency. Remove from heat and stir in the sesame oil for enhanced flavor. Set aside.
- Prepare the Chicken Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Add the egg and cold water, mixing until you achieve a smooth, thick batter that will coat the chicken well.
- Coat the Chicken: Dip each piece of chicken into the batter, making sure it’s fully covered and evenly coated.
- Heat the Oil: Pour vegetable oil into a large pot or wok to about 2-3 inches depth. Heat the oil over medium-high heat until it reaches 350°F (175°C), ideal for deep frying.
- Fry the Chicken: Fry the battered chicken pieces in batches to avoid overcrowding. Cook each batch for 4-5 minutes or until the chicken is golden brown and crispy. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Toss Chicken in Sauce: Place all the fried chicken pieces into a large mixing bowl. Pour the prepared orange sauce over the chicken and gently toss to coat all pieces evenly with the flavorful sauce.
- Serve: Serve the orange chicken hot over steamed rice or alongside your favorite vegetables. Garnish with chopped green onions or sesame seeds if desired for an extra touch.
Notes
- For extra crispiness, double fry the chicken by frying once until light golden, letting it rest, and frying again until crispy.
- If you prefer less heat, omit the red pepper flakes from the sauce.
- Use fresh orange juice and zest for the best citrus flavor.
- Monitor the oil temperature carefully to ensure perfectly crispy chicken without absorbing too much oil.
- Leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
