Panda Express Orange Chicken Recipe

This Panda Express Orange Chicken Recipe brings the tangy, sweet, and savory flavors of the beloved restaurant dish right to your kitchen.

With crispy chicken bites coated in a sticky orange sauce, this homemade version is perfect for a family dinner or a cozy night in. Best of all, it’s easy to make and even better than takeout!

Kitchen Equipment Needed

• Large mixing bowls
• Whisk
• Deep skillet or wok
• Tongs
• Measuring cups and spoons
• Baking sheet lined with paper towels (for draining fried chicken)

Ingredients Overview

• Chicken: Boneless, skinless chicken thighs are ideal for their tenderness and flavor, but you can also use chicken breast.
• Cornstarch & Flour: Creates a light, crispy coating for frying.
• Soy Sauce: Adds savory depth to the marinade and sauce.
• Orange Juice & Zest: The key to the bright, citrusy flavor.
• Honey & Sugar: For the perfect balance of sweetness in the sauce.
• Vinegar: Provides tanginess and balances the sweetness.
• Garlic & Ginger: Essential aromatics for authentic Asian-inspired flavor.

Ingredients

For the Chicken:

• 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large egg
• ½ cup cornstarch
• ½ cup all-purpose flour
• Salt and pepper, to taste
• Vegetable oil, for frying

For the Sauce:

• ½ cup orange juice (freshly squeezed preferred)
• 1 tablespoon orange zest
• 2 tablespoons soy sauce
• 3 tablespoons sugar
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1½ tablespoons cornstarch mixed with 2 tablespoons water (for thickening)

Step-by-Step Instructions

1. Prepare the Chicken

1. In a large bowl, whisk the egg, salt, and pepper. Add the chicken pieces and toss to coat.
2. In another bowl, mix the cornstarch and flour. Dredge the chicken in the mixture, ensuring each piece is well-coated.

2. Fry the Chicken

1. Heat vegetable oil in a deep skillet or wok over medium-high heat (about 350°F).
2. Fry the chicken pieces in batches, turning occasionally, until golden brown and cooked through (about 4-5 minutes).
3. Remove the chicken and place on a baking sheet lined with paper towels to drain excess oil.

3. Make the Sauce

1. In a small saucepan, combine orange juice, orange zest, soy sauce, sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
2. Stir in the cornstarch slurry, whisking until the sauce thickens. Remove from heat.

4. Combine Chicken and Sauce

1. Add the fried chicken to the skillet or wok. Pour the orange sauce over the chicken and toss to coat evenly.

5. Serve

1. Serve immediately over steamed rice or alongside stir-fried vegetables. Garnish with sesame seeds or green onions if desired.

Recipe Tips

• Extra Crispy Chicken: Double fry the chicken for an even crispier texture.
• Zest First: Always zest the orange before juicing for maximum flavor.
• Adjust Sweetness: Taste the sauce and adjust the sugar or honey to your liking.

What to Serve With This Recipe

• Steamed rice or fried rice
• Stir-fried broccoli or mixed vegetables
• Spring rolls or egg rolls for a complete meal

Frequently Asked Questions

Can I bake the chicken instead of frying?
Yes, coat the chicken lightly in oil and bake at 400°F for 20-25 minutes, flipping halfway through.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, but note the chicken will lose some crispiness.

Can I make this recipe gluten-free?
Use gluten-free soy sauce and a gluten-free flour blend for dredging the chicken.

Serving Suggestions

This Panda Express Orange Chicken pairs beautifully with jasmine rice, stir-fried veggies, or a refreshing cucumber salad for a well-rounded meal. Enjoy your homemade takeout favorite!

Panda Express Orange Chicken Recipe

This Panda Express Orange Chicken Recipe brings the tangy, sweet, and savory flavors of the beloved restaurant dish right to your kitchen.

Print Recipe Pin Recipe

Equipment

• Large mixing bowls
• Whisk
• Deep skillet or wok
• Tongs
• Measuring cups and spoons
• Baking sheet lined with paper towels (for draining fried chicken)

Ingredients

  

• For the Chicken:
• 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 1 large egg
• ½ cup cornstarch
• ½ cup all-purpose flour
• Salt and pepper to taste
• Vegetable oil for frying
• For the Sauce:
• ½ cup orange juice freshly squeezed preferred
• 1 tablespoon orange zest
• 2 tablespoons soy sauce
• 3 tablespoons sugar
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1½ tablespoons cornstarch mixed with 2 tablespoons water for thickening

Instructions

 

• Prepare the Chicken
• In a large bowl, whisk the egg, salt, and pepper. Add the chicken pieces and toss to coat.
• In another bowl, mix the cornstarch and flour. Dredge the chicken in the mixture, ensuring each piece is well-coated.
• Fry the Chicken
• Heat vegetable oil in a deep skillet or wok over medium-high heat (about 350°F).
• Fry the chicken pieces in batches, turning occasionally, until golden brown and cooked through (about 4-5 minutes).
• Remove the chicken and place on a baking sheet lined with paper towels to drain excess oil.
• Make the Sauce
• In a small saucepan, combine orange juice, orange zest, soy sauce, sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
• Stir in the cornstarch slurry, whisking until the sauce thickens. Remove from heat.
• Combine Chicken and Sauce
• Add the fried chicken to the skillet or wok. Pour the orange sauce over the chicken and toss to coat evenly.
• Serve
• Serve immediately over steamed rice or alongside stir-fried vegetables. Garnish with sesame seeds or green onions if desired.