If you’ve ever found yourself craving that sweet, sticky, citrusy Panda Express orange chicken at 10pm on a weeknight, you’re not alone.
This copycat Panda Express orange chicken recipe delivers the exact same crispy, saucy, deeply flavored chicken you love from the restaurant, right from your own kitchen.
The best part? You probably already have most of the ingredients sitting in your pantry.
Once you try this homemade version, it’s going to be really hard to justify spending $10+ on a takeout box.
The sauce is punchy, the chicken is incredibly crispy, and the whole thing comes together in under 45 minutes.
If you love bold Asian-inspired flavors, you’ll also want to check out this Teriyaki Chicken Stir Fry for your next weeknight dinner rotation.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
| Servings | 4 servings |
| Difficulty Level | Medium |
Why You’ll Love This Panda Express Orange Chicken
This recipe hits every single note you want from a good orange chicken.
The chicken fries up golden and shatteringly crispy, then gets tossed in a bold sauce that’s sweet, tangy, slightly spicy, and deeply savory all at once.
It tastes incredibly close to the original, but you control what goes into it. No mystery ingredients, no surprise additives.
It’s also a real crowd-pleaser for families. Kids love the sweet and sticky sauce, and adults appreciate the citrus bite and depth of flavor that takes it beyond basic sweet chicken.
You can double the batch easily, and leftovers reheat beautifully. Here’s what makes this recipe a keeper:
- Crispy coating that stays crunchy even after tossing in the sauce
- Real orange flavor from fresh orange zest and orange juice, not artificial flavoring
- Quick fry time so dinner hits the table fast
- Restaurant-quality sauce made entirely from pantry staples
- Family-friendly but bold enough for adventurous palates
- Customizable heat level so you can dial the spice up or down
Another favorite to add to your rotation: Japanese Curry Chicken
Ingredients
This recipe uses two components: the crispy fried chicken and the orange sauce. Both come together with simple, easy-to-find ingredients.
Here’s everything you’ll need:
For the Chicken:
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 large egg
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- Vegetable oil, for frying (about 2-3 cups)
For the Orange Sauce:
- 1/2 cup fresh orange juice (from about 2 large oranges)
- 1 tablespoon fresh orange zest
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/3 cup granulated sugar
- 1 tablespoon brown sugar
- 3 cloves garlic, finely minced
- 1 teaspoon fresh ginger, finely grated
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (or more to taste)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
- 1 tablespoon hoisin sauce
For Garnish:
- Sliced green onions
- Sesame seeds
- Orange slices (optional)
Read Also: Sweet and Sour Sauce
Kitchen Equipment Needed
You don’t need anything fancy here. A few solid pieces of kitchen equipment will make the process smooth and easy.
Having the right setup, especially a good frying vessel and a reliable thermometer, makes a big difference in getting that perfect crispy crust:
- Large heavy-bottomed pot or deep cast iron skillet for frying
- Candy or deep-fry thermometer to monitor oil temperature
- Large mixing bowls (at least 2)
- Tongs or a spider skimmer for frying and draining
- Wire rack set over a baking sheet (for draining fried chicken)
- Large wok or non-stick skillet for the sauce
- Microplane or fine grater for zesting oranges
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
Recommended Products for This Recipe
These are products I personally recommend because they make a real difference with this recipe. No more soggy chicken or bland sauce!
1. Lodge 10.25-Inch Cast Iron Skillet
A deep cast iron skillet holds heat far more evenly than a regular pan, which means your oil stays at a consistent temperature and your chicken fries up uniformly golden every single time.
It also works perfectly for the sauce step. This one is a kitchen workhorse that will last you decades.
2. ThermoPro Digital Instant Read Thermometer
Getting the oil to 350F and keeping it there is the single most important factor for crispy orange chicken.
This thermometer reads instantly and accurately so you’re never guessing whether your oil is ready. It’s also great for checking meat doneness.
3. Lee Kum Kee Hoisin Sauce
The hoisin sauce in the orange chicken sauce adds that deep, slightly sweet, savory backbone that makes the flavor complex rather than one-note.
Lee Kum Kee is the brand used in many restaurant kitchens and the flavor is noticeably better than generic versions.
4. Kikkoman Low Sodium Soy Sauce
Using a quality soy sauce matters here because it’s a primary flavor in the sauce.
Kikkoman’s low sodium version gives you full, rich umami without making the dish taste overly salty. It’s a pantry staple worth keeping on hand.
You might also enjoy: Garlic Butter Chicken Breast
Step-by-Step Instructions: How to Make Panda Express Orange Chicken
Step 1: Prepare the Chicken
- Start by patting your chicken thigh pieces completely dry with paper towels. This is one of the most important steps because any moisture on the surface will cause the coating to steam instead of fry, leading to a soggy result.
- Place the dried chicken pieces into a large mixing bowl.
- Season the chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder. Toss well so every piece is evenly coated in the seasoning.
- Crack the large egg into the bowl and use your hands or a spoon to toss the chicken until each piece is lightly coated in egg. The egg acts as the binder that helps the cornstarch coating stick.
Step 2: Make the Coating Mixture
- In a separate large bowl, combine 1/2 cup cornstarch and 1/4 cup all-purpose flour. Whisk them together so they are evenly combined.
- The cornstarch is the key ingredient here. It creates that characteristic light, crispy shell that shatters when you bite into it, which is what makes Panda Express orange chicken so distinctive compared to a heavier battered chicken.
Step 3: Coat the Chicken
- Working in small batches, transfer the egg-coated chicken pieces into the flour and cornstarch mixture.
- Toss and press the coating firmly onto each piece so it adheres all over. Make sure there are no bare spots.
- Shake off any large excess coating, but don’t shake too aggressively. You want a fairly thin, even layer, not a thick heavy batter.
- Set the coated chicken pieces aside on a clean plate or wire rack while you heat the oil. Let them rest for about 5 minutes. This resting time helps the coating adhere better and results in a crispier final texture.
Step 4: Heat the Frying Oil
- Pour 2 to 3 cups of vegetable oil into your large heavy-bottomed pot or deep cast iron skillet. You want the oil to be at least 2 inches deep so the chicken can fry properly rather than pan-fry.
- Clip your deep-fry thermometer to the side of the pot and heat the oil over medium-high heat.
- Bring the oil to 350°F (175°C). This temperature is very important. If the oil is too cool, the chicken will absorb too much oil and turn greasy. If it’s too hot, the outside will burn before the inside is cooked through.
- To test if the oil is ready without a thermometer, drop a small pinch of the cornstarch coating into the oil. If it sizzles immediately and floats to the top, the oil is ready.
Step 5: Fry the Chicken (First Fry)
- Working in batches of 8 to 10 pieces at a time (never crowd the pot), carefully lower the coated chicken pieces into the hot oil using tongs or a spider skimmer.
- Fry for about 3 to 4 minutes, turning the pieces once or twice, until they are lightly golden and just cooked through.
- Remove the chicken from the oil and transfer it to a wire rack set over a baking sheet. Do not use paper towels for draining because the steam gets trapped and makes the coating soggy.
- Allow the oil to come back to 350°F before adding the next batch. Frying in small batches keeps the temperature stable and ensures even cooking.
Step 6: Fry the Chicken (Second Fry for Extra Crispiness)
- Once all the chicken has been through the first fry, return the oil to 375°F (190°C). This second, hotter fry is what takes the chicken from “good” to “restaurant-level crispy.”
- Fry all the chicken again in batches for 1 to 2 minutes until deeply golden and shatteringly crispy.
- Transfer back to the wire rack. The double-fry method is the secret behind that signature crunch that holds up even after being sauced.
Step 7: Make the Orange Sauce
- While the chicken finishes its second fry (or immediately after), start the sauce. Heat a large wok or non-stick skillet over medium heat.
- Add a small splash of oil, then add the 3 cloves of minced garlic and 1 teaspoon grated fresh ginger. Stir constantly for about 30 seconds until fragrant. Watch carefully because garlic burns quickly and burnt garlic will make the sauce bitter.
- Pour in 1/2 cup fresh orange juice, 1 tablespoon orange zest, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1/3 cup granulated sugar, 1 tablespoon brown sugar, 1 tablespoon hoisin sauce, and 1/4 teaspoon red pepper flakes. Stir everything together.
- Bring the mixture to a gentle simmer over medium heat, stirring frequently. Let it simmer for about 3 minutes, allowing the flavors to meld together and the sauce to begin reducing slightly.
Step 8: Thicken the Sauce
- In a small cup, combine 1 tablespoon cornstarch with 2 tablespoons cold water. Stir until completely smooth with no lumps. This is your cornstarch slurry.
- While stirring the simmering sauce constantly, slowly pour in the cornstarch slurry. The sauce will begin to thicken almost immediately.
- Continue stirring for about 1 minute until the sauce reaches a glossy, thick, syrupy consistency that coats the back of a spoon.
- Remove from heat and stir in 1/2 teaspoon sesame oil. The sesame oil adds a beautiful nutty aroma, but it should be added off the heat to preserve the flavor.
Step 9: Toss the Chicken in the Sauce
- Add all of the crispy fried chicken pieces to the wok or skillet with the orange sauce.
- Using tongs or a large spoon, toss the chicken quickly and vigorously to coat every piece evenly in the sauce. Work fast because the longer the chicken sits in the sauce, the softer the coating becomes.
- The sauce should cling to every piece beautifully thanks to the thick, glossy consistency.
Step 10: Garnish and Serve
- Transfer the sauced orange chicken to a large serving plate or individual bowls.
- Sprinkle generously with sliced green onions and sesame seeds.
- Add a few orange slices on the side if you want a pretty presentation.
- Serve immediately over steamed white rice or fried rice while the chicken is still hot and at peak crispiness.
Read Also: Stir Fry Sauce
Tips for The Best Panda Express Orange Chicken
These tips are the difference between good orange chicken and truly great orange chicken that tastes like it came from a professional kitchen.
A few simple adjustments to your technique make a surprisingly big difference in the final result:
- Use chicken thighs, not breasts. Thighs have more fat, which keeps the meat juicy and flavorful even after frying. Breast meat tends to dry out quickly.
- Double-fry the chicken. The first fry cooks it through, the second fry creates the crunch. Never skip the second fry.
- Dry the chicken completely before coating. Any surface moisture is the enemy of crispy fried chicken.
- Don’t overcrowd the fryer. Adding too much chicken at once drops the oil temperature dramatically, resulting in greasy, soggy chicken.
- Use a thermometer. Guessing oil temperature leads to inconsistent results every time.
- Zest first, then juice. It’s nearly impossible to zest an already-juiced orange, so always zest your oranges before cutting them open.
- Toss the chicken in the sauce right before serving. Sauce the chicken as late as possible to preserve maximum crunch.
- Make extra sauce. The sauce freezes beautifully and can be used on other proteins like shrimp or tofu.
For another bold, saucy chicken dish, try this Honey Garlic Chicken Breast that’s equally simple and satisfying.
Serving Suggestions
Panda Express orange chicken is incredibly versatile when it comes to what you serve alongside it.
The rich, sweet-tangy sauce pairs best with simple, neutral sides that let the chicken be the star of the meal:
- Steamed jasmine rice is the classic and most traditional pairing. The fluffy rice soaks up the extra sauce beautifully.
- Fried rice takes things up a notch if you want a more complete and filling meal.
- Chow mein noodles give you that full Panda Express experience at home.
- Steamed or stir-fried broccoli adds color, nutrition, and a slight bitterness that cuts through the sweetness of the sauce.
- Cucumber salad is a refreshing, cool contrast to the warm, saucy chicken. Try this Cucumber Tomato Salad for a quick side.
- Egg rolls or spring rolls round out the meal for a true Chinese-American takeout experience at home.
- Wonton soup makes a light but satisfying starter.
Variations of Panda Express Orange Chicken
Once you’ve mastered the base recipe, there are so many delicious ways to make it your own.
Each variation below keeps the soul of the original dish while putting a fun spin on it:
- Air fryer orange chicken: Skip the deep fry and cook the coated chicken at 400°F in your air fryer for 12 to 15 minutes, flipping halfway. It won’t be quite as crispy but it’s a lighter option.
- Baked orange chicken: Bake the coated chicken pieces on a greased rack at 425°F for 20 to 25 minutes, then toss in the sauce. Great for a hands-off approach.
- Spicy orange chicken: Double the red pepper flakes and add 1 teaspoon of chili garlic sauce to the orange sauce for real heat.
- Orange chicken with cauliflower: Swap the chicken for cauliflower florets for a satisfying vegetarian version. Use the exact same coating and sauce.
- Honey orange chicken: Replace the granulated sugar with honey for a more floral, complex sweetness and a slightly different texture.
- Orange chicken with tofu: Firm, extra-pressed tofu works beautifully with this coating and sauce for a fully plant-based option.
- Gluten-free orange chicken: Use tamari instead of soy sauce and make sure your cornstarch is certified gluten-free. The coating is already mostly cornstarch, so the swap is easy.
Another fun Asian-inspired sheet pan option you might enjoy is this Orange Chicken Sheet Pan Dinner.
Storage and Reheating
This orange chicken stores and reheats well, though like all fried food, it’s best eaten fresh.
Here’s how to keep it tasting as good as possible after the first serving:
- Refrigerator: Store leftover orange chicken in an airtight container in the fridge for up to 3 days. Keep the rice and chicken separate if possible.
- Freezer: The fried chicken (before saucing) freezes well for up to 2 months. Freeze on a baking sheet first, then transfer to a zip-lock bag. The orange sauce also freezes separately for up to 3 months.
- Reheating in the oven: Spread the chicken on a baking sheet and reheat at 375°F for 10 to 12 minutes. This restores most of the crunch. Warm the sauce separately in a small pan and toss together just before serving.
- Reheating in an air fryer: 3 to 4 minutes at 375°F works great for reviving the crispiness. Then toss in warmed sauce.
- Avoid the microwave for reheating if you can. The microwave makes the coating soft and rubbery. Use it only if it’s your only option and accept that the texture will be different.
Nutritional Facts
The following nutrition information is an estimate per serving, based on 4 servings. Actual values may vary based on specific ingredient brands and exact portion sizes.
| Nutrient | Per Serving (approx.) | ||| | Calories | 540 kcal | | Protein | 34g | | Total Fat | 22g | | Saturated Fat | 4g | | Carbohydrates | 52g | | Sugar | 28g | | Sodium | 980mg | | Fiber | 1g |
Note: Nutritional values do not include the rice or other sides.
Health Benefits of Key Ingredients
While orange chicken is definitely an indulgent dish, several of its key ingredients bring some genuine nutritional value to the table.
Here’s a closer look at what some of the star players contribute:
- Chicken thighs are an excellent source of complete protein, providing all the essential amino acids your body needs for muscle repair and immune function. They also contain important minerals like zinc, selenium, and B vitamins.
- Fresh orange juice and orange zest are rich in vitamin C, which supports immune health and acts as a powerful antioxidant. The zest in particular contains flavonoids with anti-inflammatory properties.
- Garlic has well-documented benefits for heart health and immune function. It contains allicin, a compound with antimicrobial and anti-inflammatory properties.
- Fresh ginger is known for its digestive benefits and contains gingerol, a bioactive compound with powerful antioxidant and anti-inflammatory effects.
- Sesame oil provides healthy monounsaturated and polyunsaturated fats, along with vitamin E and antioxidants called sesamin and sesamolin.
- Soy sauce contributes umami-rich flavor and provides small amounts of manganese and iron.
For another satisfying dish with a bold sauce, this Bang Bang Chicken Nuggets recipe is well worth a try.
FAQs About Panda Express Orange Chicken
1. What makes Panda Express orange chicken different from General Tso’s chicken?
Both are popular Chinese-American takeout dishes with crispy fried chicken in a sweet, slightly spicy sauce.
The key difference is the citrus. Orange chicken has a bright, tangy orange flavor as the dominant note, thanks to orange juice and zest.
General Tso’s is spicier, deeper in flavor, and doesn’t have the citrus brightness. The sauces look similar but taste noticeably different.
2. Can I use chicken breast instead of chicken thighs?
You can, but chicken thighs are strongly recommended for this recipe.
Thighs have more fat marbled through the meat, which keeps them juicy and tender even after deep frying.
Chicken breast tends to cook faster and can become dry and rubbery inside a crispy coating.
If you do use breast meat, cut the pieces slightly larger and be careful not to overcook them.
3. Do I have to double fry the chicken?
Technically no, but the results are noticeably better when you do.
The first fry at 350°F cooks the chicken through, and the second fry at 375°F drives off any remaining moisture in the coating and creates that deep, shattering crunch.
If you’re short on time, a single fry at 350°F for 5 to 6 minutes will still give you good results.
4. Can I make the orange sauce ahead of time?
Absolutely. The orange sauce can be made up to 3 days in advance and stored in an airtight jar in the refrigerator.
It will thicken considerably as it chills. Simply reheat it gently in a skillet over low heat, stirring until it loosens up again, then toss with your freshly fried chicken.
5. Is this recipe gluten-free?
The recipe as written is not gluten-free because it contains all-purpose flour in the coating and regular soy sauce.
To make it gluten-free, replace the all-purpose flour with more cornstarch (or a certified gluten-free flour blend) and swap the soy sauce for tamari or coconut aminos.
All other ingredients are naturally gluten-free.
Panda Express Orange Chicken
Ingredients
- 2 lbs boneless skinless chicken thighs about 900g, cut into 1-inch pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 large egg
- 1/2 cup cornstarch about 65g
- 1/4 cup all-purpose flour about 30g
- 2-3 cups vegetable oil for frying; about 475-700ml
- 1/2 cup fresh orange juice about 120ml, from approximately 2 large oranges
- 1 tbsp fresh orange zest from approximately 1 large orange
- 3 tbsp soy sauce about 45ml; use low sodium if preferred
- 2 tbsp rice vinegar about 30ml
- 1/3 cup granulated sugar about 65g
- 1 tbsp brown sugar packed
- 3 cloves garlic finely minced
- 1 tsp fresh ginger finely grated
- 1/2 tsp sesame oil
- 1/4 tsp red pepper flakes or more to taste
- 1 tbsp hoisin sauce
- 1 tbsp cornstarch mixed with 2 tablespoons cold water to make slurry
- green onions sliced, to taste
- sesame seeds to taste
- orange slices optional, for presentation
Equipment
- Large heavy-bottomed pot or deep cast iron skillet For deep frying the chicken
- Candy or deep-fry thermometer To monitor oil temperature accurately
- Large mixing bowls At least 2 needed for coating the chicken
- Tongs or spider skimmer For frying and draining the chicken
- Wire rack set over a baking sheet For draining fried chicken without sogginess
- Large wok or non-stick skillet For cooking the orange sauce
- Microplane or fine grater For zesting oranges
- Cutting board and sharp knife For cutting chicken and mincing garlic
- Measuring cups and spoons
- Wooden spoon or silicone spatula For stirring the sauce
Method
- Pat chicken pieces completely dry with paper towels, then season with salt, black pepper, and garlic powder. Add the egg and toss until every piece is lightly coated.
- In a separate large bowl, whisk together 1/2 cup cornstarch and the all-purpose flour until evenly combined.
- Working in batches, toss the egg-coated chicken pieces in the cornstarch-flour mixture, pressing firmly to adhere. Shake off excess and let the coated pieces rest on a plate for 5 minutes.
- Pour vegetable oil into a large heavy-bottomed pot to at least 2 inches deep and heat over medium-high heat to 350°F (175°C), using a thermometer to monitor the temperature.
- Fry the chicken in small batches of 8-10 pieces for 3-4 minutes until lightly golden, then transfer to a wire rack. Allow the oil to return to 350°F between batches.
- Raise the oil temperature to 375°F (190°C) and fry all chicken again in batches for 1-2 minutes until deeply golden and extra crispy. Transfer back to the wire rack.
- Heat a splash of oil in a large wok or skillet over medium heat, then add the minced garlic and grated ginger and stir for 30 seconds until fragrant.
- Pour in the orange juice, orange zest, soy sauce, rice vinegar, granulated sugar, brown sugar, hoisin sauce, and red pepper flakes. Stir to combine and simmer for 3 minutes.
- Stir the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) into the simmering sauce and stir for 1 minute until thick and glossy. Remove from heat and stir in sesame oil.
- Add the crispy chicken to the sauce and toss quickly to coat every piece evenly. Garnish with sliced green onions and sesame seeds and serve immediately over steamed rice.
Nutrition
Notes
- Use chicken thighs over breasts for the juiciest result. Thighs stay tender and moist inside the crispy coating even after double frying.
- Always double fry for the best crunch. The first fry cooks the chicken through; the second fry at higher heat creates the shatteringly crispy coating.
- Pat the chicken completely dry before coating. Surface moisture is the number one cause of a soggy crust.
- Never crowd the frying pot. Adding too many pieces at once drops the oil temperature and leads to greasy, unevenly cooked chicken.
- Always zest your oranges before juicing them. It is nearly impossible to zest a collapsed, already-juiced orange.
- Sauce the chicken right before serving. The longer the chicken sits in the sauce, the softer the coating becomes, so toss and plate immediately.
- To make gluten-free: replace the all-purpose flour with more cornstarch and use tamari or coconut aminos instead of soy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 375°F or in an air fryer for 3-4 minutes to restore crispiness. Avoid the microwave if possible.
- The orange sauce can be made up to 3 days ahead and stored in a jar in the refrigerator. Reheat gently and stir before using.
- For extra heat, double the red pepper flakes or add 1 teaspoon of chili garlic sauce to the orange sauce.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Making Panda Express orange chicken at home is one of those cooking projects that sounds ambitious but ends up being completely doable on a regular weeknight.
Once you taste how bright and fresh the homemade orange sauce is compared to the restaurant version, you’ll wonder why you didn’t try this sooner.
The crispy double-fried chicken holds up beautifully under that glossy, punchy sauce, and the whole dish comes together in under 45 minutes from start to finish.
Give this recipe a try this week and let me know how it goes! Drop your questions, tips, or photos in the comments below. I’d love to hear what sides you paired it with!
Recommended:
