If you’ve ever craved the irresistible tangy sweetness of Panda Express Orange Chicken, you’re not alone. This iconic dish, inspired by the bold flavors of Chinese cuisine, combines crispy fried chicken with a sticky, citrusy glaze that’s downright addictive. It’s the perfect balance of sweet, savory, and just a hint of spice.
Originally inspired by a tangerine peel beef dish, this orange chicken recipe has become a fan favorite for its mouthwatering twist. Each bite delivers crunchy, golden chicken coated in a thick, glossy sauce that clings to every piece. Pair it with steamed rice, broccoli, or even noodles for a comforting meal that feels like takeout—but better.
Ingredients
To recreate the iconic Panda Express Orange Chicken at home, you’ll need simple pantry staples and fresh ingredients. Here’s everything required to achieve that perfectly crispy chicken and tangy orange sauce.
For The Chicken
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 2 large eggs, lightly beaten
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
For The Sauce
- ¾ cup freshly squeezed orange juice (about 2-3 oranges)
- ½ cup sugar
- ¼ cup white vinegar
- 3 tablespoons soy sauce
- 1 tablespoon orange zest
- 2 teaspoons minced garlic
- 1 teaspoon freshly grated ginger
- ¼ teaspoon chili flakes (adjust to taste)
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving (Optional)
- Steamed jasmine rice
- Freshly steamed broccoli
- Sliced green onions, for garnish
- Sesame seeds, for garnish
Tools And Equipment
To successfully recreate Panda Express Orange Chicken at home, having the right tools and equipment on hand is essential. These will make preparing, frying, and saucing the chicken more efficient and enjoyable. Here’s what I used:
Kitchen Tools
- Cutting board: For prepping the chicken and chopping ingredients like garlic and ginger.
- Sharp knife: Essential for slicing chicken thighs into bite-sized pieces.
- Mixing bowls: At least three medium-sized bowls for dredging the chicken, mixing the batter, and preparing the orange sauce.
- Whisk: Perfect for blending the batter and ensuring the sauce is smooth and lump-free.
- Silicone spatula or wooden spoon: For stirring and combining the sauce ingredients without scratching cookware.
- Tongs: Handy for flipping the chicken during frying to ensure even cooking.
- Slotted spoon: To easily remove fried chicken from the oil without excess grease.
Cooking Equipment
- Deep frying pan or wok: I recommend using a deep skillet or wok with high sides for frying the chicken—ideal for even heat distribution and splash control.
- Small saucepan: This is what I use to cook the orange sauce until it thickens.
- Thermometer: A frying thermometer ensures the oil stays at the correct temperature (around 350°F) for crispy golden chicken.
- Plate lined with paper towels: To drain excess oil from the fried chicken pieces.
Serving Essentials
- Serving platter: For arranging the Orange Chicken after mixing it with the sauce.
- Rice cooker (optional): If you’re serving the dish with steaming jasmine rice, a rice cooker makes the job effortless.
Having these tools ready creates a smooth cooking process and helps replicate the signature taste and texture of Panda Express Orange Chicken.
Instructions
Follow these simple steps to recreate the crispy, tangy, and iconic Panda Express Orange Chicken in your own kitchen!
Prep The Chicken
Start by preparing the chicken. On a cutting board, cut 2 pounds (905 g) of boneless, skinless chicken thighs into bite-sized 1-inch (2 cm) cubes. This ensures even cooking and makes the chicken easy to coat. Set the cubed chicken aside on a plate.
Make The Batter
In a medium mixing bowl, whisk together 1 tablespoon salt, 1 teaspoon white pepper, 1 cup (125 g) cornstarch, and 3 cups (375 g) flour. Gradually add 1 egg, 1 ½ cups (360 mL) water, and 2 tablespoons oil to the dry ingredients. Whisk until the mixture reaches a smooth consistency similar to pancake batter. Add the cubed chicken to the batter and stir to coat each piece evenly. Cover and refrigerate the chicken for at least 30 minutes. This allows the batter to adhere properly for extra crunch.
Fry The Chicken
Heat 6 cups (1 ½ L) of vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350°F (180°C). Use a thermometer for accuracy. Carefully add the battered chicken to the hot oil in small batches. Avoid overcrowding the pan, as this can lower the oil temperature. Fry the chicken for 5-6 minutes, turning occasionally, until golden brown. Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
Prepare The Sauce
While the chicken is frying, begin the orange sauce. Heat 1 tablespoon oil in a small saucepan over medium-high heat until it shimmers. Add ¼ teaspoon chili flakes, 1 tablespoon minced garlic, and ½ teaspoon minced ginger. Stir constantly for about 30 seconds until fragrant. Next, add ¼ cup (50 g) sugar, ¼ cup (55 g) brown sugar, ¼ cup (60 mL) orange juice, ¼ cup (60 mL) white distilled vinegar, and 2 tablespoons soy sauce. Stir to combine and dissolve the sugars. In a small bowl, whisk together 2 tablespoons water and 2 tablespoons cornstarch to form a slurry. Slowly pour this into the sauce while whisking. Cook until the sauce thickens enough to coat the back of a spoon. Finish by stirring in 1 teaspoon sesame oil and remove from heat.
Combine Chicken And Sauce
Place the freshly fried chicken into a large mixing bowl. Pour the prepared orange sauce over the chicken and toss gently to coat each piece evenly. Transfer the glazed chicken onto a serving platter. Garnish with sliced green onions and sesame seeds if desired. Serve immediately alongside steamed rice or vegetables.
Tips For Success
When making Panda Express Orange Chicken at home, a few key tips can make all the difference in achieving that perfect balance of crispy texture and flavorful sauce. Here are my best suggestions to help you nail this recipe:
1. Choose the Right Chicken Cut
I highly recommend using boneless, skinless chicken thighs for this recipe. Thighs are more flavorful and stay juicy after frying, unlike chicken breasts, which can dry out quickly. Trim any excess fat before cutting the chicken into bite-sized pieces to ensure even cooking.
2. Master the Batter
The batter is essential for crispy chicken. Make sure to whisk the cornstarch, flour, salt, white pepper, egg, water, and oil until smooth. If your batter seems too thick, add a tablespoon of water at a time until it’s just thick enough to coat the chicken evenly. Refrigerating the battered chicken for 20–30 minutes helps the batter adhere better during frying.
3. Keep the Oil at the Right Temperature
Maintaining consistent oil temperature is key to getting that golden, crispy coating. I use a thermometer to keep the oil between 350°F and 375°F. If the oil is too cool, the chicken absorbs too much oil and becomes soggy. If it’s too hot, the coating burns before the chicken is cooked through. Fry in small batches to prevent the oil from cooling down.
4. Perfect the Orange Sauce
For the sauce, fresh orange juice and zest make a significant difference. They bring a bright, tangy flavor that elevates the dish. When sautéing garlic and ginger, keep the heat on medium to avoid burning them, as that can create a bitter taste. Add the cornstarch slurry gradually to achieve the desired thickness without over-thickening.
5. Combine Chicken and Sauce Just Before Serving
To keep the chicken crispy, don’t mix it with the sauce until you’re ready to eat. Toss the fried chicken in the warm orange sauce just before serving for the best texture. Stir gently to coat the chicken evenly without breaking the crispy crust.
6. Prep Garnishes Ahead
If you’re using garnishes such as green onions or sesame seeds, prep them in advance. Having everything ready to go ensures you can serve immediately once the dish is finished, locking in the perfect temperature and texture.
7. Serve Fresh
Orange Chicken tastes best when it’s freshly cooked. While leftovers can be reheated, the crispy coating won’t be the same. Plan your cooking timing so the dish can go from wok to table without delay.
How To Store And Reheat Orange Chicken
Proper storage and reheating are key to enjoying leftover Orange Chicken while maintaining its flavor and texture. Here’s how I handle my leftovers to ensure they taste as delicious as the day they were made.
Storing Leftovers
When storing Orange Chicken, I always keep the chicken and sauce separate whenever possible. This keeps the chicken crispy and prevents it from getting soggy. Here’s what I do:
- Refrigerator: Place the chicken in an airtight container and keep the sauce in a separate airtight container. Leftovers stay fresh in the fridge for up to 4–5 days.
- Freezer: I allow the chicken pieces and sauce to cool completely before transferring them to freezer-safe containers or freezer bags. Squeeze out all the air from the bags to prevent freezer burn. You can store Orange Chicken leftovers in the freezer for up to 3 months.
If the chicken is already mixed with the sauce, don’t worry—you can still store it in an airtight container, but the chicken won’t be as crispy when reheated.
Reheating Orange Chicken
Reheating requires some care to revive the dish’s signature crispy chicken and glossy orange sauce. Here’s how I reheat Orange Chicken for the best results:
- Reheating the Chicken Alone:
- Oven: Preheat the oven to 375°F. Spread the chicken pieces on a baking sheet, making sure they are in a single layer. Bake for 8–10 minutes, flipping halfway to ensure even crispiness.
- Air Fryer: For even better results, I place the chicken in the air fryer at 375°F for about 6–8 minutes. This method is excellent for restoring that satisfying crunch.
- Refrying: If you want that fresh-out-of-the-fryer texture, reheat the chicken by refrying it quickly in hot oil for 1–2 minutes.
- Reheating the Sauce:
- Pour the sauce into a small saucepan and warm it over medium-low heat until it’s hot and glossy. Stir frequently to avoid sticking.
- Alternatively, you can microwave the sauce in 30-second intervals, stirring in between, until heated through.
- Combined Reheating (Chicken and Sauce Together):
- If the chicken is already coated in sauce, I recommend reheating it on the stovetop. Add a splash of water or orange juice to a skillet and toss in the chicken. Heat over medium heat, stirring occasionally, until the dish is warmed through. The added liquid helps rehydrate the sauce.
For the best taste, serve your reheated Orange Chicken with freshly steamed rice or noodles. Whether you kept the sauce separate or not, following these steps will bring back the comforting flavors and textures of this beloved dish.
Conclusion
Making Panda Express Orange Chicken at home is such a rewarding experience. It’s not just about recreating a favorite dish but also about enjoying the process and customizing it to your taste. With the right ingredients, tools, and a little patience, you’ll have a meal that’s just as delicious—if not better—than takeout.
Give it a try and impress your family or friends with this iconic dish. Whether it’s for a special occasion or just a cozy dinner, Orange Chicken always hits the spot. Happy cooking!
