The Ultimate Panda Express Orange Chicken Recipe (Better Than Takeout!)
Craving that iconic, sweet, tangy, and crispy Panda Express Orange Chicken but want to skip the drive-thru and control what goes into it? You’ve landed in the right kitchen. This isn’t just another copycat recipe; this is a homemade masterpiece that captures the magic of the original while using simple, wholesome ingredients you can feel good about. We’re talking about perfectly crispy, golden-brown bites of chicken, each one enveloped in a glossy, sticky, and explosively flavorful orange sauce that’s the perfect balance of sweet, savory, and citrusy. The secret? A from-scratch sauce that’s miles ahead of anything pre-made, and a double-coating technique for maximum crunch. Get ready to make a meal that will have your family asking for seconds and declaring your version the new favorite.
At CookingWithEmy.com, we believe the best meals are the ones you make together. This Panda Express Orange Chicken recipe is a fantastic project for a fun weekend dinner. It’s engaging, the results are incredibly rewarding, and the aroma that fills your kitchen is pure happiness. We’ll guide you through every step, from cutting the chicken to achieving that restaurant-quality fry and simmering the sauce to glossy perfection. So, tie on your apron, and let’s create a takeout classic that’s fresher, more flavorful, and made with love.
Why This Is The Best Homemade Panda Express Orange Chicken Recipe
You might wonder what sets this recipe apart from the dozens of others online. The answer lies in the details and the tested techniques we swear by at The Kitchen Team. First, we focus on texture contrast. The chicken isn’t just fried; it’s coated in a specific blend of cornstarch and flour, which, when fried at the right temperature, creates an ultra-crispy shell that stands up to the sauce without getting soggy too quickly. Second, our sauce is a flavor powerhouse. We use orange juice concentrate for an intense, authentic citrus punch that diluted juice can’t provide, balanced with the umami of soy sauce, the tang of vinegar, and a subtle warmth from ginger and red pepper.
Furthermore, we provide clear, fail-proof instructions for deep-frying at home—a technique that intimidates many but is straightforward with our guidance. We also offer multiple pathways for success, including air fryer and baked alternatives, so you can choose the method that best suits your kitchen and lifestyle. This recipe is designed for real home cooks, with pro tips sprinkled throughout to elevate your results from good to “can we have this every week?” great.
Ingredients for Panda Express Orange Chicken
Gathering your mise en place (everything in its place) is the first step to a smooth cooking experience. Here’s what you’ll need, broken down into the chicken coating and the signature orange sauce.
| For the Crispy Chicken | For the Orange Sauce |
|---|---|
| 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces | 1/2 cup white distilled vinegar |
| 1 large egg | 1/2 cup cane sugar (or granulated white sugar) |
| 1 Tbsp neutral oil (sunflower, canola, or vegetable) | 1/4 cup water |
| 1 1/2 tsp salt | 1/4 cup soy sauce (or coconut aminos for gluten-free) |
| 1 tsp black pepper | 1/2 tsp crushed red pepper flakes (adjust to taste) |
| 3/4 cup cornstarch | 2 cloves garlic, finely minced or crushed |
| 1/3 cup all-purpose flour (heaping) | 1/2 tsp fresh ginger, zested or finely minced |
| Oil for frying (peanut, vegetable, or canola) | 1 Tbsp frozen orange juice concentrate* (see pro tip) |
| 1 Tbsp cornstarch mixed with 1 Tbsp water (slurry) | |
| 1 tsp sesame oil | |
| 1 tsp rice wine (or apple cider vinegar) |
Ingredient Notes & Substitutions:
- Chicken: Thighs are our preference for extra juiciness and flavor, but breasts work perfectly for a leaner option.
- Orange Juice Concentrate: This is the #1 secret for a potent orange flavor. In a pinch, you can use 3 Tbsp of fresh orange juice plus 1/2 tsp of orange zest, but the concentrate is superior.
- Vinegar: White distilled vinegar provides the classic tang. Rice vinegar is a milder, excellent substitute.
- Gluten-Free: Use certified gluten-free tamari or coconut aminos instead of soy sauce, and ensure your cornstarch is GF. The flour in the coating can be replaced with more cornstarch or a GF all-purpose blend.
💡 The Kitchen Team’s Pro Tip: Freeze your chicken for 15-20 minutes before cutting. This firms it up and makes it much easier to slice into clean, uniform bite-sized pieces.
How to Make Panda Express Orange Chicken: Step-by-Step Guide
Step 1: Prepare the Chicken & Coating Station
Pat your chicken pieces completely dry with paper towels. This is crucial—any excess moisture will steam the coating instead of letting it get crispy. In a medium bowl, whisk together the egg, 1 Tbsp of oil, salt, and black pepper until smooth. In a separate shallow bowl or plate, combine the 3/4 cup cornstarch and the heaping 1/3 cup of flour. Mix them well with a fork. Set up your workstation: raw chicken, egg wash, cornstarch/flour mixture, and a clean plate for the coated chicken.
Step 2: Coat the Chicken
Working in batches, add a handful of chicken pieces to the egg mixture. Toss to coat evenly. Using a fork or your fingers (to avoid clumping), transfer the eggy chicken pieces to the cornstarch mixture. Dredge thoroughly, pressing the coating onto all sides to ensure a good, even layer. Shake off the excess and place the coated pieces on the clean plate. Repeat until all chicken is coated.
Step 3: Fry to Golden Perfection
In a large, heavy-bottomed pot, Dutch oven, or deep skillet, heat about 2 inches of neutral frying oil to 350°F. Use a deep-fry or candy thermometer for accuracy—this is key. If the oil is too cool, the chicken will be greasy; too hot, and it will burn before cooking through.
Carefully add the chicken pieces in a single layer, without crowding the pot. Fry in batches for 3-5 minutes, turning occasionally, until the coating is a deep golden brown and the internal temperature reaches 165°F. Using a slotted spoon or spider strainer, transfer the fried chicken to a wire rack set over a baking sheet (this keeps it crispier than paper towels). Let the oil return to 350°F between batches.
💡 The Kitchen Team’s Pro Tip: For extra-crispy, “double-fried” chicken like the best restaurants, let all the fried chicken cool for 5 minutes after the first fry. Then, briefly refry it in 375°F oil for 60-90 seconds. This creates an unbelievably crunchy exterior.
Step 4: Create the Signature Orange Sauce
While the chicken fries (or after, if you prefer), make the sauce. In a medium saucepan, combine the vinegar, sugar, water, soy sauce, red pepper flakes, garlic, ginger, and orange juice concentrate. Whisk together and bring to a simmer over medium heat, stirring until the sugar dissolves.
In a small bowl, make a slurry by mixing 1 Tbsp of cornstarch with 1 Tbsp of cold water until smooth. Once the sauce is simmering, slowly whisk in the cornstarch slurry. Continue to cook, whisking constantly, for 1-2 minutes until the sauce thickens noticeably and becomes glossy. Remove from heat and stir in the sesame oil and rice wine (or apple cider vinegar). This final step adds a layer of aromatic depth.
Step 5: The Grand Finale – Toss & Serve
In a large bowl, combine the crispy fried chicken and the warm orange sauce. Gently toss until every piece is beautifully coated. For maximum effect, garnish with thinly sliced green onions and a sprinkle of sesame seeds. Serve immediately while hot and crispy!
Serving Your Homemade Panda Express Orange Chicken
This dish is the star of the show, but the right supporting cast makes it a meal. For a true Panda Express experience, serve it over a bed of steamed white or brown rice. To round out the plate, consider these sides:
- Classic Chicken Fried Rice: The perfect companion for soaking up any extra sauce.
- Simple Steamed Broccoli: The fresh, green contrast cuts through the richness beautifully.
- Asian Cucumber Salad: A light, crunchy, and vinegary salad provides a refreshing palate cleanser.
- Vegetable Lo Mein or Chow Mein: For the ultimate carb-loaded feast.
Storage & Reheating Instructions
To Store: Let the orange chicken cool completely. Store the sauced chicken in an airtight container in the refrigerator for up to 3-4 days. For best texture, you can store the crispy chicken and sauce separately, combining them only when reheating.
To Reheat for Best Results: The microwave will make the coating soft. For a crispier revival, use the oven or air fryer. Spread the chicken in a single layer on a baking sheet and reheat at 375°F for 10-15 minutes (5-8 minutes in an air fryer), until hot throughout. If the sauce has thickened too much, add a teaspoon of water when reheating.
Delicious Recipe Variations to Try
Once you’ve mastered the classic, get creative! Here are some popular twists from The Kitchen Team:
- Spicy Orange Chicken: Double the red pepper flakes or add a teaspoon of sriracha or chili-garlic sauce to the glaze.
- Baked Orange Chicken (Healthier): After coating, place the chicken on a parchment-lined baking sheet sprayed with oil. Bake at 400°F for 15-20 minutes, flipping halfway, until cooked and crispy. Toss with the sauce.
- Air Fryer Orange Chicken: Spray the coated chicken generously with oil. Air fry in a single layer at 400°F for 10-12 minutes, shaking halfway, until crispy. Toss with sauce.
- Pineapple Orange Chicken: Add 1/2 cup of small pineapple chunks to the sauce as it simmers for a tropical twist.
Frequently Asked Questions (FAQ)
Can I make Panda Express Orange Chicken ahead of time?
Yes, with a strategy. You can coat the chicken and keep it refrigerated on a plate for up to 2 hours before frying. The sauce can be made 2-3 days ahead and stored in the fridge. Reheat the sauce gently before tossing with freshly fried chicken for the absolute best texture.
Why is my orange chicken sauce not thickening?
Ensure your cornstarch slurry is made with cold water. Also, the sauce must be at a simmer when you add the slurry, and you need to whisk it constantly for a full 1-2 minutes to activate the starch. If it’s still thin, make another small slurry (1 tsp cornstarch + 1 tsp water) and whisk it in.
Can I use bottled orange juice instead of concentrate?
You can, but the flavor will be less intense and more diluted. We strongly recommend the concentrate. If you must use bottled juice, reduce the water in the sauce by 1-2 tablespoons and consider adding 1/2 tsp of orange zest.
Is this recipe spicy?
As written, it has a very mild warmth from the 1/2 tsp of red pepper flakes. It’s family-friendly. To make it completely mild, omit the flakes. To make it spicy, increase to 1 tsp or add a splash of chili oil when tossing.
What’s the difference between this and General Tso’s chicken?
While both are crispy chicken in a sweet-savory sauce, General Tso’s sauce is typically darker, less citrus-forward, and often has a more pronounced ginger and soy flavor with a deeper, sometimes slightly smoky, heat. Orange Chicken is distinctly bright and citrusy.
Can I use chicken tenders?
Absolutely! Chicken tenderloins are perfect for this recipe. Simply cut them into 1-2 inch pieces, or leave them whole for larger “chunks.” Adjust frying time accordingly if pieces are larger.
How do I prevent the coating from falling off during frying?
Ensure the chicken is patted very dry before starting. Also, let the coated chicken sit on the plate for 5-10 minutes before frying. This allows the coating to set and adhere better.
Can I freeze homemade orange chicken?
We don’t recommend freezing it after it’s been sauced, as the texture of the coating will suffer. You can freeze the uncooked, coated chicken pieces on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding a couple of minutes to the cooking time. Make the sauce fresh when ready to serve.
We hope you love this homemade Panda Express Orange Chicken recipe as much as we do! It’s a labor of love that pays off with every incredibly delicious bite. If you make it, be sure to share your creation with us on Pinterest @cookingwithemy!
Panda Express Orange Chicken
Description
Crispy homemade Orange Chicken, just like Panda Express! Pieces of boneless chicken breast are deep-fried and then cooked in a sweet, tangy orange sauce made from scratch. Panda Express Orange Chicken is not too spicy and so easy to make!
Ingredients
- 2 lbs boneless chicken breasts ((or chicken thighs))
- 1 egg
- 1 Tbsp sunflower oil ((or any neutral flavored oil) )
- 1 1/2 tsp salt
- 1 tsp pepper
- 3/4 cup cornstarch
- 1/3 cup all-purpose flour ((heaping))
- 1/2 cup white distilled vinegar
- 1/2 cup cane sugar
- 1/4 cup water
- 1/4 cup soy sauce ((or coconut liquid aminos) )
- 1/2 tsp crushed red pepper flakes
- 2 cloves garlic ((crushed))
- 1/2 tsp zested ginger root ((peeled))
- 1 Tbsp orange juice concentrate ((or 3 Tbsp orange juice))
- 1 Tbsp cornstarch
- 1 tsp sesame oil
- 1 tsp rice wine ((or apple cider vinegar))
Instructions
- Cut the chicken into bite-sized pieces (about 1 inch thick). Then, preheat 2 inches of oil in a large pot or deep skillet.
- Whisk together the egg, oil, salt, and pepper in a small bowl.
- In a separate bowl, mix together the flour and cornstarch.
- Dredge the chicken in the beaten egg mixture and then into the flour mixture. Shake off any excess flour.
- Deep fry the chicken in batches in 350°F oil until crispy, and the internal temperature reaches 165°F. Transfer to a large plate lined with paper towels.
- To make the orange chicken sauce, Combine all the sauce ingredients in a saucepan or large pot. Bring to a boil and simmer to desired thickness (1-2 minutes).
- Add the fried chicken pieces to the sauce and toss to coat. Transfer to a serving dish and enjoy!
