That first crispy, tangy bite of Panda Express orange chicken always takes me back to easy weeknight takeout dinners. The good news? You can totally recreate it at home with fresh ingredients, a light crispy coating, and that sweet citrus sauce we all know and love.
I've made this version more than once for family dinners, and honestly, the kids now prefer it over ordering out. Plus, it's surprisingly simple when you break it down step by step. If you love making restaurant-inspired dishes at home, you might also enjoy my sticky honey garlic chicken recipe-it's another quick, crowd-pleaser!
Jump to:
why panda express orange chicken is so popular
There's a reason this recipe has a cult following. The combination of juicy fried chicken, tangy orange sauce, and a hint of spice hits all the right notes. It's comforting yet bold, and it pairs perfectly with rice or noodles.
The dish was originally created to bring Chinese-inspired flavors to American diners. That blend of citrus, soy sauce, and garlic makes it crave-worthy, whether you're eating it solo or serving it family-style.
ingredients for panda express orange chicken
The secret is keeping the chicken super crispy while making a sauce that's both sweet and tangy. Here's everything you'll need:
chicken coating
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- ½ tablespoon salt
- ½ teaspoon pepper
- 1 large egg, room temperature
- 1 ¼ cups chilled sparkling water
- 1 tablespoon sesame oil
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Oil for deep-fat frying
orange sauce
- 1 tablespoon canola oil
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic
- 1 ½ teaspoons minced fresh gingerroot
- 2 tablespoons sugar
- 2 tablespoons light brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons orange juice
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon grated orange zest
- 1 tablespoon water
- 1 tablespoon cornstarch
To serve: hot cooked rice, sliced green onions, and toasted sesame seeds.
step-by-step instructions
step 1 - prepare the chicken
In a large bowl, whisk together the flour, cornstarch, salt, and pepper. Add the egg, sparkling water, and sesame oil, stirring until smooth. Toss the chicken pieces in the batter until coated. Cover and refrigerate for at least 30 minutes.
Heat about ½ to 1 inch of oil in a wok or Dutch oven to 350°F. Fry the chicken in small batches, about 5-6 minutes per batch, until golden brown and cooked through. Drain on paper towels.
step 2 - make the orange sauce
In a skillet over medium-high heat, warm the canola oil. Add the red pepper flakes, garlic, and ginger, cooking just until fragrant (about 30-60 seconds). Stir in the sugars, rice vinegar, orange juice, soy sauce, and orange zest. Let it bubble until the sugars dissolve.
In a small bowl, mix the water and cornstarch until smooth, then stir it into the sauce. Cook for another 1-2 minutes until thickened.
step 3 - combine and serve
Add the fried chicken to the skillet, tossing gently until every piece is coated in sauce. Serve hot over rice, then sprinkle with green onions and sesame seeds.
pro tips for crispy orange chicken at home
- Chill the batter: Sparkling water straight from the fridge makes the coating extra light.
- Fry in batches: Don't overcrowd the pan or the chicken won't stay crispy.
- Adjust the sweetness: Add more rice vinegar for tang, or an extra spoonful of sugar if you like it sweeter.
serving suggestions
This dish is amazing with:
- Steamed jasmine rice
- A quick vegetable stir fry (broccoli, snap peas, and peppers work great)
- Lo mein noodles for a takeout-style feast
frequently asked questions
Can I make Panda Express orange chicken in an air fryer?
Yes! Coat the chicken as usual, then air fry at 375°F for about 15 minutes, shaking halfway through.
What's the best substitute for fresh orange juice?
Bottled orange juice works fine. Add extra zest for freshness.
Can I make the sauce less sweet?
Absolutely. Just cut back the sugar and add more vinegar to balance it out.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for best texture.
conclusion
Making Panda Express orange chicken at home is easier than you might think-and it tastes even better fresh out of your own kitchen. Give it a try this week, and let me know in the comments how your family likes it. I'd love to hear your little tweaks too!
recipes you may like
Print📖 Recipe
Panda Express Orange Chicken
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
This homemade Panda Express orange chicken is crispy, tangy, and better than takeout. With juicy chicken bites and a sweet citrus sauce, it's a family-favorite you can make at home.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- ½ tablespoon salt
- ½ teaspoon pepper
- 1 large egg, room temperature
- 1 ¼ cups chilled sparkling water
- 1 tablespoon sesame oil
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Oil for deep-fat frying
- Orange Sauce:
- 1 tablespoon canola oil
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic
- 1 ½ teaspoons minced fresh gingerroot
- 2 tablespoons sugar
- 2 tablespoons light brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons orange juice
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon grated orange zest
- 1 tablespoon water
- 1 tablespoon cornstarch
- To serve: Hot cooked rice, sliced green onions, toasted sesame seeds
Instructions
- Prepare the Chicken: In a large bowl, whisk together flour, cornstarch, salt, and pepper. Add egg, sparkling water, and sesame oil, stirring until smooth. Toss chicken pieces in batter. Cover and refrigerate for at least 30 minutes.
- Heat about ½ to 1 inch of oil in a wok or Dutch oven to 350°F. Fry chicken in small batches for 5-6 minutes, until golden brown and cooked through. Drain on paper towels.
- Make the Orange Sauce: In a skillet over medium-high heat, warm canola oil. Add red pepper flakes, garlic, and ginger. Cook 30-60 seconds. Stir in sugars, vinegar, orange juice, soy sauce, and orange zest. Let it bubble until sugars dissolve.
- In a small bowl, mix water and cornstarch until smooth. Stir into sauce. Cook 1-2 minutes until thickened.
- Combine and Serve: Add fried chicken to the skillet, tossing gently to coat in sauce. Serve hot over rice. Garnish with green onions and sesame seeds.
Notes
For extra crispiness, chill the batter and fry in batches. Adjust sweetness with more vinegar or sugar. Air fry option: Cook coated chicken at 375°F for 15 minutes, shaking halfway. Store leftovers in the fridge up to 3 days. Reheat in oven at 350°F.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 15g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Comments
No Comments