Heavenly Homemade Panda Express Orange Chicken Recipe

When cravings for takeout strike, this panda express orange chicken recipe swoops in like a flavor superhero.

Crispy chicken pieces dance in a vibrant, zesty sauce that captures restaurant magic right in your kitchen.

Weeknight dinners just got an exciting upgrade with minimal ingredients and straightforward steps.

Forget bland home cooking – we’re bringing bold, restaurant-quality excitement to your plate.

Tangy, sweet, and perfectly balanced, this copycat dish will make you ditch delivery forever.

Every bite promises a delicious adventure that connects comfort with culinary creativity.

Ready to become the star chef of your household?

Orange Chicken With That Classic Panda Style

• Dive into Deep-Frying Delight: Master the art of creating crispy, golden-brown chicken with a simple deep-frying technique that brings restaurant-quality results right to your kitchen.
• Sauce Magic Transformation: Craft a vibrant orange sauce that perfectly balances sweet, tangy, and savory flavors, turning ordinary chicken into a mouthwatering masterpiece that rivals your favorite takeout.
• Customize Your Culinary Adventure: Easily adapt the recipe by adjusting spice levels, adding extra vegetables, or making it gluten-free with simple ingredient swaps, giving you total control over your meal.
• Quick Weeknight Winner: Prepare a restaurant-inspired dish in just a few steps, making it an ideal solution for busy families craving something special without complicated cooking methods.

What’s Inside This Panda Orange Chicken Dish

• Chicken: A tender and juicy main ingredient that provides the base for this classic Panda Express-style dish.

• Flour, Cornstarch: Create a crispy and light exterior that seals in the chicken's moisture.
• Paprika, Black Pepper, Garlic Salt, Onion Powder: Add depth and seasoning to the chicken's coating.

• Milk, Egg, Vegetable Oil: Help the flour mixture adhere to the chicken and create a smooth batter.

• Sesame Oil: Provides a nutty and aromatic foundation for the sauce.
• Chili Pepper Paste, Garlic Paste, Ginger Paste: Contribute bold, spicy, and zesty flavor notes.

• Soy Sauce: Adds a savory and umami depth to the sauce.
• Orange Zest, Orange Juice: Bring bright, citrusy sweetness characteristic of orange chicken.
• Rice Vinegar: Introduces a subtle tangy balance to the sauce.
• Sugar: Enhances the sweetness and helps create a glossy sauce.

• Cornstarch: Helps to thicken and give a smooth, glossy texture to the sauce.

• Green Onion: Provides a fresh, mild onion flavor and adds a pop of color.

Steps to Make Panda Orange Chicken at Home

Step 1: Prepare Oil Bath

Heat vegetable oil in a heavy stockpot or Dutch oven until it reaches a sizzling 375 degrees Fahrenheit. The oil should be deep enough to fully submerge the chicken pieces.

Step 2: Create Crunchy Coating

• All-purpose flour
• Cornstarch
• Paprika
• Black pepper
• Garlic salt
• Onion powder

In a shallow bowl, mix these dry ingredients thoroughly to create a flavorful breading.

Step 3: Prepare Wet Dip

• Milk
• Egg
• Vegetable oil

This wet mixture will help the dry coating stick to the chicken perfectly.

Step 4: Dress the Chicken

Dunk each chicken piece first into the wet mixture, then generously coat with the seasoned dry mixture. Ensure every inch is covered for maximum crunchiness.

Step 5: Fry to Golden Perfection

Carefully lower the coated chicken pieces into the hot oil. Fry for 2-3 minutes until they turn a beautiful light golden brown.

Use a slotted spoon to remove and drain on paper towels.

Step 6: Craft Zesty Orange Sauce

• Chili pepper paste
• Garlic paste
• Ginger paste

Saute for 1-2 minutes until the kitchen fills with amazing aromas.

Step 7: Build the Sauce

• Soy sauce
• Orange zest
• Rice vinegar
• Sugar

Whisk cornstarch into orange juice and add to the simmering mixture. Cook until the sauce thickens beautifully.

Step 8: Final Toss and Serve

Gently coat the crispy chicken pieces in the vibrant orange sauce. Sprinkle with sliced green onions if desired.

Serve immediately while hot and crispy.

Tips to Improve Your Orange Chicken Flavor

• Use a deep-fry thermometer to maintain consistent oil temperature for perfectly crispy chicken pieces.
• Let chicken pieces rest for a few minutes after coating to help the batter adhere better during frying.
• Slowly whisk cornstarch into cold orange juice to prevent lumps and create a smooth, glossy sauce.
• Avoid overcrowding the pan by frying chicken in small batches to ensure even cooking and maximum crispiness.
• Add a pinch of red pepper flakes to the sauce for an extra kick of heat if you enjoy spicy dishes.

Fun Ways to Customize Orange Chicken Sauce

• Spicy Kick Orange Chicken: Add red pepper flakes or sriracha to the sauce for extra heat and a fiery flavor profile.
• Honey Glazed Orange Chicken: Replace sugar with honey and include a drizzle of additional honey on top for a sweeter, more caramelized coating.
• Citrus Blend Chicken: Mix orange juice with lemon and lime zest to create a more complex, tangy citrus sauce that brightens the entire dish.
• Baked Version: Skip deep-frying and instead bake the breaded chicken pieces at 425F for 20-25 minutes, turning once halfway through for a healthier alternative with less oil.

Delicious Matches to Panda Orange Chicken

• Rice Revival: Steamed jasmine or white rice provides a perfect neutral base that soaks up the tangy orange sauce, balancing the crispy chicken's bold flavors.
• Wine Wonderland: Opt for a slightly sweet Riesling or Gewürztraminer, which complements the dish's citrusy notes and cuts through the richness of the fried chicken.
• Veggie Vibrance: Stir-fried broccoli or roasted asparagus add a fresh, green crunch that contrasts beautifully with the crispy, saucy chicken texture.

Keep Orange Chicken Tender and Reheat Ready

Store leftover orange chicken in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days. Separate chicken and sauce to maintain crispiness.

Freeze chicken and sauce separately in freezer-safe containers for up to 2 months. Wrap tightly to prevent freezer burn.

Preheat oven to 350°F. Spread chicken on baking sheet, cover with foil to prevent drying. Warm for 10-15 minutes, adding sauce after heating to restore moisture.

Warm chicken in a skillet over medium heat for 5-7 minutes. Add sauce in the last 2 minutes to prevent sogginess. Stir gently to maintain crispy texture.

FAQs

• What type of chicken works best for this recipe?

Boneless, skinless chicken breasts or thighs are ideal, cut into bite-sized pieces for even cooking and crispy coating.

• How do I know the oil is hot enough for frying?

Use a digital thermometer to check that the oil reaches exactly 375F. If you don’t have one, drop a small piece of batter into the oil – it should sizzle and float immediately.

• Can I make the recipe less spicy?

Reduce or eliminate the chili pepper paste if you prefer a milder version. You can also substitute with a small amount of red pepper flakes for controlled heat.

Panda Express Orange Chicken Recipe

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4.9 from 35 reviews

• Total Time: 25 minutes
• Yield: 6 1x

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Description

Panda Express orange chicken brings zesty Chinese-American flavors right to your kitchen, creating a restaurant-quality dish that sparks excitement. Crispy chicken pieces glazed with sweet and tangy sauce promise a delicious meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

Breading:

• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon paprika
• 1/2 teaspoon coarse black pepper
• 1 teaspoon garlic salt
• 1/2 teaspoon onion powder

Wet Ingredients and Sauce:

• 1/2 cup milk
• 1 large egg
• 1 tablespoon vegetable oil
• Vegetable oil, for frying
• 1 tablespoon sesame oil
• 1 teaspoon red chili pepper paste
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 tablespoon light soy sauce
• 1 tablespoon orange zest
• 1/4 cup rice vinegar
• 1/2 cup granulated sugar
• 1/2 cup orange juice
• 1 tablespoon cornstarch
• 2 green onions (scallions), thinly sliced, for garnish (optional)

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Instructions

1. Prepare a deep pot with vegetable oil, heating to 375F for optimal frying depth.
2. Create two separate preparation bowls: one with a dry mixture of flour, cornstarch, paprika, black pepper, garlic salt, and onion powder; another with a wet blend of milk, egg, and vegetable oil.
3. Dredge chicken pieces thoroughly by first coating in the wet mixture, then completely covering with the seasoned dry mixture, ensuring even and consistent coverage.
4. Carefully lower battered chicken into hot oil, maintaining temperature at 375F, and fry for 2-3 minutes until achieving a light golden-brown exterior with crispy texture.
5. Remove fried chicken using a slotted spoon, allowing excess oil to drain on absorbent paper towels.
6. In a separate saucepan, warm sesame oil over medium heat and introduce chili pepper, garlic, and ginger pastes, sautéing until aromatic for approximately 1-2 minutes.
7. Incorporate soy sauce, orange zest, rice vinegar, and sugar into the spice mixture, creating a flavor base.
8. Dissolve cornstarch into orange juice, then blend into the saucepan, stirring continuously until the sauce reaches a smooth, thickened consistency.
9. Gently coat the crispy chicken pieces with the prepared orange sauce, ensuring complete and even coverage.
10. Optional: Garnish with thinly sliced green onions and serve immediately while hot and crisp.

Notes

• Prevent Oil Splatter by using a deep, heavy-bottomed pot and patting chicken dry before coating to reduce moisture.
• Maintain Consistent Oil Temperature around 375F using a digital thermometer for evenly crispy chicken pieces.
• Create Gluten-Free Version by substituting all-purpose flour with rice flour or gluten-free blend for celiac-friendly option.
• Reduce Calories by baking coated chicken instead of deep-frying, using a wire rack on a baking sheet at 425F for 15-20 minutes until golden and crisp.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Snacks
• Method: Frying
• Cuisine: Chinese-American

Nutrition

• Serving Size: 6
• Calories: 360 kcal
• Sugar: 14 g
• Sodium: 490 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 1 g
• Protein: 32 g
• Cholesterol: 75 mg