Print

Panda Express Orange Chicken

Bowl of Panda Express Orange Chicken served over white rice, topped with sesame seeds and chopped green onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This homemade Panda Express Orange Chicken recipe delivers crispy fried chicken tossed in a sticky, sweet, and tangy orange sauce. It’s a delicious and easy-to-make copycat that tastes just like the original takeout favorite.

  • Author: Emily
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American-Chinese
  • Diet: Halal

Ingredients

Scale
  • 1½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • ½ tablespoon salt
  • ½ teaspoon pepper
  • 1 large egg, room temperature
  • 1¼ cups chilled sparkling water
  • 1 tablespoon sesame oil
  • Oil for deep frying
  • 1 tablespoon canola oil
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon minced garlic
  • 1½ teaspoons minced fresh ginger
  • 2 tablespoons granulated 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 (for slurry)
  • Hot cooked white rice (for serving)
  • Sliced green onions and toasted sesame seeds (for garnish)

Instructions

  1. In a large bowl, whisk together flour, cornstarch, salt, and pepper. Add egg, sesame oil, and chilled sparkling water. Mix until smooth and thick like pancake batter.
  2. Add chicken pieces to the batter, coat evenly, cover, and refrigerate for 30 minutes.
  3. Heat ½ to 1 inch of oil in a wok or deep skillet to 350°F. Fry chicken in batches for 5–6 minutes until golden and cooked through. Drain on paper towels.
  4. In a large skillet, heat canola oil over medium-high. Add red pepper flakes, garlic, and ginger. Sauté for 30–60 seconds until fragrant.
  5. Add granulated sugar, brown sugar, rice vinegar, orange juice, soy sauce, and orange zest. Stir and bring to a simmer.
  6. In a small bowl, whisk together water and cornstarch to form a slurry. Stir into the sauce and cook until thickened, about 1–2 minutes.
  7. Add fried chicken pieces to the sauce and toss to coat thoroughly.
  8. Serve immediately over hot rice. Garnish with sliced green onions and sesame seeds if desired.

Notes

  • Let the battered chicken rest before frying to ensure maximum crispiness.
  • If the sauce becomes too thick, thin it with orange juice or water.
  • Store leftovers in an airtight container for up to 4 days.
  • Freeze in portioned containers for up to 3 months.
  • Reheat on the stovetop for best texture and flavor.

Nutrition

Find it online: https://recipeshots.com/panda-express-orange-chicken-recipe/