Panda Express Orange Chicken
Bright, crispy, and sticky-sweet, this copycat Panda Express Orange Chicken is a crowd-pleaser that comes together in a weekend afternoon or a weeknight treat. Bite-sized pieces of well-seasoned chicken are double-coated and fried to a golden crunch, then tossed in a glossy orange sauce that balances sweet, tangy, and a hint of warm spice. The recipe below follows clear, step-by-step directions and uses only the ingredients listed so you can recreate that addictive takeout flavor at home, with an easy pathway to make it fit your table and tastes.
Why you’ll love this version
- Firm, juicy pieces of chicken thighs stay tender under a crisp, crunchy crust.
- The sauce is bright with orange juice and brown sugar, rounded by soy and sesame notes.
- Double-coating and frying in batches gives consistently crunchy results.
- Simple pantry ingredients and straightforward technique make this approachable for home cooks.
Ingredients
- ▢2poundsboneless, skinless chicken thighs
- ▢1tablespoonsalt
- ▢1teaspoonwhite pepper
- ▢1cupcornstarch
- ▢3cupsall-purpose flour
- ▢1egg
- ▢1½cupswater
- ▢2tablespoonsvegetable oil
- ▢3cupsvegetable oil,for frying
- ▢1tablespoonvegetable oil
- ▢¼teaspoonchili flake
- ▢1tablespoonminced garlic
- ▢½teaspoonminced ginger
- ▢⅓cupbrown sugar
- ▢¼cuporange juice
- ▢¼cupvinegar
- ▢2tablespoonssoy sauce,optional
- ▢2tablespoonswater,optional
- ▢2tablespoonscornstarch
- ▢2teaspoonssesame oil
Prep notes
Trim any excess fat from the chicken thighs and slice them into 1½-inch pieces for even cooking. Keep all measured ingredients ready before you begin frying; the process moves quickly once the oil is hot.
Equipment
- Large bowl for dredging
- Whisk and shallow bowls
- Large heavy-bottomed skillet or Dutch oven for frying
- Slotted spoon or spider for removing fried chicken
- Baking sheet lined with a rack or paper towels
- Saucepan for finishing the sauce
Step-by-step instructions
1. Season and cut the chicken. Pat the 2poundsboneless, skinless chicken thighs dry with paper towels. Trim any connective tissue and cut each thigh into roughly 1½-inch bite-sized pieces. Place the pieces in a bowl and sprinkle with 1tablespoonsalt and 1teaspoonwhite pepper. Toss to distribute the seasonings evenly and set aside while you prepare the dredging stations.
2. Make the wet batter. In a medium bowl, whisk together 1egg and 1½cupswater until combined. Add 2tablespoonsvegetable oil to the mixture and whisk briefly. This thin batter will help the coating adhere and create a slightly lighter interior beneath the crispy crust.
3. Set up the dry coatings. Place 1cupcornstarch in a shallow bowl. In another shallow bowl, whisk together 3cupsall-purpose flour and a pinch of the remaining salt if desired. These two dry stations will be used for a double-coating that yields extra crunch.
4. Dredge the chicken. One piece at a time, toss the seasoned chicken in the cornstarch, shaking off any excess. Then dip the piece into the egg-water batter, allowing excess to drip back into the bowl. Finally, coat the piece thoroughly in the all-purpose flour mixture, pressing lightly so the flour adheres. Transfer the coated pieces to a baking sheet in a single layer and repeat until all chicken is coated.
5. Heat the frying oil. Pour 3cupsvegetable oil,for frying into a heavy-bottomed skillet or Dutch oven. Heat over medium-high heat to about 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and float to the surface immediately but not burn.
6. Fry the chicken in batches. Working in batches to avoid crowding, gently lower several pieces of coated chicken into the hot oil. Fry until golden brown and crisp, about 4–6 minutes per batch depending on piece size. Use a slotted spoon to transfer fried chicken to a baking sheet lined with a wire rack or paper towels. Allow the oil to return to temperature before frying the next batch. Continue until all chicken is cooked and crisp.
7. Make the orange sauce base. While the chicken fries, heat 1tablespoonvegetable oil in a saucepan over medium heat. Add 1tablespoonminced garlic and ½teaspoonminced ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute. Add ¼teaspoonchili flake and stir briefly to release its aroma.
8. Build the sauce. Stir in ⅓cupbrown sugar, ¼cuporange juice, and ¼cupvinegar. Add 2tablespoonssoy sauce,optional and 2tablespoonswater,optional if you like a slightly less intense flavor. Bring the mixture to a simmer, stirring so the sugar dissolves. Taste and adjust a bit of acid or sweetness if needed; the balance should be sweet-tangy with a lively orange note.
9. Thicken the sauce. In a small bowl, whisk together 2tablespoonscornstarch with a tablespoon or two of cold water to make a smooth slurry (use the 2tablespoonswater,optional if desired). Slowly pour the slurry into the simmering sauce while whisking constantly. Cook for another 1–2 minutes until the sauce thickens and becomes glossy. Remove from heat and whisk in 2teaspoonssesame oil for a fragrant finish.
10. Toss chicken in sauce. Transfer the fried chicken pieces to a large mixing bowl. Pour the hot orange sauce over the chicken and toss quickly but gently to coat every bite. Work in batches if necessary to avoid sitting too long and losing crispness. The goal is an even glossy coating without sogginess.
11. Serve immediately. Plate the sauced chicken over steamed rice or alongside stir-fried vegetables. Garnish with a sprinkle of sesame seeds or sliced green onions if you like. Enjoy while hot for the best contrast of crunchy exterior and juicy interior.
Tips for success
- Keep your oil at a steady 350°F (175°C) for the ideal crisp exterior. Too hot and the coating will brown before the chicken cooks through; too cool and the chicken will absorb oil and become greasy.
- Frying in small batches prevents the oil temperature from dropping too low and helps achieve uniform color and crunch.
- If you prefer a lighter crust, you can reduce the amount of flour in the outer coating, but follow the exact quantities here for the intended texture.
- Make the sauce just before the last batch of chicken finishes frying so the chicken gets coated while it’s still hot and crisp.
Make-ahead and storage
If you want to prepare parts ahead, cut and season the chicken up to 24 hours in advance and refrigerate covered. The coating and frying are best done just before serving. Leftover sauced chicken keeps in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan in a 375°F (190°C) oven to help revive the crisp exterior. Reheat plain fried chicken without sauce and toss in freshly warmed sauce for better texture.
Flavor variations
- Add a little orange zest to the sauce for brighter citrus perfume.
- For a spicier finish, increase the chili flake slightly or add a squirt of your favorite hot sauce to the sauce while it simmers.
- Swap brown sugar for honey if you want a slightly different caramel note—measure the same amount to keep the balance.
Notes on ingredients
This recipe is built to be simple and faithful to the flavors people love in the original restaurant version. The combination of cornstarch and all-purpose flour produces a satisfyingly crunchy exterior while the egg-and-water batter helps the flour adhere. Soy sauce and the optional water let you nudge the salt level and intensity of the sauce; taste as you go to suit your preference.
Serving suggestions
- Serve over steamed jasmine or sticky rice to catch the glossy sauce.
- Pair with quick stir-fried broccoli, snap peas, or a simple cucumber salad to add freshness.
- Make a large batch and serve family-style with pickled vegetables and sesame-scallion rice for an easy gathering meal.
Final thoughts
This version of Panda Express Orange Chicken focuses on crisp texture, bright citrus sauce, and straightforward technique. With just a few pantry staples and these clear steps, you can plate a restaurant-style favorite that’s perfect for weeknights, meal prep, or casual entertaining. The double coating and proper frying temperature are the keys — once you have those dialed in, the rest falls into place. Happy cooking and enjoy every sticky, crunchy bite.
Panda Express Orange Chicken
Ingredients
Equipment
Method
- Cut chicken thighs into 1–2 inch cubes and set aside.
- In a medium bowl combine salt, white pepper, 1 cup cornstarch, and 3 cups flour; whisk to blend.
- Whisk in the egg, 1½ cups water, and 2 tablespoons vegetable oil until a thick batter forms.
- Toss the chicken cubes in the batter to coat, then refrigerate for 30 minutes.
- Heat 3 cups vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the battered chicken in batches (do not overcrowd) until golden and cooked through, about 4–6 minutes per batch; drain on paper towels.
- For the sauce, heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Add red pepper flakes, minced ginger, and minced garlic and cook about 30 seconds until fragrant.
- Add brown sugar and orange juice, stir to combine, then mix in vinegar and optional soy sauce.
- Whisk 2 tablespoons cornstarch with 2 tablespoons water (use the optional water if desired) to make a slurry, then stir into the sauce and cook until thickened.
- Add the fried chicken to the sauce and toss to coat evenly, then finish with 2 teaspoons sesame oil and serve.
Notes
- Fry chicken in batches to keep oil temperature steady.
- Taste the sauce and adjust sweetness, tang, or salt with brown sugar, vinegar, or soy sauce.
- Garnish with green onions and sesame seeds if desired.
- Extra red pepper flakes or orange zest can boost flavor.
- Double the sauce to store extra for later use.
