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This Panda Express orange chicken recipe lets you capture that craveworthy blend of crispy chicken and sticky citrus sauce right at home.
I have made this for friends who swore it tasted just like their favorite Panda meal and now it is on regular rotation for birthdays and family game nights.
Ingredients
- Boneless chicken breasts or thighs: for juicy bite sized pieces. Go for thighs if you want richer flavor
- Egg: provides binding for the crispy coating. Use farm fresh if available
- Sunflower oil or neutral flavored oil: to keep the taste clean and light. Avoid strongly flavored oils
- Salt and pepper: for seasoning and balance. Do not skimp
- Cornstarch: for an extra crunchy finish. Look for a quality brand with fine texture
- All purpose flour: for the breading base. Ensure it is fresh to avoid clumping
- White distilled vinegar: to bring sharpness and balance
- Cane sugar: creates that signature sweetness. Organic sugar melts best
- Water: to loosen the sauce and help dissolve everything
- Soy sauce: for deep umami. Go for naturally brewed or sub with coconut liquid aminos
- Crushed red pepper flakes: for a touch of heat. Use more or less based on your spice level
- Garlic: fresh and crushed for punchy flavor. Firm cloves are best
- Ginger root: zested and peeled. Use fresh ginger for a brighter note
- Orange juice concentrate or fresh orange juice: for that unmistakable citrus zing. A juicy Navel orange works wonders
- Sesame oil: for subtle roasted aroma. Toasted sesame oil adds depth
- Rice wine or apple cider vinegar: to lift and balance. Choose unsweetened rice wine
Instructions
- Prep the Chicken:
- Cut chicken into one inch cubes. Take a minute to trim fat or tendons for the best texture
- Make the Egg Mixture:
- In a small bowl whisk egg oil salt and pepper until fully blended. You want a uniform mix so every piece gets even coverage
- Prepare the Dry Mix:
- Combine cornstarch and all purpose flour in a large dish. Stir well to remove any lumps which ensures the breading adheres evenly
- Coat Chicken Pieces:
- Dip the chicken into the egg mixture so each piece is well coated. Gently shake off any excess before dredging in the flour mix. Pat flour on each piece so it is fully covered
- Heat the Oil:
- Pour two inches of oil into a large pot. Heat to about 350 degrees. Use a thermometer for consistency. This helps with even crisping and avoids soggy spots
- Fry the Chicken:
- Drop a few pieces of breaded chicken into the hot oil at a time. Do not crowd the pan. Fry until golden and crispy about four to five minutes each batch. Make sure chicken reaches at least 165 degrees inside. Let them drain on paper towels
- Make the Sauce:
- In a saucepan whisk together vinegar sugar water soy sauce red pepper flakes garlic ginger orange juice cornstarch sesame oil and rice wine. Place over medium high heat and bring to a bubble. Stir constantly until it thickens to a glossy sauce in one to two minutes
- Toss the Chicken:
- Add fried chicken to your pot of hot orange sauce. Use a big spoon to turn and coat every bite thoroughly until everything is sticky and glazed
- Serve:
- Transfer to a serving plate while hot. Garnish with green onions if you like and dig in
The orange juice concentrate always makes me smile because my son once nicked the last spoonful for his drink and we had to zest a fresh orange on the spot. Now it has become our orange chicken ritual so I never run out again.
Storage Tips
Store leftovers in an airtight container in the fridge. This stays crisp up to two days. For best results reheat in a hot oven to keep the coating crunchy. Avoid microwaving as it softens the breading.
Ingredient Substitutions
You can swap chicken breasts for thighs if you prefer more flavorful and juicier pieces. For gluten free use a blend of gluten free flour and tamari instead of soy sauce. Freshly squeezed orange juice works in place of concentrate if you want less sweetness.
Serving Suggestions
Pile this over steamed jasmine rice for a quick weeknight dinner. Add stir fried broccoli or snap peas on the side to round it out. My crew loves it sprinkled with sesame seeds and some orange zest on top.
Cultural and Historical Context
This dish draws from Chinese American culinary traditions with roots in both Southern Chinese sweet and sour flavors and Californian fast casual flare. Panda Express Orange Chicken became iconic in the eighties and now it is a comfort food for many who grew up with shopping mall lunches.
Seasonal Adaptations
Use tangerines or Cara Cara oranges for a sweeter winter twist. Try grilling the chicken instead of frying for a lighter summer version. Add blanch broccoli to the mix when craving veggies.
Success Stories
My cousin tried this for his partner’s birthday dinner and the entire family asked for seconds. On nights when we are all craving something sweet salty and a little spicy this always hits the spot.
Freezer Meal Conversion
Prepare the fried chicken pieces let them cool completely and then freeze in a single layer. Store in bags for up to three months. When ready to eat bake from frozen at a high temp and toss in fresh hot sauce.
This recipe brings takeout flavors to your kitchen every time. The crisp chicken and sweet tangy sauce never fail to impress.
Common Recipe Questions
- → What type of chicken works best?
Both chicken breast and thighs turn out juicy; thighs give a slightly richer flavor.
- → How do you get the chicken crispy?
Dredge well in egg and cornstarch-flour mixture, then fry in hot oil until golden brown.
- → Can the sauce be made less sweet?
Yes, decrease the cane sugar or add more vinegar for a tangier glaze.
- → Is there a substitute for rice wine?
Apple cider vinegar provides a similar tang if you don’t have rice wine on hand.
- → What sides pair well with orange chicken?
Steamed rice, stir-fried vegetables, or chow mein complement this dish beautifully.