If you have ever craved the irresistible tangy sweetness and perfectly crispy texture of your favorite takeout, you are going to love this Homemade Panda Express Orange Chicken Recipe. This dish brings that iconic flavor right into your kitchen with a bright, zesty orange sauce coating golden-fried chicken pieces that satisfy every craving. It’s a fun, rewarding recipe that combines a perfect balance of sweet, savory, and a subtle hint of spice—making it not just a meal but a delightful experience you’ll want to share with family and friends.
Ingredients You’ll Need
These ingredients might sound simple, but each plays a vital role in building the ultimate taste and texture of this dish. From the crispy coating on the chicken to the vibrant orange sauce bursting with flavor, every component matters.
- Boneless, skinless chicken breasts or thighs (1 ½ pounds): Tender chicken pieces that cook quickly and soak up the sauce beautifully.
- All-purpose flour (1 cup): Helps create a light, crispy exterior for the chicken.
- Cornstarch (½ cup plus 2 teaspoons): Adds crunch to the batter and thickens the sauce perfectly.
- Baking powder (1 teaspoon): Gives the coating a delightful airiness and crispness.
- Salt (1 teaspoon) and pepper (1 teaspoon): Essential seasonings to enhance the chicken’s flavor.
- Large egg (1): Binds the dry ingredients in the batter for an even coat.
- Cold water (1 cup plus 2 tablespoons): Keeps the batter light and helps form a crispy crust when frying.
- Vegetable oil: For frying the chicken to golden perfection.
- Orange juice (1 cup): The star of the sauce, bringing fresh sweetness and citrus brightness.
- Granulated sugar (½ cup): Balances acidity and adds that characteristic sweetness.
- Rice vinegar (¼ cup): Adds a subtle tang that lifts the orange flavor.
- Soy sauce (2 tablespoons): Provides savory depth and umami.
- Orange zest (1 tablespoon): Intensifies the citrus aroma and flavor.
- Minced ginger (1 tablespoon): Offers warm, spicy notes that brighten the sauce.
- Minced garlic (2 cloves): Adds aromatic complexity and savory richness.
- Red pepper flakes (½ teaspoon, optional): For a gentle kick of heat that balances the sweetness.
- Sesame oil (1 tablespoon): Finishes the sauce with a nutty, aromatic touch.
How to Make Homemade Panda Express Orange Chicken Recipe
Step 1: Prepare the Orange Sauce
The magic starts with the sauce—combine freshly squeezed or store-bought orange juice with sugar, rice vinegar, soy sauce, orange zest, minced ginger, garlic, and optional red pepper flakes in a saucepan. This mixture will unveil layers of vibrant flavors when simmered, creating the perfect glaze for your crispy chicken.
Step 2: Simmer the Sauce
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to let all those flavors meld beautifully. This step is key to developing the sauce’s signature tangy-sweet balance.
Step 3: Thicken the Sauce
Add the cornstarch slurry, which is cornstarch mixed with cold water, to the simmering sauce. Stir continuously for 2 to 3 minutes until the sauce thickens into a luscious, glossy coating that will cling to your chicken perfectly.
Step 4: Finish the Sauce
Remove the sauce from heat and swirl in the sesame oil. This final touch infuses the sauce with a subtle nuttiness that makes every bite irresistibly fragrant and savory.
Step 5: Prepare the Chicken Batter and Fry
In a large bowl, mix the flour, cornstarch, baking powder, salt, pepper, egg, and cold water until smooth to create a light batter. Dip the bite-sized chicken pieces into this batter and fry them in hot vegetable oil until golden brown and crispy. Crispy chicken is the cornerstone of this recipe, so take your time to get that perfect crunch.
Step 6: Combine and Toss
Once fried, transfer the chicken to a large bowl and pour the warm orange sauce over it. Toss gently but thoroughly to ensure every piece is decadently coated in that glossy, tangy sauce.
How to Serve Homemade Panda Express Orange Chicken Recipe
Garnishes
To elevate the dish visually and tastefully, sprinkle chopped green onions or toasted sesame seeds over the top. These simple garnishes add a fresh crunch and a burst of color that makes the dish feel special and inviting.
Side Dishes
Classic steamed white or jasmine rice pairs beautifully, soaking up the flavorful orange sauce. For extra veggies, serve alongside stir-fried broccoli or snap peas for a fresh, crisp contrast to the rich chicken.
Creative Ways to Present
If you want to impress, serve the orange chicken over a bed of fried rice or even in lettuce cups for a light, handheld bite. Alternatively, drape it over crispy egg noodles with a sprinkle of fresh herbs like cilantro for a fun fusion twist.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and sauce can be stored together in an airtight container in the refrigerator for up to 3 days. This makes it super convenient to enjoy as a quick meal during the week.
Freezing
While the dish is best enjoyed fresh to retain the crispy texture, you can freeze the cooked chicken and sauce separately in freezer-safe containers for up to 2 months. Thaw thoroughly before reheating to keep flavors intact.
Reheating
To reheat, warm the chicken in a skillet over medium heat to help regain some crispiness, then gently reheat the sauce on the stove before combining. Avoid microwaving if you want to keep the texture as close to fresh as possible.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually a great choice because they tend to stay juicier and more flavorful during cooking, which many people prefer in this recipe.
What if I don’t have rice vinegar?
You can substitute rice vinegar with apple cider vinegar or white wine vinegar, but reduce the amount slightly to keep the acidity balanced and preserve the sauce’s signature flavor.
Can I make this recipe gluten free?
Yes! Swap the all-purpose flour with gluten-free flour and use tamari instead of soy sauce. Also, make sure your cornstarch is gluten free, which it typically is.
How spicy is this orange chicken?
The recipe includes optional red pepper flakes for a mild kick, but you can easily adjust the heat level to your preference by adding more or leaving them out completely.
Is the batter crunchy or soft?
The batter is designed to be light and crispy, giving the chicken a satisfying crunch that contrasts beautifully with the sticky orange sauce coating.
Final Thoughts
This Homemade Panda Express Orange Chicken Recipe is not just a fantastic way to bring a beloved takeout classic into your home kitchen, but it’s also a wonderfully rewarding experience that fills your home with inviting aromas and your plate with irresistible flavors. I can’t encourage you enough to give it a try—you’ll be amazed at how this recipe can become an instant favorite, perfect for weeknights or special occasions alike.
Print
Homemade Panda Express Orange Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 to 4.5 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
Description
Panda Express Orange Chicken is a deliciously crispy fried chicken coated in a tangy, sweet, and slightly spicy orange sauce. This recipe replicates the popular takeout dish with tender bite-sized chicken pieces fried to golden perfection and tossed in a flavorful homemade orange glaze that balances citrus notes with a hint of ginger and soy.
Ingredients
Chicken and Batter
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large egg
- 1 cup cold water
- Vegetable oil for frying
Orange Sauce
- 1 cup orange juice (freshly squeezed or store-bought)
- ½ cup granulated sugar
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon grated orange zest
- 2 teaspoons cornstarch mixed with 2 tablespoons cold water (to make a slurry)
- 1 tablespoon ginger, minced
- 2 garlic cloves, minced
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon sesame oil
Instructions
- Make the Orange Sauce: In a medium saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, orange zest, ginger, garlic, and red pepper flakes (if using). Stir to combine all ingredients.
- Simmer Sauce: Heat the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent burning and to dissolve the sugar fully.
- Thicken Sauce: Once simmering, add the cornstarch slurry (cornstarch mixed with water) slowly while stirring continuously. Continue to cook for 2-3 minutes until the sauce thickens to a glossy consistency.
- Finish Sauce: Remove the saucepan from heat and stir in the sesame oil to add a nutty depth of flavor. Set the sauce aside to keep warm.
- Prepare Chicken Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. In a separate bowl, beat the egg with cold water, then gradually add this egg mixture to the dry ingredients, stirring until smooth to create a light batter.
- Coat Chicken: Dip the bite-sized chicken pieces into the batter, ensuring each piece is fully coated.
- Fry Chicken: Heat vegetable oil in a deep pan or wok to 350°F (175°C). Fry the battered chicken pieces in batches until golden brown and cooked through, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
- Toss Chicken with Sauce: Place the fried chicken pieces in a large bowl and pour the warm orange sauce over them. Toss until all pieces are evenly coated with the sauce.
- Serve: Serve immediately, ideally with steamed rice and vegetables for a complete meal.
Notes
- Use fresh orange juice and zest for the best citrus flavor.
- Adjust red pepper flakes to control the spiciness to your preference or omit for no heat.
- Keep the oil temperature steady for crispy, non-greasy chicken.
- Do not overcrowd the frying pan to avoid dropping the oil temperature.
- Leftovers can be stored in the refrigerator for up to 2 days but are best reheated in a skillet to retain crispiness.
