Juicy Panda Express Orange Chicken Recipe Everyone Will Love

There’s something magical about the sweet, tangy, and slightly spicy flavor of orange chicken that makes it a crowd favorite. Imagine a cozy evening at home, the comforting aroma of freshly cooked chicken filling the kitchen, paired with a steaming bowl of jasmine rice or crunchy vegetables. This Panda Express–style Orange Chicken recipe captures that perfect balance of flavors and textures that have made this dish a staple in Chinese-American cuisine.

Inspired by the popular restaurant classic, this recipe brings the joy of takeout right to your kitchen. The crispiness of the chicken combined with the rich, zesty orange sauce makes it irresistible for both kids and adults alike. Whether you’re planning a family dinner, a weeknight treat, or a festive gathering, this dish promises to be the star of your table.

Ingredients

For the Chicken:

• 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 1 cup all-purpose flour

• ½ cup cornstarch

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2 large eggs, beaten

• Vegetable oil for frying

For the Orange Sauce:

• 1 cup orange juice, freshly squeezed if possible

• ½ cup sugar

• ¼ cup rice vinegar

• 2 tablespoons soy sauce (use low-sodium if preferred)

• 1 tablespoon cornstarch

• 2 tablespoons water

• 1 teaspoon grated fresh ginger

• 2 cloves garlic, minced

• ½ teaspoon crushed red pepper flakes (optional, adjust for heat)

• Zest of 1 orange

For Garnish:

• Sliced green onions

• Sesame seeds

Directions

1. Prepare the Chicken
   Begin by cutting the chicken into uniform bite-sized pieces. This ensures even cooking and a perfect crispy texture. In a medium bowl, combine flour, cornstarch, salt, and black pepper. Dredge each piece of chicken in the flour mixture, dip it in beaten eggs, and then coat again lightly with the flour mixture.

2. Fry the Chicken
   Heat vegetable oil in a deep skillet or wok over medium-high heat until hot. Carefully add the chicken pieces in batches to avoid overcrowding. Fry until golden brown and cooked through, about 5–6 minutes per batch. Remove the chicken and drain on paper towels.

3. Make the Orange Sauce
   In a small bowl, mix cornstarch and water to create a slurry. In a medium saucepan, combine orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, orange zest, and red pepper flakes. Heat over medium heat until the sugar dissolves, then stir in the cornstarch slurry. Continue cooking for 2–3 minutes until the sauce thickens and becomes glossy.

4. Combine Chicken and Sauce
   Add the fried chicken pieces to the saucepan and toss gently until all pieces are fully coated in the orange sauce. Let it simmer for an additional 2 minutes to allow the flavors to meld together.

5. Serve
   Transfer the chicken to a serving platter and garnish with sliced green onions and sesame seeds. Serve hot with steamed rice or your favorite side vegetables.

Tips for Perfect Panda Express Orange Chicken at Home

• Chicken Choice: Chicken thighs are juicier and more flavorful, while chicken breasts give a leaner option. Both work well; just adjust cooking times slightly.

• Double Coating: For extra crunch, don’t skip the double coating of flour and egg. It creates that restaurant-style crispy exterior.

• Fresh Orange Juice: Using freshly squeezed orange juice elevates the flavor and adds a natural brightness that pre-packaged juice can’t replicate.

• Sauce Thickness: If your sauce is too thick, add a tablespoon of water to reach your desired consistency. Too thin? Cook a little longer to reduce.

• Heat Level: Adjust red pepper flakes according to your spice preference. Even a tiny pinch adds a subtle kick that balances the sweetness.

Frequently Asked Questions

1. Can I make this recipe healthier?
Absolutely! One of the easiest ways to make this Panda Express–style Orange Chicken healthier is by baking the chicken instead of frying it. Begin by coating the chicken pieces in the flour and cornstarch mixture, just like in the original recipe. Then, arrange them on a greased or parchment-lined baking sheet, making sure the pieces are not touching to allow even cooking. Bake in a preheated oven at 400°F (200°C) for about 20–25 minutes, flipping the chicken halfway through to ensure all sides get golden and slightly crispy. While baking won’t give quite the same deep-fried crunch as traditional frying, it still produces a wonderfully tender and flavorful chicken that pairs perfectly with the orange sauce. Another tip for a lighter version is to use low-sodium soy sauce and reduce the sugar slightly in the sauce. You’ll still get that perfect sweet and tangy flavor, but with fewer calories and less oil.

2. Can I prepare this recipe ahead of time?
Yes, this recipe can be partially prepared in advance, which is perfect if you’re planning for a busy weeknight or entertaining guests. You can fry the chicken ahead of time and store it in an airtight container in the refrigerator for up to 2 days. Keep the orange sauce separate until you’re ready to serve. When it’s time to eat, gently reheat the sauce in a saucepan and then toss in the cooked chicken just long enough to coat it thoroughly. This approach ensures the chicken stays crispy and the sauce stays glossy and flavorful. Preparing the components ahead also allows you to have a restaurant-quality meal ready in minutes, saving time without compromising taste.

3. Can I use a different protein?
While chicken is the classic choice, this recipe is versatile enough to work with other proteins. For a vegetarian option, try using firm or extra-firm tofu. Press the tofu to remove excess moisture, cut it into bite-sized cubes, and coat it lightly in the flour and cornstarch mixture before frying or baking. The tofu will take on a slightly crispy texture while absorbing the sweet and tangy orange sauce beautifully. You could also experiment with shrimp for a seafood variation or even chicken tenders for a slightly faster cooking time. The key is ensuring your protein is cooked through and well-coated with sauce for that signature Panda Express flavor.

4. Can I make the sauce spicier?
Definitely! The beauty of this homemade orange sauce is that you can easily adjust the spice level to your liking. For a mild kick, simply keep the crushed red pepper flakes in the recipe as is. If you want more heat, gradually increase the amount of red pepper flakes or stir in a small spoonful of sriracha or chili paste. Be careful not to overdo it at first—start with a little and taste as you go. This allows you to balance the sweetness of the orange sauce with just the right amount of heat, creating a perfect sweet-and-spicy flavor that everyone will enjoy.

Why You’ll Love This Recipe

This orange chicken recipe isn’t just about replicating a restaurant dish; it’s about creating a memorable meal that fills your home with the irresistible aroma of sweet and savory goodness. It’s perfect for busy weeknights when you want comfort food without relying on takeout. The crispy chicken paired with the tangy orange sauce satisfies cravings, delights kids, and impresses guests.

Every bite is a combination of textures and flavors: the crunch of the coating, the juiciness of the chicken, and the glossy, flavorful sauce. Pair it with steamed jasmine rice, sautéed vegetables, or even noodles for a full, satisfying meal.

Variations to Try

• Orange Chicken Stir-Fry: Add bell peppers, broccoli, and snap peas for a colorful, nutrient-packed stir-fry.

• Honey Orange Chicken: Substitute part of the sugar in the sauce with honey for a richer, more natural sweetness.

• Crispy Oven-Baked Version: For a lighter version, bake the chicken at 425°F for 20–25 minutes instead of frying.

• Spicy Orange Chicken: Mix sriracha or chili paste into the orange sauce for a fiery kick.

Pairing Suggestions

• Rice: Jasmine or brown rice works perfectly to soak up the orange sauce.

• Vegetables: Steamed broccoli, bok choy, or stir-fried snap peas complement the sweet and tangy chicken.

• Noodles: Lo mein or rice noodles create a fun, restaurant-style meal at home.

Storage and Reheating

• Storage: Keep leftover chicken and sauce in an airtight container in the refrigerator for up to 2 days.

• Freezing: While possible, the texture of the fried chicken may slightly soften when frozen and reheated. Freeze only if necessary.

• Reheating: Reheat gently in a skillet over medium heat to maintain crispiness, or use an air fryer for 2–3 minutes.

Final Thoughts

Making Panda Express–style Orange Chicken at home is easier than you might think. By following this recipe, you’ll achieve that perfect balance of crispiness, juiciness, and zesty flavor that makes this dish a household favorite. It’s versatile, shareable, and perfect for any occasion—whether you’re hosting a family dinner, a casual get-together, or just craving a taste of restaurant-style comfort food in your own kitchen.

With simple ingredients, clear steps, and plenty of tips to ensure success, this recipe is designed to inspire you to roll up your sleeves, get cooking, and enjoy a homemade version of a beloved takeout classic. The combination of crunchy chicken, flavorful orange sauce, and a hint of spice will keep everyone coming back for seconds.

Serve it hot, garnish it beautifully, and watch it disappear in no time. Once you try this recipe, it’s guaranteed to become a favorite in your weeknight dinner rotation.

Juicy Panda Express Orange Chicken Recipe Everyone Will Love

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• Author: Michelle Davis
• Total Time: 45 minutes
• Yield: 4–6 servings 1x

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Description

This homemade version of Panda Express Orange Chicken delivers the perfect balance of crispy chicken and sweet, tangy orange sauce. Ideal for family dinners, weeknight meals, or even a special gathering, it’s a flavorful dish everyone will love. With simple ingredients and clear steps, you can recreate the restaurant favorite right in your own kitchen.

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Ingredients

Scale 1x2x3x

• 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 1 cup all-purpose flour

• ½ cup cornstarch

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2 large eggs, beaten

• Vegetable oil for frying

• 1 cup orange juice, freshly squeezed if possible

• ½ cup sugar

• ¼ cup rice vinegar

• 2 tablespoons soy sauce (low-sodium preferred)

• 1 tablespoon cornstarch

• 2 tablespoons water

• 1 teaspoon grated fresh ginger

• 2 cloves garlic, minced

• ½ teaspoon crushed red pepper flakes (optional)

• Zest of 1 orange

• Sliced green onions, for garnish

• Sesame seeds, for garnish

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Instructions

• Cut chicken into uniform bite-sized pieces. In a medium bowl, combine flour, cornstarch, salt, and pepper. Dredge chicken in the flour mixture, dip in beaten eggs, and coat again lightly with flour.

• Heat vegetable oil in a skillet or wok over medium-high heat. Fry chicken in batches until golden and cooked through, about 5–6 minutes per batch. Remove and drain on paper towels.

• In a small bowl, mix cornstarch and water to make a slurry. In a medium saucepan, combine orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, orange zest, and red pepper flakes. Heat until sugar dissolves. Stir in cornstarch slurry and cook 2–3 minutes until sauce thickens.

• Add fried chicken to the sauce, tossing gently until fully coated. Simmer 2 more minutes.

• Transfer to a serving platter and garnish with green onions and sesame seeds. Serve hot with rice or vegetables.

Notes

• For a healthier version, bake chicken at 400°F for 20–25 minutes instead of frying.

• Adjust sugar in the sauce to taste for preferred sweetness.

• Fry chicken in batches to maintain crispiness.

• Garnish with green onions and sesame seeds for extra flavor and presentation.

• Prep Time: 20 minutes
• Cook Time: 25 minutes

Michelle Davis