Panda Express Orange Chicken
This copycat Panda Express orange chicken recipe delivers perfectly crispy, golden-fried chicken pieces smothered in a sticky, citrus-infused sauce that tastes just like the restaurant version. Made with simple ingredients and ready in just 30 minutes, this homemade version lets you skip the drive-through while achieving that iconic sweet, tangy, and slightly spicy flavor profile.
Equipment
- Large wok or deep skillet - For frying chicken
- Candy or deep-fry thermometer - Essential for maintaining oil temperature at 375°F (190°C)
- Large mixing bowls - For batter and coating
- Whisk - For mixing egg and sauce ingredients
- Slotted spoon or spider strainer - For safely removing fried chicken from hot oil
- Paper towels and wire rack - For draining excess oil
- Medium saucepan - For cooking orange sauce
- Cutting board and sharp knife - For cutting chicken and mincing aromatics
- Measuring cups and spoons - For accurate measurements
- Zester or microplane - For getting fine orange zest
- Tongs - For tossing chicken in sauce
Ingredients
- 1.5 pounds boneless skinless chicken thighs - 680g, cut into 1-inch pieces
- 2 large eggs - beaten
- 0.5 cup cornstarch - 64g
- 0.5 cup all-purpose flour - 63g
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups vegetable oil - for deep frying, 3-4 cups or about 2 inches deep
For the Orange Sauce
- 1 tablespoon sesame oil
- 3 cloves garlic - minced
- 1 tablespoon fresh ginger - grated
- 0.5 teaspoon red pepper flakes - adjust to taste
- 0.5 cup water - 120ml
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 0.5 cup granulated sugar - 100g
- 0.25 cup brown sugar - 55g, packed
- 0.25 cup fresh orange juice - 60ml
- 1 orange zest - from 1 orange
- 2 tablespoons cornstarch - mixed with 2 tablespoons water to form slurry
For Serving
- steamed white rice - or jasmine rice
- green onions - sliced, for garnish
- sesame seeds - for garnish
Instructions
- Cut chicken thighs into uniform 1-inch pieces and pat completely dry with paper towels. Season lightly with salt and pepper.
- In a shallow bowl, beat the eggs. In a separate large bowl, whisk together cornstarch, flour, salt, and black pepper.
- Pour vegetable oil into wok or deep skillet to about 2 inches deep. Heat oil to exactly 375°F (190°C), using a thermometer to monitor temperature.
- Dip each chicken piece into beaten egg, letting excess drip off. Transfer to flour mixture and toss to coat completely, shaking off excess flour.
- Add 6-8 coated chicken pieces to hot oil without overcrowding. Fry for 3-4 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- Remove fried chicken with slotted spoon and place on wire rack over paper towels. Let oil return to 375°F between batches. Repeat with remaining chicken.
- In a medium saucepan, heat sesame oil over medium heat. Add minced garlic, grated ginger, and red pepper flakes. Sauté for 30 seconds until fragrant.
- Add water, rice vinegar, soy sauce, granulated sugar, brown sugar, fresh orange juice, and orange zest. Bring to a simmer over medium heat, stirring occasionally.
- Stir cornstarch slurry to recombine, then slowly pour into simmering sauce while stirring constantly. Cook for 1-2 minutes until sauce thickens to a glossy, syrupy consistency.
- Remove sauce from heat and immediately add all fried chicken pieces. Gently toss with tongs or spoon until every piece is evenly coated.
- Transfer orange chicken to a serving platter over steamed rice. Garnish with sliced green onions and sesame seeds. Serve immediately while still crispy.
Notes
- Chicken thighs vs breasts: Chicken thighs stay juicier and more tender during frying. If using chicken breast, consider marinating in 1 teaspoon baking soda, 2 tablespoons vinegar, and cold water for 30 minutes before coating to keep moist.
- Oil temperature is crucial: Maintain oil at exactly 375°F (190°C) for crispy, non-greasy chicken. Without a thermometer, test with a bread cube - it should sizzle immediately and turn golden brown in about 60 seconds.
- Don't overcrowd the pan: Fry in small batches of 6-8 pieces to prevent oil temperature from dropping, which results in greasy chicken.
- For extra crispy coating: Double-coat the chicken by dipping it back in egg and flour mixture before frying for an even crunchier exterior.
- Adjust the heat level: Use 1/4 teaspoon red pepper flakes for mild flavor or increase to 1 teaspoon for extra spice. Add 1-2 tablespoons sriracha for serious heat.
- Make it gluten-free: Replace all-purpose flour with a gluten-free flour blend or additional cornstarch, and substitute tamari or coconut aminos for the soy sauce.
- Storage instructions: Store in an airtight container in the refrigerator for up to 4 days. For best results when reheating, use an air fryer at 350°F (175°C) for 5-7 minutes or oven at 375°F (190°C) for 10-12 minutes.
- Meal prep tip: Cut and coat the chicken up to 4 hours ahead and keep refrigerated. Fry and make sauce fresh right before serving for maximum crispiness.
- Double the sauce: If you prefer extra saucy orange chicken, make 1.5x the sauce recipe. Extra sauce can be stored in the refrigerator for up to 1 week.
- Baked or air fryer option: Bake coated chicken at 425°F (220°C) for 20-25 minutes flipping halfway, or air fry at 400°F (200°C) for 12-15 minutes for a lighter version.