Panda Express Orange Chicken Recipe

I’ll never forget the first time I tried to recreate takeout orange chicken at home. The kitchen was a bit of a mess, the oil was popping, and I wasn’t sure I’d pulled it off—until I took that first bite. Crispy, golden pieces of chicken coated in a glossy, sweet-tangy orange glaze tasted just like the ones from Panda Express, maybe even better. That was the moment I realized how empowering it can be to bring restaurant favorites into your own kitchen.

This Panda Express Orange Chicken Recipe is the perfect entry point for beginner cooks. It’s a quick and healthy meal that focuses on clear steps, flexible ingredients, and big rewards. If you’re new to cooking and intimidated by long lists or complicated techniques, this recipe will give you confidence with just a few simple tools and pantry staples.

Why This Recipe is Special

This homemade Panda Express Orange Chicken Recipe isn’t just a copycat of the Panda Express favorite—it’s a smarter, lighter, and more practical take for everyday cooks. While the classic version uses deep-frying, this version simplifies the process with steps you can follow even if it’s your first time handling raw chicken.

It strikes a perfect balance of flavors: crispy chicken coated in a bold, citrusy sauce that’s sweet, tangy, and just a touch spicy. And thanks to ingredient flexibility and cooking tips, this recipe is easy to make your own. Whether you’re cooking for yourself, your kids, or friends, this dish delivers on both taste and simplicity.

Ingredients and Preparation

Here’s a breakdown of the key ingredients and their purpose—no measurements included here so you can learn the role each plays.

Chicken (breast or thigh): This is the heart of the dish. Chicken thighs offer more flavor and tenderness, while breasts are leaner and cook faster. Either works well if properly tenderized.

Egg: Beaten and seasoned, the egg helps the breading stick to the chicken and creates a puffy, light texture once fried.

Flour and cornstarch: The dry coating duo. Cornstarch helps create a super crispy crust, while flour adds structure and holds up to the sauce. You can swap in potato starch or tapioca starch for a gluten-free version.

Orange juice concentrate: Adds bold citrus flavor and natural sweetness. If unavailable, regular orange juice or even orange marmalade can be used.

Vinegar (white or apple cider): Balances the sweetness in the sauce and enhances the tang. It also helps tenderize the chicken if used in a marinade.

Sugar: Creates that glossy, sticky texture and adds sweetness to counteract the acidity.

Soy sauce (or coconut aminos): Brings in savory depth and that familiar umami taste.

Garlic and ginger: Aromatics that give the sauce a fresh, spicy edge. Ginger adds warmth while garlic enhances the overall flavor.

Red pepper flakes: A tiny kick of heat that you can omit or replace with sesame seeds if you’re sensitive to spice.

Sesame oil: Adds a nutty, toasty aroma that makes the dish feel truly Chinese-inspired.

Step-by-Step Instructions

Step 1 Cut the chicken into small, bite-sized chunks. If you’re using chicken breast, consider marinating it in a mix of baking soda, vinegar, and water for 30 minutes, then rinse and pat dry. This keeps the meat juicy and tender.

Step 2 In one bowl, whisk the egg with a dash of oil, salt, and pepper. In another bowl, combine the cornstarch and flour. These will be your wet and dry coatings.

Step 3 Heat oil in a deep skillet or pot over medium heat until a small piece of bread sizzles on contact—this means it’s around 350°F. While it heats, dip chicken pieces first into the egg mixture, then into the flour mixture, coating them evenly.

Step 4 Carefully place a few coated chicken pieces at a time into the hot oil. Fry until golden brown and the internal temperature reaches 165°F. Transfer them to a paper towel-lined plate to drain excess oil.

Step 5 In a saucepan, combine orange juice concentrate, vinegar, sugar, soy sauce, garlic, ginger, cornstarch, red pepper flakes, and sesame oil. Whisk well, then bring to a gentle boil, simmering for 2–3 minutes until the sauce thickens slightly.

Step 6 Toss the crispy chicken into the warm sauce until every piece is evenly coated. You can do this in a bowl or directly in the saucepan if it’s large enough.

Beginner Tips and Notes

• Overcooked Chicken: If your chicken turns rubbery or dry, it’s likely overcooked. Always use a thermometer to pull the chicken at 165°F for perfect texture.
• Too Much Sauce? If the sauce feels overpowering, add a tablespoon of water or orange juice to mellow it out.
• Efficient Breading: Use a large zip-top bag for tossing chicken in the flour mix. Less mess and faster cleanup.
• No Deep Fryer? A heavy pot or skillet works fine. Keep the oil at consistent temperature to prevent soggy breading.
• Sauce Too Runny? Simmer it a bit longer. The cornstarch will continue to thicken as it cools.

Serving Suggestions

Serve this easy sheet pan dinner style with freshly steamed jasmine rice or sticky white rice it soaks up that bold sauce beautifully. Vegetable lo mein, steamed broccoli, or even snap peas add color and nutrition to the plate. Want to make it party-ready? Add crispy egg rolls or dumplings for a takeout-style spread.

Leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven with a bit of water in the dish and cover with foil to keep the chicken moist. Avoid the microwave if you want to preserve the crispy texture.

Conclusion

If you’ve ever been intimidated by the idea of making your own takeout-style meals, this Panda Express Orange Chicken Recipe is your perfect first step. It’s full of flavor, simple enough for weeknights, and flexible enough for experimentation. Give it a try and let me know how it turns out in the comments below—did you go for the orange marmalade twist or stick to classic? I’d love to hear what made it special for you.

Happy cooking!

FAQ About Panda Express Orange Chicken Recipe

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