1. What does Panda Express Orange Chicken Recipe taste like?

Orange chicken is sweet, tangy, and slightly spicy. The sauce has bold citrus notes from orange juice or concentrate, balanced by soy sauce, sugar, vinegar, garlic, and ginger. It’s rich and flavorful without being overwhelming, making it popular with kids and adults alike.

2. Can I make Panda Express Orange Chicken Recipe without deep frying?

Yes, you can bake or air-fry the chicken for a lighter version. For baking, place breaded chicken on a wire rack and bake at 400°F until crispy. For air frying, cook in batches at 375°F for about 10–12 minutes, flipping halfway. While it won't be as crisp as deep-frying, it still tastes delicious.

3. What can I substitute for orange juice concentrate?

If you don’t have orange juice concentrate, you can use regular orange juice (boiled down slightly for more intensity), orange marmalade, or even fresh orange zest with a bit of sugar. The goal is to get that punchy citrus flavor.

Panda Express Orange Chicken Recipe

Description

A beginner-friendly take on Panda Express Orange Chicken Recipe featuring crispy fried chicken coated in a sweet, tangy orange sauce. Perfect for quick, healthy meals.

Ingredients

Scale

2 lbs boneless chicken breasts or chicken thighs
1 egg
1 tbsp sunflower oil (or any neutral oil)
1 1/2 tsp salt
1 tsp pepper
3/4 cup cornstarch
1/3 cup all-purpose flour (heaping)
1/2 cup white distilled vinegar
1/2 cup cane sugar
1/4 cup water
1/4 cup soy sauce (or coconut liquid aminos)
1/2 tsp crushed red pepper flakes
2 cloves garlic (crushed)
1/2 tsp grated ginger
1 tbsp orange juice concentrate (or 3 tbsp orange juice)
1 tbsp cornstarch (for sauce)
1 tsp sesame oil
1 tsp rice wine vinegar (or apple cider vinegar)

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Instructions

Cut the chicken into bite-sized pieces (about 1 inch thick). If using chicken breast, marinate in baking soda, vinegar, and water for 30 minutes, then rinse and dry.
In a bowl, whisk the egg with oil, salt, and pepper. In another bowl, combine flour and cornstarch.
Dip the chicken pieces in the egg mixture, then coat in the flour mixture. Shake off excess coating.
Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Fry the chicken in batches until golden and cooked through (internal temp 165°F). Drain on paper towels.
In a saucepan, whisk together all sauce ingredients and bring to a boil. Simmer for 2–3 minutes until thickened.
Toss the fried chicken in the sauce to coat evenly, then serve hot with rice or vegetables.

Notes

Use a zip-top bag for coating chicken to reduce cleanup.
To keep chicken crispy, toss in sauce right before serving.
Substitute orange marmalade or fresh orange juice if you don’t have concentrate.
Use a thermometer to avoid overcooking the chicken.
To make it gluten-free, use all cornstarch or potato starch for breading.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying
Cuisine: Chinese-American

Nutrition

Serving Size: 1 serving
Calories: 405
Sugar: 13g
Sodium: 941mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0.1g
Carbohydrates: 30g
Fiber: 0.4g
Protein: 21g
Cholesterol: 132mg