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–+ servings
Merry

Quick and Delicious Orange Chicken – A Panda Express Favorite

Recreate the iconic Panda Express Orange Chicken in your own kitchen! This recipe combines crispy fried chicken bites with a tangy and sweet orange sauce, delivering all the flavors you love from your favorite takeout spot. Perfect for weeknight dinners or special occasions, this homemade version is easy, delicious, and sure to impress.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese-American
Ingredients Method Notes

Ingredients
  

For the Chicken and Batter:
  • 2 lbs chicken thighs or chicken breasts cut into 1-inch pieces
  • 1 egg
  • 1 tablespoon sunflower oil
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • ¾ cup cornstarch
  • ⅓ cup all-purpose flour
For the Orange Sauce:
  • ½ cup white distilled vinegar
  • ½ cup cane sugar
  • ¼ cup water
  • ¼ cup soy sauce
  • ½ teaspoon chili flakes
  • 2 cloves garlic crushed
  • ½ teaspoon zested ginger root peeled
  • 1 tablespoon orange juice concentrate
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine or apple cider vinegar

Method
 

Prepare the Chicken:
  1. Cut the chicken into 1-inch pieces and set aside. Preheat 2 inches of oil in a wok or pot over medium-high heat.
Make the Batter:
  1. In a small bowl, whisk together the egg, sunflower oil, salt, and pepper to create the wet batter.
  2. In another bowl, mix the cornstarch and all-purpose flour for the breading.
Coat the Chicken:
  1. Dip each chicken piece into the wet batter, ensuring it is evenly coated.
  2. Roll the battered chicken in the flour mixture until fully covered.
Fry the Chicken:
  1. Carefully add the coated chicken pieces to the hot oil. Fry until golden brown and crispy, ensuring the internal temperature reaches 165°F.
  2. Remove the chicken using a slotted spoon and place it on a paper towel-lined plate to drain excess oil.
Prepare the Orange Sauce:
  1. In a medium pot, combine the white vinegar, cane sugar, water, soy sauce, chili flakes, garlic, ginger, orange juice concentrate, cornstarch, sesame oil, and rice wine.
  2. Stir well and bring the mixture to a boil over medium heat.
  3. Reduce the heat to low and simmer for 1–2 minutes, or until the sauce thickens.
Combine the Chicken and Sauce:
  1. Add the fried chicken pieces to the pot with the orange sauce.
  2. Toss gently until all the chicken pieces are evenly coated in the sauce.
Serve:
  1. Transfer the orange chicken to a serving dish and enjoy it hot. Serve with steamed rice, fried rice, or noodles for a complete meal.

Notes

  • Double-Fry for Extra Crunch: Fry the chicken a second time after the first batch cools slightly for an extra crispy texture.
  • Adjust Heat Levels: Increase or decrease the chili flakes to suit your spice preference.
  • Fresh Ingredients Matter: Use fresh garlic, ginger, and orange zest for the most authentic flavor.
  • Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat for the best texture.

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