Name: Panda Express Orange Chicken Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Chinese-American
Ingredients: 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces; 1/2 cup all-purpose flour; 1/2 cup cornstarch; 1 teaspoon paprika; 1/2 teaspoon fresh ground black pepper; 1 teaspoon garlic salt; 1/2 teaspoon onion powder; 1/2 cup whole milk; 1 large egg; 1 tablespoon vegetable oil; Vegetable oil, for frying (enough for about 4 inches deep in pot); 1 tablespoon sesame oil; 1 teaspoon red chili paste; 1 tablespoon minced garlic (about 3 cloves); 1 tablespoon minced fresh ginger (about 1-inch piece); 1 tablespoon light soy sauce; 1 tablespoon orange zest; 1/4 cup rice vinegar; 1/2 cup granulated sugar; 1/2 cup fresh orange juice; 1 tablespoon cornstarch; 2 green onions, thinly sliced, for garnish

Jump to Recipe·4 from 15 reviews

I absolutely love recreating my Panda Express Orange Chicken Recipe at home because it gives me that perfect balance of crispy, juicy chicken coated in a tangy, sweet, and slightly spicy orange sauce that’s just irresistible. Every bite takes me back to my favorite takeout memories, but with the satisfaction of homemade goodness. It’s one of those dishes I’m always excited to share with friends and family because it’s packed with flavor and surprisingly easy to pull together in an afternoon.

Why You’ll Love This Panda Express Orange Chicken Recipe

What really stands out to me about this Panda Express Orange Chicken Recipe is the incredible flavor profile. The crispy exterior of the chicken paired with the bright, zesty orange sauce hits all the right notes: sweet, savory, and just a little bit spicy from the chili paste. I love how the ginger and garlic add a warm, aromatic depth that makes every mouthful exciting. It reminds me of classic takeout but elevated with fresh, vibrant ingredients you can trust.

Another reason I’m so enthusiastic about this recipe is how straightforward it is. Sure, it looks and tastes like a restaurant-quality dish, but it doesn’t require complicated techniques or hard-to-find ingredients. With a little bit of prep and the right frying temperature, you can have this comforting, crowd-pleasing entree ready in about an hour. I find it perfect for family dinners, weekend gatherings, or even a cozy night when I want something special but home-cooked.

Ingredients You’ll Need

The image shows many cooking ingredients arranged on a dark wooden surface. At the center is a large white bowl filled with small, pale pink pieces of raw chicken. Around it are smaller white bowls holding white flour, creamy white powder, and a brown egg. There is also a small white plate with three different pastes or sauces—one bright red, one light brown, and one yellowish. Small white cups hold dark soy sauce, light brown liquid, and orange juice, with a glass pitcher filled with white liquid on the left. A jar of white sugar with a wooden scoop and a small plate of mixed dry spices in red, light green, and beige colors are also visible. On the right side, there are fresh green onions lying on the surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

I love that this recipe calls for simple ingredients that come together to create bold flavors and perfect texture. Each component plays a crucial role, whether it’s the crispy coating of the chicken or the sticky, glossy sauce that brings everything to life.

2 pounds boneless skinless chicken breasts: Bite-sized pieces ensure every piece gets evenly fried and well-coated in sauce.
1/2 cup all-purpose flour: Provides structure to the crispy coating.
1/2 cup cornstarch: Key to achieving that addictive crunchy exterior.
1 teaspoon paprika: Adds a subtle smoky warmth.
1/2 teaspoon fresh ground black pepper: Gives a gentle kick and depth to the coating.
1 teaspoon garlic salt: Infuses savory garlic flavor right into the batter.
1/2 teaspoon onion powder: Adds aromatic sweetness and complexity.
1/2 cup whole milk: Helps wet the chicken for better coating adhesion.
1 large egg: Binds the wet and dry ingredients for a perfect crust.
1 tablespoon vegetable oil: Included in the batter for moisture and texture.
Vegetable oil (for frying): Use a neutral oil with a high smoke point to get that crispy finish.
1 tablespoon sesame oil: Provides a fragrant base for the sauce.
1 teaspoon red chili paste: Adds heat and a depth of flavor to balance the sweetness.
1 tablespoon minced garlic: Delivers fresh, punchy flavor.
1 tablespoon minced fresh ginger: Brings a lively, zesty brightness to the sauce.
1 tablespoon light soy sauce: Adds umami and enhances the overall taste.
1 tablespoon orange zest: The secret behind that vibrant citrus punch.
1/4 cup rice vinegar: Provides acidity for balance and tanginess.
1/2 cup granulated sugar: Sweetens the sauce to perfection without overpowering.
1/2 cup fresh orange juice: The heart of the sauce, bringing natural sweetness and fresh flavor.
1 tablespoon cornstarch (for sauce): Thickens the sauce to a glossy finish.
2 green onions, thinly sliced: Garnishes the dish with fresh color and mild onion flavor.

Directions

Step 1: Start by heating about 4 inches of vegetable oil in a heavy Dutch oven or stockpot to 375°F over medium heat. This temperature is essential to get a crispy and golden coating without greasiness.

Step 2: In a shallow bowl, whisk together the dry mixture for the coating: 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon paprika, 1/2 teaspoon fresh ground black pepper, 1 teaspoon garlic salt, and 1/2 teaspoon onion powder. This blend gives the chicken a flavorful and perfectly crunchy crust.

Step 3: In a separate bowl, whisk 1/2 cup whole milk with 1 large egg and 1 tablespoon vegetable oil until smooth. This wet mixture helps the dry coating stick evenly to each piece of chicken.

Step 4: Dip each piece of chicken first into the milk-egg mixture, then coat it thoroughly in the flour mixture. I find it easiest to do this with tongs or clean hands to keep the coating intact.

Step 5: Carefully lower several coated chicken pieces into the hot oil (do not overcrowd). Fry for 2 to 3 minutes until they turn light golden brown and are cooked through. Keep the oil temperature between 350°F and 375°F throughout for the best texture. Remove with a slotted spoon and drain on paper towels. Repeat until all chicken is cooked.

Step 6: For the sauce, heat 1 tablespoon sesame oil in a saucepan over medium heat. Stir in 1 teaspoon red chili paste, 1 tablespoon minced garlic, and 1 tablespoon minced fresh ginger. Cook for 1 to 2 minutes until you can smell those fragrant aromas filling your kitchen.

Step 7: Add 1 tablespoon light soy sauce, 1 tablespoon orange zest, 1/4 cup rice vinegar, and 1/2 cup granulated sugar to the saucepan. Stir everything together until the sugar dissolves and the sauce simmers gently.

Step 8: Whisk 1 tablespoon cornstarch into 1/2 cup fresh orange juice until smooth, then pour into the saucepan. Stir constantly and let it simmer for 2 to 3 minutes until it thickens into a glossy, luscious orange glaze.

Step 9: Add the fried chicken directly into the sauce and toss to coat every piece completely in that amazing orange flavor.

Step 10: Garnish with thinly sliced green onions and serve immediately while delightfully crispy and warm.

Servings and Timing

This Panda Express Orange Chicken Recipe makes about 6 hearty servings, perfect for a small family dinner or sharing with friends. Prep time usually takes around 15 minutes, including cutting and coating the chicken. Cooking time is about 30 to 35 minutes, factoring in frying in batches and simmering the sauce. Altogether, the total time will be close to 1 hour from start to finish. There’s no resting or cooling time required — this dish is best served hot and fresh for maximum crispness and flavor!

How to Serve This Panda Express Orange Chicken Recipe

The image shows many small pieces of fried chicken covered in a shiny, thick red-orange sauce. One piece is held by two wooden chopsticks in the center, showing its inside which is white and tender. The chicken pieces have a slightly bumpy texture from the fried coating, all soaked with the sauce that looks sticky and glossy. The background is softly blurred but filled with more chicken pieces, highlighting the main piece in focus, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving this orange chicken piping hot, straight from the pan, to make sure every bite stays crispy and coated in that sticky sauce. It pairs wonderfully with steamed jasmine or basmati rice, which soaks up all those lovely flavors. For a refreshing contrast, I often add a side of steamed or stir-fried vegetables like broccoli, snap peas, or bok choy to create a balanced plate.

To take presentation up a notch, I sprinkle thinly sliced green onions and even some toasted sesame seeds for a bit of texture and visual appeal. Sometimes, I add a few finely chopped fresh red chilies if I want an extra kick or a wedge of lime on the side for guests to add a bright, tangy finish. This recipe also makes a fantastic main course for casual dinner parties or special holiday meals when you want to impress without stress.

When it comes to beverages, I find that a crisp white wine like Sauvignon Blanc or a lightly hoppy beer pairs beautifully with this dish. For non-alcoholic options, sparkling water with a splash of citrus or a chilled iced green tea complements the bright and savory personality of the orange chicken perfectly.

Variations

I often like to experiment with different twists on this Panda Express Orange Chicken Recipe to suit whatever mood I’m in or dietary needs I have. For a gluten-free version, I simply substitute the all-purpose flour with a gluten-free blend and use tamari instead of soy sauce. This allows me to keep all the flavor without worry about gluten.

If I want to switch things up, sometimes I replace chicken breasts with boneless thighs, which I find stay juicier and even more flavorful when fried. For a vegan take, I swap the chicken with firm tofu, pressing it well before frying, and use plant-based milk and egg substitutes in the batter. The orange sauce remains unchanged — it’s naturally vegan!

For those who love a bit of smoky heat, I occasionally add a dash of smoked paprika or increase the red chili paste. Another fun variation is to bake the coated chicken pieces instead of frying, which can be a lighter but still tasty option; just spritz them with oil and bake at 425°F until crisp and golden.

Storage and Reheating

Storing Leftovers

I store leftover orange chicken in an airtight container in the refrigerator, where it keeps well for up to 3 days. It’s important to separate the chicken from the sauce if possible, or keep the container slightly vented before reheating to maintain some crispness. Using glass containers with tight-fitting lids works best for freshness.

Freezing

You can freeze this dish, but for best results, I recommend freezing the cooked chicken and sauce separately. Pack the chicken in a freezer-safe container or heavy-duty zip-top bag, removing as much air as possible. The sauce can be frozen in a small airtight container. Both will keep well up to 1 month. Thaw overnight in the fridge before reheating for best texture.

Reheating

The best way I’ve found to reheat leftover Panda Express Orange Chicken Recipe without losing the texture is to warm the chicken in a hot skillet over medium heat for a few minutes, flipping occasionally until crisp again. Then, gently heat the sauce in a separate pan and toss the chicken back in just before serving. Avoid microwaving directly as it tends to make the coating soggy and less appetizing.

FAQs

Can I use chicken thighs instead of breasts for this Panda Express Orange Chicken Recipe?

Absolutely! Chicken thighs stay juicier and tend to have a richer flavor which complements the orange sauce beautifully. Just cut them into similar 1-inch pieces and follow the recipe as usual.

Is there a way to make this recipe gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend and use tamari or a gluten-free soy sauce alternative. Also, double-check that your chili paste and other condiments are gluten-free to keep everything safe.

How spicy is this orange chicken, and can I adjust the heat?

The heat level in this recipe is mild to moderate thanks to the red chili paste. If you prefer less spice, you can reduce or omit the chili paste. For more heat, add extra chili paste or sprinkle in some crushed red pepper flakes.

Can I bake the chicken instead of frying it?

Yes, baking is a lighter alternative. Coat the chicken as directed, place on a greased baking sheet, spray lightly with oil, and bake at 425°F for about 20 minutes, flipping halfway through. It won’t be quite as crispy but still delicious!

What side dishes go best with this Panda Express Orange Chicken Recipe?

I love serving it with steamed jasmine rice and simple veggies like broccoli, snap peas, or a fresh Asian slaw. Fried rice or lo mein noodles also work well if you want to indulge in classic takeout vibes.

Conclusion

I genuinely hope you enjoy making and eating this Panda Express Orange Chicken Recipe as much as I do. It’s such a fantastic way to bring a beloved restaurant favorite into your own kitchen with fresh ingredients and a homemade touch. The combination of crispy chicken and vibrant sauce always makes for a satisfying meal that’s sure to impress your family and guests. Give it a try and get ready to fall in love with orange chicken all over again!