What makes Panda Express Orange Chicken taste so unique?

The distinct flavor of Panda Express Orange Chicken comes from the perfect balance of sweet, tangy, and umami elements. Fresh orange zest, sugar, soy sauce, and white vinegar blend into a sticky glaze that clings to crispy chicken bites. A dash of sesame oil and a hint of ginger and garlic create depth, making this dish unforgettable.

Can I make this recipe gluten-free?

Yes, you can adapt this Orange Chicken recipe for a gluten-free diet. Use gluten-free soy sauce (like tamari), replace the flour with a gluten-free all-purpose blend, and ensure the cornstarch is certified gluten-free. The result is just as crispy and flavorful without the gluten.

How do I keep the chicken crispy after tossing it in sauce?

To maintain the signature crunch of Panda Express Orange Chicken , fry the chicken until deeply golden, drain it on a wire rack (not paper towels), and only toss it in the sauce right before serving. If needed, reheat the chicken briefly in a hot oven before combining with the sauce to restore its texture.

Is there a healthier way to make this dish?

For a lighter version, skip deep frying and sauté or air-fry the chicken instead. While the texture won’t be identical, the flavor-packed sauce ensures the dish still satisfies. You can also reduce the sugar in the sauce or swap in fresh orange juice for a natural sweetness boost.

Panda Express Orange Chicken – Best Copycat Recipe Ever

Name: Panda Express Orange Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 1 large egg; 1 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons vegetable oil, divided (plus more for frying); 1/2 cup cornstarch (for breading); 1/4 cup all-purpose flour; 1 tablespoon cornstarch (for sauce); 2 tablespoons rice wine; 1/4 cup water; 1 teaspoon sesame oil; 3 tablespoons low-sodium soy sauce; 10 tablespoons white vinegar; 10 tablespoons sugar; Zest of 1 large orange; 1 1/2 tablespoons fresh ginger, minced; 2 cloves garlic, minced; 1/2 teaspoon crushed red pepper flakes (optional)

Description

This Panda Express Orange Chicken recipe is a crispy, sweet, and tangy homemade version of the famous takeout dish. Juicy fried chicken pieces are coated in a sticky orange glaze, made with fresh zest and bold Asian flavors, ready in just 30 minutes.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 large egg
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil, divided (plus more for frying)
1/2 cup cornstarch (for breading)
1/4 cup all-purpose flour
1 tablespoon cornstarch (for sauce)
2 tablespoons rice wine
1/4 cup water
1 teaspoon sesame oil
3 tablespoons low-sodium soy sauce
10 tablespoons white vinegar
10 tablespoons sugar
Zest of 1 large orange
1 1/2 tablespoons fresh ginger, minced
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)

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Instructions

In a bowl, whisk together 1 tablespoon cornstarch, 2 tablespoons rice wine, 1/4 cup water, 1 teaspoon sesame oil, 3 tablespoons soy sauce, 10 tablespoons sugar, 10 tablespoons white vinegar, and zest of 1 orange to make the sauce. Set aside.
In a large bowl, mix 1 egg, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 tablespoon vegetable oil. Add chicken pieces and stir to coat.
In another bowl, combine 1/2 cup cornstarch and 1/4 cup all-purpose flour.
Dip chicken pieces into the egg mixture, then dredge in the cornstarch-flour mixture until well coated.
Heat vegetable oil in a deep pan or wok to 375°F (190°C). Fry chicken in batches for 3–4 minutes until golden brown and crispy. Transfer to a wire rack to drain.
Remove most of the oil from the pan, leaving about 1 tablespoon. Add minced ginger, garlic, and red pepper flakes. Sauté for 10 seconds until fragrant.
Add the prepared sauce to the pan, bring to a boil while stirring until slightly thickened.
Turn off the heat and add fried chicken to the pan. Toss until all pieces are evenly coated in the sauce.
Serve hot with rice, noodles, or steamed vegetables.

Notes

Double the sauce for extra glaze over rice or noodles.
Substitute orange juice for water in the sauce for a deeper citrus flavor.
Add 1/2 tablespoon Sriracha for a spicy version.
Use a wire rack for draining to keep the chicken crispy.
Store leftovers in the refrigerator for up to 5 days or freeze for 3 months.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 551
Sugar: 20g
Sodium: 1003mg
Fat: 31g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0.2g
Carbohydrates: 37g
Fiber: 1g
Protein: 27g
Cholesterol: 179mg