With succulent chicken thighs cooked crisp and coated in a miraculously perfect copycat sauce, Panda Express orange chicken is a must-try! It is the most famous item on the menu, and I’m sure you can see why. This dish will make you dance in your chair as you devour it since it is so amazing!
If you’re hungry for Chinese food that’s both economical and easy to prepare, this is the meal for you. From start to end, it’s crunchy, savory, and ready in under 30 minutes.
If you like this recipe, be sure to check this Panda Express Beijing Beef Recipe!
Ingredients
For the Chicken:
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2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
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1 egg
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1½ tsp salt
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Pinch of black pepper
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2 Tbsp canola oil (plus more for frying)
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½ cup cornstarch
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¼ cup all-purpose flour
For the Orange Sauce:
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4 Tbsp white sugar
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4 Tbsp brown sugar
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8 Tbsp white vinegar
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¼ cup soy sauce
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¼ cup orange juice (fresh is best)
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Zest of 1 orange
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2 Tbsp rice wine
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2 Tbsp water
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1 Tbsp minced fresh ginger
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3 cloves garlic, minced
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1 tsp sesame oil
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¼ tsp hot pepper flakes (or more, to taste)
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1 Tbsp cornstarch
Instructions
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Mix the Orange Sauce:
In a bowl, whisk together all the sauce ingredients until well combined. Set aside. -
Prep the Chicken:
In a small bowl, beat together the egg, salt, pepper, and 1 Tbsp canola oil.
In a shallow dish, combine the cornstarch and flour. -
Coat the Chicken:
Dip each piece of chicken first in the egg mixture, then dredge in the cornstarch-flour mix, shaking off any excess. -
Fry the Chicken:
Pour enough oil into a large skillet or wok to shallow-fry (about 1–2 inches). Heat to 375°F (190°C).
Working in batches, fry the chicken pieces for 3–4 minutes per side, or until golden brown and crispy.
Remove to a rack or paper towels to drain. -
Finish the Sauce:
Carefully pour off most of the frying oil, leaving about 1 Tbsp in the pan.
Give the orange sauce a quick stir and pour it into the pan. Bring to a boil over medium heat, stirring frequently, until slightly thickened. -
Toss & Serve:
Add the fried chicken pieces to the pan and toss until well coated in the sauce.
Serve immediately, garnished with extra orange zest, sesame seeds, and chopped green onions if desired.
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Tips for Crispy Orange Chicken
- Pat the chicken dry first. Excess surface moisture makes it harder for the egg and cornstarch coating to stick.
- Keep the oil near 375°F (190°C). Oil that is too cool makes the coating greasy, while oil that is too hot can brown the outside before the chicken is cooked through.
- Fry in batches. Crowding the pan drops the oil temperature and causes the chicken to steam instead of crisp.
- Drain on a wire rack when possible. Paper towels trap steam underneath the chicken and can soften the crust.
- Stir the sauce before adding it to the pan. Cornstarch settles quickly, so give the mixture another whisk right before cooking.
- Don’t simmer the chicken in the sauce. Toss the crispy chicken with the thickened orange sauce only long enough to coat it. The longer it sits in the sauce, the softer the crust becomes.
- Adjust the heat at the end. Add extra red pepper flakes if you want more spice rather than increasing them before tasting the finished sauce.
Can I Make Orange Chicken Ahead?
You can prepare several parts ahead, but for the crispiest result, fry and sauce the chicken shortly before serving.
The orange sauce can be mixed and refrigerated in an airtight container for up to 2 days. Whisk it well before cooking because the cornstarch will settle at the bottom.
You can also cut the chicken into pieces a day ahead and keep it covered in the refrigerator. Wait to coat it until shortly before frying.
Storage
Let leftover orange chicken cool, then transfer it to an airtight container and refrigerate within 2 hours.
Store for up to 3–4 days.
Keep extra orange sauce separate from the fried chicken whenever possible. This helps prevent the coating from becoming completely soggy during storage.
How to Reheat Orange Chicken
For the best texture, reheat the chicken in an oven or air fryer rather than the microwave.
Oven: Arrange the chicken in a single layer and heat at 375°F (190°C) for about 8–12 minutes, or until hot.
Air fryer: Reheat at 350°F (175°C) for about 4–6 minutes, checking early so the coating doesn’t burn.
Warm any reserved orange sauce separately, then toss or drizzle it over the chicken just before serving.
The microwave works for convenience, but the coating will become much softer.
Can You Freeze Orange Chicken?
Yes, but freeze the chicken and sauce separately for the best texture.
Let the fried chicken cool completely, freeze the pieces in a single layer until firm, then transfer them to a freezer-safe container or bag. Freeze for up to 2 months for best quality.
Thaw overnight in the refrigerator and reheat in the oven or air fryer until hot and crisp. Warm the sauce separately and combine just before serving.
FAQ
Why isn’t my orange chicken crispy?
The most common causes are oil that wasn’t hot enough, overcrowding the pan, or letting the fried chicken sit in the sauce too long. Keep the oil around 375°F, fry in batches, and toss the chicken with the sauce immediately before serving.
Why did the breading fall off?
Make sure the chicken is dry before coating, shake off excess flour mixture, and handle the coated pieces gently before they go into the oil. The coating also needs hot oil to set quickly.
Can I use chicken breast instead of chicken thighs?
Yes. Cut boneless, skinless chicken breast into similar bite-size pieces and cook just until done. Breast meat is leaner than thighs, so avoid overcooking it or it can become dry.
Can I make the orange sauce less sweet?
Yes. Reduce the granulated and brown sugar slightly and taste the cooked sauce before making a larger adjustment. Keep in mind that the vinegar, soy sauce, and orange juice will taste sharper as the sugar decreases.
What should I serve with orange chicken?
Serve it with steamed rice, fried rice, noodles, or simple vegetables such as broccoli or green beans. For another takeout-style dinner, you can also pair it with Chicken Lo Mein.
