Panda Express Orange Chicken
Make Panda Express Orange Chicken at home with this crispy, tangy, sweet copycat recipe. Golden fried chicken tossed in a fresh orange sauce—ready in 40 minutes and easy to make gluten-free.
Ingredients
For the Chicken
- 1 pound chicken breasts or thighs cut into irregular 1-inch cubes
- 1 –2 cups self-rising flour or substitute cornstarch for gluten-free
- 2 large eggs whisked
- 3 cups oil for deep frying (or enough to submerge chicken)
For the Orange Chicken Sauce
- Juice of 1 large orange about ¾ cup
- ¼ teaspoon orange zest
- 2 tablespoons soy sauce
- 3 tablespoons granulated sugar
- 1 tablespoon brown sugar
- ¼ cup rice wine vinegar
- 1 teaspoon crushed red pepper flakes or ½ teaspoon sriracha; more to taste
- 1 clove garlic minced
- 2 teaspoons cornstarch
- ⅛ teaspoon ground ginger
Instructions
Prepare the Chicken
- Heat oil in a deep fryer or heavy pot to 375°F.
- Place whisked eggs in one bowl and flour (or cornstarch) in another.
- Dip chicken pieces into egg, then coat fully in flour.
- Fry chicken in batches for 3–5 minutes, until golden brown and cooked through (165°F internal temperature).
- Transfer cooked chicken to a wire rack or paper towels.
Make the Orange Sauce
- Combine orange juice, zest, soy sauce, sugars, vinegar, garlic, ginger, chili flakes/sriracha, and cornstarch in a saucepan.
- Whisk well to dissolve the cornstarch completely.
- Simmer over medium heat for 7 minutes until thickened and glossy.
Combine
- Add fried chicken to a large bowl.
- Pour hot orange sauce over the chicken.
- Toss gently to coat evenly.
- Serve immediately over rice, noodles, or vegetables.
Notes
Use thighs for juicier meat—they stay tender even when fried.
Oil must be hot (375°F) so the coating crisps without absorbing too much oil.
Dissolve cornstarch before heating to prevent lumps in the sauce.
Work in batches: overcrowding lowers oil temperature and softens the coating.
Storage
Refrigerator: Store leftovers in an airtight container for 3–4 days (chicken will soften).
Reheating: Microwave in 30–60 second bursts until steaming hot.
Not ideal for freezing: The coating softens significantly.
FAQs
Can I make orange chicken without frying?
Yes! Try these alternatives: Stir-Fry Method: Cook chicken in 1–2 tablespoons of oil until browned and cooked through. Baked Nuggets: Use homemade or store-bought; toss in sauce after baking. Grilled Chicken: A lighter, flavorful option. Can I make this gluten-free?
Yes—use cornstarch instead of flour and gluten-free soy sauce. Can I make it spicier?
Add more crushed red pepper flakes, sriracha, or even chili oil.
Yes! Try these alternatives: Stir-Fry Method: Cook chicken in 1–2 tablespoons of oil until browned and cooked through. Baked Nuggets: Use homemade or store-bought; toss in sauce after baking. Grilled Chicken: A lighter, flavorful option. Can I make this gluten-free?
Yes—use cornstarch instead of flour and gluten-free soy sauce. Can I make it spicier?
Add more crushed red pepper flakes, sriracha, or even chili oil.