Panda Express Orange Chicken Recipe

This Panda Express Orange Chicken Recipe lets me bring the iconic takeout flavor right into my kitchen. With crispy fried chicken pieces coated in a sticky, sweet, and tangy orange sauce, this homemade version tastes just like the original—if not better. It’s bold, addictive, and way easier to make than it looks.

Why You’ll Love This Recipe

I love this recipe because it captures everything I crave from the original Panda Express favorite—crispy bites of chicken, zesty citrus flavor, and that glossy orange sauce that clings to every piece. It’s a fun recipe to make at home, and I can tweak the heat or sweetness to my liking. Whether I’m serving it over rice or noodles, it always brings that restaurant-quality vibe without the takeout box.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken thighs (cut into bite-sized pieces)
• Cornstarch
• All-purpose flour
• Eggs
• Salt
• Pepper
• Oil for frying

For the orange sauce:

• Orange juice (freshly squeezed for the best flavor)
• Orange zest
• Soy sauce
• Rice vinegar
• Brown sugar
• Garlic (minced)
• Ginger (grated or minced)
• Red chili flakes (optional for heat)
• Cornstarch (mixed with a bit of water to thicken)
• Sesame oil

directions

1. I start by whisking the eggs in one bowl, and combining the cornstarch, flour, salt, and pepper in another.

2. I dip each piece of chicken into the egg, then coat it in the flour mixture, making sure it’s well covered.

3. I heat oil in a deep skillet or wok over medium-high heat and fry the chicken in batches until golden brown and crispy. I drain them on paper towels.

4. In a separate saucepan, I combine orange juice, zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, and chili flakes. I bring it to a simmer.

5. I stir in the cornstarch slurry and cook the sauce until it thickens and becomes glossy.

6. I toss the fried chicken in the sauce until every piece is well coated, then finish it with a drizzle of sesame oil.

7. I serve it hot over steamed rice or with stir-fried vegetables.

Servings and timing

This recipe serves 4 people and takes about 20 minutes to prep and 20 minutes to cook. It’s ready in about 40 minutes total—faster than waiting for delivery.

Variations

• I sometimes use chicken breast instead of thighs for a leaner option.

• To make it spicier, I increase the chili flakes or add a squirt of sriracha.

• For a healthier version, I bake or air fry the chicken pieces until crispy, then toss them in the sauce.

• I’ve also added broccoli or bell peppers to the pan to turn it into a full stir-fry.

• A touch of hoisin or oyster sauce can deepen the flavor of the sauce if I want a more savory profile.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use a skillet over low heat to keep the chicken from getting soggy. If I’m in a hurry, the microwave works, but I do it in short bursts to avoid overcooking the sauce. I don’t recommend freezing this dish since the sauce changes texture.

FAQs

Can I use bottled orange juice?

Yes, I’ve used bottled juice in a pinch, but fresh orange juice and zest give a brighter, fresher flavor.

How do I keep the chicken crispy after frying?

I make sure to fry in hot oil and drain the pieces on a wire rack or paper towels. Tossing them in the sauce right before serving keeps the crispness longer.

Can I make this dish gluten-free?

Yes, I use tamari instead of soy sauce and swap the flour for a gluten-free blend. Cornstarch works the same for dredging and thickening.

What oil is best for frying?

I use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil.

Is this recipe freezer-friendly?

I don’t recommend freezing the finished dish because the sauce can turn watery. However, I freeze the cooked chicken pieces and remake the sauce fresh when ready to eat.

Conclusion

This Panda Express Orange Chicken Recipe brings one of my favorite fast-food dishes straight into my own kitchen with fresh, flavorful ingredients. I love how crispy the chicken gets and how the homemade sauce tastes even better than the original. Whether I’m making it for a weeknight dinner or impressing friends with a DIY takeout night, this recipe always delivers that perfect combo of sweet, savory, and citrusy goodness.