Panda Express Orange Chicken

Panda Express Orange Chicken

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 coarse black pepper
  • 1 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 cup milk
  • 1 large egg
  • 1 tablespoon vegetable oil
  • vegetable oil

    for frying

  • 1 tablespoon sesame oil
  • 1 teaspoon red chili pepper paste
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 tablespoon light soy sauce
  • 1 tablespoon orange zest
  • 1/4 cup rice vinegar
  • 1/2 cup granulated sugar
  • 1/2 cup orange juice
  • 1 tablespoon cornstarch
  • green onions

    for garnish, optional

Directions

  1. 1

    Heat at least 4-5” of vegetable oil in a heavy stockpot or Dutch oven until it reaches 375°F.

  2. 2

    Meanwhile, prepare the chicken pieces. In a shallow bowl, combine flour, cornstarch, paprika, black pepper, garlic salt, and onion powder. In a second bowl, whisk together the milk, egg, and 1 tablespoon of vegetable oil.

  3. 3

    Dip the chicken pieces (a few at a time) first into the milk mixture and then into the flour mixture to coat evenly.

  4. 4

    When the oil heats to 375°F, cook the chicken by carefully dropping several battered pieces at a time into the hot oil. Cook for 2-3 minutes or until the batter is light golden brown. Lift the chicken from the oil with a slotted spoon and place on a paper bag or paper towels to soak up the excess oil.

  5. 5

    For the sauce: In a saucepan, heat 1 tablespoon of sesame oil over medium heat. Add the chili pepper paste, garlic paste, and ginger paste and saute for 1-2 minutes until fragrant.

  6. 6

    Add the remaining sauce ingredients: soy sauce, orange zest rice vinegar, and sugar. Whisk the cornstarch into the orange juice and add that too the saucepan as well. Stir and simmer sauce for a few minutes until it has thickened.

  7. 7

    Toss the cooked chicken with the finished sauce to coat completely and serve immediately.

  8. 8

    Store in an airtight container in the refrigerator for 1-2 days; but chicken is crisp and best immediately after frying.

  9. 9

    Maintain a steady temperature between 350° and 375°F for the cooking oil. If the temperature falls too low, the chicken will absorb too much oil and take longer to cook. Oil that is too hot will burn the batter on the chicken quickly. If using the stovetop (versus a deep fryer), you will likely need to monitor and adjust the frying oil throughout the cooking time.

  10. 10

    Vegetable oil, shortening, and peanut oil are all options for fry oil. We typically use liquid vegetable shortening.

  11. 11

    The chili pepper paste and ginger add the spice in this dish and can be adjusted for spicier flavor. As written, the recipe is mildly spicy, like Panda Express.

Panda Express Orange Chicken

Panda Express Orange Chicken

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!

About this Recipe

Craving the unmistakable sweet, savory, and tangy flavors of Panda Express Orange Chicken without leaving your home? This recipe delivers that beloved takeout favorite to your kitchen, offering a delicious homemade experience with about an hour of effort. You'll achieve restaurant-quality results that taste incredibly fresh.

This recipe stands out for its clever use of ingredients to achieve that signature Orange Chicken experience. The combination of all-purpose flour and cornstarch in the coating ensures a delightful crispness on the chicken, while a second addition of cornstarch in the sauce creates that perfectly glossy, thick consistency. The sauce itself strikes an ideal balance, bringing together the bright notes of orange zest and juice with savory soy sauce, tangy rice vinegar, and a subtle warmth from ginger paste and red chili pepper paste.

What to Expect

You can expect tender pieces of chicken encased in a satisfyingly crispy shell, all coated in a rich, vibrant orange sauce. The flavor profile is a harmonious blend of sweet and savory, with a distinct tangy finish and a hint of pleasant spice that keeps you coming back for more. The texture contrast between the crunchy exterior of the chicken and the smooth, rich sauce is incredibly satisfying. This homemade version promises a fresher, more robust flavor than what you might find at a fast-casual restaurant.

Customization & Variations

While this recipe features boneless skinless chicken breasts, you could achieve a similar delicious result with boneless skinless chicken thighs for a slightly juicier texture. If you're looking to modify the heat level, simply adjust the amount of red chili pepper paste or omit it entirely. For an extra bright citrus kick, you could even add a little more orange zest to the sauce.

This homemade Orange Chicken is perfect for a weeknight family dinner or a fun weekend meal. Serve it alongside steamed white or brown rice to soak up every bit of that incredible sauce, garnished with fresh green onions for a pop of color and mild oniony bite.

Frequently Asked Questions