Panda Express Orange Chicken Recipe is an easy, weeknight-friendly dinner with crispy chicken tossed in a sweet, tangy orange sauce that tastes just like the takeout favorite!
Author’s Notes
The Panda Express Copycat My Kids Swear Is Better
My kids LOVE Panda Express orange chicken. In fact, it’s my middle son’s favorite fast food meal, always piled high on chow mein, of course.
They ask to go all the time, so I finally decided it was time to make my own version at home. Panda Express has actually shared their famous orange chicken recipe, and mine is adapted from that with a few tweaks to make it, as my kids say, “even better than Panda’s!”
I make this recipe so often that on busy weeknights I usually skip frying the chicken from scratch. Instead, I use air-fried store-bought crispy chicken tenders, dice them up, and toss them in the sauce. It’s a super close shortcut version and my kids barely even notice the difference.
However you make it, with homemade fried chicken or crispy store-bought tenders, this Panda Express orange chicken recipe is, as my kids say, “the GOAT.”
What You’ll Need To Make My Panda Express Orange Chicken Recipe
| Ingredient Group | Helpful Tip |
|---|---|
| Crispy chicken | Use air-fried or oven-baked frozen crispy chicken strips for the fastest prep. I’ve also included my Panda Express copycat fried chicken recipe. |
| Oranges | Zest oranges with a microplane and then juice ’em with this citrus juicer. |
| Sugar & vinegar | Adjust sugar for a sweeter sauce or vinegar for a more tangy sauce. |
| Soy sauce | Use Kikkoman’s regular soy sauce (not lite/low-sodium) in this sauce. Lite make the sauce taste a bit flat. |
| Garlic, ginger & sesame oil | Sesame oil adds big flavor here. Toasted sesame oil is even better and is usually found in the Asian foods aisle. |
Did You Know?
Why Do They Call It Orange Chicken?
The name likely comes from a dish called tangerine chicken, which uses dried citrus peel.
That said, the orange chicken we know and love is totally an American creation and not something you’ll usually find in traditional Chinese restaurants.
How To Make This Panda Express Orange Chicken Recipe
- Cook chicken: Air fry or bake until crispy, then cut into bite-sized pieces.
- Start sauce: Heat oil in a pot, briefly cook aromatics, then add sweet and tangy base.
- Thicken: Stir in slurry and cook until glossy and syrup-like.
- Taste & adjust: Balance sweet, tangy, and heat to your liking.
- Toss & serve: Coat chicken in sauce, finish with oil, and serve right away.
What To Serve With Orange Chicken
You can serve this just like you would at Panda Express. These are my favorite sides to pair with this Panda Express Orange Chicken Recipe:
- Steamed rice: The classic base to soak up all that sauce.
- Chow mein or lo mein: Perfect if you want a full takeout-style meal.
- Broccoli: Steamed or roasted to balance the sweet sauce.
- Green beans or Brussels sprouts: Roasted for a little crunch and contrast.
- Asian cucumber salad: Fresh and crisp to cut through the richness.
- Fried rice: Great for making the meal feel extra special!
Storage
Fried chicken doesn’t store very well and will lose its crisp texture quickly, so I recommend storing the sauce and chicken separately. The sauce keeps well in the fridge for a few days. When ready to eat, fry or air-fry fresh chicken, warm up the sauce, and toss everything together right before serving.
More Restaurant Copycat Recipes:
Easy Orange Chicken
Video
Equipment
Ingredients
- 1 pound frozen crispy chicken strips or make chicken from scratch; see note 1
- 2 tablespoons + 2 teaspoons toasted sesame oil divided
- 2 tablespoons minced garlic see note 2
- 1 teaspoon ginger paste
- 1/2 teaspoon red pepper flakes
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup white vinegar
- 2 large oranges
- 1/4 cup soy sauce not lite
- 1/4 cup cornstarch mixed with 1/4 cup water
- Cooked rice optional, for serving
- Serving suggestions optional, see note 3
Instructions
- Prepare chicken from scratch (see note 1) or prepare frozen chicken strips according to package directions. I like air frying them best, which takes about 11 to 12 minutes. Let cool slightly, then cut into bite-sized pieces and add to a large bowl.
- While the chicken cooks, place a medium pot over medium-high heat and add 2 tablespoons sesame oil. Once the oil shimmers, add the garlic, ginger, and red pepper flakes. Cook, stirring constantly, for 30 seconds.Add both sugars and 2 teaspoons orange zest, if using. Stir to moisten the sugar, then add 1/2 cup fresh orange juice. Stir until the sugar dissolves, then add the vinegar and soy sauce and stir to combine.
- In a separate small bowl, whisk together the cornstarch and water until completely smooth. Pour the mixture into the sauce and stir. Continue cooking until the sauce thickens to a syrup-like consistency. Taste and adjust as needed, adding more red pepper flakes for heat or a pinch of salt if desired.
- Pour as much sauce as you’d like over the cut-up chicken pieces (you may not want it all depending on how saucy you prefer your meal). Drizzle the remaining 2 teaspoons sesame oil on top of coated chicken. Gently toss and serve immediately. I like to serve over cooked rice with sesame seeds and thinly sliced green onions.
Recipe Notes
1-1/2 teaspoons fine sea salt
1/2 teaspoon white pepper
1/2 cup cornstarch
1-1/2 cups all-purpose flour
1 large egg
1 cup cold water, plus more as needed
1 tablespoon vegetable oil
6 cups vegetable oil, for frying Cut the chicken into bite sized pieces and set aside. In a large bowl, whisk together the salt, pepper, cornstarch, and flour. Add the egg, water, and 1 tablespoon vegetable oil. Working QUICKLY, brisk vigorously until smooth, adding more water as needed until the batter reaches a pancake batter consistency. Add the chicken to the batter and stir to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours. Pour the frying oil into a large heavy-bottom pot or deep fryer and heat to 350 degrees F. Use a thermometer if possible to keep the oil temperature steady for even frying. Add the chicken to the hot oil in a single layer, working in batches so the oil is not crowded. Fry for 4 to 6 minutes, or until lightly golden and the internal temperature reaches 160 degrees F. Use a slotted metal spoon to transfer the chicken to a paper towel lined plate. Toss the chicken in the sauce to taste and enjoy right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
