Panda Express Orange Chicken: A Complete Guide to Making the Iconic Takeout Favorite at Home
If you love the tangy, sweet, and slightly spicy flavor of Panda Express Orange Chicken, this homemade version will become your new favorite! It’s made with juicy fried chicken chunks tossed in a fresh orange sauce that tastes just like the restaurant—maybe even better. Perfect for weeknight dinners or family take-out night at home!
Ingredients
Chicken
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2 lbs boneless chicken breasts (or thighs), cut into 1-inch pieces
Egg Mixture
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1 egg
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1 Tbsp sunflower oil (or any neutral oil)
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1 ½ tsp salt
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1 tsp black pepper
Dry Breading
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¾ cup cornstarch
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⅓ cup all-purpose flour (heaping)
Orange Sauce
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½ cup white distilled vinegar
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½ cup cane sugar
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¼ cup water
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¼ cup soy sauce (or coconut aminos)
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½ tsp crushed red pepper flakes
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2 cloves garlic, crushed
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½ tsp grated ginger
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1 Tbsp orange juice concentrate (or 3 Tbsp orange juice)
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1 Tbsp cornstarch
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1 tsp sesame oil
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1 tsp rice wine vinegar (or apple cider vinegar)
Instructions
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Prep Chicken
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Cut chicken into bite-size pieces.
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In one bowl, whisk egg, oil, salt, and pepper.
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In a separate bowl, combine flour and cornstarch.
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Coat and Fry
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Dip chicken pieces in the egg mixture, then dredge in the dry breading.
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Heat oil in a large pot to 350°F (175°C).
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Fry chicken in batches 4–5 minutes, until golden and internal temp reaches 165°F.
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Drain on paper towels.
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Make the Orange Sauce
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In a saucepan, whisk together all sauce ingredients.
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Bring to a boil and simmer for 1–2 minutes until slightly thickened.
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Combine
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Toss fried chicken into the sauce until fully coated.
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Serve warm over rice or noodles.
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Notes
Chicken thighs stay juicier, but breasts work great too.
Fry in small batches to keep the coating crisp.
For extra sticky sauce, simmer 1 additional minute.
Add a teaspoon of orange zest for brighter citrus flavor.
Garnish with sesame seeds and green onions for a restaurant look.