Panda Express Orange Chicken
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My kitchen smelled amazing the first time I made this Panda Express Orange Chicken at home. That glossy sauce made with fresh orange juice, garlic, and soy sauce filled the house with the most incredible sweet and savory aroma. Each piece came out golden, crispy, and coated in thick, sticky orange glaze that tastes just like your favorite takeout, only better.
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I make this for Chinese takeout nights, family dinners, and meal prep Sundays because it’s bold, filling, and hits that Panda Express craving at a fraction of the cost. It comes together faster than a delivery order, and it’s amazing served over steamed rice or fried rice. Store leftovers in the fridge for 3 to 4 days and reheat gently on the stovetop.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Panda Express Orange Chicken with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let’s break it down so you get that crisp texture and glossy sauce every time using just simple ingredients.
Prep the Chicken
Pat the chicken pieces completely dry with paper towels so the coating sticks better and fries up crisp. I like using a sharp chef’s knife on a sturdy cutting board to cut the chicken breasts into even bite-sized pieces so they cook evenly.
In a large bowl, combine the flour, cornstarch, salt, and black pepper. Toss the chicken pieces in the flour mixture until every piece is evenly coated. A large and deep mixing bowl gives you enough room to turn everything without making a mess.
Fry Until Golden and Crisp
Pour about 1 to 2 inches of vegetable oil into a heavy skillet or large frying pan and heat it over medium-high heat. I use a deep skillet or Dutch oven so the hot oil stays steady and the chicken fries evenly.
Fry the chicken in batches for 5 to 7 minutes, turning occasionally, until the outside is golden brown and the inside is cooked through.
Avoid crowding the pan so each piece stays crisp. Transfer the fried chicken pieces to a paper-towel-lined plate to drain while you finish the rest.
Simmer the Orange Chicken Sauce
In a medium saucepan, combine the soy sauce, brown sugar, rice vinegar, freshly squeezed orange juice, and minced garlic. Stir all the sauce ingredients together and bring them to a gentle simmer over medium heat.
Cook for about 3 to 5 minutes until the sauce thickens slightly and turns glossy. A heavy-bottomed saucepan works perfectly here as it keeps the liquid from burning away.
Toss and Coat
Add the crispy chicken directly into the saucepan and toss until every piece is coated in the thickened orange sauce. I use silicone-tipped tongs to gently turn the chicken so the coating stays intact while the sauce clings to the surface.
Serve hot and sprinkle with sesame seeds and sliced green onions for a little extra texture and color. Enjoy!
Panda Express Orange Chicken travels surprisingly well if you pack it smart. I like to let the chicken cool slightly, then transfer it to a snug, leakproof container so the sauce stays put.
For potlucks or game nights, I carry it in an insulated food carrier to keep it warm on the way. If possible, pack extra sauce separately and toss just before serving to keep the coating from softening too much.
Ingredients
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
For the Breading:
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- Salt and black pepper to taste
- Vegetable oil for frying
For the Orange Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- ½ cup freshly squeezed orange juice about 2 oranges
- 3 cloves garlic minced
For Garnish (Optional):
- Sesame seeds
- Sliced green onions
Instructions
- Pat the chicken pieces dry with paper towels.1 pound boneless skinless chicken breasts
- In a bowl, combine flour, cornstarch, salt, and pepper. Coat the chicken evenly in the flour mixture.¼ cup all-purpose flour, ¼ cup cornstarch, Salt and black pepper
- Heat about 1–2 inches of oil in a skillet over medium-high heat.Vegetable oil
- Fry the chicken in batches for 5–7 minutes until golden and cooked through, then transfer to a paper towel–lined plate.
- In a saucepan, combine soy sauce, brown sugar, rice vinegar, orange juice, and garlic.½ cup low-sodium soy sauce, ¼ cup brown sugar, 2 tablespoons rice vinegar, ½ cup freshly squeezed orange juice, 3 cloves garlic
- Bring to a gentle simmer and cook until slightly thickened, about 3–5 minutes. Add the crispy chicken to the sauce and toss until fully coated.
- Serve hot, garnished with sesame seeds and green onions if desired.Sesame seeds, Sliced green onions
Notes
Nutrition
How to Store Leftovers
Let the chicken cool completely on a cooling rack before storing. Keep leftovers in an airtight container in the fridge for 3 to 4 days.
When reheating, warm it in a hot wok or skillet over medium heat so the sauce loosens and the coating regains some texture. Microwaving works too, but the chicken exterior will be softer.
For longer storage, freeze the chicken in a glass freezer container with an airtight lid for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop. Stir occasionally so the sauce redistributes evenly and doesn’t scorch.
What to Serve With Panda Express Orange Chicken
Steamed white rice is my go-to because it soaks up the extra sauce perfectly. Brown rice or egg-fried rice works just as well if you want something heartier.
I also like pairing with simple dishes like steamed broccoli or snap peas to create a perfect balance of sweet and savory flavors. The fresh vegetables add crunch and keep the meal from feeling too heavy.
More Easy Recipes for You to Try at Home
If you loved this easy orange chicken recipe, you might also enjoy these other dishes for your next takeout night at home.
