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A plate of glazed chicken pieces, inspired by Panda Express Orange Chicken, topped with sesame seeds and chopped green onions, served with a tangy brown sauce.

Panda Express Orange Chicken

Author: Mandy Applegate
Copycat Panda Express Orange Chicken features crispy breaded chicken breast tossed in a glossy, sweet-tangy fresh-orange sauce, ready in about 25 minutes for a homemade take on the takeout favorite.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: American, Chinese
Keyword: Copycat Panda Express Orange Chicken, Copycat Panda Express Orange Chicken Recipe, Panda Express Orange Chicken
Servings: 4
Calories: 316kcal

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):

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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

  • Pat the chicken very dry before coating so the crust sticks and crisps instead of steaming.
  • Fry in batches with space between pieces to keep the oil hot and the coating crisp.
  • Check that the chicken reaches 165°F with a thermometer; golden color alone does not confirm it is cooked through.
  • Toss the chicken in the sauce just before serving so the crust stays crisp.
  • To make ahead, keep the fried chicken and the sauce separate and toss them together only when you reheat.

Nutrition

Calories: 316kcal | Carbohydrates: 42g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1287mg | Potassium: 791mg | Fiber: 1g | Sugar: 24g | Vitamin A: 169IU | Vitamin C: 54mg | Calcium: 46mg | Iron: 2mg
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