Panda Express Orange Chicken

I love making Panda Express Orange Chicken whenever the takeout craving hits and I want that iconic sweet and tangy flavor on the table fast. The chicken comes out perfectly golden and crispy, coated in a thick, glossy orange sauce made with fresh orange juice, brown sugar, soy sauce, and garlic. Simple ingredients that taste exactly like your favorite takeout order, only homemade. I make it for Chinese takeout nights, family dinners, and meal prep because nobody ever says no to it. Store leftovers in the fridge for 3 to 4 days and reheat gently on the stovetop.

Print Recipe Pin Recipe [btn-google-source]

Prep Time: 15

Cook Time: 15

Total Time: 30

Course: Main Course

Cuisine: American, Chinese

Keyword: Copycat Panda Express Orange Chicken, Copycat Panda Express Orange Chicken Recipe, Panda Express Orange Chicken

Servings:

Calories: 316kcal

Author: Mandy Applegate

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

US Customary - Metric

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

I’ve learned a few tricks that make Panda Express Orange Chicken even better every time.

Dry the chicken thoroughly: Removing surface moisture helps the coating stick and keeps the exterior crisp during frying.

Fry in batches: Giving each piece space in the oil prevents steaming and keeps the crust golden instead of soggy.

Simmer until slightly thickened: Let the sauce cook just until glossy and lightly reduced so it clings to the chicken without turning syrupy.

Adjust sweetness carefully: Taste the sauce as it simmers and balance with a splash more orange juice or soy sauce if needed.

Toss just before serving: Coat the chicken in the sauce right before serving to maintain the best texture.

Freeze on a tray first: Spread cooled chicken on a baking sheet and freeze for about 1 hour so the pieces don't stick together, then transfer to an airtight container to chill for 3 to 4 days or freeze for up to 3 months. Thaw and reheat gently in a pan or microwave.

Nutrition

Tried this recipe?Let us know how it was!

Want to save this recipe?