Tulo

Panda Express Orange Chicken Recipe

A skillet of crispy orange chicken pieces coated in glossy orange sauce, garnished with sesame seeds and scallions, served over white rice.
Photo by RDNE Stock project on Pexels

Double-coating the chicken in a cornstarch-heavy batter and frying it twice gives it the same shatter-crisp crust as the mall-food-court original, and reducing fresh orange juice with zest, garlic, and a little chili down to a glaze concentrates the sweet-tangy flavor without needing bottled sauce.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3/4 cup cornstarch, divided
  • 1/4 cup all-purpose flour
  • 1 egg large egg, beaten
  • 3 cups vegetable oil, for frying
  • 3/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/3 cup granulated sugar
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon cornstarch slurry (1 tsp cornstarch + 2 tsp water)

Nutrition per serving

Calories
1901
Protein
41g
Carbs
40g
Fat
177g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Toss the chicken pieces with 1/4 cup of the cornstarch, the flour, and the beaten egg until every piece is coated in a thick, sticky batter.
  2. 2Heat the vegetable oil in a heavy pot or wok to 350°F (175°C). Fry the chicken in batches for 3-4 minutes, until pale golden, then remove to a wire rack.
  3. 3Once all the chicken has fried once, raise the oil to 375°F (190°C) and fry each batch a second time for 1-2 minutes, until deep golden and noticeably crisp. Drain on the rack.
  4. 4In a small saucepan, whisk together the orange juice, orange zest, soy sauce, rice vinegar, sugar, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat.
  5. 5Simmer the sauce for 3-4 minutes, then stir in the cornstarch slurry and cook for 1 more minute, until it thickens enough to coat the back of a spoon.
  6. 6Add the fried chicken to the sauce and toss quickly to coat every piece before the crust has a chance to soften.
  7. 7Serve immediately over steamed white rice, garnished with sesame seeds and sliced scallions if desired.

Tips & variations

  • Chicken thighs stay juicier than breast meat through the double-fry, but boneless breast works if cut slightly smaller to compensate for its leaner texture.
  • For a spicier version typical of the chain's occasional limited-time menu, double the red pepper flakes and add a small drizzle of chili oil at the end.
  • Steam a bag of frozen broccoli or snap peas while the chicken fries and stir it into the sauce alongside the chicken for a one-pan meal.

Storage & reheating

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days; storing them together speeds up sogginess. Reheat the chicken in a 400°F (200°C) oven or air fryer for 5-8 minutes to re-crisp it, then warm the sauce separately and toss just before eating.

Tips from the Tulo kitchen

  • Pat the raw chicken pieces dry with paper towels before battering; excess surface moisture thins out the batter and leads to a patchier crust.
  • A thermometer clipped to the pot takes the guesswork out of the two fry temperatures; oil that's too cool makes the chicken absorb grease instead of crisping.

FAQ

Why does Panda Express orange chicken taste different from other orange chicken?

The chain's version leans tangier and less sweet than many takeout versions, with a noticeable orange zest bite and a thin, glossy glaze rather than a thick, syrupy one; using fresh orange juice and zest instead of just marmalade or bottled juice gets closest to that flavor.

Can I bake or air-fry the chicken instead of deep-frying?

Yes, though the crust will be thinner. Toss the battered chicken in a light coat of oil and air-fry at 400°F (200°C) for 10-12 minutes, shaking the basket halfway, or bake on a wire rack over a sheet pan at 425°F (220°C) for about 20 minutes.

Why is my orange sauce too thin or too thick?

The cornstarch slurry does most of the thickening work in the last minute of cooking, so add it gradually and let it simmer briefly before judging consistency; it continues to thicken slightly as it cools.

Can I make the sauce ahead of time?

Yes. The sauce keeps well in the refrigerator for up to a week; reheat it gently in a saucepan and add a splash of orange juice or water if it has thickened too much to loosen it back up.

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