Introduction
Panda Express Orange Chicken is one of the most popular dishes from the American Chinese fast-food chain, Panda Express. This dish features crispy chicken chunks coated in a sweet and tangy orange sauce, combining flavors that are both savory and slightly sweet with a hint of citrus. Loved by many for its balance of texture and taste, Orange Chicken is often paired with fried rice or steamed vegetables. Whether you’re craving a quick takeout meal or looking to recreate this restaurant classic at home, this recipe will guide you through the steps to make your very own delicious Panda Express Orange Chicken. It’s an ideal dish for family dinners, special occasions, or any time you’re in the mood for some flavorful comfort food.

The History of Panda Express Orange Chicken
Orange Chicken has become synonymous with Panda Express, and its popularity has grown significantly since its introduction to the restaurant’s menu in 1987. The dish was created by Panda Express’ executive chef, Andy Kao, who was inspired by traditional Chinese orange chicken recipes, which were often stir-fried with a citrus-based sauce. However, Kao’s version was unique because it combined both sweet and sour flavors, which became an instant hit with American audiences. Over the years, Panda Express Orange Chicken has become one of the most iconic dishes on the menu, contributing to the restaurant’s rise as a major player in the fast-casual dining sector. Today, it remains a fan favorite and a must-try for anyone visiting the chain.

Ingredients Breakdown
To make Panda Express Orange Chicken at home, you’ll need a few essential ingredients. The chicken is typically cut into bite-sized chunks and then battered before being fried to a crispy golden brown. For the batter, you’ll need all-purpose flour, cornstarch, and baking powder, which combine to create the perfect crispy exterior. For the sauce, you’ll use fresh orange juice, zest, soy sauce, sugar, rice vinegar, and garlic, along with ginger for an extra burst of flavor. The sauce is what makes this dish stand out, with its perfect balance of sweet and tangy citrus flavor. A bit of red pepper flakes adds the slightest kick of heat to balance the sweetness. For frying, vegetable oil works well to get the chicken nice and crispy. Finally, garnishing with sesame seeds or green onions can add a finishing touch of texture and color.

Step-by-Step Recipe

Prepare the Chicken: Start by cutting the chicken breasts or thighs into bite-sized chunks. In a bowl, combine 1 cup of all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, and a pinch of salt. Dredge the chicken pieces in the flour mixture until coated evenly.
Make the Orange Sauce: In a saucepan, combine 1 cup of fresh orange juice, 1 tablespoon of grated orange zest, 2 tablespoons soy sauce, 1/4 cup sugar, 1 tablespoon rice vinegar, 1 tablespoon minced garlic, 1 tablespoon grated ginger, and 1/4 teaspoon red pepper flakes (optional). Stir well and bring the mixture to a simmer. Cook until the sauce thickens, which should take about 5-7 minutes.
Fry the Chicken: Heat vegetable oil in a deep skillet or wok over medium-high heat. Once the oil reaches 350°F (175°C), fry the battered chicken pieces in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 4-5 minutes per batch. Remove the chicken from the oil and set it on a paper towel-lined plate to drain excess oil.
Combine Chicken and Sauce: Once all the chicken is fried, add the crispy chicken pieces to the pan with the orange sauce. Toss well to coat the chicken evenly in the sauce. Let the chicken cook in the sauce for another 2-3 minutes to absorb the flavors.
Serve: Serve the Panda Express Orange Chicken over a bed of steamed rice or fried rice. Garnish with sesame seeds or chopped green onions if desired.

Tips for the Perfect Panda Express Orange Chicken

For the crispiest chicken, make sure the oil temperature stays consistent while frying. If the oil is too cold, the chicken will absorb more oil and become soggy.
Use freshly squeezed orange juice for the best flavor. Store-bought juice may lack the bright, tangy flavor needed for this dish.
To get a glossy, restaurant-style finish, allow the chicken to simmer briefly in the sauce after frying so it absorbs the orange flavor.
If you prefer a spicier version, increase the amount of red pepper flakes or add a little chili paste to the sauce.
Double the sauce recipe if you want extra to drizzle over your rice or vegetables.
Make sure the chicken pieces are dry before dredging them in the flour mixture to ensure a crispier coating.

Variations and Customizations

Vegetarian Option: You can substitute the chicken with tofu or cauliflower for a vegetarian version of the dish. Coat the tofu or cauliflower in the same batter and fry it until crispy.
Spicy Orange Chicken: For those who love spice, add extra red pepper flakes or a tablespoon of chili paste to the sauce. You can also toss the chicken in a little bit of hot sauce after it’s coated with the orange sauce for an extra kick.
Honey Orange Chicken: If you prefer a sweeter dish, substitute some of the sugar in the sauce with honey. This will create a richer sweetness that pairs well with the tangy orange.
Gluten-Free Version: To make this dish gluten-free, swap out the all-purpose flour and cornstarch for a gluten-free flour blend and ensure the soy sauce is gluten-free.
Add Vegetables: You can turn this dish into a one-pan meal by adding vegetables like bell peppers, broccoli, or snap peas to the sauce. Simply sauté them in the pan before tossing the chicken back in.

Health Considerations and Nutritional Value
Panda Express Orange Chicken is delicious but does come with a fair amount of calories and sugar due to the crispy batter and sweet orange sauce. If you’re looking to reduce the calories, you can try baking or air-frying the chicken instead of deep-frying it, which will significantly reduce the oil content. To make the dish healthier, you can also use a low-sodium soy sauce and adjust the amount of sugar in the sauce. Pairing the Orange Chicken with a side of steamed vegetables or brown rice can also add more fiber and nutrients to the meal. However, as a treat or special indulgence, it’s a flavorful, satisfying dish that many will enjoy.

FAQ

Can I use frozen chicken? It’s best to use fresh chicken for the crispiest texture, but you can use frozen chicken if necessary. Just make sure it’s fully thawed before frying.
Can I make this recipe ahead of time? While the chicken is best served fresh and crispy, you can prepare the sauce ahead of time and store it in the fridge. You can also bread and freeze the chicken pieces ahead of time for a quicker meal later.
Can I substitute the orange juice with something else? Fresh orange juice is essential to this recipe for the authentic flavor, but you can try substituting with lemon or lime juice for a citrus twist.
How do I store leftovers? Store leftover Panda Express Orange Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain the chicken’s crispiness.
Is this recipe suitable for kids? Yes, Panda Express Orange Chicken is a family-friendly dish. You can reduce the spice level by omitting the red pepper flakes and serving it as a mild, sweet dish that kids will love.

Panda Express Orange Chicken Recipe

Panda Express Orange Chicken is a crispy, flavorful dish coated in a sweet and tangy orange sauce that’s perfect for a homemade version of the popular restaurant classic. With easy-to-follow steps, you can recreate this iconic dish at home and enjoy it with your favorite sides.

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Prep Time 30

Cook Time 30

Servings 8

Ingredients

Chicken:

1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 tablespoon salt
1/2 teaspoon pepper
1 large egg room temperature
1 1/4 cups sparkling water chilled
1 tablespoon sesame oil
1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
Oil for deep-frying

Sauce:

1 tablespoon canola oil
1/2 teaspoon crushed red pepper flakes
1 tablespoon minced garlic
1 1/2 teaspoons minced fresh ginger
2 tablespoons sugar
2 tablespoons light brown sugar
2 tablespoons rice vinegar
2 tablespoons orange juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated orange zest
1 tablespoon water
1 tablespoon cornstarch

For serving:

Hot cooked rice
Sliced green onions
Toasted sesame seeds

Instructions

In a large bowl, combine flour, cornstarch, salt, and pepper. Whisk in the egg, sparkling water, and sesame oil until smooth. Add the chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes to marinate.
Heat oil about 1/2 to 1 inch deep in a large wok or Dutch oven to 350°F. Working in batches, add a few pieces of the battered chicken to the preheated oil. Cook, turning occasionally, until the chicken is golden brown and cooked through, about 5-6 minutes. Transfer the fried chicken pieces to a paper towel-lined sheet pan to drain. Repeat with the remaining chicken pieces.
In a large skillet, heat canola oil over medium-high heat. Add the red pepper flakes, garlic, and ginger, and cook for 30-60 seconds or until fragrant. Stir in the sugar, brown sugar, rice vinegar, orange juice, soy sauce, and orange zest. Stir until the sugars dissolve and the mixture begins to bubble.
In a small bowl, whisk together the water and cornstarch until smooth. Add the mixture to the sauce and stir until it thickens, about 1-2 minutes.
Add the fried chicken pieces to the sauce and toss gently to coat. Serve with cooked rice, and top with sliced green onions and toasted sesame seeds.

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