Chicken
Panda Express Inspired Orange Chicken
Crispy bite-sized chicken tossed in a sticky, sweet, and tangy orange sauce with just enough citrus flavor and a hint of heat.
Inspired by Panda Express
Prep
20 min
Cook
20 min
Serves
4 servings
Difficulty
Medium
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 14 ingredients
- • 2 boneless skinless chicken breasts, cubed
- • 1 cup all-purpose flour
- • 1/2 cup cornstarch
- • 2 eggs, beaten
- • Vegetable oil for frying
- • 1/2 cup orange juice
- • 2 tablespoons soy sauce
- • 3 tablespoons brown sugar
- • 2 tablespoons rice vinegar
- • 1 tablespoon ketchup
- • 1 teaspoon grated orange zest
- • 2 cloves garlic, minced
- • 1 teaspoon grated ginger
- • 1 teaspoon cornstarch mixed with 2 tablespoons water
View ingredient-by-ingredient match
- 2 boneless skinless chicken breasts, cubedMissing
- 1 cup all-purpose flourMissing
- 1/2 cup cornstarchMissing
- 2 eggs, beatenMissing
- Vegetable oil for fryingMissing
- 1/2 cup orange juiceMissing
- 2 tablespoons soy sauceMissing
- 3 tablespoons brown sugarMissing
- 2 tablespoons rice vinegarMissing
- 1 tablespoon ketchupMissing
- 1 teaspoon grated orange zestMissing
- 2 cloves garlic, mincedMissing
- 1 teaspoon grated gingerMissing
- 1 teaspoon cornstarch mixed with 2 tablespoons waterMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
Pat chicken dry and keep coated pieces separate before frying. Reduce the sauce until glossy but still fluid, then toss only the amount of chicken being served so the crust stays crisp.
Planning, storage, and serving
Storage and reheating
Refrigerate fried chicken and sauce separately within 2 hours and use within 3 days. Reheat chicken on a rack at 375°F (190°C) to 165°F (74°C), warm sauce separately, and toss at serving; freezing cooked chicken softens the crust.
Make-ahead tips
Mix sauce ingredients and dry coating up to 1 day ahead. Cut chicken the same day, then fry and hold briefly on a rack; finish sauce and toss just before eating.
What to serve with it
- - Steamed rice or chow mein
- - Stir-fried broccoli
- - Sliced green onions and sesame seeds
Equipment needed
- - Heavy pot or deep skillet
- - Frying thermometer and wire rack
- - Saucepan or wok and instant-read thermometer
Difficulty explained
The medium rating reflects raw-chicken breading, deep frying, sauce reduction, and last-minute tossing.
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Nutrition facts
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Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Granulated sugar plus molasses
For each cup, mix 1 cup granulated sugar with 1 tablespoon molasses.
Tamari
Use tamari in the same amount for a similar savory profile.
Boneless skinless chicken thighs
Use an equal weight of boneless skinless thighs.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Crowded oil makes the coating pale and greasy; fry small batches and return oil to 350°F (175°C).
- A thick cornstarch slurry added all at once can make the sauce gummy; drizzle it into simmering sauce only as needed.
- Verify chicken reaches 165°F (74°C), discard used egg and coating, and keep raw-chicken tools away from garnishes.
Nutrition Context
- Chicken provides protein, while the flour-cornstarch coating, absorbed oil, and sweet glaze add carbohydrate, fat, sugar, and sodium.
- Serving a smaller portion with steamed vegetables and plain rice can balance the sweet fried entree.
FAQ
How do I keep the orange chicken crispy after adding sauce?
Keep the fried chicken on a wire rack while the sauce thickens, then toss everything together right before serving. If the chicken sits in the sauce too long, the coating absorbs moisture and softens.
What makes the orange sauce glossy and sticky?
The combination of brown sugar, orange juice, and a cornstarch slurry creates the glossy takeout-style coating. Simmer the sauce until it lightly coats a spoon before adding the chicken.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless skinless thighs stay juicier and are more forgiving if cooked a little longer. Cut them into evenly sized pieces so they fry at the same rate and still get crisp edges.
Can I bake or air fry the chicken instead of frying it?
You can, but the texture will be less crunchy. For air frying, coat the chicken, spray well with oil, and cook at 400°F until crisp and 165°F inside. Toss with sauce only after the pieces are fully cooked.
How do I adjust the sweetness or tanginess?
For a sweeter sauce, add a little more brown sugar. For more tang, add a splash of rice vinegar or extra orange zest. Add these in small amounts because the sauce concentrates as it simmers.
What should I serve with orange chicken?
Steamed rice is the easiest base, but chow mein, fried rice, broccoli, snap peas, or a simple cucumber salad all work well. For a takeout-style plate, pair it with Panda Express Inspired Chow Mein.
What sides pair best with this dish?
Good pairings include Steamed rice or chow mein; Stir-fried broccoli; Sliced green onions and sesame seeds. Choose one or two based on how substantial you want the meal to be.