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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

Difficulty

Medium

Method

  1. 1

    Cut the chicken into small bite-sized pieces so they cook quickly and evenly.

  2. 2

    Pat the chicken dry before coating it. This helps the outside get crisp instead of soggy.

  3. 3

    Coat the chicken pieces in egg first, then toss them in a flour and cornstarch mixture until every piece is fully covered.

  4. 4

    Heat oil in a deep pan until it reaches about 350°F. If the oil is too cold, the chicken will absorb oil and turn greasy.

  5. 5

    Fry the chicken in small batches. Do not overcrowd the pan, or the pieces will steam instead of crisp.

  6. 6

    Cook each batch until the chicken is golden brown and fully cooked inside.

  7. 7

    Move the fried chicken to a wire rack or paper towel-lined plate while you make the sauce.

  8. 8

    In a separate pan, combine orange juice, soy sauce, rice vinegar, brown sugar, ketchup, garlic, ginger, orange zest, and optional crushed red pepper flakes.

  9. 9

    Let the sauce simmer until it becomes glossy and slightly thickened.

  10. 10

    Add a small cornstarch slurry if the sauce needs more thickness.

  11. 11

    Toss the crispy chicken into the sauce right before serving so it stays crunchy.

  12. 12

    Serve immediately over rice, and garnish with green onions or sesame seeds if desired.

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.

Nutrition estimate

Calories

515

Protein

30g

Carbs

65g

Fat

16g

Sat. fat

3g

Fiber

2g

Sugar

21g

Sodium

750mg

Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.

Alternatives

  • Use chicken thighs for juicier pieces, cutting them evenly and cooking to at least 165°F (74°C).
  • Bake or air-fry oil-misted coated chicken for a lighter variation, but it will be drier and less uniformly crisp.
  • Reduce brown sugar by one tablespoon for a more tart sauce; do not remove all sugar because it helps the glaze cling.

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.