I turned a takeout favorite into a better-than-takeout Instant Pot orange chicken by tweaking the sauce, and one simple ingredient makes this Orange Chicken unexpectedly irresistible.
If you love takeout but hate the waiting and the soggy bits, you gotta try my spin on Instant Pot Orange Chicken. I set out to make the Best Instant Pot Recipe version of that sticky sweet dish and it surprised me how much flavor came from just a few moves.
I use boneless skinless chicken thighs for juiciness and fresh orange juice to punch up the brightness, and somehow it ends up tasting better than what I order out. I won’t lie, it took a couple tries to nail the texture, but once you get it you won’t look back.
Ingredients
- Boneless thighs give lots of protein, stay juicy in Instant Pot, don’t dry out.
- Makes a crispy coating and thickens sauce, mostly carbs not much nutrition.
- Help the cornstarch stick to chicken, add a bit protein, simple binder.
- Gives sweet bright citrus flavor, vitamin C, balances sweet and tangy.
- Adds salty umami depth and color, watch sodium but choose low salt.
- Sweetens the sauce and helps caramelize, so yes its mostly simple carbs.
- Cuts the sweetness, adds tang and brightness, tiny amount goes a long way.
- Gives savory zip and warmth, small amount makes big flavor difference.
- Finish oil brings nutty aroma and depth, use sparingly or it overpowers.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces (or breasts if you prefer)
- 2 large eggs, lightly beaten
- 1 cup cornstarch, for dredging
- Vegetable or canola oil, about 1/2 cup total for frying and sautéing
- 1/2 cup low sodium chicken broth or water for the Instant Pot
- 1/2 cup fresh orange juice (about 1 large orange)
- 1 tablespoon orange zest, packed
- 1/3 cup granulated sugar
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce (optional, but gives depth)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon toasted sesame oil
- 2 tablespoons cornstarch plus 2 tablespoons cold water, mixed for the sauce slurry
- 1/4 teaspoon crushed red pepper flakes, or to taste (optional)
- Salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced for garnish (optional)
- 1 tablespoon sesame seeds for garnish (optional)
How to Make this
1. Cut chicken into 1 inch pieces, season with a little salt and pepper, beat eggs in a bowl and put the 1 cup cornstarch in another bowl for dredging.
2. Dip each piece in the egg then press into the cornstarch so its well coated, set on a tray and dont let them touch.
3. Heat about 1/3 to 1/2 cup vegetable oil in a large skillet over medium high heat until shimmering, fry the chicken in batches so you dont overcrowd the pan, about 3 to 4 minutes per side until golden and cooked through, drain on a rack or paper towels (press the cornstarch on the chicken so it sticks and stays crispy).
4. Wipe out the skillet or use the Instant Pot on SAUTE, add 1/2 cup low sodium chicken broth, 1/2 cup fresh orange juice, 1 tablespoon packed orange zest, 1/3 cup granulated sugar, 1/4 cup low sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon hoisin (if using), 2 cloves minced garlic, 1 teaspoon grated ginger, 1 tablespoon toasted sesame oil and 1/4 teaspoon crushed red pepper flakes; bring to a simmer and scrape up any browned bits.
5. Mix the 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, slowly stir the slurry into the simmering sauce until it thickens and becomes glossy, taste and add salt or pepper if needed.
6. Add the fried chicken to the Instant Pot or skillet and gently toss in the sauce on SAUTE for 1 to 2 minutes so every piece is coated and heated through, dont overcook or the coating will get soggy.
7. If sauce is too thin add a little more slurry, if too thick loosen with a splash of broth or water, and if you want extra crispness you can finish the sauced pieces under the broiler for 1 minute on a sheet pan.
8. Garnish with thinly sliced green onions and 1 tablespoon sesame seeds, serve immediately over steamed rice, enjoy.
Equipment Needed
1. Chef’s knife and cutting board for cutting the chicken into 1 inch pieces
2. Two medium bowls, one for beaten eggs and one for the 1 cup cornstarch for dredging
3. Measuring cups and spoons for broth, juice, sugar, soy, cornstarch etc
4. Large heavy skillet (or Instant Pot on SAUTE) for frying and finishing the sauce
5. Tongs or a slotted spoon for flipping and removing fried chicken pieces
6. Wire cooling rack set over a sheet pan or paper towels to drain the chicken so its stays crispy
7. Small whisk or fork to beat eggs and stir the cornstarch slurry (and a small bowl for the slurry)
8. Microplane or zester for the orange zest, plus a grater or small knife for garlic and ginger
FAQ
Best Instant Pot Orange Chicken (Panda Express Copycat) Recipe Substitutions and Variations
- Chicken thighs: swap for boneless skinless chicken breasts if you want leaner meat, just watch for a bit less juiciness. Or go vegetarian and use firm tofu, pressed well and tossed in the cornstarch so it gets a crust when you fry it.
- Cornstarch (for dredging): potato starch or arrowroot powder work great for a crispy coating, while all purpose flour will also work but gives a less crunchy finish.
- Fresh orange juice: substitute tangerine or mandarin juice for a sweeter, more floral flavor, or use a mix of orange juice and a squeeze of lemon for extra brightness. Canned or concentrate orange juice is fine in a pinch, but taste and adjust the sugar.
- Low sodium soy sauce: use tamari for a gluten free option, coconut aminos for a lower sodium slightly sweeter swap, or regular soy sauce if that’s all you have, just cut back a little on added salt.
Pro Tips
1) Keep the oil hot, around 350 to 375 F, or test with a tiny pinch of cornstarch — if it sizzles and floats it’s ready. Fry in small batches so the oil temp doesn’t drop, otherwise the coating soaks up oil and gets greasy.
2) Press the cornstarch onto each piece and let the coated chicken sit 5 to 10 minutes before frying so the crust sticks better. Drain on a wire rack not paper towels, that way steam wont make it soggy.
3) For a lighter extra-crispy crust add about 1 teaspoon baking powder to the cornstarch mix, and make sure the egg is cold when you dredge so the coating grabs and fries up crispier.
4) Don’t dump the slurry in all at once, add it slowly while simmering and taste as you go, a splash of rice vinegar or soy can fix a too-sweet sauce. If the chicken softens after saucing, toss briefly and then pop the pieces under a hot broiler for 30 to 60 seconds to bring back crispness, or serve sauce on the side.
Best Instant Pot Orange Chicken (Panda Express Copycat) Recipe
I turned a takeout favorite into a better-than-takeout Instant Pot orange chicken by tweaking the sauce, and one simple ingredient makes this Orange Chicken unexpectedly irresistible.
6
servings
420
kcal
Equipment: 1. Chef’s knife and cutting board for cutting the chicken into 1 inch pieces
2. Two medium bowls, one for beaten eggs and one for the 1 cup cornstarch for dredging
3. Measuring cups and spoons for broth, juice, sugar, soy, cornstarch etc
4. Large heavy skillet (or Instant Pot on SAUTE) for frying and finishing the sauce
5. Tongs or a slotted spoon for flipping and removing fried chicken pieces
6. Wire cooling rack set over a sheet pan or paper towels to drain the chicken so its stays crispy
7. Small whisk or fork to beat eggs and stir the cornstarch slurry (and a small bowl for the slurry)
8. Microplane or zester for the orange zest, plus a grater or small knife for garlic and ginger
Ingredients
1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces (or breasts if you prefer)
2 large eggs, lightly beaten
1 cup cornstarch, for dredging
Vegetable or canola oil, about 1/2 cup total for frying and sautéing
1/2 cup low sodium chicken broth or water for the Instant Pot
1/2 cup fresh orange juice (about 1 large orange)
1 tablespoon orange zest, packed
1/3 cup granulated sugar
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce (optional, but gives depth)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon toasted sesame oil
2 tablespoons cornstarch plus 2 tablespoons cold water, mixed for the sauce slurry
1/4 teaspoon crushed red pepper flakes, or to taste (optional)
Salt and freshly ground black pepper, to taste
2 green onions, thinly sliced for garnish (optional)
1 tablespoon sesame seeds for garnish (optional)
Directions
- Cut chicken into 1 inch pieces, season with a little salt and pepper, beat eggs in a bowl and put the 1 cup cornstarch in another bowl for dredging.
- Dip each piece in the egg then press into the cornstarch so its well coated, set on a tray and dont let them touch.
- Heat about 1/3 to 1/2 cup vegetable oil in a large skillet over medium high heat until shimmering, fry the chicken in batches so you dont overcrowd the pan, about 3 to 4 minutes per side until golden and cooked through, drain on a rack or paper towels (press the cornstarch on the chicken so it sticks and stays crispy).
- Wipe out the skillet or use the Instant Pot on SAUTE, add 1/2 cup low sodium chicken broth, 1/2 cup fresh orange juice, 1 tablespoon packed orange zest, 1/3 cup granulated sugar, 1/4 cup low sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon hoisin (if using), 2 cloves minced garlic, 1 teaspoon grated ginger, 1 tablespoon toasted sesame oil and 1/4 teaspoon crushed red pepper flakes; bring to a simmer and scrape up any browned bits.
- Mix the 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, slowly stir the slurry into the simmering sauce until it thickens and becomes glossy, taste and add salt or pepper if needed.
- Add the fried chicken to the Instant Pot or skillet and gently toss in the sauce on SAUTE for 1 to 2 minutes so every piece is coated and heated through, dont overcook or the coating will get soggy.
- If sauce is too thin add a little more slurry, if too thick loosen with a splash of broth or water, and if you want extra crispness you can finish the sauced pieces under the broiler for 1 minute on a sheet pan.
- Garnish with thinly sliced green onions and 1 tablespoon sesame seeds, serve immediately over steamed rice, enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 180g
- Total number of serves: 6
- Calories: 420kcal
- Fat: 20g
- Saturated Fat: 4g
- Trans Fat: 0g
- Polyunsaturated: 4g
- Monounsaturated: 10g
- Cholesterol: 110mg
- Sodium: 600mg
- Potassium: 400mg
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 18g
- Protein: 30g
- Vitamin A: 200IU
- Vitamin C: 25mg
- Calcium: 40mg
- Iron: 2mg
