I made Chinese Orange Chicken and the result is ridiculous: insanely crispy pieces smothered in a glossy sticky orange sauce that actually trumps Panda Express.
I’m obsessed with this Orange Chicken Recipe because it nails that sticky, shiny sauce that makes me forget takeout exists. I love the crunch and then that blast of citrus from freshly squeezed orange juice that cuts through the sugary glaze.
It’s messy and loud and exactly what dinner should be sometimes. I habitually spoon it over rice, Easy Orange Chicken Over Rice for the win, and eat with zero guilt when it’s too good to be bothered.
Fried bits, bright garlic, and a salty soy whisper. Comfort?
No. Straight-up obsession.
I’ll steal your plate and still ask for more, no shame.
Ingredients
- Chicken: juicy protein, classic takeout feel
- Egg: helps the coating stick
- Rice vinegar (marinade): tangy tenderizer
- Kosher salt: seasons everything, simple fix
- Black pepper: mild heat, earthy spark
- Cornstarch (coat): crazy crisp, light crunch
- All-purpose flour: gives body to coating
- Baking powder: makes coating extra crispy
- Frying oil: golden fry, that craveable crunch
- Orange juice: bright citrus backbone, not artificial
- Orange zest: fragrant hit, citrusy pop
- Granulated sugar: sweetness that balances tang
- Brown sugar: molassy depth, softer sweetness
- Soy sauce: salty umami, savory backbone
- Rice vinegar (sauce): brightens the sauce
- Chicken broth: adds savory, thins sauce
- Garlic: punchy aroma, savory bite
- Ginger: fresh warmth, zingy lift
- Red pepper flakes: smoky heat, adjustable kick
- Toasted sesame oil: nutty finish, little richness
- Cornstarch slurry: thickens sauce, glossy shine
- Green onions: fresh crunch, springy garnish
- Sesame seeds: tiny toasty bites, pretty finish
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 to 1 1/2 inch bite size pieces
- 1 large egg, lightly beaten
- 2 teaspoons rice wine vinegar, for the chicken marinade
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup cornstarch, plus 2 tablespoons for sauce slurry
- 1/4 cup all purpose flour
- 1/2 teaspoon baking powder (helps make the coating extra crispy)
- Vegetable oil or peanut oil, for deep frying, about 4 cups depending on pot size
- 1 cup freshly squeezed orange juice, strained
- 1 tablespoon orange zest, finely grated
- 1/2 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 3 tablespoons soy sauce (use low sodium if preferred)
- 2 tablespoons rice vinegar, for the sauce
- 1/2 cup low sodium chicken broth or water
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 1/4 teaspoon red pepper flakes or 1/2 teaspoon chili paste, adjust to taste
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water, for slurry
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
How to Make this
1. Cut chicken into 1 to 1 1/2 inch bite sized pieces, put in a bowl and toss with the beaten egg, 2 teaspoons rice wine vinegar, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper; let it sit while you prep the coating and sauce, at least 10 minutes.
2. In a shallow bowl whisk together 3/4 cup cornstarch, 1/4 cup all purpose flour, 1/2 teaspoon baking powder and the remaining 1/2 teaspoon kosher salt; dredge the marinated chicken pieces in the mix, pressing so the coating really sticks. Put coated pieces on a rack and let them rest 5 to 10 minutes so the coating firms up.
3. Pour about 3 to 4 cups vegetable or peanut oil into a heavy pot to reach 2 to 3 inches deep, heat to 350 F if you have a thermometer. If you dont have one, test with a small bit of batter; it should sizzle steadily but not smoke.
4. Fry the chicken in batches so you dont crowd the pot, about 4 to 6 minutes per batch until golden and mostly cooked; remove to a wire rack. If you want extra crispy, fry each batch a second time for 1 to 2 minutes at 375 F just before saucing.
5. While chicken fries, make the orange sauce: in a medium saucepan combine 1 cup fresh strained orange juice, 1 tablespoon orange zest, 1/2 cup granulated sugar, 2 tablespoons light brown sugar, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1/2 cup low sodium chicken broth or water, minced garlic, grated ginger, red pepper flakes or chili paste to taste, and 1 teaspoon toasted sesame oil. Heat over medium until it comes to a low simmer and the sugars dissolve.
6. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a smooth slurry. Slowly whisk the slurry into the simmering orange sauce and cook, stirring, until the sauce thickens and becomes glossy, about 1 to 2 minutes. Taste and adjust salt, sugar or heat if needed.
7. Put the fried chicken in a large bowl, pour the hot sticky orange sauce over it and toss quickly so every piece is coated. Work fast so the coating stays crispy and the sauce clings.
8. Transfer to a serving platter and garnish with thinly sliced green onions and 1 tablespoon toasted sesame seeds. Serve immediately over steamed rice.
9. Leftovers: store chicken and sauce separately if you want to keep the chicken crispy, reheat gently in a 350 F oven until warmed, then toss with reheated sauce. Enjoy, it tastes even better the next day sometimes.
Equipment Needed
1. Chef knife and cutting board (for cutting the chicken and slicing green onions)
2. 2 mixing bowls (one for the egg marinade, one shallow bowl for the coating)
3. Measuring cups and spoons (for cornstarch, flour, sugars, liquids, etc)
4. Heavy pot or Dutch oven for frying (big enough for 2 to 3 inches of oil)
5. Frying/candy thermometer (to check 350 F and 375 F; if you dont have one use a small batter test)
6. Wire rack set over a baking sheet (to rest fried chicken and keep it crisp)
7. Medium saucepan and a small bowl plus whisk (for the orange sauce and the cornstarch slurry)
8. Slotted spoon or tongs and a spatula (for moving chicken and tossing with sauce)
FAQ
Orange Chicken Recipe {Panda Express Copycat} Substitutions and Variations
- Chicken (1 1/2 pounds boneless thighs or breasts)
- Firm tofu, pressed and cubed, for a vegetarian option
- Tempeh, sliced or cubed, gives a nuttier bite
- Pork shoulder, cut small, cooks a bit longer but works well
- Cornstarch (3/4 cup plus slurry)
- Potato starch, same amount, gives great crispiness
- Arrowroot powder, use 1 to 1, but it browns less fast
- All purpose flour, use a bit more and fry slightly longer
- Fresh orange juice (1 cup)
- Mandarin or tangerine juice, sweeter and more floral
- Orange marmalade diluted with water, adds texture and depth
- Store bought concentrated orange juice plus water, 1 part concentrate to 3 parts water
- Soy sauce (3 tablespoons)
- Tamari, same amount, good if you want gluten free
- Coconut aminos, slightly sweeter and lower sodium
- Low sodium Worcestershire, use less cause it is stronger
Pro Tips
1) Let the coated chicken rest on a rack for at least 5 minutes before frying. that little pause helps the coating stick so it wont just fall off when you toss it in the sauce.
2) Fry in small batches and keep the oil temp steady. if oil is too cool the coating soaks up oil and gets greasy, too hot and the outside burns before the inside cooks. aim for around 350 F, then quick double-fry at 375 F for extra crunch right before saucing.
3) Make the sauce a bit brighter by using some fresh orange zest and a splash more rice vinegar than you think you need. it balances the sweetness and lets the ginger and garlic pop. always taste and tweak sugar or heat at the end.
4) If you want to preserve crispiness for leftovers, store chicken and sauce separately. reheat chicken in a 350 F oven or air fryer to restore crunch, then drizzle or toss with warm sauce just before serving.
Orange Chicken Recipe {Panda Express Copycat}
I made Chinese Orange Chicken and the result is ridiculous: insanely crispy pieces smothered in a glossy sticky orange sauce that actually trumps Panda Express.
4
servings
731
kcal
Equipment: 1. Chef knife and cutting board (for cutting the chicken and slicing green onions)
2. 2 mixing bowls (one for the egg marinade, one shallow bowl for the coating)
3. Measuring cups and spoons (for cornstarch, flour, sugars, liquids, etc)
4. Heavy pot or Dutch oven for frying (big enough for 2 to 3 inches of oil)
5. Frying/candy thermometer (to check 350 F and 375 F; if you dont have one use a small batter test)
6. Wire rack set over a baking sheet (to rest fried chicken and keep it crisp)
7. Medium saucepan and a small bowl plus whisk (for the orange sauce and the cornstarch slurry)
8. Slotted spoon or tongs and a spatula (for moving chicken and tossing with sauce)
Ingredients
1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 to 1 1/2 inch bite size pieces
1 large egg, lightly beaten
2 teaspoons rice wine vinegar, for the chicken marinade
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
3/4 cup cornstarch, plus 2 tablespoons for sauce slurry
1/4 cup all purpose flour
1/2 teaspoon baking powder (helps make the coating extra crispy)
Vegetable oil or peanut oil, for deep frying, about 4 cups depending on pot size
1 cup freshly squeezed orange juice, strained
1 tablespoon orange zest, finely grated
1/2 cup granulated sugar
2 tablespoons light brown sugar, packed
3 tablespoons soy sauce (use low sodium if preferred)
2 tablespoons rice vinegar, for the sauce
1/2 cup low sodium chicken broth or water
3 cloves garlic, minced
1 tablespoon fresh ginger, grated or minced
1/4 teaspoon red pepper flakes or 1/2 teaspoon chili paste, adjust to taste
1 teaspoon toasted sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons cold water, for slurry
2 green onions, thinly sliced, for garnish
1 tablespoon toasted sesame seeds, for garnish
Directions
- Cut chicken into 1 to 1 1/2 inch bite sized pieces, put in a bowl and toss with the beaten egg, 2 teaspoons rice wine vinegar, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper; let it sit while you prep the coating and sauce, at least 10 minutes.
- In a shallow bowl whisk together 3/4 cup cornstarch, 1/4 cup all purpose flour, 1/2 teaspoon baking powder and the remaining 1/2 teaspoon kosher salt; dredge the marinated chicken pieces in the mix, pressing so the coating really sticks. Put coated pieces on a rack and let them rest 5 to 10 minutes so the coating firms up.
- Pour about 3 to 4 cups vegetable or peanut oil into a heavy pot to reach 2 to 3 inches deep, heat to 350 F if you have a thermometer. If you dont have one, test with a small bit of batter; it should sizzle steadily but not smoke.
- Fry the chicken in batches so you dont crowd the pot, about 4 to 6 minutes per batch until golden and mostly cooked; remove to a wire rack. If you want extra crispy, fry each batch a second time for 1 to 2 minutes at 375 F just before saucing.
- While chicken fries, make the orange sauce: in a medium saucepan combine 1 cup fresh strained orange juice, 1 tablespoon orange zest, 1/2 cup granulated sugar, 2 tablespoons light brown sugar, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1/2 cup low sodium chicken broth or water, minced garlic, grated ginger, red pepper flakes or chili paste to taste, and 1 teaspoon toasted sesame oil. Heat over medium until it comes to a low simmer and the sugars dissolve.
- Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a smooth slurry. Slowly whisk the slurry into the simmering orange sauce and cook, stirring, until the sauce thickens and becomes glossy, about 1 to 2 minutes. Taste and adjust salt, sugar or heat if needed.
- Put the fried chicken in a large bowl, pour the hot sticky orange sauce over it and toss quickly so every piece is coated. Work fast so the coating stays crispy and the sauce clings.
- Transfer to a serving platter and garnish with thinly sliced green onions and 1 tablespoon toasted sesame seeds. Serve immediately over steamed rice.
- Leftovers: store chicken and sauce separately if you want to keep the chicken crispy, reheat gently in a 350 F oven until warmed, then toss with reheated sauce. Enjoy, it tastes even better the next day sometimes.
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: 340g
- Total number of serves: 4
- Calories: 731kcal
- Fat: 24.7g
- Saturated Fat: 2.8g
- Trans Fat: 0g
- Polyunsaturated: 20g
- Monounsaturated: 50g
- Cholesterol: 166mg
- Sodium: 1250mg
- Potassium: 548mg
- Carbohydrates: 67.3g
- Fiber: 1.5g
- Sugar: 36.5g
- Protein: 57.4g
- Vitamin A: 124IU
- Vitamin C: 31mg
- Calcium: 15mg
- Iron: 1mg
