Panda Express Orange Chicken
My son calls it “restaurant chicken.” He means Panda Express. Fair enough — it’s by far the most popular item on their menu, and for good reason. Crispy battered chicken pieces tossed in a sticky, swe
Ingredients
For the chicken
- 1.5 pounds boneless skinless chicken thighs (cut into 1-inch pieces)
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- oil for frying
For the sauce
- 1/2 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 1 tablespoon orange zest
- 1 tablespoon sesame oil
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (minced)
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
Method
Step 1: Batter and fry the chicken
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Cut chicken thighs into 1-inch pieces. Beat the egg in a bowl, add the chicken, and toss to coat. In a separate bowl, mix cornstarch, flour, salt, and pepper. Dredge the egg-coated chicken in the flour mixture. Fry in batches at 350°F for 3-4 minutes. Rest 2 minutes, then fry again at 375°F for 2-3 minutes until deep golden. Drain on a wire rack.
Step 2: Make the sauce
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In a wok or large pan over medium-high heat, combine all sauce ingredients except the cornstarch slurry. Bring to a simmer and cook 2 minutes. Add the slurry and stir until the sauce thickens and turns glossy, about 1 minute.
Step 3: Toss and serve
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Add the crispy chicken to the sauce and toss to coat every piece. Serve immediately over steamed white rice. Garnish with sliced green onions and sesame seeds.
Off the Galley Mike
Mike — Off The Galley
Six years as a Navy cook on submarines and destroyers, feeding 130 sailors from a galley the size of your bathroom. Now I cook the same big-flavor, no-nonsense food for my family of four — and share every recipe here. No culinary school. No fancy plating. Just real food that works, tested on the toughest critics afloat and the pickiest ones at home.
Orange Chicken — My Son’s ‘Restaurant Chicken,’ Made Better at Home
My son calls it “restaurant chicken.” He means Panda Express. Fair enough — it’s by far the most popular item on their menu, and for good reason. Crispy battered chicken pieces tossed in a sticky, sweet-tangy orange sauce with hints of ginger and garlic. It’s one of those dishes that sounds complicated but is actually straightforward once you break it down: fry chicken, make sauce, combine.
The homemade version is better because you’re frying in smaller batches (crispier chicken), making the sauce fresh (brighter flavor), and serving it immediately (no sitting under a heat lamp). My son’s actual quote after the first time I made this: “Dad, this is better than the mall.” That might be the highest compliment he’s ever given me.
The Double-Fry Secret
The key to orange chicken that stays crispy even after being tossed in sauce is double frying. Fry the chicken pieces once at 350°F for 3-4 minutes until light golden. Remove and rest for 2-3 minutes. Then fry again at 375°F for another 2-3 minutes until deep golden and extra crispy. The first fry cooks the chicken through. The second fry drives out remaining moisture from the coating, creating an extra-crunchy shell that resists getting soggy when the sauce hits it.
The Orange Sauce
The sauce is the soul of this dish. Mix 1/2 cup orange juice (fresh is best, from-concentrate is fine), 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 3 tablespoons brown sugar, 1 tablespoon orange zest (this is where the real orange flavor comes from), 1 tablespoon sesame oil, 1 teaspoon minced garlic, 1 teaspoon minced ginger, and 1/4 teaspoon red pepper flakes. Bring it to a simmer, then thicken with a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water). The sauce should be thick, glossy, and sticky — thick enough to coat the back of a spoon.
Ingredients
For the chicken: 1.5 pounds boneless skinless chicken thighs (cut into 1-inch pieces), 1 cup cornstarch, 1/2 cup all-purpose flour, 1 egg, 1/2 teaspoon salt, 1/4 teaspoon white pepper, oil for frying.
For the sauce: 1/2 cup orange juice, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 3 tablespoons brown sugar, 1 tablespoon orange zest, 1 tablespoon sesame oil, 1 teaspoon garlic (minced), 1 teaspoon ginger (minced), 1/4 teaspoon red pepper flakes, 1 tablespoon cornstarch + 2 tablespoons water (slurry).
How to Make It
1
1Batter and fry the chicken
Cut chicken thighs into 1-inch pieces. Beat the egg in a bowl, add the chicken, and toss to coat. In a separate bowl, mix cornstarch, flour, salt, and pepper. Dredge the egg-coated chicken in the flour mixture. Fry in batches at 350°F for 3-4 minutes. Rest 2 minutes, then fry again at 375°F for 2-3 minutes until deep golden. Drain on a wire rack.
2
2Make the sauce
In a wok or large pan over medium-high heat, combine all sauce ingredients except the cornstarch slurry. Bring to a simmer and cook 2 minutes. Add the slurry and stir until the sauce thickens and turns glossy, about 1 minute.
3
3Toss and serve
Add the crispy chicken to the sauce and toss to coat every piece. Serve immediately over steamed white rice. Garnish with sliced green onions and sesame seeds.
Why Chicken Thighs
Panda Express uses dark meat for their orange chicken, and you should too. Thighs are more forgiving during frying — they stay juicier even if you slightly overcook them. Breast meat works but dries out faster and becomes tough. If you use breasts, cut them slightly larger to compensate and watch the frying time carefully.
Serve It With
Steamed white rice is the classic pairing. Fried rice takes it to another level. Add an egg roll or some steamed broccoli and you’ve recreated the full Panda Express experience for a fraction of the price. My family does “takeout at home” nights where we make this alongside Chipotle bowls — everyone picks their cuisine and we eat family-style.
Takeout at Home Night
Once a month, we do a “takeout at home” night where we recreate a fast food or restaurant menu from scratch. Orange chicken night is the most popular by a wide margin. I make the orange chicken and fried rice. My wife makes egg rolls (frozen ones, we’re not crazy). The kids set up the table with chopsticks and little sauce dishes like it’s a real restaurant. My son takes everyone’s “orders” on a notepad. The whole production costs about $12 for a family of four and generates approximately zero complaints — which, again, if you have kids, you know is remarkable.
The Kid Factor
If your kids are picky, this is a gateway recipe. It’s basically chicken nuggets in sweet sauce. My son wouldn’t eat “Chinese food” until I made this and called it “crispy chicken with orange dipping sauce.” He ate three servings. Reduce the red pepper flakes to zero for younger kids and increase them for adults who want more heat. The sauce is infinitely adjustable.
Storage
The chicken will lose some crispiness when stored, but leftover orange chicken keeps well in the fridge for 3-4 days. Reheat in a skillet over medium heat with a splash of orange juice to refresh the sauce. The microwave works but makes the coating soft.
Frequently Asked Questions
Can I air fry instead of deep fry?
Yes. Spray the battered chicken with cooking oil and air fry at 375°F for 12-15 minutes, shaking the basket halfway through. It won’t be as uniformly crispy as deep-fried, but it’s a solid lighter option.
Why is my sauce too sweet?
Reduce the brown sugar by a tablespoon and increase the rice vinegar by a teaspoon. Different brands of rice vinegar have different acidity levels, so you may need to adjust.
Can I make this without a wok?
A large skillet works fine. The wok shape is ideal for tossing, but the sauce cooks the same way in any wide pan.
What’s the best brand of soy sauce?
Kikkoman is the go-to. Low-sodium Kikkoman works if you’re watching salt — the sauce has enough other flavors to compensate. Avoid “soy-style” sauce or any brand that lists water as the first ingredient. Real brewed soy sauce makes a noticeable difference in the finished sauce.
The Sauce Consistency
The sauce should be glossy, thick enough to coat the chicken, and slightly sticky — not watery and not so thick it clumps. The cornstarch slurry is what controls this. Add it gradually to the simmering sauce, stirring constantly. It thickens within 30 seconds. If too thick, add a splash of water. If too thin, mix another teaspoon of cornstarch with cold water and add. The sauce continues to thicken as it cools, so make it slightly thinner than your final target.
The Takeout Experience at Home
Serve with steamed white rice, stir-fried broccoli, and a side of fried rice for the complete Panda experience. Total cost for 4 servings: about $10-12 versus $35-40 for the same order at the restaurant. The homemade version uses real chicken breast, fresh orange juice, and no preservatives. Better ingredients, better flavor, 70% cheaper.
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