If you’re craving the famous orange chicken from Panda Express, this homemade version might just be what you need. It combines crispy chicken with a citrusy glaze that’s both sweet and tangy, perfect for a dinner that hits those takeout cravings without leaving your kitchen.

• Cuisine: Asian
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6

Why You’ll Love This Recipe

• Brings the takeout experience to your home with familiar flavors at your fingertips.
• Uses simple pantry staples, so no last-minute grocery runs.
• Customizable in spiciness and sweetness to suit your taste preferences.
• Perfect for batch cooking and meal prep.

Ingredients

• 2 cups flour: Forms the crispy coating. No substitute required.
• ½ cup cornstarch: Adds extra crunch to the batter. No substitute needed.
• 2 teaspoons salt: Seasons the batter, enhancing flavor. Note: you can adjust to taste.
• ½ teaspoon white pepper: Provides a subtle, spicy warmth. Can use black pepper as an alternative.
• 1 large egg: Binds the batter ingredients for a cohesive coating.
• 1 cup water: Combines with other batter ingredients to reach the right consistency.
• 2 tablespoons canola oil, divided: Adds to the batter and aids frying. Vegetable oil works too.
• 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces: Thighs remain juicy and tender. Breasts can be used but may be drier.
• 2 cups peanut oil, or as needed, for frying: Ideal for deep frying due to its high smoke point.
• 3 teaspoons sesame oil, divided: Adds a nutty, distinct flavor that complements the sauce.
• ¼ teaspoon crushed red pepper: Offers a mild kick; adjust to taste or omit for less heat.
• 2 teaspoons minced ginger: Adds a bright, fragrant note essential to Asian sauces.
• 2 teaspoons minced garlic: Provides depth of flavor, balancing the sweet tang of the sauce.
• ¼ cup brown sugar: Sweetens the glaze and helps caramelize it.
• ¼ cup fresh orange juice: The star flavor of the sauce; no substitute captures the same freshness.
• ¼ cup white vinegar: Balanced acidity that cuts through sweetness. Rice vinegar can be used as a substitute.
• 2 tablespoons soy sauce: Adds umami and saltiness; light soy sauce works too.
• 3 tablespoons water: Used for slurry to thicken sauce, ensuring smooth consistency.
• 2 tablespoons cornstarch: Creates the thick, glossy texture of the orange sauce.
• 1 teaspoon orange zest: Intensifies the citrus flavor in the sauce. No substitute needed.
• 3 cups cooked rice, or as needed: Serves as the bed for the orange chicken, absorbing the sauce.
• sliced green onions for garnish: Adds a fresh, mild onion taste and color contrast.
• sesame seeds for garnish: Provides a nutty finish and pleasing visual appeal.

How to Make It

Step 1: Prepare the Batter

In a large bowl, combine the flour, cornstarch, salt, and white pepper. In a separate bowl, beat the egg and water together until fully combined, then stir in a tablespoon of canola oil. Gradually mix the wet ingredients into the dry ingredients until you get a smooth, thick batter. This batter will adhere well to the chicken, giving a solid base for that perfect crispy crust.

Step 2: Coat and Fry the Chicken

Heat the peanut oil in a deep skillet or large, heavy-bottomed pot over medium-high heat until it reaches 350°F. Dip the chicken pieces into the batter, ensuring they’re thoroughly covered. Fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on a paper towel-lined plate. The frying creates a crispy exterior that contrasts with the tender chicken inside.

Step 3: Create the Orange Sauce

In a separate pan, heat the remaining sesame oil over medium heat. Add the crushed red pepper, ginger, and garlic, sautéing briefly until fragrant, about 30 seconds. Stir in the brown sugar, orange juice, vinegar, and soy sauce. Mix the cornstarch and water to make a slurry, then pour into the sauce. Bring to a simmer while stirring, thickening the sauce until it achieves a glossy finish. Add the orange zest for a final burst of citrus flavor.

Step 4: Combine and Serve

Once the sauce has thickened, toss the fried chicken pieces in the sauce until they’re well coated. This ensures each bite is flavorful and saucy. Serve the chicken over a bed of cooked rice, garnished with sliced green onions and a sprinkle of sesame seeds for extra flair and texture.

Recipe FAQs

Can I use chicken breast instead?

Yes, chicken breast can be substituted for thighs. Keep in mind that breasts tend to be drier, so monitor your frying time closely to avoid overcooking.

What can I use if I don’t have fresh orange juice?

If fresh orange juice isn’t available, bottled orange juice can work in a pinch, though it may be sweeter. Adjust the amount of sugar in the sauce to balance the sweetness.

How do I make this less spicy?

To reduce the spice level, simply omit the crushed red pepper or adjust to taste. The dish will still have plenty of flavor from the ginger, garlic, and orange elements.