Table of Contents
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Ingredients With Exact Amount
For the Chicken and Batter
You’ll need 2 pounds of boneless, skinless chicken thighs, cut into bite-sized 1-inch pieces, since dark meat stays juicier during frying and is what Panda Express actually uses. For the batter, you’ll need half a cup of all-purpose flour, half a cup of cornstarch, half a teaspoon of salt, a quarter teaspoon of white pepper, 1 large egg, and half a cup of cold sparkling water, plus 1 tablespoon of sesame oil mixed in. The cold sparkling water is what gives the batter that light, crispy texture instead of a heavy, doughy coating.
For the Orange Sauce
You’ll need three-quarters of a cup of orange juice, 3 tablespoons of soy sauce, half a cup of packed brown sugar, 2 tablespoons of rice vinegar, and the zest of 1 orange for extra citrus punch. You’ll also need 2 cloves of garlic minced, 1 tablespoon of grated fresh ginger, half a teaspoon of crushed red pepper flakes for a gentle kick, and 1 tablespoon of cornstarch mixed with 2 tablespoons of water to thicken the sauce at the end. Finally, keep 2 cups of neutral oil like vegetable or canola oil on hand for frying.
Step by Step Recipe Method
Step 1: Prepare the Chicken Batter
In a mixing bowl, whisk together the flour, cornstarch, salt, and white pepper until combined. Beat in the egg, cold sparkling water, and sesame oil, mixing until you get a smooth batter about the thickness of pancake batter. Using cold sparkling water instead of regular water is the trick that gives the fried coating its signature light, crispy crunch instead of a heavy, dense shell.
Step 2: Coat and Fry the Chicken
Toss the chicken pieces into the batter until every piece is evenly coated, then heat your oil in a deep pot or wok to 350°F. Fry the chicken in small batches for 3 to 4 minutes per batch, until golden brown and cooked through, making sure not to overcrowd the pot since too many pieces at once will drop the oil temperature and leave you with soggy, greasy chicken instead of a crisp coating.
Step 3: Drain the Fried Chicken
Remove the fried chicken pieces with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain any excess oil. Letting the chicken rest here for a few minutes helps the crispy coating set properly before it gets tossed into the hot sauce later, so try not to skip this short resting period.
Step 4: Sauté the Aromatics
In a clean pan or wok, heat 1 tablespoon of oil over medium heat, then add the minced garlic, grated ginger, and crushed red pepper flakes, stirring constantly for about 30 seconds until fragrant. Be careful not to let the garlic burn at this stage, since burnt garlic turns bitter fast and can throw off the entire flavor of your sauce.
Step 5: Build the Orange Sauce
Pour in the orange juice, soy sauce, brown sugar, rice vinegar, and orange zest, stirring everything together and bringing it to a gentle boil. Let the sauce simmer for 2 to 3 minutes so the flavors have time to meld together, and give it a taste at this point to check if you want a touch more sweetness or an extra pinch of red pepper flakes for heat.
Step 6: Thicken the Sauce
Stir the cornstarch and water slurry into the simmering sauce and continue cooking for another minute or two, until the sauce thickens enough to coat the back of a spoon. This step turns a thin, watery liquid into that glossy, clingy sauce that Panda Express orange chicken is famous for, so make sure the sauce is fully thickened before moving to the next step.
Step 7: Toss and Serve
Add the fried chicken pieces directly into the thickened sauce and toss gently until every piece is fully coated. Serve immediately over steamed white rice, garnished with sliced green onions and a sprinkle of sesame seeds, since the chicken is at its crispiest and the sauce at its glossiest right when it’s freshly tossed together.
Variations in the Recipe
Spicy Orange Chicken
If you like a bigger kick of heat, add half a tablespoon of sriracha directly into the sauce while it simmers, or double the amount of crushed red pepper flakes. This gives the dish a spicier edge without overpowering the citrus and sweet notes that make the sauce so addictive in the first place.
Baked or Air Fryer Orange Chicken
For a lighter version, skip the deep frying and instead toss the battered chicken pieces lightly in oil, then bake at 400°F for 20 minutes or air fry at 380°F for 12 to 15 minutes, flipping halfway through. The texture won’t be quite as crispy as deep frying, but it’s a great option if you’re trying to cut back on oil while still getting that same delicious orange sauce flavor.
Orange Beef or Shrimp Swap
This same orange sauce works beautifully with other proteins, so if you want to switch things up, try it with thinly sliced flank steak or peeled shrimp instead of chicken. Just fry or sear the protein the same way and toss it into the finished sauce, since the sauce itself is really the heart of the dish and pairs well with almost anything.
Mistakes to Avoid
Overcrowding the Frying Oil
Adding too many battered chicken pieces into the oil at once drops the temperature quickly, which leads to greasy, soggy chicken instead of that light, crispy coating you’re after. Always fry in small batches and let the oil come back up to 350°F between rounds for the crispiest results every single time.
Skipping the Cold Sparkling Water in the Batter
Some people substitute plain water for the sparkling water in the batter, but this small swap actually makes a big difference in texture. The bubbles in sparkling water create a lighter, airier batter that fries up crispy, while plain water tends to result in a denser, heavier coating that turns soft faster once tossed in the sauce.
Tossing Chicken in the Sauce Too Early
If you toss the fried chicken into the sauce before it’s finished thickening, the crispy coating will start absorbing moisture and turning soggy almost immediately. Always make sure your sauce has fully thickened to a glossy, spoon-coating consistency first, then toss the chicken in right before serving so it stays crispy for as long as possible.
Conclusion & FAQs Section
Making Panda Express style orange chicken at home takes a bit of effort with the frying and sauce building, but the payoff is a dish that’s genuinely just as good, if not better, than the takeout version. Once you’ve nailed the crispy batter and the sweet, tangy, slightly spicy sauce, you can play around with heat levels and even swap in different proteins to keep things exciting on your dinner rotation.
Can I make this recipe gluten free?
Yes, simply swap the all-purpose flour in the batter for cornstarch or a gluten-free flour blend, and make sure to use a gluten-free soy sauce or tamari in the sauce to keep the whole dish gluten free.
How do I store and reheat leftover orange chicken?
Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in an air fryer or skillet over medium heat to help the chicken crisp back up, since microwaving tends to leave the coating soft and a little rubbery.
Can I use chicken breast instead of thighs?
Yes, boneless skinless chicken breast works fine as a leaner alternative, though it can dry out slightly faster than thighs during frying, so keep a close eye on the cook time and pull the pieces as soon as they turn golden brown.