This copycat Panda Express Orange Chicken is packed with flavor and certain to become an absolute family favorite. The crispy chicken pieces are smothered in a homemade orange sauce that's sheer perfection served over sticky rice to soak up every drop of the sweet and spicy citrus sauce.
Easy Copycat Panda Express Orange Chicken Recipe
This recipe for Orange Chicken is a game changer! Don't be intimadated by the ingredient list it's made up of many items you already have in your pantry. How do you make Orange Chicken? This recipe begins by sifting together flour, cornstarch, salt and white pepper. After whisking seltzer water and egg with a little vegetable oil add it to the dry ingredients and mix until combined. Add the chicken to the batter and stir to fully coat, then cover and pop it into the refrigerator to set the batter. Next, simmer the minced garlic in oil in a medium skillet with the crushed red pepper flakes just until fragrant. Add the orange juice, soy sauce, rice wine vinegar, sesame oil and both sugars to the skillet. Cook stirring over medium heat until the sugar has dissolved then add the cornstarch slurry to thicken. Keep warm then after frying the chicken per the recipe, toss in the sauce and serve.
How to Make the BEST Orange Chicken
- Ingredients you'll need to make homemade Orange Chicken: Boneless skinless chicken breasts, all purpose flour, salt, cornstarch, white pepper, seltzer water, large egg and vegetable oil for frying. You'll also need cooked rice for serving.
- To make the Orange Sauce you'll need: Orange juice, soy sauce, rice wine vinegar, sesame oil, vegetable oil, crushed red pepper flakes, minced garlic, granulated sugar, light brown sugar, cornstarch, cold water and ginger.
- Kitchen tools you'll need: Dutch oven or large pot for frying, fry thermometer, medium skillet for making sauce, measuring cups and spoons, sharp knife and cutting board, whisk, large bowl, medium bowl and garlic press.
- It's an important step to chill the chicken once it's smothered with the batter before frying. Don't skip it, this helps to set the batter for frying up crispy and delicious.
- You could use boneless skinless chicken thighs for this recipe however it will take longer to cook. Cook until the juices run clear.
- The cooking time can be adapted depending on the size of the chicken pieces and how well the oil temperature is maintained.
- When frying, it's important to maintain the oil temperature so the chicken will absorb less fat and fry crisp and golden.
- If you know this recipe will make enough for 2 meals, set aside the fried chicken pieces and store it separately from the sauce. You can then reheat the chicken in a 350°F air fryer or 375°F oven on a sheet pan for several minutes, then warm the sauce in the microwave and toss together just before serving.
- Likewise, the same process works for freezing leftovers. Store the chicken and sauce separately.
- You can serve this chicken with any white rice that you enjoy. Long grain rice, jasmine rice, basmati rice or Asian sticky rice.
- Store Orange Chicken chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave. The coating will soften once tossed with the sauce and chilled.
More Easy Chicken Breast Recipes to Make
- Easy Air Fryer Barbecue Chicken Breasts can be served as an entree, on buns or sliced for salads.
- Honey Pecan Fried Chicken is drizzled with a rich honey pecan sauce that takes it over the top.
- See how to turn bone-in split chicken breasts into this Garlic Pepper Chicken Breasts in the oven.
- Better than restaurant Chicken Marsala.
- Nashville Hot Chicken Tenders will bring the heat to mealtime.
- The family will love these Sheet Pan Chili Lime Chicken Fajitas.
- Spicy Chicken Meatballs from Real Housemoms.
Thanks for visiting come back soon!
- 3 lb boneless skinless chicken breasts or chicken thighs cut into bite size cubes
- 3 cups all purpose flour
- 1 cup cornstarch
- 1 tablespoon salt
- 1 teaspoon white pepper
- 1 large egg
- 2 cups seltzer water
- 2 tablespoon vegetable or peanut oil
- 4-6 cups vegetable or peanut oil for frying
- Orange Sauce:
- 2 tablespoon vegetable or canola oil
- 4 medium cloves garlic minced
- 1 teaspoon crushed red pepper flakes
- 1 cup orange juice
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- 1 teaspoon sesame oil
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon ground ginger
- ¼ cup cornstarch
- ¼ cup cold water
- cooked sticky rice and chopped fresh chives for serving
- To make Batter: In a medium size mixing bowl, whisk together flour, cornstarch, salt and pepper. In a separate small bowl, whisk together seltzer water, egg and 2 tablespoon oil.
- Add wet ingredients to the dry ingredients mixing until fully combined. Add chicken pieces, stirring to coat. Cover and chill for 30-60 minutes.
- To Fry Chicken: In a deep heavy bottomed pot or Dutch oven heat oil to 350-360°F. Remove chicken from batter allowing excess to drip off. Carefully lower into the hot oil. Cook in batches for 4-6 minutes total turning as needed. Fry until golden brown and cooked through. Remove using a slotted spoon to a paper towel lined sheet pan or platter.
- To Make Orange Sauce: Meanwhile, heat 2 tablespoon oil in a deep skillet or heavy bottomed saucepan over medium high heat. Add garlic and red pepper flakes. Cook for 1 minute or just until fragrant.
- To the skillet add orange juice, soy sauce, vinegar, 1 teaspoon sesame oil, granulated sugar, brown sugar and ground ginger. Cook stirring until sugar has completely dissolved.
- Dissolve ¼ cup cornstarch in ¼ cup cold water in a small bowl. Whisk into the pan. Simmer sauce until thickened over medium heat to a syrup consistency.
- Toss chicken pieces in sauce. Serve immediately over rice, garnished with chives.