Easy Copycat Panda Express Orange Chicken Recipe. Crispy chicken in a sweet and tangy glaze, perfect for weeknight dinners!
It’s no secret we’re huge fans of “fake out, take out” dinners. Try this irresistibly easy Sesame Chicken as well as my favorite Beef Broccoli dish.
Chinese Orange Chicken Recipe
My family loves Chinese takeout. The cute little containers. The egg rolls. And reading the fortune cookies at the end of our meal. We love it all.
My husband and I even have a tradition of ordering Chinese takeout every year on our wedding anniversary. And we always make sure to include orange chicken in our order.
- This easy orange chicken recipe tastes just as good as Panda Express orange chicken, and other Chinese food takeout!
- The orange chicken sauce has a sweet, savory flavor with a crunch from the deep fry goodness.
- Serve with our fried rice for a complete meal.
This is a perfect recipe when you’re craving takeout but want something easier on the wallet. And, if you love Orange Chicken you’ve GOT TO TRY this Mongolian Chicken recipe!
I’ve even made an Instant Pot Orange Chicken recipe if you’re in a hurry!
How to Make Orange Chicken
Coat and Fry the Chicken. Heat vegetable oil on medium high heat in stainless skillet (you will need enough oil to fill the skillet about 1/2 inch deep, or use a fry daddy or air fryer).
Make Sauce.
Assemble and Serve. Pour hot glaze over cooked chicken, mix and serve with rice. Garnish with fresh green onions slices if desired.
Easy Dinner Recipes
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Orange Chicken Recipe
Ingredients
For the Chicken:
- 2 pounds boneless skinless chicken cut bite size
- 1 large egg
- 1 ½ teaspoon kosher salt
- ½ teaspoon white pepper
- 2 cups plus 2 Tablespoons vegetable oil for frying
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 teaspoon ground ginger
- 2 cloves garlic pressed
- ½ teaspoon crushed red pepper
- ¼ cup green onion chopped
- ½ teaspoon sesame oil
- 2 Tablespoons soy sauce
For the Glaze:
- ¼ cup soy sauce
- ¼ cup water
- ⅓ cup light brown sugar packed
- ⅓ cup granulated sugar
- ½ cup orange juice
- 2 Tablespoons white vinegar
- 2 Tablespoons cornstarch
- ½ cup cold water
Instructions
- Mix egg, salt, white pepper and 2 Tbsp vegetable oil in a bowl. In another bowl mix cornstarch and flour. Coat bite size pieces of chicken first in egg mixture then in flour mixture.
- Heat 2 cups of vegetable oil in stainless skillet (you will need enough to fill skillet about 1/2 inch deep-or use a fry daddy). Fry chicken in oil until completely cooked, several minutes each side. Remove chicken into serving bowl. Drain all but 2 Tbsp oil.
- To remaining 2 Tbsp vegetable fryer oil, heat ginger, garlic, red pepper, green onion, sesame oil and 2 Tbsp soy sauce. Heat for 2-3 minutes, until onions soften.
- In small bowl, mix 1/4 cup soy, 1/4 cup water, sugars, orange juice and vinegar. Add to onion mixture in skillet. Bring to a boil. Mix cornstarch and cold water in small bowl. Add to boiling mixture and return to boil until thickened.
- Pour hot glaze over chicken, mix and serve with white rice! Garnish with green onions slices if desired. ENJOY.
Notes
- The best type of oil to use for orange chicken is vegetable oil. I use vegetable oil in my egg mixture and for frying the chicken.
- You can use a skillet or saucepan to fry the chicken. You don’t need a deep fryer for this step.
- You can use boneless chicken thighs or boneless chicken breasts for this orange chicken recipe. I prefer thighs because they tend to be a little juicer, but breasts would work too.
- You can make this dish without stir frying it in a skillet by using your air fryer. To do this, dredge your chicken in the egg and flour mixture, and put it in the bottom of your air fryer. Cook for 25 minutes or until the chicken reaches 180 degrees. Make your glaze and pour it over your chicken once it’s done cooking.
Nutrition
Easy Copycat Panda Express Orange Chicken Recipe. Crispy chicken in a sweet and tangy glaze, perfect for weeknight dinners!
What is the actual number of servings? The beginning says 8 then the bottom says 6. How big is a serving size? Is it 1 cup or? Serving size “1” is pretty vague. Have you tried using the swerve variations of sugar and brown sugar, will reduce calories some.
I usually get four large servings!
Ingredients say 1 cup cornstarch and 1/2 cup flour, but the steps use only 1/2 cup cornstarch and 1/4 cup flour. Please clarify?
Tips/instructions for cooking the rice? Mine never turns out right. Thanks
This was absolutely delicious!! I think I would double the recipe for 4 people. (because you just can’t have enough)
We love panda express orange chicken! Can’t wait to make this one.
I know what I will be having for dinner tonight! This looks amazing; worthy of a restaurant, indeed!
Love! Thank you for also including tips on making it in the slow cooker.
This orange chicken recipe gets two thumbs up from my family! It will definitely be on our regular rotations!
What kind of oil did you use in the egg mixture?
Vegetable or peanut oil works.
This looks just as good a any you’d get at a Chinese restaurant and seems pretty easy, too. I’ll pin it for another day. Already have some shrimp and scallops marinating for tonight. We’re a day off from Valentine’s Day, but that’s OK.
Next time I make fried rice I’ll have to post it. It’s been quite a while since I’ve done it, but it’s really tasty….and better than the restaurant. I always think it’s a little dry when I order it.
Wonderful recipe, easy to follow and it turned out delicious!!
That’s great to hear! Thanks for stopping back and letting me know!
I made this for the first time tonight and it came out great!!
I don’t know when, but I do want to try this one! I agree, fried rice at home sucks, I never make it good.
-Jeff