Orange Chicken Recipe
Craving that irresistible sweet-and-savory flavor of Panda Express Orange Chicken? This homemade version captures every delicious detail—crispy, golden chicken coated in a glossy orange glaze that’s tangy, garlicky, and just the right amount of sticky.
Perfect for busy weeknights or weekend indulgence, this copycat recipe comes together in under an hour, offering the ultimate comfort food experience without leaving your kitchen. Every bite delivers the bold citrus flavor and satisfying crunch you love.
Serve it over fluffy white rice, top it with fresh scallions, and savor the takeout classic reimagined. Once you try this from-scratch orange chicken, you may never look at drive-through dinners the same way again.
Orange Chicken Ingredients
Tender chicken breast pieces form the heart of this dish, offering a juicy, golden base that perfectly absorbs the sweet and tangy glaze.
Fresh orange juice delivers a bright citrus punch, creating that signature balance of sweetness and acidity in every bite.
Garlic and ginger infuse warmth and depth, adding layers of bold, aromatic flavor that elevate the sauce.
Hoisin and soy sauce build a savory backbone, giving the glaze its rich umami character and glossy finish.
A touch of brown sugar and chili sauce blends sweetness with subtle heat, capturing the irresistible contrast that makes orange chicken so addictive.
Recipe Tips
1. Achieve the Perfect Crisp
The secret to restaurant-quality orange chicken lies in the crispy coating. For the best texture, ensure your chicken pieces are thoroughly patted dry before dredging in the flour and cornstarch mixture. This step helps the coating adhere evenly and crisp up beautifully when fried. Maintain the oil temperature between 350°F and 365°F—too cool, and the chicken will absorb excess oil; too hot, and the exterior will brown before the inside cooks through. Fry in small batches to prevent crowding and keep the oil temperature steady for consistent, golden-brown results every time.
2. Balance the Sweet and Tangy Sauce
A great orange chicken sauce is all about balance. Fresh orange juice brings a bright citrus note, while hoisin and soy sauce add depth and umami. Taste the sauce before thickening, adjusting sweetness with brown sugar or acidity with a splash of lemon juice or vinegar as needed. Once the cornstarch slurry is added, let the sauce simmer until glossy and syrupy—it should coat the back of a spoon without being overly thick. This creates that signature sticky glaze that perfectly clings to every bite of chicken.
3. Keep It Fresh and Flavorful
To elevate your orange chicken, don’t skip the aromatics. Freshly minced garlic and ginger are key to achieving that authentic, takeout-inspired flavor. Add them to hot oil just until fragrant—about 30 seconds to 1 minute—to release their natural oils without burning. For a bit of heat, adjust the crushed red pepper flakes to your liking. Garnish with freshly sliced scallions right before serving for a pop of color and brightness that enhances both taste and presentation.
What to Serve with Orange Chicken
Pair this flavorful orange chicken with steamed white or jasmine rice to soak up every drop of the rich, tangy sauce—it’s a classic for a reason. For a healthier twist, try brown rice or cauliflower rice for added texture and nutrition.
Complement the main dish with a side of stir-fried vegetables, such as broccoli, snap peas, or bell peppers, to balance the meal with freshness and crunch. Their mild sweetness pairs perfectly with the bold orange glaze.
Round out the experience with egg rolls or vegetable spring rolls, offering a crispy contrast that makes dinner feel like a full restaurant-style feast right at home.
FAQ
1. Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work wonderfully in this recipe. They tend to stay juicier and more flavorful after frying, making them an excellent alternative to chicken breasts.
2. Can I bake or air fry the chicken instead of deep-frying?
Absolutely. For a lighter version, bake the coated chicken at 400°F for about 20–25 minutes or air fry at 375°F for 12–15 minutes, flipping halfway. The result won’t be as crispy as deep-fried, but still delicious.
3. How can I make the sauce less sweet?
Reduce the brown sugar slightly or increase the vinegar and lemon juice to add tang. You can also add a splash of soy sauce to balance the sweetness with a hint of savory depth.
4. Can I make orange chicken ahead of time?
You can prepare the sauce and fry the chicken ahead, but for best texture, combine them just before serving. Reheat the sauce gently on the stove and toss with freshly crisped chicken to preserve its crunch.
Orange Chicken
Ingredients
Method
- Prepare the Chicken
- In a shallow dish, whisk the eggs until smooth. In a separate bowl, combine the flour with 1/2 cup cornstarch and season generously with salt and pepper. Dip each piece of chicken into the egg mixture, then dredge in the flour blend, shaking off any excess coating.
- Fry Until Golden
- Pour oil into a large deep skillet to a depth of about 1/4 inch and heat over medium-high until shimmering. Add chicken in batches, frying for 4 to 5 minutes per batch, or until golden brown and crisp. Transfer to a plate lined with paper towels to drain excess oil.
- Prepare the Sauce
- In a medium saucepan set over medium heat, warm 1 tablespoon of oil. Add the garlic, ginger, and crushed red pepper flakes, stirring for about 2 minutes until fragrant. Pour in the orange juice, hoisin sauce, soy sauce, sweet chili sauce, vinegar, brown sugar, and lemon juice. Whisk well and bring the mixture to a gentle simmer.
- Thicken the Glaze
- In a small bowl, mix the remaining 1 tablespoon cornstarch with 2 tablespoons of water until smooth. Gradually stir this slurry into the simmering sauce, whisking constantly until the mixture thickens to a syrupy consistency, about 5 minutes.
