Panda Express Orange Chicken: Make It at Home, Healthier & Delicious

If you’ve ever dug into a steaming plate of Panda Express Orange Chicken at the mall food court, you know that first bite is a perfect mix of crunch, sweet citrus, and savoury sauce. I remember my first time—my tongue buzzing from the glaze, my nose full of orange zest, and the crunch still vivid in my memory. Making that at home seemed impossible—until I cracked the method. In this post, you’ll learn how to recreate Panda Express Orange Chicken, scoop by scoop: what gives it flavour, how to get the crisp, and how to tweak it to your own tastes.

What Is Panda Express Orange Chicken?

Taste Profile & What Makes It Special

Orange Chicken is an American-Chinese creation built for flavour contrast. You get crispy chicken coated in a sticky, sweet-and-tangy orange sauce; garlic, ginger, a touch of heat, and bright citrus notes deliver a flavour punch. What makes the Panda Express version stand out is its balance: sweet without being cloying, crunchy without being greasy, garlicky and with just enough bite from chili or white pepper.

Origin & Popularity

This dish didn’t come from ancient Chinese kitchens—it’s a product of Chinese-American cuisine. Orange Chicken became a signature dish for Panda Express and helped define how “American Chinese” food feels: familiar yet bold. Over time, it’s landed on menus across the U.S. because people love sweet, tangy fried chicken in sauce.

Nutrition & Calorie Breakdown

When you order a typical serving (about 5.9 oz) of Orange Chicken from Panda Express, you’re getting:

* Based on U.S. dietary guidelines; your needs might differ.

You’ll notice sugar and sodium are high; fat comes largely from the frying and the sauce. But the protein is decent, and if you make it at home, you can control how much sugar, oil, or salt you use.

How to Make Panda Express Orange Chicken at Home (Step-by-Step)

Here’s how you’ll go from raw chicken to the crispy, saucy dish you’ll want seconds of.

Ingredients

Equipment

You’ll need a deep pan or wok for frying, a thermometer to check oil temp (about 375°F / 190-200°C), mixing bowls, a whisk, a spatula or tongs, and a skillet or pot for the sauce.

Cooking Steps

1. Prep the Chicken: Cut chicken into bite-sized cubes. Toss with egg, salt, pepper, then coat in flour + cornstarch mixture. Make sure pieces are uniform so they cook evenly.
2. Fry the Chicken: Heat oil to ~375°F. Fry in batches so the oil doesn’t cool down too much. Cook until golden brown and crisp. Drain on a wire rack or paper towels.
3. Make the Sauce: While chicken is frying, whisk together orange juice, sugar, soy sauce, vinegar, zest, garlic, and ginger. Bring to a simmer in a skillet. Once fragrant and simmering, add cornstarch slurry (cornstarch mixed with cold water) to thicken. Finish with sesame oil.
4. Combine & Toss: Add the fried chicken to the sauce, toss so every piece gets coated in sticky glaze. The sauce should cling but not pool excessively.
5. Serve: Over steamed rice, with garnishes like chopped green onions, sesame seeds, maybe a bit of orange zest or chilli flakes if you like.

Tips to Replicate the Real Deal

• Use chicken thighs: they stay juicy under the batter and fry.
• Maintain oil temperature: dipping many pieces at once lowers temperature; let oil return to heat between batches.
• Sauce timing matters: let it thicken just before adding chicken. If too thin, the chicken sogs; too thick, it glazes over hard.
• Fresh orange juice + zest gives more aroma than just bottled juice.

Serving Suggestions & Side Pairings

You want sides that balance the richness and sweetness of the chicken.

• White or jasmine rice (classic and simple).
• Stir-fried or steamed veggies: broccoli, snow peas, or baby bok choy help add crunch and colour.
• Fried rice or vegetable fried rice, if you want something more filling.
• Pickled cucumbers or a crisp slaw to cut through the sweetness.
• Garnishes: sesame seeds, sliced green onion, extra orange zest.

Dietary Variations

If you follow a special diet or just want something lighter, here are realistic adjustments:

Variations & Other Panda Express Influenced Choices

You might want to switch things up now and then. Here are some popular tweaks:

• Spicy / Hot Orange Chicken: Add more red chilli flakes, fresh chilli peppers, or sriracha to the sauce. Some Panda Express locations offer “Hot Orange Chicken” with a distinct heat.
• Sauce heavy vs sauce lite: Some people like their chicken drenched in sauce; others want just a thin glaze. Adjust the sauce amount or lightly toss.
• Crispier coating: Double coat with batter, or after first fry, fry again briefly just before serving (double fry method).
• Flavour twists: Swap brown sugar for honey or maple syrup for different sweetness; try clementine juice instead of orange; add a splash of pineapple juice if you like more tropical flair.

Storage, Reheating & Leftover Hacks

Storing

Let the chicken cool to room temperature. Store in an airtight container in the fridge for up to 3-4 days. If freezing, use a freezer-safe bag, remove as much air as possible, and freeze for up to 2 months.

Reheating

• Use an oven or air fryer: Preheat to 375°F, spread chicken on a wire rack over a baking sheet, and reheat until crisp (~8-10 min).
• If using a microwave, do so briefly, then sear in a hot skillet to bring back a bit of crisp.
• For sauce: add a splash of water if the sauce has thickened too much.

Leftover Hacks

• Chop leftover Orange Chicken and add to fried rice or noodle bowls.
• Use chicken as a filling in wraps or tacos with slaw and extra sauce.
• Mix with roasted vegetables and serve as a hearty grain bowl.

You now have everything you need to make Panda Express Orange Chicken at home—crispy chicken pieces, slathered in that classic sweet-tangy orange sauce, with room to customise. Whether you’re craving takeout or trying to eat cleaner, you can nail this dish. Make it your own, enjoy every crunchy, saucy bite, and let the flavours transport you right back to your favourite food court.

FAQ

Is Panda Express Orange Chicken spicy?

You’ll notice there’s a mild heat thanks to chilli flakes or white pepper, but it isn’t overwhelming. The classic version leans more toward sweet and tangy than fiery. If you prefer more heat, you could try using extra crushed red pepper or a “Hot Orange Chicken” variation.

How many calories are in a serving of Panda Express Orange Chicken?

A standard entrée (about 5.7 oz) of Orange Chicken has roughly 490 calories, with about 23g fat, 51g of carbohydrates, and 25g of protein.

Can I use chicken breast instead of thigh for Panda Express Orange Chicken?

Yes. Chicken breast works just fine and reduces overall fat. Just be careful not to overcook—breast dries out faster. Thighs give more juiciness and help you get that signature tenderness.

What makes the sauce thick and glossy in the Panda version?

It’s mostly the cornstarch slurry (cornstarch mixed with cold water) added at the end of simmering. Also, reducing the sauce over medium heat helps it concentrate and stick to the crispy chicken.

How long can I store leftover Panda Express Orange Chicken, and how best to reheat it?

You can keep it in the fridge up to 3-4 days in an airtight container. To reheat, the oven or air fryer works best for bringing back crispness—about 375°F until warmed through. Microwaving works in a pinch but may make the coating soggy; if you do microwave, finish it in a skillet for a minute.

Is Panda Express Orange Chicken halal?

The standard version served at Panda Express is not guaranteed halal across all locations. If halal preparation matters to you, check with your local store or use halal-certified chicken and ingredients when making it at home.

Panda Express Orange Chicken

---

• Author: Rasha Annan
• Total Time: 45 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Crispy, tangy, and sweet, this Panda Express Orange Chicken is a homemade copycat of the beloved takeout classic. Juicy fried chicken is tossed in a sticky orange glaze with garlic, ginger, and a hint of spice, all served over rice for an irresistible meal.

---

Ingredients

Scale 1x2x3x

• Boneless, skinless chicken thighs (or breast), cut into bite-sized cubes

• 1 egg

• All-purpose flour

• Cornstarch

• Salt and white pepper

• Oil for frying

• Fresh orange juice

• Orange zest

• Soy sauce

• Brown sugar (or a blend of white and brown sugar)

• Rice vinegar (or white vinegar)

• Minced garlic

• Minced ginger

• Chilli flakes or crushed red pepper

• Sesame oil

• Water + cornstarch slurry (for thickening)

• Garnish: chopped green onions, sesame seeds, orange zest

---

Instructions

• Cut chicken into bite-sized cubes. Toss with egg, salt, and pepper. Coat evenly in a mix of flour and cornstarch.

• Heat oil to 375°F (190–200°C). Fry chicken in batches until golden brown and crispy. Drain on a wire rack or paper towels.

• In a skillet, whisk orange juice, zest, soy sauce, brown sugar, vinegar, garlic, ginger, and chili flakes. Bring to a simmer.

• Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy. Finish with sesame oil.

• Toss fried chicken in the sauce until coated. Serve hot over rice with garnishes.

Notes

Chicken thighs stay juicier, but chicken breast can be used for a leaner option.

Keep the oil temperature steady for crispiness.

Adjust sugar and chilli flakes to control sweetness and heat.

For extra crunch, double-fry the chicken just before tossing with the sauce.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Frying + Stovetop
• Cuisine: Chinese-American

Keywords: Panda Express Orange Chicken, orange chicken recipe, copycat Panda Express, crispy chicken, homemade orange chicken, sweet and tangy chicken, easy Asian-inspired meal, takeout favorite, family dinner recipe