Orange Chicken Recipe

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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.

Sweet and Tangy glazed orange chicken on a bowl of rice with green onion and chopsticks

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

Prep bowls with chicken in egg mixture, chicken in flour mixture, and crispy 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).

Step by step photos showing how to make orange chicken.

Make Sauce.

Assemble and Serve. Pour hot glaze over cooked chicken, mix and serve with rice. Garnish with fresh green onions slices if desired.

Piece of glazed orange chicken with green onions being held by chopsticks.
Glazed chicken with orange sauce on a white plate with white rice and chopsticks.

Easy Dinner Recipes

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Orange Chicken Recipe

4.88 from 8 votes
By: Aimee
Copycat Panda Express Orange Chicken Recipe. Crispy chicken in a sweet and tangy glaze, perfect for weeknight dinners!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 servings

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
  • cup light brown sugar packed
  • cup granulated sugar
  • ½ cup orange juice
  • 2 Tablespoons white vinegar
  • 2 Tablespoons cornstarch
  • ½ cup cold water
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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

Calories: 433kcal, Carbohydrates: 41g, Protein: 36g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Cholesterol: 124mg, Sodium: 1206mg, Fiber: 1g, Sugar: 17g
Course: Main Dish
Cuisine: Asian
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Easy Copycat Panda Express Orange Chicken Recipe. Crispy chicken in a sweet and tangy glaze, perfect for weeknight dinners!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on March 14, 2011

Comments & Reviews

  1. 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.

  2. 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?

  3. This was absolutely delicious!! I think I would double the recipe for 4 people. (because you just can’t have enough)

  4. This orange chicken recipe gets two thumbs up from my family! It will definitely be on our regular rotations!

  5. 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.

  6. 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

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