I perfected a Chinese Orange Chicken with crispy fried chicken coated in a sticky glossy orange sauce, a Quick And Easy Orange Chicken that truly rivals Panda Express.
I love this twist on Orange Chicken, crispy bites of boneless skinless chicken thighs coated in a sticky, bright sauce that somehow tastes even better than Panda Express. I’ve been tweaking it for months, and yes I tested an Easy Orange Chicken Recipe Air Fryer version that actually surprised me.
A hit of orange zest keeps it from being too sweet, and there’s this weird perfect balance of sweet and tang that makes you reach for more. If you like Chinese Orange Chicken Recipes Easy or quick weeknight wins, this one’s got that addictive restaurant glow with real home cook shortcuts that work.
Ingredients
- Chicken thighs: high in protein and iron, stays moist and gives the meaty bite
- Cornstarch: makes a super crispy coating and thickens sauce, mostly carbs not nutrients
- Orange juice and zest: bright citrus tang and sweet notes, makes it taste fresh
- Soy sauce: salty umami kick, gives depth and balances the sugar really well
- Sugar and brown sugar: caramelizes to a sticky sweet glaze, makes that glossy orange coat
- Rice vinegar: mild acidity that cuts the grease and keeps flavors bright
- Ginger and garlic: punchy aromatics, add warmth and bite, tastes homemade not fake
- Sesame oil: tiny drizzle adds nutty aroma and richness, use sparingly it’s strong
Ingredient Quantities
- 1 1/2 lb boneless skinless chicken thighs, cut into 1 inch bite sized pieces (or breasts if you prefer)
- 1 large egg
- 1 tbsp soy sauce
- 1 cup cornstarch, plus 2 tbsp extra for sauce slurry
- 1/2 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 to 4 cups neutral frying oil (vegetable or canola)
- 3/4 cup freshly squeezed orange juice (about 2 medium oranges)
- 1 tbsp orange zest (about zest of 1 orange)
- 1/2 cup granulated sugar
- 2 tbsp light brown sugar
- 3 tbsp rice vinegar
- 3 tbsp soy sauce (for the sauce)
- 2 tbsp ketchup
- 1 tbsp hoisin sauce (optional but common)
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes (or to taste)
- 1 tbsp toasted sesame oil
- 2 tbsp cold water (for cornstarch slurry)
- 2 scallions, thinly sliced for garnish
- 1 tsp toasted sesame seeds for garnish
How to Make this
1. Cut chicken into 1 inch pieces, whisk the egg with 1 tbsp soy sauce, then toss the chicken in that mixture so every piece gets a light coat.
2. In a bowl mix 1 cup cornstarch, 1/2 cup flour, 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper. Dredge the egg-coated chicken in the dry mix, pressing so the coating sticks. Shake off excess.
3. Heat 3 to 4 cups neutral oil in a heavy pot to about 350°F (use a thermometer if you got one). Fry chicken in batches so you dont overcrowd the pot, about 3 to 4 minutes per batch until golden and cooked through. Drain on a wire rack or paper towels. For extra crispness you can double fry: fry once at 325°F to cook, rest, then fry at 375°F to crisp.
4. While the chicken fries, make the orange sauce. In a medium saucepan combine 3/4 cup fresh orange juice, 1 tbsp orange zest, 1/2 cup granulated sugar, 2 tbsp light brown sugar, 3 tbsp rice vinegar, 3 tbsp soy sauce (for the sauce), 2 tbsp ketchup, 1 tbsp hoisin (optional), 1 tbsp grated ginger, 2 cloves minced garlic, 1/4 tsp crushed red pepper flakes and 1 tbsp toasted sesame oil.
5. Bring the sauce to a gentle simmer over medium heat, stirring so the sugars dissolve and the flavors meld. Taste and adjust heat or sweetness if needed, but remember it should be bright and slightly sweet.
6. Make a slurry with the extra 2 tbsp cornstarch and 2 tbsp cold water, whisk until smooth. Slowly whisk the slurry into the simmering sauce a little at a time until the sauce becomes glossy and thick enough to coat the back of a spoon. If it gets too thick add a splash of orange juice or water.
7. Put the fried chicken into a large bowl or the skillet, pour the hot thickened orange sauce over it and toss quickly so each piece is well coated. Work fast so the coating stays crisp and the sauce clings.
8. Transfer to a serving plate, sprinkle with thinly sliced scallions and 1 tsp toasted sesame seeds. Serve immediately over steamed rice or noodles.
9. Tips: dont overcrowd the fryer, keep the slurry cold for best thickening, fresh orange juice and zest make a huge difference, and if you’re short on time buy pre-zested frozen orange to save 5 minutes.
Equipment Needed
1. Heavy deep pot or Dutch oven for frying, youll use about 3 to 4 cups oil
2. Instant read or candy thermometer to hit 325 350 and 375 F as needed
3. Mixing bowls, at least three: egg, dry mix, and slurry
4. Whisk for eggs sauce and slurry
5. Wire rack plus a baking sheet or paper towels for draining
6. Slotted spoon or spider skimmer and a pair of tongs for handling chicken
7. Medium saucepan and a wooden spoon for the orange sauce
8. Measuring cups and spoons for dry and wet ingredients
9. Cutting board sharp knife and a microplane or zester for orange and ginger
FAQ
Orange Chicken Recipe {Panda Express Copycat} Substitutions and Variations
- Chicken thighs: swap for boneless chicken breasts (cut same size but watch cooking time they dry out faster), or for a vegetarian twist use firm tofu (press well, cube and fry till golden) or cauliflower florets (toss in batter and fry or roast till browned).
- Cornstarch (for coating or slurry): use potato starch or tapioca starch for a similar crisp, or all purpose flour if thats what you have (use about 1 1/4x flour and expect it a bit less crunchy).
- Fresh orange juice: use tangerine or mandarin juice for a sweeter punch, or dissolve 1 tbsp orange marmalade in 3/4 cup water for extra orange flavor if you dont have fresh fruit; bottled juice concentrate diluted 1:1 also works in a pinch.
- Soy sauce (for the sauce): swap with tamari for gluten free, coconut aminos if you want lower sodium and a slightly sweeter note, or low sodium soy sauce and just add a pinch more sugar if needed.
Pro Tips
1) Double-fry and chill the coated chicken first. Fry once at a lower temp to cook through, rest the pieces on a wire rack for 5 to 10 minutes, then fry again at higher temp to get razor crisp skin. If you have time, pop the dredged pieces in the fridge or freezer for 10 minutes before frying so the coating sticks better and sheds less oil.
2) Keep the sauce control tight. Whisk the slurry cold and add it slowly while the sauce is simmering so you dont end up with glue, and taste as you go — more vinegar brightens, more sugar smooths. Also reserve a little sauce on the side and only toss most of the chicken briefly, that way some pieces stay extra crunchy for people who like contrast.
3) Use a wire rack, not just paper towels. Let fried chicken drain on a rack over a sheet pan so steam escapes and the crust stays crisp, and if you need to hold batches keep them in a 200 F oven for a few minutes (dont let them sit too long or they’ll dry out).
4) Tiny flavor hacks that punch it up. Zest before juicing so you dont waste oils, grate ginger fine so it blends without big chunks, and add a pinch of salt to the sauce as it simmers to help the orange flavor pop. If your oranges are weak, a splash of concentrated orange juice or a little extra zest will fix it quick.
Orange Chicken Recipe {Panda Express Copycat}
I perfected a Chinese Orange Chicken with crispy fried chicken coated in a sticky glossy orange sauce, a Quick And Easy Orange Chicken that truly rivals Panda Express.
4
servings
650
kcal
Equipment: 1. Heavy deep pot or Dutch oven for frying, youll use about 3 to 4 cups oil
2. Instant read or candy thermometer to hit 325 350 and 375 F as needed
3. Mixing bowls, at least three: egg, dry mix, and slurry
4. Whisk for eggs sauce and slurry
5. Wire rack plus a baking sheet or paper towels for draining
6. Slotted spoon or spider skimmer and a pair of tongs for handling chicken
7. Medium saucepan and a wooden spoon for the orange sauce
8. Measuring cups and spoons for dry and wet ingredients
9. Cutting board sharp knife and a microplane or zester for orange and ginger
Ingredients
1 1/2 lb boneless skinless chicken thighs, cut into 1 inch bite sized pieces (or breasts if you prefer)
1 large egg
1 tbsp soy sauce
1 cup cornstarch, plus 2 tbsp extra for sauce slurry
1/2 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
3 to 4 cups neutral frying oil (vegetable or canola)
3/4 cup freshly squeezed orange juice (about 2 medium oranges)
1 tbsp orange zest (about zest of 1 orange)
1/2 cup granulated sugar
2 tbsp light brown sugar
3 tbsp rice vinegar
3 tbsp soy sauce (for the sauce)
2 tbsp ketchup
1 tbsp hoisin sauce (optional but common)
1 tbsp grated fresh ginger
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes (or to taste)
1 tbsp toasted sesame oil
2 tbsp cold water (for cornstarch slurry)
2 scallions, thinly sliced for garnish
1 tsp toasted sesame seeds for garnish
Directions
- Cut chicken into 1 inch pieces, whisk the egg with 1 tbsp soy sauce, then toss the chicken in that mixture so every piece gets a light coat.
- In a bowl mix 1 cup cornstarch, 1/2 cup flour, 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper. Dredge the egg-coated chicken in the dry mix, pressing so the coating sticks. Shake off excess.
- Heat 3 to 4 cups neutral oil in a heavy pot to about 350°F (use a thermometer if you got one). Fry chicken in batches so you dont overcrowd the pot, about 3 to 4 minutes per batch until golden and cooked through. Drain on a wire rack or paper towels. For extra crispness you can double fry: fry once at 325°F to cook, rest, then fry at 375°F to crisp.
- While the chicken fries, make the orange sauce. In a medium saucepan combine 3/4 cup fresh orange juice, 1 tbsp orange zest, 1/2 cup granulated sugar, 2 tbsp light brown sugar, 3 tbsp rice vinegar, 3 tbsp soy sauce (for the sauce), 2 tbsp ketchup, 1 tbsp hoisin (optional), 1 tbsp grated ginger, 2 cloves minced garlic, 1/4 tsp crushed red pepper flakes and 1 tbsp toasted sesame oil.
- Bring the sauce to a gentle simmer over medium heat, stirring so the sugars dissolve and the flavors meld. Taste and adjust heat or sweetness if needed, but remember it should be bright and slightly sweet.
- Make a slurry with the extra 2 tbsp cornstarch and 2 tbsp cold water, whisk until smooth. Slowly whisk the slurry into the simmering sauce a little at a time until the sauce becomes glossy and thick enough to coat the back of a spoon. If it gets too thick add a splash of orange juice or water.
- Put the fried chicken into a large bowl or the skillet, pour the hot thickened orange sauce over it and toss quickly so each piece is well coated. Work fast so the coating stays crisp and the sauce clings.
- Transfer to a serving plate, sprinkle with thinly sliced scallions and 1 tsp toasted sesame seeds. Serve immediately over steamed rice or noodles.
- Tips: dont overcrowd the fryer, keep the slurry cold for best thickening, fresh orange juice and zest make a huge difference, and if you're short on time buy pre-zested frozen orange to save 5 minutes.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 650kcal
- Fat: 35g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated: 8g
- Monounsaturated: 18g
- Cholesterol: 140mg
- Sodium: 1200mg
- Potassium: 600mg
- Carbohydrates: 60g
- Fiber: 2g
- Sugar: 30g
- Protein: 40g
- Vitamin A: 300IU
- Vitamin C: 25mg
- Calcium: 60mg
- Iron: 2.5mg
