Copycat Panda Express Orange Chicken with Crispy Batter
A homemade version of the beloved Panda Express orange chicken featuring tender chicken pieces coated in a light, crispy batter and tossed in a sweet-tangy orange glaze. The sauce balances bright citrus notes from fresh orange juice and zest with savory soy sauce and a hint of heat from chili paste. Perfect for weeknight dinners when you crave takeout flavors at home. This recipe delivers the same addictive combination of textures and flavors that makes the original so popular, with a golden crispy exterior giving way to juicy chicken beneath.
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- ½ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
same texture
- ½ cup cornstarch
- 1 teaspoon paprika
- ½ teaspoon coarse black pepper
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- ½ cup milk
- 1 large egg
- 1 tablespoon vegetable oil
- vegetable oil, for frying
- 1 tablespoon sesame oil
- 1 teaspoon red chili pepper paste
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 tablespoon light soy sauce
- 1 tablespoon orange zest
- ¼ cup rice vinegar
- ½ cup granulated sugar
- ½ cup orange juice
- 1 tablespoon cornstarch
- 2 green onions, thinly sliced, for garnish(optional)
Instructions
- 1
Heat 4-5 inches of oil in heavy stockpot to 375°F
- 2
Combine flour, cornstarch, paprika, black pepper, garlic salt, and onion powder in shallow bowl
- 3
Whisk together milk, egg, and vegetable oil in second bowl
- 4
Dip chicken pieces first in milk mixture, then flour mixture to coat evenly
- 5
Fry battered chicken pieces in batches for 2-3 minutes until light golden brown
- 6
Remove chicken with slotted spoon and drain on paper towels
- 7
Heat sesame oil in saucepan over medium heat
- 8
Saute chili paste, garlic paste, and ginger paste for 1-2 minutes until fragrant
- 9
Add soy sauce, orange zest, rice vinegar, and sugar
- 10
Whisk cornstarch into orange juice and add to saucepan
- 11
Simmer sauce until thickened
- 12
Toss fried chicken with sauce to coat completely
- 13
Garnish with green onions and serve immediately
Tips
Maintain oil temperature at 375°F for crispy coating without greasiness. Use a thermometer for accuracy.
Double-coat chicken by dipping in wet mixture, then dry, then wet again for extra crunch.
Make sauce while chicken fries to serve immediately for best texture contrast.
Good to Know
Refrigerate leftovers up to 3 days. Sauce may separate upon reheating.
Chicken can be battered and fried 2 hours ahead. Reheat in 350°F oven before saucing.
Serve immediately over steamed rice with vegetables for complete meal.
Common Mistakes
Use thermometer to maintain 375°F oil temperature to avoid soggy coating.
Drain chicken thoroughly on paper towels to prevent sauce from sliding off.
Add sauce just before serving to keep coating crispy.
Substitutions
Gluten-Free Swaps
same texture
General Alternatives
FAQ
Can I bake instead of frying?
Yes, bake at 425°F for 15-20 minutes, flipping once. Coating will be less crispy but still delicious with orange sauce.
What if I don't have chili pepper paste?
Substitute with 1/4 teaspoon red pepper flakes or sriracha. Adjust amount based on desired heat level.
How long does the sauce keep?
Orange sauce keeps refrigerated for up to 1 week. Reheat gently and whisk if separated before using.