Homemade Panda Express Orange Chicken
This crispy fried chicken coated in a tangy-sweet orange glaze replicates the iconic Panda Express dish with homemade quality. Boneless chicken thighs are double-dredged in flour and cornstarch, then deep-fried until golden and crunchy on the outside, tender within. The sauce balances rice wine vinegar, soy sauce, and fresh orange zest into a glossy, balanced glaze that clings to each piece. Key textures: shatteringly crisp exterior against juicy chicken. The flavor profile is bright citrus with umami depth and subtle heat from white pepper. Best for weeknight dinners or casual entertaining when you want takeout-quality results at home. This version captures the restaurant's signature technique with accessible ingredients, delivering that satisfying contrast between fried coating and succulent meat that makes the dish crave-worthy.
Ingredients
- 1 cup water
- 1 tablespoon rice winedry sherry1:1pantry
similar acidity and sweetness
- ¼ cup distilled white vinegar
- ½ teaspoon sesame oil
- 3 tablespoon soy sauce
- 1 whole orange, zest
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- 1 pound boneless skinless chicken thigh, cut into 1-inch pieceschicken breast1:1poultry
will be drier; reduce fry time to 6-8 minutes
- 1 whole egg
- ¼ cup all-purpose flourcornstarch1:1thickenergluten-free
all cornstarch coating will be crispier and lighter
- ½ cup cornstarch
- ½ teaspoon salt
- 1 pinch ground black pepper
- vegetable oil, as needed
- white rice, to serve, optional
Instructions
- 1
Combine water, rice wine, white vinegar, sesame oil, soy sauce, orange zest, sugar, and cornflour in a saucepan over medium heat.
- 2
Whisk until combined and bring to a boil.
- 3
Reduce heat and simmer for 20 minutes.
- 4
Cut chicken thighs into 1-inch pieces.
- 5
Place egg in one bowl and mix all-purpose flour, cornstarch, salt, and black pepper in another.
- 6
Coat chicken pieces in egg, then in flour mixture.
- 7
Repeat coating a second time for a thick layer.
- 8
Heat vegetable oil to 350 degrees F in a fryer or deep pot.
- 9
Deep fry coated chicken for 8-10 minutes until golden and cooked through.
- 10
Drain on paper towels.
- 11
Toss fried chicken with orange sauce.
- 12
Serve over white rice.
Tips
Double-coat the chicken by dredging in egg and flour mixture twice. This creates the shatteringly crisp exterior essential to the dish. Let excess coating drip off between dips to avoid clumps.
Use chicken thighs instead of breast meat. They stay juicier during frying and won't dry out from the high heat, delivering better texture and flavor than leaner cuts.
Don't skip the 20-minute sauce simmer. This reduces and concentrates the flavors, allowing the cornstarch to thicken it into a glossy glaze that properly coats the chicken.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Chicken and sauce separate; rewarm chicken in 350F oven 10 minutes to restore crispness.
Prepare sauce and marinate chicken up to 4 hours ahead. Coat and fry just before serving for optimal crispness; fried chicken softens after 30 minutes.
Serve over steamed white or brown rice. Pairs with stir-fried vegetables like broccoli or snap peas, or simple steamed bok choy.
Common Mistakes
Fry at too low a temperature to avoid soggy, oil-logged coating. Maintain 350F for crispy exterior.
Skip the second coat to avoid thin, uneven crust that won't hold sauce properly.
Overcrowd the fryer to avoid temperature drop and steaming instead of frying; work in batches.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I bake this instead of deep-frying?
You can spray coated chicken with cooking oil and bake at 400F for 20-25 minutes, but texture won't match deep-fried. The exterior won't be as crispy or golden. For best results, deep-fry as written.
Can I freeze the orange chicken?
Yes. Freeze fried chicken and sauce separately in airtight containers up to 2 months. Thaw overnight in fridge. Reheat chicken in 350F oven for 10 minutes to restore crispness, warm sauce on stovetop, then combine.
What if I don't have rice wine?
Use dry sherry, dry white wine, or sake in equal amount. Rice vinegar works too but use only half, as it's more acidic. Mirin adds sweetness but skip if using sugar is already balanced.