Orange Chicken Recipe Panda Express

I’ve spent years trying to recreate the perfect orange chicken recipe for my family, and this version finally nails it. The goal was to capture that ideal balance of shatteringly crisp edges and glossy, tangy sauce from our favorite takeout spot. This orange chicken recipe (Panda Express style) is specifically designed for home cooking, delivering superior texture and fresh, vibrant citrus flavor that everyone loves. We even include a special twist with candied orange ribbons to elevate the sauce beyond typical weeknight fare, making it a guaranteed family favorite. This easy dinner idea is ready faster than delivery and is a high-protein option for busy evenings.

Ingredients

• Chicken Breast: 450 g (1 lb) boneless, skinless chicken breast. Cut into 2.5 cm (1-inch) pieces for uniform cooking and coating. Use boneless thighs for a more tender, juicy result if preferred.
• Marinade and Seasoning: 2 tablespoons naturally brewed soy sauce, 1 teaspoon grated fresh ginger, 1 clove garlic minced, 1/4 teaspoon white pepper. This aromatic blend adds a base flavor to the chicken before battering. White pepper adds a subtle heat; black pepper can be substituted in a pinch.
• Dry Batter Components: 120 g (1 cup) cornstarch (divided), 60 g (1/2 cup) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt. The cornstarch-flour mix creates a crispy crust; baking powder enhances lightness. Use 60g (1/2 cup) cornstarch for the dry dredge and the rest for the wet batter.
• Wet Batter Liquid: 180 ml (3/4 cup) cold water or club soda. Cold liquid maintains crispiness; club soda adds extra aeration for a lighter texture.
• Frying Oil: 950 ml (4 cups) vegetable oil, for frying. Use a high smoke point oil like vegetable or canola oil. Ensure enough oil depth (around 1-2 inches in a wok) for efficient frying.
• Orange Sauce Base: 180 ml (3/4 cup) fresh orange juice, 60 ml (1/4 cup) naturally brewed soy sauce, 60 ml (1/4 cup) rice vinegar, 50 g (1/4 cup) brown sugar, 1 tablespoon grated fresh ginger, 2 cloves garlic minced, 1/4 teaspoon red pepper flakes (optional). Fresh orange juice (from 1-2 oranges) is crucial for bright flavor; avoid concentrate. Brown sugar provides depth, while rice vinegar balances sweetness with tang.
• Candied Orange Ribbons and Zest: 1 large navel orange, 200 g (1 cup) granulated sugar (divided), 120 ml (1/2 cup) water. The navel orange provides both zest for the sauce and peel for the candied ribbons. The candied peel adds a unique texture and concentrated orange flavor; 100g sugar and water are for the simple syrup.
• Slurry for Thickening: 30 ml (2 tablespoons) water, 2 tablespoons cornstarch. The slurry thickens the sauce to a glossy consistency. Whisk thoroughly to avoid lumps.
• Garnish: 2 green onions, thinly sliced. Adds a fresh bite and visual contrast to the rich orange sauce.

Instructions

Here’s how to create the best orange chicken recipe (Panda Express style) right in your home kitchen, ensuring perfect crispiness every time.

1. Marinate the Chicken: Pat the chicken dry and cut into uniform pieces. In a medium bowl, combine chicken with 2 tablespoons soy sauce, 1 teaspoon grated ginger, 1 clove minced garlic, and white pepper. Toss thoroughly to coat and set aside to marinate for 15 minutes while you prepare other ingredients.
2. Prepare the Candied Orange Ribbons: Carefully peel the orange, avoiding the bitter white pith, then cut the peel into thin strips (about 3 mm wide). In a small saucepan, combine 100g (1/2 cup) granulated sugar and 120ml (1/2 cup) water; bring to a simmer, stirring until sugar dissolves. Add the orange peel strips and simmer gently for 20-25 minutes until the peels become translucent and tender. Drain, saving about 2 tablespoons for garnish, and finely chop the remaining strips.
3. Prepare the Double-Fry Batter: In a large bowl, whisk together 60g (1/2 cup) cornstarch, all-purpose flour, baking powder, and salt. Gradually whisk in 180ml (3/4 cup) cold water or club soda until a smooth batter forms, similar to pancake batter. Set up a dredging station with the remaining 60g (1/2 cup) dry cornstarch in a separate shallow bowl.
4. First Fry for Doneness: Heat the vegetable oil in a large wok or Dutch oven to 175°C (350°F). Dredge marinated chicken pieces first in the dry cornstarch, shaking off excess, then dip into the wet batter, ensuring full coverage. Fry the chicken in batches for 3-4 minutes until lightly golden; remove with a slotted spoon and place on a wire rack.
5. Second Fry for Crispy Coating: Increase oil temperature to 190°C (375°F). Return all chicken to the oil and fry for another 2-3 minutes until deep golden brown and exceptionally crisp. Remove and drain on a wire rack; this double-fry process prevents sogginess later when coated in sauce. If your chicken gets soggy quickly after saucing, try frying for an extra minute at the higher temperature during this second fry. This step is crucial for the orange chicken recipe’s texture.
6. Prepare the Orange Sauce: In a clean saucepan, combine fresh orange juice, 60ml (1/4 cup) soy sauce, rice vinegar, brown sugar, 1 tablespoon grated ginger, 2 cloves minced garlic, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring until sugar dissolves; add the finely chopped candied orange ribbons and the orange zest. Simmer for 2 minutes to infuse the flavors.
7. Thicken the Sauce: In a small bowl, whisk 2 tablespoons cornstarch with 30ml (2 tablespoons) cold water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens to a glossy, pourable consistency. If the sauce is too thick, add a tablespoon of water at a time.
8. Combine and Garnish: Add the crispy fried chicken to the saucepan with the sauce. Toss gently until all chicken pieces are evenly coated with the thick, glossy orange sauce. Serve immediately over steamed rice and garnish generously with the reserved candied orange strips and thinly sliced green onions. This family-friendly orange chicken recipe (Panda Express style) is best served hot.

The Secret to Panda Express Style Crispy Chicken

Achieving the perfect, light-and-airy crust for this orange chicken recipe (Panda Express style) relies on a few specific techniques. The goal is to create a coating that stays crisp, even after being tossed in the tangy sauce.

Master the Double Fry Method

The double-fry method is the key to creating a restaurant-quality crispy chicken crust that doesn’t get soggy. The first fry cooks the chicken through and sets the initial layer of batter. The second, quick fry at a higher temperature creates a light, shatteringly crisp crust.

Use the Cornstarch and Baking Powder Batter

The combination of cornstarch and all-purpose flour provides the necessary structure while preventing a heavy, bread-like coating. The addition of baking powder is essential; it creates small air bubbles in the batter, resulting in the desired light, airy texture characteristic of Panda Express’s coating.

Don’t Crowd the Pan

To achieve maximum crispiness and prevent the chicken from steaming instead of frying, fry in small batches. Overcrowding the pan causes the oil temperature to drop quickly, leading to soggy chicken. For a large wok or pot, aim for 8-10 pieces at a time.

Making the Citrus-Kissed Candied Orange Ribbons

The candied orange ribbons are a special twist in this recipe. They add a layer of complex citrus flavor and a pleasant chewy texture that elevates the dish beyond standard takeout. The process is straightforward and well worth the extra step.

The Candied Ribbon Twist

This orange chicken recipe elevates the classic by incorporating homemade candied orange ribbons directly into the sauce. This adds a sophisticated layer of flavor, contrasting the sweet and savory elements of the sauce.

Peel with Care

Use a sharp vegetable peeler or paring knife to remove the orange peel. The goal is to get as little of the bitter white pith as possible, as the pith can make the ribbons taste bitter. A quick tip I’ve learned is to scrape away any excess pith with a spoon before simmering.

Patience During Simmering

Simmering the ribbons in simple syrup for 20-25 minutes transforms them into translucent and tender pieces. This low-and-slow process extracts bitterness while infusing the sweetness.

FAQs

Can I make orange chicken ahead of time?

For the best texture, fry the chicken pieces ahead of time and store them separately from the sauce. Reheat the chicken in an air fryer or oven to crisp it up just before serving. The sauce can be made 1-2 days ahead and stored in the fridge; combine them just before serving.

Why do I need to double fry?

Double frying is essential for achieving the light, extra-crispy texture characteristic of this copycat recipe. The first fry cooks the chicken inside and sets the batter, and the second fry creates the crunchy exterior.

Can I air fry the chicken instead?

Yes, for a healthier alternative, air fry the chicken pieces (tossed lightly in oil) at 190°C (375°F) for 15-20 minutes, flipping halfway through. Note that the texture will be slightly different (less puffy) than deep-fried chicken, but it still works well for a healthier orange chicken.

What kind of orange should I use?

Navel oranges are recommended for their sweet juice and thick, easy-to-peel zest, which is perfect for creating the candied ribbons in this orange chicken recipe. Valencia oranges can be used as an alternative.

Can I use bottled orange juice?

While fresh orange juice provides the best, brightest flavor for this specific orange chicken recipe, you can substitute 100% pure orange juice (not from concentrate) in a pinch.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat orange chicken leftovers in a preheated oven or air fryer for 5-10 minutes to bring back some crispiness, avoiding the microwave if possible.

Conclusion

This orange chicken recipe (Panda Express style) delivers on all fronts: the crispy coating, the sweet-and-sour balance, and a fresh citrus twist with the candied ribbons. Pin this recipe to easily find it next time you’re planning quick dinners for the family and elevate your weeknight meal rotation.

orange chicken recipe panda express

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Rachel Thompson
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This orange chicken recipe delivers a perfectly crisp coating and a glossy, tangy orange sauce, mirroring the popular takeout version. The recipe includes a unique twist with candied orange ribbons to add depth and texture.

---

Ingredients

Scale 1x2x3x

• 450 g boneless, skinless chicken breast, cut into 1-inch pieces
• 2 tablespoons soy sauce (for marinade)
• 1 teaspoon fresh ginger, grated (for marinade)
• 1 clove garlic, minced (for marinade)
• 1/4 teaspoon white pepper
• 1 cup cornstarch, divided
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup cold water or club soda
• 4 cups vegetable oil, for frying
• 3/4 cup fresh orange juice
• 1/4 cup soy sauce (for sauce)
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 1 tablespoon fresh ginger, grated (for sauce)
• 2 cloves garlic, minced (for sauce)
• 1/4 teaspoon red pepper flakes (optional)
• 1 large navel orange, for zest and peel
• 1 cup granulated sugar, divided
• 1/2 cup water (for simple syrup)
• 2 tablespoons cornstarch (for slurry)
• 2 tablespoons water (for slurry)
• 2 green onions, thinly sliced, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Marinate Chicken: Pat chicken pieces dry and combine with 2 tablespoons soy sauce, 1 teaspoon grated ginger, 1 clove minced garlic, and white pepper. Toss to coat and marinate for 15 minutes.
2. Prepare Candied Orange Ribbons: Cut orange peel into thin strips, avoiding bitter pith. Simmer peels in a saucepan with 1/2 cup granulated sugar and 1/2 cup water for 20-25 minutes until translucent. Drain, reserving some for garnish, and finely chop the rest.
3. Prepare Batter and Dredge: In a large bowl, whisk together 1/2 cup cornstarch, flour, baking powder, and salt. Gradually whisk in cold water or club soda until a smooth batter forms. Prepare a separate shallow bowl with the remaining 1/2 cup cornstarch for dry dredging.
4. First Fry Chicken: Heat oil to 350°F (175°C). Dredge marinated chicken first in dry cornstarch, then coat completely in wet batter. Fry in batches for 3-4 minutes until lightly golden; remove and drain on a wire rack.
5. Second Fry for Crispiness: Increase oil temperature to 375°F (190°C). Return all chicken pieces to the oil and fry for another 2-3 minutes until deep golden brown and exceptionally crisp. Drain on a wire rack.
6. Cook Orange Sauce: In a clean saucepan, combine orange juice, 1/4 cup soy sauce, rice vinegar, brown sugar, 1 tablespoon grated ginger, 2 cloves minced garlic, and red pepper flakes (if using). Bring to a simmer, stirring until sugar dissolves. Add chopped candied orange ribbons and zest, then simmer for 2 minutes.
7. Thicken Sauce: Create a slurry by whisking 2 tablespoons cornstarch with 2 tablespoons cold water. Pour slurry into the simmering sauce, whisking constantly until the sauce thickens to a glossy consistency.
8. Combine and Serve: Add crispy fried chicken to the saucepan with the sauce. Toss gently until all pieces are evenly coated. Serve immediately over rice, garnished with green onions and reserved candied orange ribbons.

Notes

This dish is best served immediately over steamed rice to preserve the crispiness. The double-fry method is crucial for achieving the desired light and airy texture characteristic of the copycat orange chicken.

• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Deep Fry
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving
• Calories: 650 kcal
• Sugar: 50 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 80 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 100 mg