I recently crafted a simple orange chicken recipe with bite-sized chicken thighs coated in a light mix of cornstarch and flour, then fried to perfection. Infused with freshly squeezed orange juice, soy sauce, and ginger, this dish delivers a crisp, citrus-laced delight reminiscent of my favorite takeout classic.

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I’ve been experimenting with my own version of an Orange Chicken recipe that reminds me a lot of what you’d expect from that popular Panda Express dish but with a twist. I start with 2 lbs of boneless chicken thighs, tossed in a mixture of 1/2 cup cornstarch, 1/3 cup all-purpose flour and 2 beaten eggs with a pinch of salt and pepper.

Then I fry them in vegetable oil until they’re perfectly crispy. For the sauce, I mix together 1 1/2 cups of freshly squeezed orange juice, the zest of 1 orange, 1/4 cup soy sauce, 1/4 cup rice vinegar, and 1/2 cup granulated sugar.

I finish it off with a slurry of 1 tablespoon cornstarch and 1/2 cup water, plus minced garlic, freshly grated ginger and a bit of red pepper flakes. This easy Chinese Orange Chicken is quick, simple and definitely a tempting twist on a classic.

Why I Like this Recipe

I really love this recipe because the chicken turns out so crispy and flavorful. I love how the batter gets all crunchy when it’s fried and then gets coated in that rich, sticky sauce. The mix of sweet and tangy flavors from the orange juice, soy sauce, and vinegar really makes the dish pop, and it brings back memories of eating out at my favorite Chinese takeout joint. Plus, the process of making it is fun and simple enough that I feel like a real chef even when I mess up a little bit.

Ingredients

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Chicken thighs offer lean protein, giving the dish flavor and nutritious benefits.
Breading with cornstarch creates a crispy exterior that locks in juices and flavor.
Fresh orange juice delivers a sweet tang, providing vitamins and a bright citrus note.
Soy sauce adds a salty, umami kick elevating the dish with deep flavor.
Garlic infuses the sauce with spicy, aromatic tones that complement the orange sweetness.
Sugar balances the tang, turning the sauce into a delectably sweet glaze.

Ingredient Quantities

2 lbs boneless chicken thighs, cut into bite-sized pieces

1/2 cup cornstarch

1/3 cup all-purpose flour

2 eggs, beaten

Salt and pepper to taste

Vegetable oil for frying

1 1/2 cups freshly squeezed orange juice

Zest of 1 orange

1/4 cup soy sauce

1/4 cup rice vinegar

1/2 cup granulated sugar

1 tablespoon cornstarch (for the sauce slurry)

1/2 cup water (for the sauce slurry)

2 garlic cloves, minced

1 teaspoon freshly grated ginger

1/2 teaspoon red pepper flakes (optional)

How to Make this

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1. Cut your chicken thighs into bite-sized pieces and season them with salt and pepper.

2. In one bowl, combine 1/2 cup cornstarch and 1/3 cup all-purpose flour. In a separate bowl, beat the two eggs.

3. Dredge each chicken piece first in the dry mix, dip in the eggs, then coat again in the dry mix to make sure they are well covered.

4. Heat plenty of vegetable oil in a deep pan over medium-high heat until it’s hot enough for frying.

5. Fry the chicken pieces in batches until they turn a golden brown and become crispy. Remove them and set on paper towels to drain.

6. In another pan, add 1 1/2 cups of freshly squeezed orange juice, the zest of 1 orange, 1/4 cup soy sauce, 1/4 cup rice vinegar, and 1/2 cup granulated sugar along with the minced garlic, grated ginger, and 1/2 teaspoon red pepper flakes if you want some heat.

7. Bring this sauce mixture to a simmer while stirring occasionally so the sugar dissolves completely.

8. In a small bowl, mix 1 tablespoon cornstarch with 1/2 cup water to create a slurry.

9. Slowly whisk the slurry into the simmering sauce and let it cook for a few minutes until it thickens up nicely.

10. Toss the fried chicken pieces into the thickened sauce until they are evenly coated, then serve immediately for the best flavor.

Equipment Needed

1. A cutting board and a sharp knife for chopping the chicken and grating the ginger and zesting the orange
2. A couple of mixing bowls – one for the dry ingredients, one for the beaten eggs, and a small bowl for the slurry
3. A whisk (or fork if you dont have one) for beating the eggs and mixing the slurry
4. Measuring cups and spoons to get the liquids and powders just right
5. A deep pan or heavy pot for frying the chicken pieces
6. A slotted spoon or tongs to remove the chicken from the hot oil safely
7. Paper towels and a plate for draining the fried chicken
8. A separate pan for making the orange sauce
9. A citrus juicer for extra fresh orange juice

FAQ

Q: Can I use chicken breast instead of thighs?

A: Yeah, you can use them but they might not be as juicy. Thighs tend to hold flavor better so that's why they work best.

Q: Do I really need to coat the chicken in both cornstarch and flour?

A: Well, the mix helps give the chicken an extra crispy side, so it's worth the extra step even if it sounds like too many ingredients.

Q: How do I make sure the sauce thickens properly?

A: Just make sure you mix the tablespoon of cornstarch with the water really well before adding it in, and stir constantly so it doesn’t clump.

Q: Can I adjust the spice level in this recipe?

A: Sure, if you like more heat, feel free to add a bit more red pepper flakes. If you want it milder, you can leave it out totally.

Q: What's the best oil for frying the chicken?

A: Most people use vegetable oil since it has a high smoke point, but you can also try canola oil if that's what you have on hand.

Orange Chicken Recipe {Panda Express Copycat} Substitutions and Variations

If you cant get chicken thighs, you can try using boneless chicken breasts. They cook a bit faster and still work great in this dish.
If youre out of eggs for the coating, a splash of buttermilk works as a good substitute to help the flour stick.
If you dont have enough cornstarch, you can use potato starch or even rice flour. They both help to give that crisp texture.
Instead of vegetable oil, you can use canola oil or peanut oil if you prefer. Just be sure to watch the heat!
If you cant find freshly squeezed orange juice, bottled orange juice with a little extra orange zest will do the trick.

Pro Tips

1. Make sure the oil is really hot before frying the chicken—if it’s not, the chicken absorbs too much oil and ends up soggy instead of crispy.
2. When mixing your dry ingredients, try sifting them together so that any lumps are gone; this will help the coating stick on evenly.
3. Dont rush the sauce—let it simmer long enough so the flavors meld together and the sugar fully dissolves which makes for a richer taste.
4. If you want the sauce to be even thicker, you can always whisk in that slurry a little more slowly, so you dont end up with clumps or an overly thick sauce.