I cracked the code on Panda Express orange chicken in my Take Out Food Recipes and reveal the one pantry swap that makes all the difference.

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I fell for Panda Express Orange Chicken Recipe the first time I tried to copy it at home. I knew the secret was bright fresh orange juice, but what really sold it was using boneless skinless chicken thighs so the bites stay juicy even after frying.

I kept tinkering, adding little tweaks that sometimes worked and sometimes didnt, but that mix of sweet, tangy and crisp always pulled me back. If you like recreating favorites at home this one belongs in your Take Out Food Recipes stash, trust me, its worth the tiny mess.

Ingredients

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Dark meat, high in protein and iron, juicier than breast, yeah higher in fat.
Provides bright citrus acids and vitamin C, adds sweet sour orange flavor, trust me
Crisps the coating, thickens the sauce, mostly starch so adds carbs.
Bind the batter, add protein and moisture, helps golden color.
Drive the sweet, caramelized notes, lots of calories though taste irresistible.
Give umami saltiness and depth, cuts sweetness, adds savory backbone.
Sharp aromatics, add warmth and bite, small health benefits like antioxidants.
Brightens with mild acidity, balances sugar, low calorie tang.
Tiny amount gives toasty aroma and richness, high in healthy fats.
Add fresh bite and crunch, minimal calories, nice contrast.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch pieces (thighs are juicier than breast)

Salt and black pepper, to taste

2 large eggs, beaten

1 cup cornstarch

1/2 cup all purpose flour

1/2 teaspoon baking powder (optional, helps make it extra crispy)

Vegetable or canola oil for frying, about 4 cups or enough to submerge chicken

1 cup fresh orange juice (or 1/2 cup orange juice concentrate diluted to 1 cup)

Zest of 1 medium orange

1/2 cup granulated sugar

2 tablespoons packed brown sugar

2 tablespoons rice vinegar

2 tablespoons low sodium soy sauce

1 tablespoon hoisin sauce (optional but adds depth)

1 tablespoon grated fresh ginger

2 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes (optional, for heat)

1 tablespoon sesame oil

2 tablespoons cornstarch + 1/4 cup cold water (for slurry)

2 green onions, thinly sliced for garnish

Sesame seeds, for garnish (optional)

How to Make this

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1. Cut 1 1/2 pounds boneless skinless chicken thighs into 1 inch pieces, season lightly with salt and black pepper and set aside.

2. In a bowl beat 2 large eggs. In another bowl mix 1 cup cornstarch, 1/2 cup all purpose flour and 1/2 teaspoon baking powder and a pinch of salt and pepper. The baking powder helps make it extra crispy so dont skip it if you want that crunch.

3. Dip each chicken piece in the beaten egg then press into the cornstarch flour mix so every piece is well coated. Let the coated pieces rest 5 minutes so the coating sticks.

4. Heat about 4 cups vegetable or canola oil in a heavy pot to 325°F. If you dont have a thermometer watch for steady bubbling when you drop a little batter in. Fry the chicken in batches so you dont crowd the pot, about 4 to 5 minutes per batch until cooked through but not super brown. Drain on a rack or paper towels.

5. For extra restaurant style crispiness, raise oil to 375°F and fry the batches again 1 to 2 minutes until golden and very crispy. Drain again and keep warm.

6. Make the orange sauce: in a small saucepan combine 1 cup fresh orange juice, zest of 1 medium orange, 1/2 cup granulated sugar, 2 tablespoons packed brown sugar, 2 tablespoons rice vinegar, 2 tablespoons low sodium soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon grated fresh ginger, 2 cloves garlic minced, 1/2 teaspoon crushed red pepper flakes if you like heat, and 1 tablespoon sesame oil. Bring to a simmer over medium heat, stirring to dissolve the sugar.

7. Mix 2 tablespoons cornstarch with 1/4 cup cold water to make a smooth slurry, then slowly whisk it into the simmering sauce. Cook 1 to 2 minutes until sauce turns glossy and thick enough to coat the back of a spoon. Taste and adjust sweetness or salt if needed.

8. Put the fried chicken in a large bowl, pour the hot orange sauce over and toss quickly so each piece gets glazed but doesnt go soggy. Work fast so the crisp stays.

9. Garnish with 2 thinly sliced green onions and sesame seeds if using. Serve immediately with steamed rice and broccoli for the full thing.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Two medium bowls (one for beaten eggs, one for the dry mix)
4. Measuring cups and spoons
5. Whisk or fork (for eggs and sauce)
6. Heavy pot or deep fryer plus a thermometer (or use the bubbling test)
7. Slotted spoon or spider and a pair of tongs
8. Wire cooling rack or paper towels for draining
9. Small saucepan and a silicone spatula or wooden spoon for the sauce

FAQ

Q: How do I get the chicken extra crispy? A: Double fry the pieces. Fry first at about 350°F in small batches until pale golden, drain on a rack, then fry a second time at 375°F for 1 to 2 minutes to crisp. Dont overcrowd the oil, use a thermometer, and let pieces rest on a wire rack not paper towels so steam wont soften them.

Q: Can I use chicken breasts instead of thighs? A: Yes, but breasts dry out easier. Pound to even thickness or brine 15-30 minutes, watch frying time (shorter), and consider finishing with a quick double fry. Thighs stay juicier so theyre my pick.

Q: How do I thicken the orange sauce so it clings to the chicken? A: Make the cornstarch slurry (2 tbsp cornstarch + 1/4 cup cold water), stir it into the simmering sauce and cook until glossy and slightly thick. If its too thin, simmer a bit longer, add a touch more slurry, but add slowly so you dont over-thicken.

Q: Can I make this ahead or freeze leftovers? A: The sauce keeps 4 to 5 days in the fridge. Fried chicken stays good 3 to 4 days refrigerated, or you can freeze cooked chicken up to 2 months. Reheat in a 375°F oven or air fryer to restore crispiness, dont microwave unless you dont mind soggy pieces.

Q: Any gluten free or lower sugar swaps? A: For gluten free, use rice flour or tapioca starch in place of flour and tamari or coconut aminos instead of soy, check hoisin for gluten. To cut sugar, reduce granulated sugar by up to half and bump up orange zest or add a tbsp of honey for flavor balance.

Q: My sauce tastes flat, how do I boost flavor? A: Add more orange zest, a splash more rice vinegar or soy for balance, or a tsp of hoisin for depth. A little grated ginger and a tiny pinch of salt will bring flavors forward. Taste as you go, its easier to add than take away.

Panda Express Orange Chicken Recipe Substitutions and Variations

Chicken thighs: chicken breast (same weight, cook a bit less cause it’s leaner), firm tofu (press well, cut into 1″ cubes and fry till extra crispy), shrimp (1.5 lb, deveined, fry quickly until just pink)
Cornstarch (for the coating): potato starch (1:1, just as crispy), arrowroot powder (1:1, lighter but browns faster), all purpose flour or a 50/50 flour+cornstarch mix (less crisp but easier to work with)
Fresh orange juice: bottled orange juice concentrate diluted per directions, mandarin or tangerine juice (same amount, sweeter), 1/4 cup orange marmalade + 3/4 cup water (adds peel bits and depth)
Low sodium soy sauce: regular soy sauce (use a bit less salt in the recipe), tamari (gluten free, same amount), coconut aminos (lower sodium and sweeter, sub 1:1 but flavor will shift)

Pro Tips

1) Double fry for real crunch. Fry once at the lower temp to cook through, let them rest, then fry again hotter for a minute or two until golden. It sounds extra work but that second blast is what keeps the coating shattering instead of soggy, just dont crowd the pot.

2) Get the coating to stick. Pat the chicken very dry before egging, press the starch mix onto each piece and let them sit 5 to 10 minutes before frying so it adheres. If you have time pop the coated pieces in the fridge for 10 minutes, it helps the crust hold up when it hits hot oil.

3) Keep the sauce separate and finish fast. Make the orange sauce ahead and get it glossy with the cornstarch slurry, then toss hot fried chicken in it at the last second and work quickly so the crust doesn’t absorb all the sauce and go limp. If you need to hold cooked chicken for a bit, keep it on a wire rack in a low oven instead of a paper towel.

4) Small hacks that matter. Use a thermometer if you can, a stable oil temp is everything, and drain on a rack not paper towels so air circulates. If leftovers get soft re-crisp them in a hot oven or air fryer, then add a little extra fresh sauce just before serving.