Panda Express Orange Chicken with tender chicken thighs fried crisp and tossed in a magical perfect-copycat sauce!
This recipe is different than the orange chicken recipe with orange marmalade that is SUPER popular online because the sauce in that recipe is based on a mixture of barbecue sauce and orange marmalade. While some of the pictures may look slightly similar, this Panda Express Orange Chicken is going to taste a lot different.
Looking for the ENTIRE Panda Express Recipe List? I have recreated the entire menu on the blog and have a Panda Express Recipe Index so you can easily access them! I have an entire section of the site dedicated to your favorite copycat recipes too!
Want some of the most popular Panda Express recipes?
- Panda Express Mushroom Chicken
- Panda Express Chow Mein
- Panda Express Kung Pao Chicken
- Panda Express Beijing Beef (Copycat)
It may seem like there are a lot of ingredients at play here and a lot of dishes to dirty, but it really does come together pretty quickly and at the end of the cooking when you have a plate of this chicken waiting to be eaten you’ll forget all about that pile of dishes left behind!
If you would like to kick up the heat a little bit and make this a spicy orange chicken, I suggest about 1/2 tablespoon of Sriracha mixed into the sauce. Any additional heat you can add with crushed red peppers.
If you’re looking to make your Orange Chicken healthy I have THE EXACT SAME Panda Express Orange Chicken recipe on the blog adapted for a much healthier meal. Look at Ground Orange Chicken (1 Pan!) and I even make it into a burrito (which was AMAZING) —> Orange Chicken Burrito. Most people make a version of baked orange chicken to lighten the calories, I do it instead with ground chicken which is browned really well first to give the crispy texture without the breading.
You all have loved this recipe so much since I posted it originally in 2015, I made a Q&A section of the most popular questions I was asked:
Orange Chicken Recipe for Crockpot/Slow Cooker?
I used to actually make this recipe in the slow cooker when Tyson made raw chicken tenders. I’d just put the tenders in the slow cooker with the sauce, cook on low for 3 hours, then add in a bit of cornstarch/water slurry and cook an additional hour. Now, I make small nuggets, bread them in panko then freeze them and cook them the same way. This recipe is coming soon on the blog.
What is in General Tso’s chicken?
Wok: The best way to cook quickly and over high heat for Asian dishes, this wok is the perfect stir fry pan.
Sriracha: Quite possibly the king of all pre-made hot sauces as far as I’m concerned. Adds heat without overwhelming you and can be used in almost every cuisine. Try mixing with mayo to make a perfect spicy mayo!
Citrus Zester: This zests your citrus perfectly without getting any of the pith in the recipe.
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Recipe
Panda Express Orange Chicken
- Yield: 6 servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Course: Main Course
- Cuisine: Chinese
- Author: Sabrina Snyder
Ingredients
FOR THE CHICKEN:
- 2 lb boneless skinless chicken thighs, cut into 1" pieces
- 1 egg
- 1 1/2 tsp salt
- 1 pinch black pepper
- 2 tbsp oil divided, plus more for frying
- 1/2 cup cornstarch
- 1/4 cup flour
FOR THE SAUCE:
- 1 tablespoon corn starch
- 2 tablespoons rice wine
- 1/4 cup water
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce
- 10 tablespoons sugar
- 10 tablespoons white vinegar
- zest of 1 orange
TO FINISH:
- 1 1/2 tablespoons ginger root minced
- 2 teaspoons garlic minced
- 1/2 tsp hot red chili pepper crushed
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
- To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.
- To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
- In a separate bowl, add 1/2 cup corn starch and flour and mix well.
- In a large frying pan or a wok, heat oil in a wok 375 degrees.
- Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Fry the chicken for 3 to 4 minutes or until golden and crisp.
- Transfer to a cooling rack and repeat with remaining chicken.
- When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
Add the orange sauce and bring to boil.
- Turn off the heat, and add cooked chicken and stir until well mixed.
Recipe Video
Nutrition Information
Yield: 6 servings, Amount per serving: 419 calories, Calories: 419g, Carbohydrates: 36g, Protein: 36g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 122mg, Sodium: 1171mg, Potassium: 601mg, Sugar: 20g, Vitamin A: 40g, Vitamin C: 0.3g, Calcium: 15g, Iron: 1.5g
All images and text © for Dinner, then Dessert.
The pictures above are from a newly photographed, but here were the originals from 2015:
I tried it’s amazing! I love the sweetness to it! I’m almost 14, I made all by myself to try and made it gf! Super good will make again!
Good for you, Lilly!
Does not taste like Panda Express at all, texture is off too.
I would not repeat this recipe either.
Also would suggest cutting down on soy sauce, and making it more of a glaze.
Taste fine, but nothing like Panda Expresz. My advice is don’t zest a whole orange, waaaay too pungent.
Not my favorite. There was a lot of vinegar and it was pretty overwhelming by the end of the dish. I’ll go back to my old standby.
This looks good but I have a question. Ten tablespoons is almost 2/3 cup. Is that really the amount of vinegar to use, or is it a typo? Maybe ten teaspoons??
It’s the correct amount but feel free adjust to your own liking.
Hi, your recipe calls for rice wine, but the link for it takes you to Holland White Wine on Amazon. So is this supposed to use white wine and not rice wine?
They might have changed the amazon link since this recipe was first posted. Sorry about that. You’ll want to use rice wine.
Hey Sabrina!
I am interested in trying you recipe but I was wondering if I could add orange juice instead of orange zest? If so how much could I add?
Yes, you can use around 1/4 to 1/2 cup of orange juice if you’d like. Just make sure to cook the sauce longer for it to thicken up. Make sure to take the chicken out of the pan so it doesn’t get soggy.
Excellent! Directions were perfect
No orange juice or marmalde? Just wondering, because I’ve never had Orange Chicken without it.
The zest from the orange is plenty but feel free to play around with it and add what you’d like. 🙂
Wondering if orange juice can be subbed for the water in the sauce?
The zest really is plenty orange for this dish but you can play around with it and use whatever you prefer. Have fun!
I can’t believe how good this is!!! This is amazing!!! Definitely a great recipe!
So easy and delicious, will definitely make this again!
PS:
I am 13 and I made this recipe all by myself! And if I can do it, so can you!!!
Good for you!! I’m glad you decided to give it a try.
Excellent recipe. Very tasty. Easy to prepare. Easy to cook.
I came here from Julien Solomita’s Youtube video and am glad I did!
Made some changes: 1) made a half batch but with 14 oz of gently torn up pieces of firm tofu instead of chicken (I’m not vegan but I like tofu), 2) increased the garlic per household preference (probably 1.5 T), 3) used the full batch quantity of ginger (again per preference), 4) used a couple of teaspoons of chicken boullion powder to the flour mixture instead of the salt in the egg/oil to give the tofu a bit of savory flavor and seasoning, 5) rice vinegar instead of white, and 6) orange juice instead of water.
Even though that looks like a lot of changes, the core recipe remained very much the same. It was so good, I will definitely make it again! Thanks!
I like this recipe because of the simple, wholesome ingredients. My family loves this recipe.
This easy to follow recipe was a hit with the family. I made fried rice as a side, and there were no left overs!
Awesome!! we made it to try as my son can’t eat it from panda express because of the additives and he said this was perfect! Taste just like Panda Express
Oh my gosh!!!
I was very skeptical with this recipie, but after I saw the youtuber Julien Solomita make this recipe – in vegan form – I was VERY interested.
I followed the recipe to a T and it was amazing. After I did the initial taste, I personally thought I could use some more orange, so I sliced up the orange used for zest and squeezed 1/4 of it on top and mixed it togather while it was still on the stove.
I will be making this again and again!!
10 tablespoons of white vinegar made this recipe almost inedible although I knew it was on the right track. Made it again with just 2 tablespoons of white vinegar and it’s spot on. We don’t have Panda Express in Australia so I am grateful to be able to recreate this dish that I enjoyed while in the US.
Way too vinegary! Everything is fine except to cut down on the vinegar.
This looks amazing and I want to make it with white rice, what’s your perfect white rice recipe? I don’t have a rice cooker
You can use this recipe
https://dinnerthendessert.com/chinese-steamed-rice/
Enjoy!
This is an amazing recipe!! It’s doesn’t really taste like the Panda version, but a delicious recipe non the less! I did LESS than a quarter of the orange zest though, not sure if I was using bigger oranges or what, but the orange was extremely overpowering. Delicious recipe with that alteration. Thank you, great job!