Restaurant Inspired
Origin and Cultural Significance
Orange Chicken is arguably the most iconic dish from Panda Express, introduced in 1987 as part of its effort to create flavorful yet approachable Chinese-American meals. Inspired by Hunan-style flavors, the dish uses tangy citrus, soy, and chili elements adapted for a sweeter profile that appeals broadly to American diners. Over the years, Orange Chicken has become synonymous with fast-casual Chinese food in the U.S., even called “America’s favorite Chinese dish.” It embodies the fusion of East and West, taking traditional stir-fry techniques and adapting them into a fried, saucy comfort food. Today, Panda Express Orange Chicken is celebrated worldwide and has inspired countless copycat recipes.
Unique Ingredients and Flavors
This dish features crispy fried chicken bites double-coated in cornstarch and egg for crunch. The glossy orange sauce is made from fresh orange juice and zest, soy sauce, rice vinegar, garlic, ginger, and sugar for sweetness. Chili flakes or paste add a subtle kick, while sesame oil deepens the flavor with nutty warmth. The contrast of crispy chicken with sticky sweet-savory sauce makes it irresistible. Garnished with green onions or sesame seeds, it’s as visually appealing as it is flavorful.
Panda Express Orange Chicken (Copycat Recipe) – Crispy Fried Chicken Tossed in Sweet Tangy Orange Sauce
This Panda Express Orange Chicken copycat recipe recreates the chain’s most popular dish with crispy fried chicken coated in a sticky, citrus-forward sauce. The chicken is fried until golden and tossed in a sweet, tangy, and slightly spicy glaze that clings to each bite. Perfect with steamed rice or chow mein, it’s a restaurant-style dinner ready in under 40 minutes. Once you make it at home, you’ll see why Orange Chicken became Panda Express’s signature dish.
Ingredients
Orange Sauce:
Instructions
1. Prepare the Chicken
- Pat the chicken pieces dry with paper towels to remove excess moisture (this helps the coating stick).
- Cut chicken thighs or breasts into uniform, bite-sized cubes (about 1-inch pieces) so they cook evenly.
- In a shallow bowl, add cornstarch. In another bowl, whisk the eggs until smooth.
- Working in batches, dredge each chicken piece in cornstarch, shaking off excess.
- Dip the coated chicken into the beaten eggs until fully covered.
- Return to the cornstarch for a second light coating — this double-dip method ensures an extra crispy exterior.
- Place the coated chicken on a tray or plate lined with parchment paper while you heat the oil.
2. Heat the Oil for Frying
- In a heavy-bottomed wok or Dutch oven, pour vegetable oil until it’s about 2 inches deep.
- Attach a thermometer to monitor the oil temperature. Heat to 350°F over medium-high heat.
- TIP: If you don’t have a thermometer, drop a small pinch of cornstarch into the oil — if it sizzles immediately, the oil is ready.
- Keep the heat steady — if oil gets too hot, the chicken will burn on the outside before cooking inside.
3. Fry the Chicken
- Carefully place chicken pieces into the hot oil in small batches (about 8–10 pieces at a time). Do not overcrowd the pan.
- Fry for 4–5 minutes, stirring occasionally with a slotted spoon to prevent sticking.
- Chicken should be golden brown and cooked through (internal temp should reach 165°F).
- Transfer to a wire rack or paper-towel-lined tray to drain excess oil.
- Repeat until all chicken is fried.
- For extra crunch, do a second fry: once all pieces are cooked, return them in batches to the oil for 1–2 minutes more until extra crispy.
4. Make the Orange Sauce
- In a small bowl, whisk together:
- Orange juice, orange zest, soy sauce, rice vinegar, sugar, sesame oil, garlic, ginger, and chili flakes.
- In a saucepan over medium heat, add the sauce mixture.
- Stir continuously and bring to a simmer. The sugar should dissolve completely.
- In another small bowl, mix 1 tbsp cornstarch with 2 tbsp water to make a slurry.
- Slowly pour the slurry into the simmering sauce, whisking constantly.
- Continue stirring until the sauce thickens into a glossy glaze (about 2–3 minutes).
5. Toss the Chicken in Sauce
- Place the fried chicken into a large wok or skillet over medium heat.
- Pour the hot orange sauce over the chicken.
- Use a spatula to gently toss and coat every piece — make sure each bite is fully glazed.
- Let cook for 1–2 minutes to allow the sauce to cling and caramelize slightly on the chicken.
6. Garnish and Serve
- Transfer to a serving platter or bowl.
- Garnish with sliced green onions and sesame seeds for extra flavor and presentation.
- Serve immediately with steamed white rice, fried rice, or chow mein noodles.
Note
Hot Oil Warning: Frying requires caution—oil can splatter and cause burns. Fry in small batches to maintain temperature.
Allergy Warning: Contains soy, eggs, and gluten. Use tamari, egg replacer, and gluten-free cornstarch for modifications.
For maximum crunch, double-fry chicken before tossing in sauce.
