Okay, real talk – who else is obsessed with orange chicken? Seriously, I could eat it every single day. But those takeout cravings can get expensive and, let’s be honest, not always the healthiest. That’s why I HAD to figure out how to make a super-good Homemade Panda Express Orange Chicken, and guess what? I nailed it!
This easy Homemade Panda Express Orange Chicken recipe is about to become your new weeknight go-to. I’m talking crispy, juicy chicken coated in that sweet and tangy orange sauce we all know and love. And the best part? You probably already have most of the ingredients in your pantry.
Forget the takeout menu and learn how to make the best Homemade Panda Express Orange Chicken – your wallet (and your taste buds) will thank you. This version is faster, fresher, and totally customizable. Plus, you get major bragging rights for creating this iconic dish from scratch.
Serving and Pairing Suggestions
This Homemade Panda Express Orange Chicken is amazing served with some simple Cilantro Lime Rice to soak up all that delicious sauce. You can add a fresh side like Vegetarian Spring Rolls with Sweet Chili Sauce to keep things light and crispy. For a fun drink pairing, try Pineapple-orange sangria.
Tips and Notes
- Crispy Chicken Secrets: Make sure your oil is hot before frying. Don’t overcrowd the pan, or the chicken will steam instead of getting crispy.
- Sauce Consistency: Adjust the amount of cornstarch in the sauce to reach your preferred thickness.
- Spice It Up: Add a pinch of red pepper flakes to the sauce for a little kick.
- Ingredient Swaps: Chicken thighs work great in place of chicken breasts. Use gluten-free soy sauce (tamari) for a gluten-free version.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan to keep the chicken crispy or microwave.
Ready to ditch the takeout and become an orange chicken pro? What are you waiting for?
Homemade Panda Express Orange Chicken
Equipment
- 1 Wok or deep fryer
- 1 Large bowl
- 1 Slotted Spoon
- 1 Mixing spoon
Ingredients
- 2 lbs boneless chicken pieces - skinned (cut into 2″ squares)
- 1 egg - beaten
- 1 1/2 t salt
- white pepper - to taste
- oil - for frying, heated to 375°F
- 1/2 c plus 1 T cornstarch - for coating
- 1/4 c flour
- 1 T minced ginger root
- 1 t minced garlic
- dash crushed hot red chiles - to taste
- 1/4 c chopped green onions
- 1 T rice wine
- 1/4 c water
- 1/2 to 1 t sesame oil - to taste
- 2 t minced zest from 1 large orange
- 1/4 c juice from 1 large orange
- 1/2 t sugar
- 2 T chicken stock
- 1 T light soy sauce
Instructions
- Combine orange zest, juice, sugar, chicken stock, and soy sauce in a small bowl and set aside.
- In a large bowl, stir chicken with the beaten egg, salt, white pepper, and 1 T of oil until well mixed.
- Stir cornstarch and flour together, then add to the chicken pieces, stirring to coat.
- Heat oil in a wok or deep fryer to 375°F. Add chicken in small batches and fry for 3 to 4 minutes, or until golden and crisp. Remove and drain on paper towels.
- Clean the wok and heat it over high heat for 15 seconds. Add 1 T of oil.
- Add minced ginger and garlic, stir-frying until fragrant.
- Add the crushed hot red chiles and chopped green onions; stir-fry for a few seconds.
- Pour in the orange sauce and bring to a boil.
- Add the fried chicken, stirring to ensure it is well mixed with the sauce.
- Stir water into the remaining 1 T of cornstarch until smooth, then add it to the chicken mixture. Heat until the sauce thickens.
- Stir in sesame oil and serve immediately.