I Made Panda Express Orange Chicken At Home

Ingredients

• 1.5 pounds Chicken Thighs (Boneless, skinless, trimmed with some fat left for crispiness)
• 2 cups All-Purpose Flour (For the batter)
• 0.67 cups Cornstarch (Half for batter, half for sauce thickening)
• 2 teaspoons Kosher Salt (Season the batter)
• 0.5 teaspoons White Pepper (Season the batter)
• 1 large Egg (For the batter)
• 1 cup Water (Adjust batter consistency)
• 2 tablespoons Vegetable Oil (batter) (Neutral oil mixed into batter)
• 4 cups Vegetable Oil (frying) (For deep‑frying, heat to 350°F)
• 1 teaspoon Sesame Oil (Adds nutty flavor to sauce)
• 0.25 cup Fresh Orange Juice (Preferably freshly squeezed)
• 1 teaspoon Orange Zest (Finely grated from the same oranges)
• 0.25 cup Brown Sugar (Packed)
• 0.25 cup White Sugar (Granulated)
• 0.25 cup Rice Vinegar (Provides the sour note)
• 2 tablespoons Soy Sauce (Adds salty depth)
• 2 cloves Garlic (Minced very fine)
• 1 teaspoon Fresh Ginger (Minced; enough to taste but not overpower)
• 0.25 teaspoon Crushed Red Pepper Flakes (Optional heat)
• 2 stalks Green Onions (Sliced for garnish)

Instructions

1. Mix Dry Batter Ingredients

   In a mixing bowl whisk together the flour, cornstarch, kosher salt, and white pepper until evenly combined.

   Time: PT5M

2. Add Wet Ingredients to Batter

   Create a well in the center of the dry mix, then add the egg, water, and vegetable oil. Whisk until a smooth, slightly thick batter forms.

   Time: PT3M

3. Prepare and Coat Chicken

   Trim excess fat from the chicken thighs, leaving small nubs for extra crunch. Cut into bite‑size pieces, then toss the pieces in the batter until fully coated.

   Time: PT10M

4. Chill Coated Chicken

   Cover the bowl with plastic wrap and refrigerate for 20–30 minutes. This helps the batter set and become extra crispy when fried.

   Time: PT25M

5. Prep Sauce Aromatics

   While the chicken chills, mince the garlic and ginger, zest the orange, and measure out orange juice, brown sugar, white sugar, rice vinegar, soy sauce, and crushed red pepper.

   Time: PT5M

6. Make Orange Sauce

   Heat 1 tablespoon vegetable oil and the sesame oil in a small saucepan over medium heat. Add ginger, garlic, and red pepper flakes; sauté 30 seconds. Stir in both sugars, orange juice, rice vinegar, and soy sauce. Bring to a gentle boil, stirring until sugars dissolve. In a separate cup, dissolve 1 tablespoon cornstarch in 2 tablespoons cold water, then stir into the sauce. Cook 2–3 minutes until glossy and slightly thickened.

   Time: PT7M

   Temperature: Medium heat

7. Heat Oil for Frying

   Fill the deep pot with enough vegetable oil to reach about 2 inches deep. Heat to 350°F (175°C) using a thermometer.

   Time: PT5M

   Temperature: 350°F

8. Fry the Chicken

   Working in batches, carefully lower batter‑coated chicken pieces into the hot oil. Fry 5–6 minutes per batch, or until golden brown and crisp. Use tongs to turn pieces for even color. Remove and drain on a paper‑towel lined plate.

   Time: PT12M

   Temperature: 350°F

9. Combine Chicken with Sauce

   Return the fried chicken to the pot or a large bowl, pour the hot orange sauce over, and toss gently to coat every piece. Finish with a drizzle of the remaining sesame oil and a sprinkle of orange zest.

   Time: PT2M

10. Garnish and Serve

    Transfer the orange chicken to a serving dish, garnish with sliced green onions. Serve over steamed rice or roll into an Asian‑style salad wrap.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

35g

Fat

20g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken Breast (will be drier), Turkey Thigh
• Instead of All-Purpose Flour: Cake Flour, Rice Flour
• Instead of Cornstarch: Potato Starch, Tapioca Starch
• Instead of Kosher Salt: Sea Salt
• Instead of White Pepper: Black Pepper
• Instead of Egg: Egg white only, Flax egg
• Instead of Vegetable Oil (batter): Canola Oil
• Instead of Vegetable Oil (frying): Canola Oil, Peanut Oil
• Instead of Sesame Oil: Toasted Sesame Oil
• Instead of Fresh Orange Juice: Store‑bought 100% orange juice
• Instead of Brown Sugar: Light brown sugar
• Instead of Rice Vinegar: Apple Cider Vinegar (use less)
• Instead of Soy Sauce: Tamari
• Instead of Garlic: Garlic paste
• Instead of Fresh Ginger: Ground ginger (¼ tsp)
• Instead of Crushed Red Pepper Flakes: Cayenne pepper (pinch)
• Instead of Green Onions: Chives

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Deep Frying Pot or Dutch Oven
• Thermometer
• Small Saucepan
• Tongs
• Zester or Microplane
• Spatula or Wooden Spoon
• Paper‑towel Lined Plate
• Plate or Wire Rack for Draining (optional)

Critical Steps — Do Not Skip

• Chilling the batter‑coated chicken for 20‑30 minutes
• Maintaining oil temperature at 350°F during frying
• Adding cornstarch slurry to a hot sauce to avoid clumps
• Avoiding overcrowding the pot when frying

Chef Tips from the Video

• Leave small pieces of chicken fat on the thighs for extra crunch
• Use freshly squeezed orange juice for bright flavor
• Pat the coated chicken pieces with a paper towel before frying to remove excess batter moisture
• After frying, place chicken on a wire rack over a sheet pan to keep it crisp while you finish the sauce
• Serve with steamed jasmine rice or a simple cucumber salad to balance the sweetness

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Freeze cooked chicken in a freezer‑safe bag for up to 2 months; reheat in oven to retain crispness

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• The batter can be prepared up to 2 hours ahead and kept refrigerated
• The orange sauce can be made a day ahead; reheat gently before tossing with chicken
• Fried chicken can be stored in the fridge and reheated in a hot oven (375°F) to regain crispness

Frequently Asked Questions