I perfected my Chinese Orange Chicken, crispy fried chicken coated in a sticky orange sauce with a surprising secret ingredient that makes the takeout version look ordinary.

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I never thought a home version could outdo the takeout, but this Chinese Orange Chicken comes shockingly close. Crispy fried chicken gets cloaked in a sticky, bright orange sauce that actually tastes of fresh orange, thanks to fresh orange juice and orange zest.

It hits sweet, savory and a little tang all at once, and it’s the kind of Quick And Easy Orange Chicken that makes you forget delivery. I’m not gonna pretend it’s perfect, yet one tiny tweak makes it sing, and I promise, you’ll be suspiciously happy with the results.

Ingredients

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Dark meat, rich in protein and flavor, stays juicy when fried, more fat.
Bright citrus sweetness and acid, lifts the sauce, gives vitamin C boost.
Makes the coating extra crisp and thickens sauce, mostly simple carbs.
Salty, savory umami that deepens flavor, adds sodium, a little goes far.
Sweetens and balances sour, adds body and shine, simple sugars and calories.
Aromatics that punch up savory and heat, tiny calories, lots of flavor.
Neutral oil for frying, creates crisp exterior, high in fat and calories.
Fresh scallions add brightness, sesame gives nuttiness and crunch, pretty garnish.

Ingredient Quantities

1 1/2 lb boneless skinless chicken thighs, trimmed and cut into bite size pieces

1 large egg (for marinade)

1 tbsp soy sauce (for marinade)

1 tbsp Shaoxing wine or dry sherry (for marinade)

1 tsp kosher salt, divided

1/2 tsp ground white pepper

1 tbsp cornstarch (for marinade)

3/4 cup cornstarch (for dredging)

1/4 cup all purpose flour

1 tsp baking powder

Vegetable oil for frying, about 4 cups

3/4 cup fresh orange juice (about 2 medium oranges)

Zest of 1 orange (about 1 tbsp)

1/2 cup granulated sugar

2 tbsp rice vinegar

2 tbsp low sodium soy sauce (for sauce)

1 tbsp honey or light corn syrup (for shine)

1 tbsp sesame oil

2 cloves garlic, minced

1 tbsp fresh ginger, minced or grated

1/4 cup water (to adjust sauce consistency)

2 tsp cornstarch mixed with 2 tsp water (slurry)

1/4 tsp crushed red pepper flakes or 1 tsp Sriracha, optional

2 scallions, thinly sliced (garnish)

1 tbsp toasted sesame seeds (garnish)

How to Make this

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1. Cut 1 1/2 lb boneless skinless chicken thighs into bite size pieces, pat dry, then toss with 1 large egg, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1/2 of the 1 tsp kosher salt, 1/2 tsp ground white pepper and 1 tbsp cornstarch; marinate at least 15 minutes or up to 1 hour in the fridge.

2. Mix dredge: 3/4 cup cornstarch, 1/4 cup all purpose flour, 1 tsp baking powder and the remaining 1/2 tsp kosher salt in a large bowl; dredge each piece so it’s fully coated, shake off excess.

3. Heat about 4 cups vegetable oil in a heavy pot to 325°F (use a thermometer, or test with a small piece to make sure it sizzles); fry chicken in batches so oil temp stays steady, about 4 to 5 minutes per batch until cooked through but not deeply browned; drain on a wire rack or paper towel.

4. While first fry batches rest, make the sauce: combine 3/4 cup fresh orange juice, zest of 1 orange, 1/2 cup granulated sugar, 2 tbsp rice vinegar, 2 tbsp low sodium soy sauce, 1 tbsp honey or light corn syrup, 1 tbsp sesame oil, 2 cloves minced garlic, 1 tbsp minced fresh ginger and 1/4 cup water in a skillet or saucepan; bring to a simmer over medium heat.

5. Add heat if you like: stir in 1/4 tsp crushed red pepper flakes or 1 tsp Sriracha if using; simmer a minute then stir in the 2 tsp cornstarch mixed with 2 tsp water slurry to thicken, cook until glossy, about 30 to 60 seconds; taste and adjust sugar or vinegar if needed.

6. Double fry for extra crispiness: raise oil to 375°F and fry the par-cooked chicken in batches again 1 to 2 minutes until golden and super crisp, then drain on a wire rack.

7. Lower sauce heat so it’s hot but not boiling, add fried chicken to the pan and toss quickly to coat evenly, use about 1/4 cup water if sauce is too thick to coat everything; coat just before serving so chicken stays crisp.

8. Transfer to a platter, garnish with 2 scallions thinly sliced and 1 tbsp toasted sesame seeds, serve immediately with rice.

9. Tips: don’t overcrowd the oil, keep a thermometer handy, wire rack > paper towel for draining, honey or corn syrup gives shine, make sauce slightly looser than you think since it tightens when it cools.

Equipment Needed

1. Sharp chef’s knife and cutting board, for trimming and cutting the thighs
2. Large and medium mixing bowls, one for the marinade and one for the dredge
3. Measuring cups and spoons, for cornstarch, flour, sugar, soy etc
4. Heavy pot or Dutch oven for frying, deep enough for about 4 cups oil
5. Candy or deep fry thermometer, to hold 325°F then 375°F, dont skip it
6. Slotted spoon or spider plus metal tongs, for moving chicken in hot oil
7. Wire cooling rack set over a rimmed baking sheet, for draining and keeping it crisp
8. Skillet or saucepan for the sauce, plus a small bowl and fork or whisk for the slurry

FAQ

Q: How long should I marinate the chicken? A: Marinate at least 20 to 30 minutes so the egg, soy, Shaoxing wine and cornstarch do their thing, but you can go up to 4 hours in the fridge. Overnight is ok but don't pass 24 hours or the texture can get mushy.

Q: What's the best way to get the chicken extra crispy? A: Use the cornstarch plus a little flour and baking powder in the dredge, pat pieces dry, shake off excess, then let them rest 8 to 10 minutes before frying. Fry in small batches in oil heated to about 350 to 375 F so the outside crisps quick without overcooking. For super crunch, try a two step fry: a quick lower temp blanch, rest, then fry hotter till golden.

Q: My sauce is too thin or too thick, how do I fix it? A: If too thin, simmer a bit longer, or stir in the 2 tsp cornstarch slurry little by little until it thickens. If too thick, whisk in a tablespoon or two of water until you hit the texture you want. Taste after thinning, you might need a pinch more sugar or salt.

Q: Can I make this gluten free? A: Yes. Swap the all purpose flour for a gluten free 1 to 1 baking mix or extra cornstarch / rice flour, and use tamari or a gluten free soy sauce. The batter will be a bit different but still tasty and crispy.

Q: How do I reheat leftovers so they stay crispy? A: Skip the microwave. Reheat in a 375 F oven on a wire rack for 8 to 12 minutes, or toss in a hot skillet with a little oil for a few minutes. The sauce is best heated separately, then toss with the chicken just before serving so pieces don't go soggy.

Q: Can I make the sauce ahead or freeze the dish? A: The sauce stores well in the fridge for 3 to 4 days, and freezes fine. The fried chicken is best fresh, but you can freeze cooked pieces on a sheet, then transfer to a bag. Re-crisp from frozen in a hot oven or fryer. If making ahead, keep sauce and chicken separate until serving.

Orange Chicken Recipe {Panda Express Copycat} Substitutions and Variations

Chicken thighs → boneless skinless chicken breast or firm tofu/tempeh. Breasts cook faster so cut smaller and watch time, tofu needs to be pressed and marinated longer so it soaks up flavor.
3/4 cup cornstarch (dredge) → potato starch or tapioca starch, or plain rice flour. Potato/tapioca give nearly identical crisp, rice flour is a touch lighter; swap 1:1.
3/4 cup fresh orange juice → 100% bottled orange juice or 1/4 cup orange marmalade thinned with 1/2 cup water. If you use marmalade, cut back on the recipe sugar since marmalade is sweet.
1 tbsp Shaoxing wine or dry sherry (marinade) → mirin or dry white wine, or 1 tbsp rice vinegar + 1 tsp sugar. Mirin adds sweet umami, white wine is closest in flavor, the vinegar+sugar trick mimics the acidity and sweetness.

Pro Tips

1) Pat the chicken super dry after marinating and let the coated pieces rest on a wire rack for about 10 minutes before frying so the dredge sets up. If you skip this the coating can slough off in the oil.

2) Keep the oil temp steady and test between batches with a small scrap of batter, also fry in small batches so the oil doesn’t drop too much. Use a spider or slotted spoon to move pieces gently, you don’t want to smash the crust.

3) Make the orange sauce a little looser than you think it should be, and add the cornstarch slurry bit by bit off the highest heat so you dont over-thicken it. Taste and tweak sugar or vinegar at the end, it’s easier to balance once it’s warmed.

4) If you need to prep ahead, fully fry once and cool on a rack, store in the fridge, then blast in a very hot oven or do a quick second fry right before serving to regain crispness; keep the sauce separate until the last minute so the chicken stays crunchy.

Orange Chicken Recipe {Panda Express Copycat}

Recipe by Nicky Smith

0.0 from 0 votes

I perfected my Chinese Orange Chicken, crispy fried chicken coated in a sticky orange sauce with a surprising secret ingredient that makes the takeout version look ordinary.

Servings

servings

Calories

757

kcal

Equipment: 1. Sharp chef’s knife and cutting board, for trimming and cutting the thighs
2. Large and medium mixing bowls, one for the marinade and one for the dredge
3. Measuring cups and spoons, for cornstarch, flour, sugar, soy etc
4. Heavy pot or Dutch oven for frying, deep enough for about 4 cups oil
5. Candy or deep fry thermometer, to hold 325°F then 375°F, dont skip it
6. Slotted spoon or spider plus metal tongs, for moving chicken in hot oil
7. Wire cooling rack set over a rimmed baking sheet, for draining and keeping it crisp
8. Skillet or saucepan for the sauce, plus a small bowl and fork or whisk for the slurry

Ingredients

1 1/2 lb boneless skinless chicken thighs, trimmed and cut into bite size pieces
1 large egg (for marinade)
1 tbsp soy sauce (for marinade)
1 tbsp Shaoxing wine or dry sherry (for marinade)
1 tsp kosher salt, divided
1/2 tsp ground white pepper
1 tbsp cornstarch (for marinade)
3/4 cup cornstarch (for dredging)
1/4 cup all purpose flour
1 tsp baking powder
Vegetable oil for frying, about 4 cups
3/4 cup fresh orange juice (about 2 medium oranges)
Zest of 1 orange (about 1 tbsp)
1/2 cup granulated sugar
2 tbsp rice vinegar
2 tbsp low sodium soy sauce (for sauce)
1 tbsp honey or light corn syrup (for shine)
1 tbsp sesame oil
2 cloves garlic, minced
1 tbsp fresh ginger, minced or grated
1/4 cup water (to adjust sauce consistency)
2 tsp cornstarch mixed with 2 tsp water (slurry)
1/4 tsp crushed red pepper flakes or 1 tsp Sriracha, optional
2 scallions, thinly sliced (garnish)
1 tbsp toasted sesame seeds (garnish)

Directions

Cut 1 1/2 lb boneless skinless chicken thighs into bite size pieces, pat dry, then toss with 1 large egg, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1/2 of the 1 tsp kosher salt, 1/2 tsp ground white pepper and 1 tbsp cornstarch; marinate at least 15 minutes or up to 1 hour in the fridge.
Mix dredge: 3/4 cup cornstarch, 1/4 cup all purpose flour, 1 tsp baking powder and the remaining 1/2 tsp kosher salt in a large bowl; dredge each piece so it's fully coated, shake off excess.
Heat about 4 cups vegetable oil in a heavy pot to 325°F (use a thermometer, or test with a small piece to make sure it sizzles); fry chicken in batches so oil temp stays steady, about 4 to 5 minutes per batch until cooked through but not deeply browned; drain on a wire rack or paper towel.
While first fry batches rest, make the sauce: combine 3/4 cup fresh orange juice, zest of 1 orange, 1/2 cup granulated sugar, 2 tbsp rice vinegar, 2 tbsp low sodium soy sauce, 1 tbsp honey or light corn syrup, 1 tbsp sesame oil, 2 cloves minced garlic, 1 tbsp minced fresh ginger and 1/4 cup water in a skillet or saucepan; bring to a simmer over medium heat.
Add heat if you like: stir in 1/4 tsp crushed red pepper flakes or 1 tsp Sriracha if using; simmer a minute then stir in the 2 tsp cornstarch mixed with 2 tsp water slurry to thicken, cook until glossy, about 30 to 60 seconds; taste and adjust sugar or vinegar if needed.
Double fry for extra crispiness: raise oil to 375°F and fry the par-cooked chicken in batches again 1 to 2 minutes until golden and super crisp, then drain on a wire rack.
Lower sauce heat so it's hot but not boiling, add fried chicken to the pan and toss quickly to coat evenly, use about 1/4 cup water if sauce is too thick to coat everything; coat just before serving so chicken stays crisp.
Transfer to a platter, garnish with 2 scallions thinly sliced and 1 tbsp toasted sesame seeds, serve immediately with rice.
Tips: don't overcrowd the oil, keep a thermometer handy, wire rack > paper towel for draining, honey or corn syrup gives shine, make sauce slightly looser than you think since it tightens when it cools.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.