✔ Updated · fridge marinade fix, fresh orange glaze + air fryer method
My copycat-style Panda Express orange chicken coats crunchy fried chicken thighs in a sticky glaze made with fresh orange juice and zest.
At a glance
The one tip that matters: Toss the chicken in the warm sauce right before serving. Crispy chicken waiting in sauce turns soft within minutes.
It is sweet, tangy and a little spicy, with an air fryer method if you want to skip the pot of oil.
Why You'll Love This Orange Chicken
- Fresh orange flavor from real juice and zest, balanced with ginger, garlic and vinegar.
- Light, crunchy coating from an egg dip and a 2-to-1 cornstarch and flour dredge.
- Deep-fried or air fryer, so it works for a takeout night or a lighter weeknight dinner.
What Makes Panda Express-Style Orange Chicken Different?
Orange chicken is the crispy, sweet one. The chicken is battered and fried, then glazed with a thick, syrupy sauce, which makes it closer to General Tso's chicken than to a stir-fry.
The sauce balances sugar against rice vinegar and soy sauce, with fresh ginger, garlic and a pinch of red pepper flakes for warmth. Orange zest is the key, and I zest before I juice: it carries much more orange flavor than the juice alone.
Deep-Fried vs. Air Fryer Orange Chicken
Both methods use the same marinade, coating and sauce; only the cooking changes. I air fry on weeknights.
| Deep-fried | Air fryer | |
|---|---|---|
| Temperature | 350°F (175°C) oil | 400°F (200°C) |
| Time | 4 to 5 minutes per batch | 12 to 15 minutes per batch, shaken halfway |
| Texture | Crunchiest, most like takeout | Crisp but lighter |
| Oil | About 1 quart | A generous coat of oil spray |
| Calories per serving | About 480 | About 380 to 400 |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use chicken thighs. They stay juicy through frying; breast works but dries out faster. Either way, the thickest piece should read 165°F (74°C).
- Marinate in the fridge, never on the counter. 20 to 30 minutes is enough for the seasoning to soak in.
- Keep the coating light. Let the egg drip off and shake the dredged pieces in a sieve. A thick, floury coating turns gummy under the sauce.
- Watch the oil temperature. 350°F is the target. Fry in small batches and let the oil recover between them, or the chicken soaks up oil and turns soggy.
- Use fresh orange juice and zest. Zest carries most of the orange flavor, so don't skip it. Bottled juice works in a pinch, but the sauce tastes flatter.
- Sauce at the last minute. Keep the fried chicken on a rack and the sauce warm, and toss them together just before serving.
Panda Express Orange Chicken (Copycat)
6
servings20
minutes25
minutes480
kcal1
hour5
minutesCopycat-style Panda Express orange chicken: bite-size chicken thighs dipped in egg and a cornstarch-flour coating, fried until crunchy and golden, then tossed in a sticky, sweet and tangy glaze made with fresh orange juice and zest, ginger, garlic and a little chili. Includes an air fryer method.
Ingredients
- For the Chicken
2 pounds (900 g) boneless skinless chicken thighs, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1 tablespoon soy sauce
2 large eggs, beaten
1 cup cornstarch
1/2 cup all-purpose flour
1 quart neutral oil, for frying (or oil spray for the air fryer)
- For the Orange Sauce
1/2 cup fresh orange juice (from about 2 oranges)
1 tablespoon finely grated orange zest
1/4 cup water
1/3 cup granulated sugar
2 tablespoons light brown sugar
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon fresh ginger, grated
2 garlic cloves, grated
1/2 teaspoon red pepper flakes (or 1 to 2 teaspoons sriracha)
1 tablespoon cornstarch, mixed with 2 tablespoons cold water
1 teaspoon toasted sesame oil
- To Serve
scallions, sliced, and sesame seeds
steamed white rice
Directions
- Marinate the Chicken
- Toss the chicken with the salt, pepper, ground ginger and 1 tablespoon soy sauce. Cover and refrigerate for 20 to 30 minutes (not at room temperature).
- Make the Orange Sauce
- In a small saucepan, combine the orange juice, zest, water, both sugars, rice vinegar, soy sauce, ginger, garlic and red pepper flakes. Bring to a boil, then simmer for 4 to 5 minutes.
- Stir the cornstarch slurry, add it to the pan and simmer for 1 to 2 minutes, stirring, until the sauce is syrupy and coats the back of a spoon. Stir in the sesame oil, then turn off the heat.
- Coat and Fry
- Heat the oil in a wok or heavy pot to 350°F (175°C), about 1 1/2 inches deep. Whisk the cornstarch and flour in a large bowl. Dip the chicken pieces in the beaten egg, let the excess drip off, then toss them in the cornstarch mixture until fully coated. Shake off the loose coating in a sieve.
- Fry the chicken in 3 or 4 batches for 4 to 5 minutes, turning, until deep golden and crisp and the thickest piece reads 165°F (74°C). Don’t crowd the pot. Drain on a wire rack and let the oil come back to 350°F between batches.
- Air fryer option: spray the coated chicken generously with oil and air fry at 400°F (200°C) in a single layer for 12 to 15 minutes, shaking and spraying again halfway, until golden, crisp and 165°F (74°C) inside. Work in batches.
- Toss and Serve
- Rewarm the sauce until bubbling, add the crispy chicken and toss until every piece is glazed. Top with scallions and sesame seeds and serve right away with rice.
Recipe Video
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What to Serve With Orange Chicken
Steamed white rice is the classic base. For a full takeout-style plate, add copycat Panda Express fried rice or Panda Express chow mein, and balance the sweetness with a savory or spicy entree:
- Panda Express black pepper chicken: seared, peppery chicken with crisp celery and onion.
- Panda Express kung pao chicken: a spicy wok stir-fry with dried chiles, peanuts and black vinegar.
- Panda Express Beijing beef: crispy double-fried beef in a tangy hoisin and sweet chili sauce.
- Panda Express teriyaki chicken: grilled chicken with a sweet teriyaki glaze.
Frequently Asked Questions
Can I make Panda Express-style orange chicken in an air fryer?
Yes. Dip and dredge the chicken as usual, spray it well with oil on all sides and air fry at 400°F (200°C) in a single layer for 12 to 15 minutes, shaking and spraying again halfway, until golden and 165°F (74°C) inside. The coating is a little lighter and less crunchy than deep-fried, but very close once it is glazed.
Can I use chicken breast instead of thighs?
Yes. Cut it into even 1-inch pieces and fry for 3 to 4 minutes, until it reaches 165°F (74°C). Breast is leaner, so it dries out faster if overcooked.
How do I make orange chicken spicier?
Add more red pepper flakes or a tablespoon of sriracha to the sauce, or toss a few dried red chiles into the pan when you rewarm the sauce.
Can I make the orange sauce ahead?
Yes. Make the sauce up to 5 days ahead and keep it covered in the fridge. Rewarm it in a pan with a splash of water until bubbling before tossing with the chicken.
How many calories are in this copycat orange chicken?
This version comes to about 480 calories per serving (one-sixth of the recipe) without rice. The air fryer method uses far less oil, which brings it down to roughly 380 to 400 calories per serving.
How do I store and reheat leftovers?
Refrigerate within 2 hours and eat within 3 to 4 days. To bring back some crunch, reheat in an air fryer at 375°F (190°C) for 4 to 5 minutes or in a 400°F oven for 8 to 10 minutes, until hot and 165°F (74°C) in the center.
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