Craving that sweet, sticky, citrusy orange chicken from the mall food court? This homemade Panda Express style orange chicken gives you the same crispy bite and glossy, punchy sauce — but fresher, hotter, and made right in your own kitchen.
Golden fried chicken pieces are tossed in a vibrant orange sauce packed with real orange juice and zest, ginger, garlic, and just the right balance of sweetness and heat. It’s bold, comforting, and seriously addictive. Serve it over fluffy white rice, sprinkle with sesame seeds and green onions, and you’ve got a takeout classic that tastes even better than the original.
Perfect for weeknight dinners, fakeaway Fridays, or when you just want something a little extra without leaving the house
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
For the Crispy Chicken
- 2½ cups boneless chicken, cut into bite-sized pieces
- 2 large eggs
- Pinch salt and black pepper
- ½ cup cornstarch
- ⅓ cup all-purpose flour
- Oil for frying (vegetable, canola, or sunflower)
For the Orange Sauce
- 1 tbsp neutral oil
- 1 onion, finely chopped
- 1½ tbsp grated ginger + garlic (or paste)
- 1 tsp red chili flakes (adjust to taste)
- Juice and zest of 2 oranges
- 2½ tbsp soy sauce
- 2 tbsp brown sugar
- ⅔ cup water
- 2 tbsp cornstarch mixed with 2 tbsp warm water (slurry)
Instructions
Beat eggs in a bowl. In a second bowl, combine cornstarch, flour, salt, and pepper.
Dip each chicken piece into the egg, then coat in the cornstarch-flour mixture.
Heat oil for deep frying. Fry chicken in batches until golden and crispy; drain on paper towels.
In a wok or large pan, heat 1 tablespoon of oil. Add onion, ginger, garlic, and chili flakes; sauté until fragrant.
Add orange juice, zest, soy sauce, brown sugar, and water. Simmer for 2–3 minutes.
Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
Toss the fried chicken in the orange sauce until fully coated.
Garnish with sesame seeds and green onions. Serve hot with white rice.
