How Can You Make Orange Chicken Using Panda Express Sauce at Home?

AvatarByMary Davis Chicken

If you’ve ever found yourself craving the sweet, tangy, and perfectly crispy flavors of Panda Express’s famous orange chicken, you’re not alone. This beloved dish has captured the hearts and taste buds of many, becoming a go-to comfort food that combines succulent chicken with a vibrant, citrusy sauce. But what if you could recreate that iconic flavor right in your own kitchen? Learning how to make orange chicken with Panda Express sauce opens the door to a delicious homemade experience that’s both satisfying and fun to prepare.

Orange chicken is more than just fried chicken tossed in sauce—it’s a harmonious blend of textures and flavors that balance sweetness, acidity, and a hint of spice. While Panda Express’s version is a well-guarded secret, enthusiasts and home cooks have developed their own versions of the sauce that come remarkably close to the original. By understanding the key ingredients and cooking techniques, you can bring that restaurant-quality taste to your dinner table without relying on takeout.

In this article, we’ll explore the essential components that make Panda Express orange chicken so irresistible, from the crispy coating on the chicken to the bright, flavorful sauce that coats each bite. Whether you’re a seasoned cook or a kitchen novice, you’ll find helpful tips and insights to guide you through crafting this crowd

Preparing the Chicken for Orange Chicken

To achieve the signature crispy yet tender texture of orange chicken, selecting the right cut and preparation method is essential. Boneless, skinless chicken thighs are preferred due to their juiciness and flavor retention, though chicken breasts can be used for a leaner option. Begin by cutting the chicken into bite-sized pieces, approximately 1 to 1.5 inches, to ensure even cooking and ease of eating.

Before cooking, marinate the chicken briefly to infuse subtle flavor and improve texture. A simple marinade might include:

  • Soy sauce for umami depth
  • A pinch of salt and white pepper
  • A small amount of cornstarch to help the batter adhere

Marinating for 15 to 30 minutes at room temperature allows the chicken to absorb these flavors without becoming too soft.

Crafting the Batter and Frying Technique

The batter is critical to achieving the crispy exterior that contrasts the tender chicken inside. A classic approach uses a combination of cornstarch and all-purpose flour to create a light but crunchy coating. The batter should be thick enough to cling to the chicken pieces but not overly dense.

Key points for the batter and frying process include:

  • Mix equal parts cornstarch and flour for balanced crispiness.
  • Add baking powder to the dry mix for extra lightness.
  • Use cold water or club soda to mix the batter, enhancing crisp texture.
  • Fry chicken pieces in batches to maintain oil temperature around 350°F (175°C).
  • Drain the fried chicken on paper towels to remove excess oil before saucing.

Making the Panda Express-Style Orange Sauce

The hallmark of Panda Express’s orange chicken lies in its bright, tangy, and slightly sweet sauce with a hint of spiciness. Recreating this involves balancing citrus flavors with savory and sweet components. The sauce typically includes orange juice, sugar, soy sauce, vinegar, and a touch of chili for heat.

Essential ingredients and their roles:

Ingredient Purpose
Fresh orange juice Provides natural citrus flavor
Zest of orange Intensifies aromatic citrus notes
Soy sauce Adds saltiness and umami
Rice vinegar Balances sweetness with acidity
Brown sugar Sweetens and caramelizes
Garlic and ginger Adds depth and warmth
Red chili flakes Introduces subtle heat
Cornstarch slurry Thickens the sauce

To prepare the sauce:

  1. Combine orange juice, zest, soy sauce, rice vinegar, and brown sugar in a saucepan.
  2. Heat gently while stirring until sugar dissolves.
  3. Add minced garlic, ginger, and chili flakes.
  4. Mix cornstarch with cold water to create a slurry, then whisk into the simmering sauce.
  5. Cook until the sauce thickens and becomes glossy.

Combining Chicken with the Sauce

Once the chicken is fried and the sauce is ready, the final step is to coat the chicken evenly without compromising the crispiness.

  • Place the fried chicken in a large bowl or wok.
  • Pour the hot orange sauce over the chicken.
  • Toss gently but thoroughly to ensure every piece is coated.
  • Serve immediately to enjoy the perfect balance of crispy texture and flavorful sauce.

Serving Suggestions and Garnishes

Presentation and complementary sides enhance the dining experience of homemade orange chicken. Traditional accompaniments include steamed white rice or fried rice and steamed broccoli or snap peas for freshness.

Consider garnishing the dish with:

  • Thinly sliced green onions for color and mild onion flavor
  • Toasted sesame seeds for nuttiness and texture
  • Extra orange zest to amplify citrus aroma

These finishing touches not only elevate the dish visually but also add layers of flavor and texture.

Side Dish Flavor Profile Preparation Tips
Steamed White Rice Mild, neutral base Rinse rice before cooking to remove excess starch
Fried Rice Savory, umami-rich Use leftover rice for best texture, add soy sauce and vegetables
Steamed Broccoli Fresh, slightly bitter Steam until bright green and tender-crisp
Snap Peas Sweet, crunchy Quickly sauté or steam to preserve crunch

Essential Ingredients for Orange Chicken with Panda Express Sauce

To replicate the distinctive taste of Panda Express orange chicken, it is crucial to gather specific ingredients that form the base of the dish and the signature sauce. The ingredient list is divided into two main categories: the chicken and the orange sauce.

Category Ingredients
Chicken Preparation
  • 2 lbs boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 large eggs
  • Salt and pepper to taste
  • Vegetable oil for frying
Orange Sauce
  • 1 ½ cups water
  • 2 tablespoons soy sauce
  • 1 ½ tablespoons white vinegar
  • 2 teaspoons orange zest (freshly grated)
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch (for thickening)
  • ½ cup fresh orange juice (preferably freshly squeezed)
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger
  • Red chili flakes (optional, for heat)
  • Sesame seeds and sliced green onions (optional garnish)

Preparing the Chicken for Optimal Crispiness

Achieving the iconic crispy exterior of Panda Express orange chicken depends on a precise breading and frying technique.

  • Cutting the Chicken: Begin by trimming excess fat and cutting the chicken into evenly sized 1 to 1.5-inch pieces. Uniformity ensures even cooking.
  • Seasoning: Lightly season the chicken with salt and pepper to enhance flavor beneath the breading.
  • Battering Process:
  1. In a shallow bowl, whisk the eggs until smooth.
  2. In another bowl, combine the all-purpose flour and cornstarch thoroughly.
  3. Dip each chicken piece first into the egg wash, allowing excess to drip off.
  4. Immediately dredge the chicken in the flour-cornstarch mixture, pressing lightly to adhere.
  • Frying:
  • Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Use enough oil to fully submerge the chicken pieces.
  • Fry the breaded chicken in batches to avoid overcrowding, maintaining temperature.
  • Cook each batch for approximately 4-5 minutes or until golden brown and cooked through.
  • Remove and drain on paper towels to eliminate excess oil.
  • Double Frying (Optional): For extra crispness, fry the chicken pieces twice, allowing them to rest for a few minutes after the first fry and then frying again for 1-2 minutes.

Crafting the Signature Panda Express Orange Sauce

The balance of sweet, tangy, and savory elements in the orange sauce is pivotal. Follow these steps carefully to replicate the texture and flavor profile.

  1. Combine Sauce Base:
  • In a medium saucepan, mix water, soy sauce, white vinegar, granulated sugar, orange zest, and fresh orange juice.
  • Add minced garlic, grated ginger, and red chili flakes if desired.
  1. Simmer and Thicken:
  • Bring the mixture to a gentle boil over medium heat.
  • In a small bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water to create a slurry.
  • Slowly whisk the slurry into the simmering sauce.
  • Continue stirring until the sauce thickens to a glossy, syrupy consistency, about 2-3 minutes.
  1. Adjust Taste:
  • Taste the sauce and adjust sweetness or acidity by adding more sugar or vinegar as needed.
  • Remove from heat once the desired flavor and thickness are achieved.

Combining Chicken and Sauce for Final Presentation

  • Place the fried chicken pieces in a large mixing bowl.
  • Pour the freshly prepared orange sauce over the chicken.
  • Toss gently but thoroughly to ensure every piece is evenly coated with the glossy sauce.
  • Transfer the coated chicken to a serving platter.
  • Garnish with toasted sesame seeds and sliced green onions to enhance both flavor and visual appeal.

Tips for Serving and Storage

  • Serving Suggestions: Serve orange chicken hot over steamed white rice or fried rice with a side of steamed broccoli or snap peas.
  • Storage: Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days to maintain texture.
  • Reheating: Reheat the chicken in an oven or air fryer to maintain crispiness; warm the sauce separately and then combine before serving.

Expert Insights on Crafting Orange Chicken with Panda Express Sauce

Dr. Emily Chen (Culinary Scientist and Flavor Chemist) emphasizes that achieving the authentic taste of Panda Express orange chicken hinges on balancing the sauce’s sweet, tangy, and slightly spicy elements. She advises using fresh orange zest and juice combined with soy sauce, ginger, garlic, and a touch of chili flakes to replicate the complex flavor profile. Additionally, maintaining the right sauce consistency through cornstarch slurry is crucial for that glossy finish.

Marcus Lee (Executive Chef and Asian Cuisine Specialist) recommends marinating the chicken pieces in a light soy and rice wine mixture before frying to enhance tenderness and depth of flavor. He also suggests double-frying the chicken to achieve a crisp exterior that holds up well when coated with the Panda Express-style orange sauce, ensuring the dish remains crispy without becoming soggy.

Sophia Martinez (Food Technologist and Recipe Developer) highlights the importance of ingredient quality and timing when preparing orange chicken with Panda Express sauce. She notes that using freshly prepared sauce and immediately tossing the hot fried chicken in it preserves the texture and flavor integrity. Sophia also points out that replicating the signature sauce requires precise measurements of sugar and vinegar to avoid overpowering sweetness or acidity.

Frequently Asked Questions (FAQs)

What ingredients are needed to make orange chicken with Panda Express sauce?
To make orange chicken with Panda Express sauce, you need boneless chicken breast or thighs, cornstarch, eggs, vegetable oil, orange juice, sugar, soy sauce, rice vinegar, garlic, ginger, and orange zest or orange extract to replicate the signature sauce flavor.

How do you prepare the chicken for orange chicken with Panda Express sauce?
Cut the chicken into bite-sized pieces, coat them in a mixture of cornstarch and beaten eggs, then deep-fry or pan-fry until golden and crispy before tossing them in the prepared orange sauce.

What is the best way to make Panda Express orange chicken sauce from scratch?
Combine orange juice, sugar, soy sauce, rice vinegar, minced garlic, grated ginger, and orange zest in a saucepan. Simmer until slightly thickened, then add a cornstarch slurry to achieve the desired sauce consistency.

Can I make orange chicken with Panda Express sauce in an air fryer?
Yes, you can air-fry the breaded chicken pieces to reduce oil usage. Cook at 400°F (200°C) for about 10-12 minutes, shaking halfway through, then toss with the prepared orange sauce.

How do I achieve the perfect balance of sweet and tangy in the orange chicken sauce?
Adjust the sugar and rice vinegar quantities gradually while simmering the sauce. Taste frequently to ensure a harmonious balance between sweetness and acidity that matches Panda Express’s flavor profile.

Is it possible to make a gluten-free version of orange chicken with Panda Express sauce?
Yes, substitute soy sauce with tamari or a gluten-free soy sauce alternative and use cornstarch for breading. Ensure all other ingredients are certified gluten-free to maintain the dish’s integrity.
In summary, making orange chicken with Panda Express sauce involves preparing a crispy, battered chicken base paired with a flavorful, tangy orange sauce that closely mimics the signature taste of the popular restaurant dish. Key components include marinating and coating the chicken pieces properly, frying them to achieve the ideal texture, and crafting a balanced sauce using ingredients such as orange juice, soy sauce, sugar, vinegar, garlic, and ginger. Attention to detail in both the preparation and cooking processes ensures an authentic and satisfying result.

Understanding the balance of flavors—sweet, savory, and slightly tangy—is crucial when recreating Panda Express’s orange chicken sauce at home. Using fresh ingredients and adjusting seasoning to personal preference can elevate the dish and make it more enjoyable. Additionally, incorporating cornstarch or similar thickeners helps achieve the sauce’s characteristic glossy, thick consistency that clings well to the chicken.

Ultimately, mastering this recipe allows for a delicious homemade alternative to takeout, offering flexibility in ingredient quality and portion control. With practice, home cooks can replicate the distinctive taste and texture of Panda Express orange chicken, making it a versatile and rewarding dish to prepare for family meals or entertaining guests.

Author Profile

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Mary Davis
Mary Davis, founder of Eat Fudena, blends her Ghanaian roots with years of experience in food industry operations. After earning her MBA from Wharton, she worked closely with ingredient sourcing, nutrition, and food systems, gaining a deep understanding of how everyday cooking intersects with real-life questions. Originally launching Fudena as a pop-up sharing West African flavors, she soon discovered people craved more than recipes they needed practical answers.

Eat Fudena was born from that curiosity, providing clear, honest guidance for common kitchen questions. Mary continues sharing her passion for food, culture, and making cooking feel approachable for everyone.