What You’ll Find Here?
Honestly, we barely eat at Panda Express, but when we do, there’s one dish I never get tired of, its their Orange Chicken.
I just can’t get enough of it! One day, I thought, why not try cooking it myself?
This recipe is super easy to make, and it tastes just like the one from Panda Express!
With just a few simple ingredients, you can whip up this sweet and tangy Orange Chicken right in your own kitchen.
The idea came to me when I had some leftover chicken breast from the chicken sopas I made.
Instead of refreezing it, I decided to give this recipe a shot.
I’m so happy I nailed it on the first try! My son loved it so much that he’s already asking when I’ll make it again.
Where does the orange chicken recipe come from?
Orange Chicken, as we know it today, comes from American Chinese cuisine, specifically popularized by the fast-food chain Panda Express.
It was created by Chef Andy Kao in 1987 when he was asked to develop a new dish that would appeal to American tastes.
The dish combines sweet, tangy, and savory flavors, making it a hit with customers.
While it’s inspired by traditional Chinese flavors, the recipe is tailored to suit Western preferences, making it a unique and beloved dish in the U.S. and beyond.
Orange Chicken Ingredients
Chicken Breast and Cooking Oil
The chicken breast is cut into bite-sized pieces, perfect for deep frying. Cooking oil helps get them golden brown and crispy.
Batter Ingredients
Flour, cornstarch, salt, chicken powder, white pepper, eggs, water, and a bit of oil come together to make a light and crunchy coating that adds flavor to every bite.
Sauce Base
A little cooking oil, chili flakes, ginger, and garlic bring heat and rich aroma to the sauce. These ingredients lay the flavorful foundation.
Sweet and Tangy Mix
White sugar, brown sugar, orange juice, and vinegar give the sauce its signature sweet and tangy taste—zesty, bold, and addictive.
Soy Sauce and Sesame Oil
Soy sauce adds savory depth, while sesame oil gives a warm, nutty finish that makes the sauce even more delicious.
Cornstarch Slurry (Cornstarch + Water)
This helps thicken the sauce so it coats the chicken perfectly, giving you that sticky, glossy finish.
How To Cook Orange Chicken
1. Prepare the Batter
In a mixing bowl, combine flour, cornstarch, salt, chicken powder, and white pepper. Add water, eggs, and 2 tablespoons of cooking oil, then mix until smooth. Add the chicken breast pieces and make sure they’re fully coated in the batter. Cover and refrigerate for about 30 minutes to let the flavors soak in.
2. Fry the Chicken
Heat enough oil in a deep pan or wok over medium heat. Once the oil is hot, fry the chicken in batches. Cook each batch for about 4 to 5 minutes or until golden brown and crispy. Drain the fried chicken on paper towels to remove excess oil.
3. Make the Sauce
In a clean pan, heat 1 tablespoon of cooking oil over medium heat. Sauté chili flakes, minced ginger, and garlic until fragrant. Add white sugar, brown sugar, orange juice, vinegar, and soy sauce. Stir everything together and let it simmer for a few minutes.
4. Thicken the Sauce
Stir in the cornstarch slurry slowly while mixing the sauce continuously. Keep stirring until it thickens to your desired consistency, then turn off the heat.
5. Coat the Chicken and Serve
Add the crispy fried chicken into the sauce and toss until every piece is well coated. Drizzle in some sesame oil for extra flavor. Serve hot, and if you want to make it extra special, sprinkle some sesame seeds or chopped green onions on top.
Tips for the Best Orange Chicken
1. Use Fresh Orange Juice
Freshly squeezed orange juice gives the sauce a brighter, more natural flavor compared to bottled juice. It makes a big difference in taste.
2. Don’t Skip the Marinating Time
Letting the chicken sit in the batter for at least 30 minutes helps the flavors really soak in and makes the chicken extra tender.
3. Fry in Batches
Avoid overcrowding the pan when frying the chicken. Fry in small batches to ensure each piece cooks evenly and stays crispy.
4. Control the Heat
Keep an eye on the oil temperature while frying. Too hot, and the chicken might burn; too low, and it could become greasy. Medium heat is usually just right.
5. Thicken the Sauce Gradually
When adding the cornstarch slurry, pour it in slowly while stirring to avoid lumps. If the sauce gets too thick, you can thin it out with a little more orange juice or water.
6. Serve Immediately
For the best texture and flavor, serve the Orange Chicken right after tossing it in the sauce. This keeps the chicken crispy and the sauce fresh.
7. Garnish for Extra Flavor
Add a sprinkle of sesame seeds or chopped green onions on top for a little extra crunch and flavor. It also makes the dish look more appetizing!
More Chicken Recipes
Looking for more easy and flavorful chicken dishes to try at home? Here are some of our favorites that always hit the spot:
Chicken Adobo – A Filipino classic made with soy sauce, vinegar, garlic, and bay leaves. Savory, slightly tangy, and perfect with rice.
Chicken Afritada – Tender chicken stewed in tomato sauce with potatoes, carrots, and bell peppers. Hearty and comforting.
Chicken Tinola – A light ginger-based soup with green papaya and leafy greens. Simple, healthy, and full of flavor.
Creamy Chicken Pastel – Chicken and mixed vegetables in a creamy, savory sauce. You can serve it with rice or puff pastry.
Frequently Asked Questions
Yes, you can use chicken thighs. They’re juicier and add more flavor to the dish, but the cooking process remains the same.
Yes, you can make the sauce ahead of time and store it in the fridge for up to 3 days. Just reheat it gently before tossing it with the fried chicken.
If you don’t have chicken powder, you can substitute it with a bit more salt and a pinch of garlic or onion powder to enhance the flavor.
Yes, you can bake the chicken for a healthier option. Just coat the chicken pieces well and bake at 400°F (200°C) until they’re golden and crispy.
Orange Chicken
Ingredients
- 500 grams Chicken Breast cut into bite-sized pieces
- Cooking oil for frying
For the Batter:
- 2 cups All Purpose Flour
- 1 cup Cornstarch
- 1 tsp Salt
- 1 tbsp Chicken Powder
- 1 tbsp White Pepper
- 2 [pcs Eggs
- 1 1/2 cups Water
- 2 tbsp Cooking Oil
For the Sauce:
- 1 tbsp Cooking Oil
- 1/4 tbsp Chili Flakes
- 1 tsp Ginger (minced)
- 1 tbsp Garlic (minced)
- 1/4 cup White Sugar
- 1/4 cup Brown Sugar
- 1/4 cup Orange Juice fresh
- 1/4 cup Vinegar
- 2 tbsp Soy Sauce
- 2 tbsp Cornstarch (for slurry)
- 2 tbsp Water (for slurry)
- 1 tsp Sesame OIl
Instructions
- In a mixing bowl, combine the flour, cornstarch, salt, chicken powder, and white pepper. Add the water, eggs and 2 tablespoons of cooking oil. Mix until you have a smooth batter. Add the chicken breast pieces to the batter, ensuring they are fully coated. Cover the bowl and chill the marinated chicken in the fridge for 30 minutes.
- Heat enough cooking oil in a deep pan or wok over medium heat for frying. Once the oil is hot, carefully add the marinated chicken pieces in batches, frying until golden brown and crispy, about 4-5 minutes per batch. Remove the fried chicken and drain on paper towels to remove excess oil. If you want a crispier chicken, double fry the chicken pieces.
- In a separate pan, heat 1 tablespoon of cooking oil over medium heat. Add the chili flakes, minced ginger, and garlic. Sauté until fragrant.
- Add the white sugar, brown sugar, orange juice, vinegar, and soy sauce. Stir well and bring to a simmer.
- Slowly stir in the cornstarch slurry, continuously stirring until the sauce thickens. Once the sauce has thickened to your desired consistency, turn off the heat.
- Add the fried chicken to the sauce, tossing to coat each piece evenly. Pour in the sesame oil to give more flavor to the sauce.
- Serve the Orange Chicken hot, garnished with sesame seeds or green onions if desired.
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