If you love the famous Panda Express version, this homemade Orange Chicken delivers the same crispy chicken and sweet, tangy orange sauce you crave. This copycat recipe delivers all the bold sweet, tangy, and slightly spicy flavors you love right at home. Crispy, golden chicken bites are coated in a luscious homemade orange sauce that’s bursting with fresh citrus flavor and just the right amount of heat. Serve it over fluffy sticky rice to soak up every last drop of that irresistible sauce for a takeout-inspired meal your family will request again and again.

Easy Orange Chicken Recipe
This Orange Chicken recipe is a true game changer for anyone who loves takeout-inspired chinese food at home. While the ingredient list may look a bit long at first glance, don’t let it fool you, most of the ingredients are everyday pantry staples you likely already have on hand. Once everything is measured and ready to go, the recipe comes together surprisingly quickly, making it well worth the effort.
Orange Chicken is a fantastic choice for busy weeknight dinners when you’re craving something better than takeout, but it’s equally at home on the menu for casual family gatherings, game day, or a weekend dinner with friends. Pair it with steamed rice, fried rice, or lo mein along with your favorite stir-fried vegetables or egg rolls for a restaurant-style meal everyone will enjoy. It’s one of those recipes that’s impressive enough for entertaining yet easy enough to add to your regular dinner rotation.
Key ingredients to make Orange Chicken: (Scroll down for full printable recipe card and quantities.)
- Chicken – Bite-size pieces of chicken. This recipe uses boneless skinless chicken breasts.
- Flour and Cornstarch – All purpose flour and cornstarch for the crispy breading.
- Spices – Salt and white pepper to season.
- Liquid – Seltzer water gives the breading a light and crispy texture.
- Whole Egg – One large egg helps the flour to adhere .
- Oil – Vegetable oil or peanut oil for frying.
- Orange Sauce – Orange juice, soy sauce, rice wine vinegar, sesame oil, vegetable oil, crushed red pepper flakes, minced garlic, granulated sugar (white sugar), light brown sugar, cornstarch, cold water and ginger.

How to Make Orange Chicken Recipe
- Make Batter – In a medium size mixing bowl, whisk together flour, cornstarch, salt and pepper. In a separate small bowl, whisk together seltzer water, egg and oil.
- Combine – Add wet ingredients to the flour mixture stirring until fully combined. Add chicken pieces, stirring to coat. Cover and chill for 30-60 minutes.
- Fry Chicken – In a deep pot heat oil to 350-360°F. Remove chicken from batter allowing excess to drip off. Carefully lower into the hot oil. Cook in batches per the cooking time in the recipe turning as needed. Fry until golden brown and cooked through. Remove using a slotted spoon to a paper towel lined sheet pan or platter.
- Make Orange Sauce – Heat oil in a deep skillet on medium-high heat. Add garlic and red pepper flakes. Add orange juice, soy sauce, vinegar, sesame oil, granulated sugar, brown sugar and ground ginger. Cook stirring until sugar has completely dissolved.
- Thicken the Sauce – Dissolve cornstarch in cold water, whisk into the pan. Simmer sauce until thickened over medium heat to a syrup consistency. Toss chicken pieces in sauce.
- Serve over Rice – Serve immediately over rice, garnished with chives.
Kitchen Equipment to Make Copycat Orange Chicken Panda Express
- Large Dutch oven or pot for frying the chicken.
- Fry thermometer.
- Paper towel-lined platter or pan.
- Medium skillet for making the orange sauce.
- Measuring cups and measuring spoons.
- Knife and cutting board.
- Balloon whisk.
- Large bowl, medium bowl.
- Garlic press.
- Tongs and stainless steel spider or slotted spoon.

Recipe Variations, Tips and Substitutions
- Chicken Thighs – You could use boneless skinless chicken thighs for this recipe however it will take longer to cook. Cook until the juices run clear.
- Rice Vinegar – You could use regular white vinegar in place of rice wine vinegar.
- Orange Zest – You can add fresh orange zest to the sauce to intensify the orange flavor.
- Chives – You can garnish with a sprinkling of green onions or fresh chives.
- Chilling is Key – It’s an important step to chill the chicken once it’s smothered with the batter before frying. Don’t skip it, this helps to set the batter for frying up crispy and delicious.
- Adapt the Frying Time as Needed – The cooking time can be adapted depending on the size of the chicken pieces and how well the oil temperature is maintained.
- Maintain the Oil Temp – When frying, it’s important to maintain the oil temperature so the chicken will absorb less fat and fry crisp and golden.
- Reheating Tip – If you know this recipe will make enough for 2 meals, set aside the fried chicken pieces and store it separately from the sauce. You can then reheat the chicken in a 350°F air fryer or 375°F oven on a sheet pan for several minutes, then warm the sauce in the microwave and toss together just before serving.
- Serving Option – You can serve this chicken with any white rice that you enjoy. Long grain rice, jasmine rice, basmati rice or Asian sticky rice.
Storage and Leftovers
- Leftovers – Store Orange Chicken in an airtight container chilled in the refrigerator for up to 3 days.
- Reheating – Reheat in single servings in the microwave or in an air fryer. The coating will soften once tossed with the sauce and chilled so reheat gently.
- Freezer Pro Tip – If you plan to freeze leftovers, I highly recommend freezing the chicken and sauce separately. You can store frozen for up to 2 months. Thaw in the fridge, reheat the chicken in the oven, an air fryer and warm the sauce in the microwave. Toss together just before serving.

More Easy Chicken Breast Recipes to Make
- Easy Air Fryer Barbecue Chicken Breasts can be served as an entree, on buns or sliced for salads.
- Honey Pecan Fried Chicken is drizzled with a rich honey pecan sauce that takes it over the top.
- See how to turn bone-in split chicken breasts into this Garlic Pepper Chicken Breasts in the oven.
- Better than restaurant Chicken Marsala.
- Nashville Hot Chicken Tenders will bring the heat to mealtime.
- The family will love these Sheet Pan Chili Lime Chicken Fajitas.
- Spicy Chicken Meatballs from Real Housemoms.

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Helpful Kitchen Items:

Orange Chicken Recipe
Ingredients
- Chicken:
- 3 lb boneless skinless chicken breasts or chicken thighs cut into bite size cubes
- 3 cups all purpose flour
- 1 cup cornstarch
- 1 Tbsp salt
- 1 tsp white pepper
- 1 large egg
- 2 cups seltzer water
- 2 Tbsp vegetable or peanut oil
- 4-6 cups vegetable or peanut oil for frying
- Orange Sauce:
- 2 Tbsp vegetable or canola oil
- 4 medium cloves garlic minced
- 1 tsp crushed red pepper flakes
- 1 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 tsp sesame oil
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tsp ground ginger
- 1/4 cup cornstarch
- 1/4 cup cold water
- cooked sticky rice and chopped fresh chives for serving
Instructions
- To Make Batter: In a medium size mixing bowl, whisk together flour, cornstarch, salt and pepper. In a separate small bowl, whisk together seltzer water, egg and 2 Tbsp oil.
- Add wet ingredients to the flour mixture, stir until fully combined. Add chicken pieces, stirring to coat. Cover and chill for 30-60 minutes.
- To Fry Chicken: In a deep heavy bottomed pot or Dutch oven heat oil to 350-360°F. Remove chicken from batter allowing excess to drip off. Carefully lower into the hot oil. Cook in batches for 4-6 minutes total turning as needed. Fry until golden brown and cooked through. Remove using a slotted spoon to a paper towel-lined plate or sheet pan to drain.
- To Make Orange Sauce: Meanwhile, heat 2 Tbsp oil in a deep skillet or heavy bottomed saucepan over medium high heat. Add garlic and red pepper flakes. Cook for 1 minute or just until fragrant.
- To the skillet add orange juice, soy sauce, vinegar, 1 tsp sesame oil, granulated sugar, brown sugar and ground ginger. Cook stirring until sugar has completely dissolved.
- Dissolve 1/4 cup cornstarch in 1/4 cup cold water in a small bowl. Whisk into the pan. Simmer sauce until thickened over medium heat to a syrup consistency.
- Toss chicken pieces in sauce. Serve immediately over rice, garnished with chives or a sprinkling of green onion.
Notes
- Chicken Thighs – You could use boneless skinless chicken thighs for this recipe however it will take longer to cook. Cook until the juices run clear.
- Rice Vinegar – You could use regular white vinegar in place of rice wine vinegar.
- Orange Zest – You can add fresh orange zest to the sauce to intensify the orange flavor.
- Chives – You can garnish with a sprinkling of green onions or fresh chives.
- Chilling is Key – It’s an important step to chill the chicken once it’s smothered with the batter before frying. Don’t skip it, this helps to set the batter for frying up crispy and delicious.
- Adapt the Frying Time as Needed – The cooking time can be adapted depending on the size of the chicken pieces and how well the oil temperature is maintained.
- Maintain the Oil Temp – When frying, it’s important to maintain the oil temperature so the chicken will absorb less fat and fry crisp and golden.
- Reheating Tip – If you know this recipe will make enough for 2 meals, set aside the fried chicken pieces and store it separately from the sauce. You can then reheat the chicken in a 350°F air fryer or 375°F oven on a sheet pan for several minutes, then warm the sauce in the microwave and toss together just before serving.
- Serving Option – You can serve this chicken with any white rice that you enjoy. Long grain rice, jasmine rice, basmati rice or Asian sticky rice.
Nutrition
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