Crispy Panda Express Orange Chicken Recipe Easy Sweet Tangy Glaze

Let me tell you, the smell of hot, crispy chicken coated in that sticky, sweet tangy glaze filling my kitchen instantly takes me back to my very first bite of Panda Express Orange Chicken. The moment I pulled that golden, crunchy piece from the plate and tasted the perfect balance of sweet and citrusy zing, I was instantly hooked. You know that kind of moment where you pause, take a deep breath, and just smile because you realize you’ve stumbled on something truly special? Yeah, that was it.

Years ago, when I was knee-high to a grasshopper, my family rarely ventured beyond home-cooked meals. But one rainy weekend, I decided to recreate that iconic orange chicken that always disappeared too fast at takeout dinners. After a few messy trials (and a kitchen coated in flour), I nailed this crispy Panda Express Orange Chicken recipe—dangerously easy and packed with pure, nostalgic comfort. My family couldn’t stop sneaking them off the cooling rack (and honestly, I can’t blame them).

This recipe is perfect whether you want to brighten up your weeknight dinner, impress at a potluck, or whip up a sweet treat your kids will gobble up before you can blink. Honestly, it’s become a staple for family gatherings and gifting alike—tested multiple times in the name of research, of course. You’re going to want to bookmark this one.

Why You’ll Love This Crispy Panda Express Orange Chicken Recipe

As someone who’s made this recipe countless times (and shared it with friends who keep coming back for more), I can confidently say this orange chicken nails the crispy texture and flavor combo that makes takeout such a guilty pleasure. Here’s why this recipe stands out:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or those last-minute cravings.
• Simple Ingredients: No fancy grocery store runs needed; you likely have everything in your pantry already.
• Perfect for Any Occasion: Great for cozy dinners, casual get-togethers, or brightening up your meal prep routine.
• Crowd-Pleaser: Kids and adults alike rave about the perfect crunch and that sweet tangy glaze.
• Unbelievably Delicious: The crispy chicken paired with the bright, citrusy sauce delivers that soul-soothing satisfaction we all crave.

What really sets this recipe apart is the special technique of double frying the chicken to get that perfect crunch without being greasy. Plus, the glaze strikes the ideal balance—never too sweet, with a fresh orange zing that wakes up your taste buds. Honestly, it’s the kind of dish that makes you close your eyes after the first bite and say, “Yep, this is comfort food done right.”

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with a few fresh components to brighten it all up.

• For the Crispy Chicken:
  • 2 lbs (900 g) boneless, skinless chicken thighs, cut into bite-sized pieces (thighs stay juicy)
  • 1 cup (120 g) all-purpose flour
  • 1 cup (120 g) cornstarch (for that extra crunch)
  • 2 large eggs, beaten, room temperature
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying (I swear by canola oil for its neutral flavor and high smoke point)
• For the Sweet Tangy Orange Glaze:
  • 1 cup (240 ml) fresh orange juice (about 2 large oranges)
  • 1/2 cup (100 g) granulated sugar
  • 3 tablespoons rice vinegar (adds that subtle tang)
  • 2 tablespoons soy sauce (I prefer low-sodium to keep it balanced)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)
  • 1 teaspoon minced fresh ginger (or 1/2 teaspoon ground ginger in a pinch)
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Garnishes (optional but recommended):
  • Sliced green onions
  • Sesame seeds

If you want to swap out all-purpose flour, almond flour works well for a gluten-free twist, though you might lose a bit of crispiness. Fresh oranges really make a difference here, but bottled juice can work in a pinch (just avoid anything with added sugar). For a dairy-free version, this recipe is naturally so, so no worries there.

Equipment Needed

• Large heavy-bottomed skillet or wok – essential for even frying and heat distribution.
• Deep frying thermometer – helps keep oil at the perfect 350°F (175°C), so your chicken gets crispy without burning.
• Mixing bowls – for preparing the batter and dredging the chicken.
• Slotted spoon or spider strainer – to safely remove chicken from hot oil.
• Whisk – for mixing the glaze sauce smoothly.
• Paper towels – to drain excess oil from fried chicken pieces.

If you don’t have a thermometer, you can test oil temperature by dropping a small piece of batter — it should sizzle immediately but not burn right away. For budget-friendly options, a large cast-iron skillet works wonders and retains heat beautifully. I’ve tried frying in a regular pan, but it’s trickier to maintain consistent temperature.

Preparation Method

1. Prep the chicken: Cut the chicken thighs into bite-sized pieces, about 1.5 inches (3.8 cm) each. Pat dry with paper towels to remove excess moisture (this helps the coating stick better). Set aside.
2. Make the batter: In a large bowl, whisk together the flour, cornstarch, salt, and pepper. In a separate bowl, beat the eggs until smooth. Dip each chicken piece first into the eggs, then dredge thoroughly in the flour mixture, pressing lightly to coat. Place coated chicken on a wire rack and let sit for 10 minutes — this little rest helps the coating adhere better.
3. Heat the oil: Pour vegetable oil into your skillet or wok to a depth of about 2 inches (5 cm). Heat over medium-high until it reaches 350°F (175°C). Use your thermometer to keep an eye on the temperature throughout frying.
4. First fry: Carefully add chicken pieces in batches (don’t overcrowd!) and fry for about 3-4 minutes. They should be lightly golden but not fully cooked. Remove with a slotted spoon and drain on paper towels. This step cooks the chicken through.
5. Second fry: Once all chicken is fried once, increase oil temperature to 375°F (190°C). Fry the chicken pieces again, in batches, for 1-2 minutes until deep golden and super crispy. Drain again on paper towels.
6. Prepare the orange glaze: While the chicken rests, whisk together the orange juice, sugar, rice vinegar, soy sauce, garlic, ginger, and red pepper flakes in a small saucepan over medium heat. Bring to a gentle boil, then stir in the cornstarch-water slurry. Cook, stirring constantly, until the sauce thickens and becomes glossy (about 2-3 minutes). Remove from heat.
7. Toss and serve: Place the crispy chicken in a large bowl. Pour the warm orange glaze over and toss quickly to coat every piece evenly. Garnish with sliced green onions and sesame seeds if you like. Serve immediately with steamed rice or your favorite veggies.

Quick tip: If your sauce gets too thick, just stir in a splash of water to loosen it up. And beware—once glazed, this chicken disappears fast!

Cooking Tips & Techniques

Double frying is the secret to that signature crunch you crave. The first fry cooks the chicken inside, and the second fry crisps up the outside perfectly without overcooking. That little pause between fries lets the coating set and avoids sogginess when sauced.

Keep your oil temperature steady — too low and you’ll end up greasy chicken; too high and the outside burns before the inside cooks. Using a thermometer really helps here (trust me, I learned this the hard way after a couple of smoky disasters!).

When mixing the batter, don’t overwork the flour and cornstarch. A light hand keeps the coating light and crispy, not cakey. Also, drying the chicken well before dredging makes all the difference in adhesion and crunch.

For the glaze, fresh orange juice is worth the extra effort. It adds a vibrant brightness that bottled juice can’t fully match. If you want a little more zing, a teaspoon of orange zest stirred into the sauce before thickening works wonders.

Variations & Adaptations

• Spicy Orange Chicken: Add extra red pepper flakes or a splash of sriracha to the glaze for a fiery kick.
• Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend and use tamari instead of soy sauce to keep it gluten-free.
• Air Fryer Version: Skip the deep frying by air frying the coated chicken at 400°F (200°C) for 15-18 minutes, flipping halfway. The glaze can be tossed on after crisping.
• Low-Sugar Option: Reduce the sugar in the glaze to 1/4 cup and add a splash of fresh lemon juice to maintain tanginess.
• Personal Twist: I once tossed in some chopped fresh cilantro at the end for a fresh herbal note — surprisingly good!

Serving & Storage Suggestions

This crispy Panda Express Orange Chicken is best served hot, straight from the pan for that unbeatable crunch. Plate it over a bed of fluffy white or jasmine rice, alongside steamed broccoli or snap peas for a classic combo.

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. To reheat, pop the chicken in a preheated oven at 375°F (190°C) for 8-10 minutes to bring back crispiness — microwave reheating tends to make it soggy, so avoid if you can.

The orange glaze flavors deepen a bit overnight, making it a tasty option for meal prep lunches. Just be mindful that the chicken won’t be quite as crispy after sitting.

Nutritional Information & Benefits

Estimated per serving (based on 6 servings): 420 calories, 28g protein, 35g carbs, 15g fat.

This recipe packs a good protein punch thanks to the chicken thighs, which also offer iron and zinc. Fresh orange juice provides vitamin C and antioxidants, giving the glaze a healthful boost beyond just flavor. Using cornstarch instead of heavier batters keeps the coating light and less greasy.

Gluten-free and dairy-free options are easily achieved with simple swaps, making this a versatile recipe for many dietary needs. Just watch the soy sauce for sodium content if you’re watching salt intake.

Conclusion

If you’ve been hunting for that perfect copycat Crispy Panda Express Orange Chicken recipe, this one’s going to make your taste buds sing. It’s sweet, tangy, crunchy, and downright addictive — all with simple ingredients and a straightforward method you can tackle any day of the week.

Feel free to tweak the spice level, sugar amount, or cooking method to match your style. Honestly, that’s part of the fun! I love how this recipe brings a little extra joy and warmth to our table, and I hope it does the same for yours.

Give it a try, share your experience, and let me know how you customized it — I’m always excited to hear your twists and tips. Happy cooking, friends!

FAQs About Crispy Panda Express Orange Chicken

Can I use chicken breast instead of thighs?

Yes, you can! Chicken breast is leaner and cooks a bit faster, but be careful not to overcook it to keep it juicy.

How do I get the chicken extra crispy without deep frying?

Try air frying or baking at a high temperature with a light spray of oil. Double coating with cornstarch helps too.

Can I prepare the orange glaze in advance?

Absolutely! The glaze can be made ahead and reheated gently before tossing with the chicken.

Is this recipe freezer-friendly?

You can freeze cooked, unglazed chicken pieces. Reheat and then toss with freshly made glaze for best texture.

What can I substitute for rice vinegar?

Apple cider vinegar or white vinegar mixed with a little sugar works well as a substitute.

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