Before you cook
Background Recipe story & origin
Orange chicken was created by chef Andy Kao at Panda Express in 1987, becoming the chain's signature dish and eventually the most popular Chinese food item in America. The dish was inspired by traditional Chinese dishes featuring dried orange or tangerine peel (like Hunan and Sichuan preparations), but adapted for American palates with a sweeter sauce and crispy fried chicken. Unlike authentic Chinese orange peel dishes which use dried aged peel for complex bitter notes, the American version emphasizes fresh orange juice and zest for bright, accessible citrus flavor. The combination of crispy battered chicken and sticky-sweet sauce hit the American sweet spot well. By the 2000s, orange chicken had spread to virtually every American-Chinese restaurant and food court. This classic version delivers the Panda Express experience at home: crispy fried chicken pieces glazed with sweet, tangy orange sauce.
Before you start Equipment you'll need
- large pot or deep skillet — deep sides contain oil and prevent splatter
- wire rack — drains excess oil so chicken stays crispy
- wok or skillet — tossing chicken in sauce
- small saucepan — building and reducing sauce
Safety Safety & allergen notes
- Oil for frying is extremely hot; keep water and wet ingredients away.
- Fry in batches to maintain oil temperature and prevent boil-over.
- Let chicken drain before tossing in sauce to keep it crispy longer.
Non-negotiables Rules for success
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Use chicken thighs, not breast.
Thighs stay juicy after frying; breast dries out and turns tough
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Fry chicken twice for extra crispiness.
First fry cooks through; second fry at higher temp creates shatteringly crisp coating
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Make sauce separately and toss at the end.
Cooking chicken in sauce makes coating soggy; tossing keeps it crisp longer
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Serve immediately.
Crispy coating absorbs sauce quickly; delays turn it soft
Prep Get set first
About 5 min of prep
- Cut chicken into bite-sized pieces
- Mix batter ingredients
- Combine sauce ingredients
- Zest orange before juicing
- Set up wire rack over sheet pan for draining
- Have all ingredients ready before heating oil
Frying takes attention. Sauce can be made ahead but chicken must be fried fresh. Total active cooking is about 20 minutes.
Ingredients
Instructions
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Make the batter and coat chicken
Whisk eggs in a bowl. In another bowl, combine cornstarch, flour, and salt. Dip chicken pieces in egg, then dredge in flour mixture, shaking off excess. Place on a plate.
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Make the sauce
In a small saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, sugar, chicken broth, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat (325-350°F surface), stirring to dissolve sugar. Mix cornstarch with water; stir into sauce and simmer until thickened, about 2 minutes. Remove from heat.
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Fry the chicken
Heat oil in a large pot to 350°F. Fry chicken in batches, without crowding, until golden and cooked through, 4 to 5 minutes per batch. Transfer to a wire rack. For extra crispiness, let chicken rest 5 minutes, then fry again at 375°F for 1 to 2 minutes until deep golden.
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Toss and serve
Reheat sauce if needed. Place fried chicken in a wok or large bowl. Pour hot sauce over chicken and toss to coat evenly. Drizzle with sesame oil, sprinkle with scallions, and serve immediately over rice.
Chef's notes
Fresh orange juice and zest make a noticeable difference over bottled.
For extra crispy chicken, refrigerate battered pieces 10 minutes before frying.
Sauce can be made up to 3 days ahead and refrigerated.
Double-frying is optional but recommended for best texture.