Go Back
ORANGE CHICKEN centered hero view, clean and uncluttered
Yesica Andrews

Orange Chicken Recipe Easy Better Than Takeout

Enjoy this homemade orange chicken that rivals any takeout with its crispy golden chicken and a sweet-spicy orange sauce. This orange chicken recipe panda express copycat delivers crispy orange chicken homemade better than takeout in just about 30 minutes. Perfect for an easy 20 minute orange chicken skillet dinner or adapting into a healthy baked orange chicken no frying air fryer version. It's also gluten free orange chicken tamari soy sauce friendly, making it an all-around crowd-pleaser with vibrant flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 478.3
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs trimmed and cut into 1 inch pieces
  • 1/4 cup water
  • 1/2 teaspoon Kosher salt fine salt is okay too
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1/2 cup cornstarch
  • 1 tablespoon oil any neutral oil is fine
  • 1 cup orange juice about 2 to 3 oranges juiced
  • 1 tablespoon orange zest use less if you prefer it less "orange-y"
  • 1/4 cup ketchup
  • 2 tablespoons granulated sugar use more if your oranges are not as sweet
  • 1 1/2 tablespoons white vinegar
  • 1 tablespoon cornstarch
  • 1/2 tablespoon garlic minced about 1 clove
  • 1/2 teaspoon Chinese chili pepper flakes or 1 teaspoon crushed red pepper
  • 1 stalk green onion thinly sliced white and green separated
  • Whole dry chili pepper optional
  • Oil as needed for cooking

Method
 

  1. Combine chicken pieces with water baking soda and salt in a large bowl and stir vigorously until the water is mostly absorbed by the chicken.
  2. Add eggs to the chicken mixture and stir until fully blended, then incorporate cornstarch until no dry bits remain; finish mixing in the oil until evenly coated.
  3. Pour 2 to 3 inches of oil into a wok or deep pan and heat it to 375°F.
  4. While the oil heats, whisk together orange juice orange zest ketchup sugar vinegar and cornstarch in a bowl then set aside.
  5. Carefully drop the chicken pieces one by one into the hot oil in a single layer without overcrowding and cook for 4 to 5 minutes.
  6. Remove chicken from oil and drain for 2 to 3 minutes, stirring occasionally during frying to separate any sticking pieces.
  7. Return the oil temperature to 375°F and fry the chicken a second time for 5 to 6 minutes until they turn golden brown and crispy.
  8. Drain the fried chicken on paper towels or a wire rack.
  9. In a wok or large skillet over medium heat add a bit of oil and once hot toss in the white parts of the green onion along with minced garlic and chili flakes or whole chili pepper; stir for about 10 to 15 seconds until fragrant.
  10. Give the orange sauce a quick stir and pour it into the wok, then increase the heat to medium-high and cook the sauce until it bubbles thickens and becomes glossy, stirring often to avoid lumps.
  11. Add the double-fried chicken into the sauce and toss well to coat every piece evenly.
  12. Serve the orange chicken immediately garnished with the green parts of the green onion alongside steamed white or fried rice. Enjoy!

Notes

  • For a milder orange flavor, reduce the orange zest to 1/2 tablespoon. Adjust the sugar level depending on the sweetness of your oranges; use more if needed. Freshly squeezed orange juice yields the best flavor but carton juice can be substituted. See the post for detailed photos, tips, and FAQs.