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ORANGE CHICKEN centered hero view, clean and uncluttered
Thomas Baker

Orange Chicken Recipe Easy Crispy Better Than Takeout

Enjoy this homemade Orange Chicken that rivals your favorite takeout! This orange chicken recipe panda express copycat delivers crispy orange chicken homemade better than takeout, perfect for an easy 20 minute orange chicken skillet dinner. Experience the delightful balance of sweet and tangy orange sauce combined with crispy fried chicken pieces that will quickly become a family favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 478
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. In a large bowl, combine chicken pieces with water, baking soda, and salt; mix vigorously until liquid is mostly absorbed by the chicken.
  2. Add eggs to the chicken mixture and stir until fully incorporated; then pour in cornstarch and mix thoroughly until no dry bits remain; finish by stirring in the oil evenly.
  3. Pour 2 to 3 inches of oil into a wok or deep pan and heat until it reaches 375°F.
  4. While the oil warms, prepare the sauce by mixing orange juice, orange zest, ketchup, sugar, vinegar, and cornstarch in a bowl; set aside.
  5. Carefully add chicken pieces in a single layer to the hot oil, frying in batches if necessary; cook for 4 to 5 minutes, stirring occasionally to keep pieces separate.
  6. Remove chicken from oil and drain on paper towels or a rack for 2 to 3 minutes.
  7. Reheat the oil to 375°F, then return chicken to oil for a second frying; cook for another 5 to 6 minutes until chicken turns golden and crisp.
  8. Drain the fried chicken once more and set aside.
  9. Heat a small amount of oil in a wok or large skillet over medium heat; add the white portions of green onion, minced garlic, and chili flakes or whole dry chili if using; stir fry until aromatic, about 10 to 15 seconds.
  10. Give the sauce mix a good stir, then pour it into the wok; raise heat to medium-high and cook sauce until it thickens and becomes glossy, stirring frequently.
  11. Add the crispy chicken to the sauce, tossing well to coat each piece evenly in the vibrant orange glaze.
  12. Serve right away, garnished with the green parts of the green onion, alongside white or fried rice. Enjoy!

Notes

  • For a milder orange flavor, reduce orange zest to 1/2 tablespoon. Adjust sweetness by adding more or less sugar depending on orange sweetness. Freshly squeezed orange juice offers a better flavor, but carton juice can substitute. Refer to the full recipe post for detailed photos, tips, and FAQs.