I genuinely love this dish because it combines both – crunchy juicy chicken and a sweet tangy and sticky orange sauce.
I know that takeout is very oily and I’ve modified the recipe a bit to make it more healthy
Trust me when I say that this is better than takeout – and it’s super easy to make at home!
This version uses cornstarch for a light and crispy texture instead of heavy batter, and the sauce is made with real orange juice and zest for maximum flavor.
If you’re a fan of Panda Express Orange Chicken, this homemade version will blow you away. Plus, you can customize it—make it spicier, healthier, or even gluten-free!
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A few tips for the Best Orange Crispy Chicken
Use a Food Thermometer – Keeping the oil at 350°F (175°C) prevents your chicken from becoming too greasy or getting burnt. (This is the thermometer I use ).
Use the Right Pan for Frying – A heavy-duty wok or deep stainless steel skillet helps keep the heat even. (Shop my favorite skillet here! )
Cornstarch for Crispiness – Instead of just flour, use cornstarch for that perfect crunch.
Double-Fry for Extra Crunch – Fry once to cook, then fry again if you want it extra crispy.
Fresh Orange Juice & Zest – Bottled juice lacks the bright citrus punch. Use freshly squeezed oranges for the best flavor. (I have a citrus juicer like this one and I love it!!)
Orange Crispy Chicken
Course: Lunch, DinnerDifficulty: Medium4
servings20
minutes25
minutes45
minutesIngredients
- For the Crispy Chicken:
1 lb boneless, skinless chicken thighs (cut into 1-inch cubes)
½ teaspoon salt
¼ teaspoon white pepper
1 tablespoon soy sauce
1 large egg
½ cup cornstarch
½ cup all-purpose flour
½ teaspoon baking powder (for extra crispiness)
1 ½ cups vegetable oil
- For the Orange Sauce:
½ cup fresh orange juice
1 tablespoon orange zest
¼ cup soy sauce
2 tablespoons rice vinegar
3 tablespoons honey
1 teaspoon ginger, minced
2 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)
1 teaspoon sesame oil
- For Garnishing & Serving:
1 tablespoon sesame seeds
2 stalks green onions, sliced
Steamed white rice
Directions
- To start, place the chicken cubes in a bowl and season them with salt, white pepper, and soy sauce. Crack in the egg and mix everything together until the chicken is well coated. Let the chicken marinate for at least 10 minutes while you prepare the sauce and coating. This step helps to tenderize the chicken and infuse it with umami flavor.
- In a separate bowl, whisk together cornstarch, flour, and baking powder. This dry mixture will create the crispy, golden crust that makes this dish crunchy. Take each marinated chicken piece and dredge it in the dry coating, pressing lightly to ensure it adheres well. Shake off any excess flour before frying.
- Heat vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a tiny bit of batter into the oil—if it sizzles immediately, the oil is ready. Carefully place the coated chicken pieces into the hot oil, frying in small batches to prevent overcrowding. Cook for about 4-5 minutes, turning occasionally until golden brown and crispy. Transfer the fried chicken to a plate lined with paper towels. For an extra crunchy texture, fry the chicken a second time for about 1-2 more minutes.
- In a small saucepan, heat a teaspoon of oil over medium heat. Add the garlic and ginger, stirring for about 30 seconds until fragrant. Next, pour in the fresh orange juice, zest, soy sauce, rice vinegar, honey, and red pepper flakes. Stir everything together and bring the mixture to a gentle simmer. In a small bowl, whisk together the cornstarch and water to create a slurry, then slowly stir it into the sauce. Let the sauce cook for another 1-2 minutes until it thickens into a glossy, sticky texture. Remove from heat and stir in sesame oil for a final boost of flavor.
- Place the crispy fried chicken in a large mixing bowl. Pour the hot orange sauce over the chicken, tossing quickly to coat every piece evenly. The sauce should stick beautifully to the crispy coating without making it soggy. The key here is to toss it fast so that the crispy crust absorbs just the right amount of sauce.
- Serve the Orange Crispy Chicken immediately while it’s hot and fresh. Pair it with a steaming bowl of white rice and garnish with sesame seeds and chopped green onions for a pop of color and texture. If you want to add some greens, serve with a side of steamed broccoli or stir-fried vegetables. Enjoy your homemade takeout-style dish!
- This is one of my partner’s favorite recipes, so I make it once every week!
Variations & Substitutions
Spicy Kick – Add an extra teaspoon of Sriracha or red pepper flakes for a fiery version.
Gluten-Free Option – Use tamari instead of soy sauce and gluten-free flour instead of regular flour.
Baked Version – If you prefer a healthier option, bake the chicken at 400°F (200°C) for 25 minutes, flipping halfway.
Air Fryer Method – Air fry the coated chicken at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through.
