More Chicken Dinners
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If you just can't get enough of the beloved Panda Express dish, then my copycat recipe is a game-changer. Skip the drive-thru tonight—this homemade orange chicken is sweet, sour, and perfectly sticky enough to curb any takeout craving. Ready in under an hour with all of the same sweet and savory flavors you love, staying in for weeknight dinner has never been easier. Here’s everything you need to know:
What People Are Saying:
“I love this recipe ... the orange chicken turned out delicious and much appreciated by the family. Easy to make!” - pal8106
“Absolutely loved it. Will make it again and again” - OliveFan
First, we’ll create our dredging station by beating eggs in one shallow bowl until blended, then mixing flour and cornstarch in another separate bowl, seasoned with salt and pepper. Coat each piece of chicken in the egg mixture, then toss in the flour mixture, making sure to coat well and tap off any excess.
Then, we can get to frying. In a large, deep skillet, add canola oil (choose an oil that can take to a high heat). Heat the oil until it shimmers—you can also tell the oil is ready to go when the chicken sizzles when added. Fry the chicken until golden brown and crispy, making sure to work in batches. Once done, place on a paper towel-lined plate to drain any excess oil.
While the chicken sets aside, we’ll make our sauce. In a separate medium saucepan, heat more oil, then add the garlic, ginger, and red pepper. Cook while stirring until the mixture is fragrant—this should only take a couple of minutes. Whisk in the orange juice, hoisin sauce, soy sauce, chili sauce, vinegar, brown sugar, and lemon juice, and bring the mixture to a simmer.
While that’s simmering, whisk together cornstarch and water in a small bowl. Once combined, slowly whisk the mixture into the sauce as it simmers. Stir it occasionally until the sauce is syrupy and thick. This should take around 5 minutes, but keep going until it reaches your desired thickness.
Once done, transfer the fried chicken to a platter then add the sauce, tossing to combine. Top with scallions, and serve as you’d like (over rice is my choice).
The full list of ingredients and instructions can be found in the recipe below.
Don't feel like dealing with frying? Turn to our air fryer orange chicken instead.
Rice is a classic choice for this chicken, but on top of greens or noodles would also be great pairings. If you want to go the rice route but you're trying to cut carbs, try our cauliflower rice instead. Looking for sides? Crab rangoon, chow mein, and scallion pancakes would all be perfect alongside this dinner.
If you have any leftovers, store them in an airtight container in the fridge for around 3-4 days.
large eggs
all-purpose flour
plus 1 tbsp. cornstarch, divided
Kosher salt
Freshly ground black pepper
boneless, skinless chicken breasts, cut into 1" pieces
canola oil, plus more for frying
cloves garlic, finely chopped
finely chopped peeled ginger
crushed red pepper flakes
fresh orange juice
hoisin sauce
reduced-sodium soy sauce
sweet chili sauce
apple cider vinegar
brown sugar
Juice of 1/2 lemon
scallions, thinly sliced
Cooked white rice, for serving
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