Orange Chicken With Rice

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A crispy, tangy, and sweet Orange Chicken With Rice recipe that perfectly replicates the iconic Panda Express flavor right in your own kitchen.

Orange Chicken With Rice

Orange Chicken With Rice

  • Cuisine: Chinese-American
  • Category: Chicken, Main Dish
  • Prep Time:
  • Cook Time:
  • Servings: 4
  • Calories: 580 calories

Making restaurant-quality orange chicken at home is easier than you might think. It is incredibly rewarding. Crispy fried chicken thighs are tossed in a sticky, sweet, and zesty glaze made from fresh orange juice, soy sauce, and garlic. The resulting dish pairs beautifully with a steaming bowl of jasmine rice.

This dish traces its iconic roots back to Chinese-American culinary innovation in Hawaii. A true modern classic. While traditional Hunan chicken is typically savory and spicy, this sweet, citrusy adaptation captured the hearts of fast-food lovers across the globe. It perfectly balances comfort food vibes with bright, vibrant, and tangy flavors.

The secret to the perfect texture lies in double-dredging your chicken pieces. Crunch is absolutely mandatory. Using cornstarch instead of standard flour creates a featherlight, ultra-crispy shell that holds onto the sticky glaze without getting soggy. Every single bite delivers an intensely satisfying and loud crunch.

As the sauce bubbles in the wok, a fragrant aroma fills the kitchen. It smells absolutely heavenly. The combination of caramelized sugar, sharp ginger, spicy chili flakes, and fresh orange zest creates a sweet yet deeply complex scent. It will instantly make everyone in your household hungry.

This homemade version easily outshines the greasy takeout box from the mall. You control the ingredients. By using fresh citrus and high-quality chicken, you avoid the heavy sodium and artificial preservatives found in standard restaurant versions. Serve it hot for a spectacular weeknight dinner.

Recipe

Recreate the ultimate takeout classic with this step-by-step Orange Chicken With Rice recipe featuring crispy chicken coated in a zesty, sweet-and-savory glaze.

Ingredients

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 large egg, beaten
  • 1 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • Oil for deep frying
  • 1 tbsp vegetable oil (for the sauce)
  • 1/4 tsp minced ginger
  • 1 tsp minced garlic
  • 1/2 tsp red chili flakes
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup fresh orange juice
  • 1/4 cup white distilled vinegar
  • 2 tbsp soy sauce
  • 2 tbsp water mixed with 2 tbsp cornstarch (slurry)
  • 1 tsp sesame oil
  • 3 cups cooked Jasmine rice (for serving)
  • 2 green onions, sliced (for garnish)
  • 1 tbsp toasted sesame seeds (for garnish)

Method Instructions

  1. In a medium bowl, whisk together the egg, salt, white pepper, and 1 tablespoon of vegetable oil. Add the chicken pieces and stir until thoroughly coated.
  2. In a separate shallow dish, combine the cornstarch and flour. Dredge the coated chicken pieces in the flour mixture, shaking off any excess.
  3. Heat 2 to 3 inches of frying oil in a heavy-bottomed pot or deep fryer to 375°F (190°C).
  4. Fry the chicken pieces in batches for 5-6 minutes until golden brown and crispy, then drain them on paper towels or a wire rack.
  5. For the sauce, heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
  6. Add the ginger, garlic, and red chili flakes, sautéing for about 30 seconds until highly fragrant.
  7. Stir in the sugar, brown sugar, orange juice, white vinegar, and soy sauce, bringing the mixture to a rapid boil.
  8. Slowly whisk in the cornstarch slurry to thicken the sauce, stirring constantly until it reaches a thick, sticky glaze consistency.
  9. Add the fried chicken pieces to the wok, tossing quickly to coat every single piece evenly in the warm glaze, then drizzle with sesame oil.
  10. Serve the hot orange chicken immediately over a bed of fluffy cooked Jasmine rice and garnish with sliced green onions and sesame seeds.

Recipe Video

The Original Orange Chicken by Panda Express

The Original Orange Chicken by Panda Express – step‑by‑step recipe tutorial

Rated: 4.9 of 5.0 from 142 reviews.

Recipe Tags: Orange Chicken, Panda Express Copycat, Chinese Chicken, Quick Dinner, Takeout Style, Chicken and Rice

Servings

Presenting this classic dish beautifully enhances the dining experience for family and friends alike.

  • Scoop a generous portion of steaming hot Jasmine rice into a wide shallow serving bowl.
  • Pile the glossy, freshly glazed orange chicken right next to or directly on top of the rice bed.
  • Sprinkle finely sliced green onions and toasted sesame seeds over the top for a fresh, colorful contrast.
  • Serve alongside steamed broccoli, snap peas, or baby bok choy to balance the rich, sweet, and savory flavors.

Tips

  1. Use chicken thighs instead of chicken breasts for juicier, more tender, and flavorful meat bites.
  2. Ensure the frying oil is heated to 375°F before adding the chicken to prevent it from absorbing excess oil.
  3. Double-fry the chicken pieces for 1-2 minutes extra to achieve a crunch that holds up against the heavy sauce.
  4. Freshly squeezed orange juice offers a much brighter, superior flavor compared to bottled, pasteurized orange juice.
  5. Do not skip adding fresh orange zest to the sauce if you want an intense, citrusy aroma.
  6. Work in small batches when frying the chicken to avoid dropping the oil temperature too low.
  7. Toss the chicken in the warm glaze immediately before serving to keep the batter as crispy as possible.
  8. Adjust the amount of red chili flakes easily to customize the heat level according to your preferences.
  9. Use cornstarch rather than regular flour in the batter to ensure a lighter, crispier, and airier crust.
  10. Allow the sauce to boil and bubble slightly before adding the slurry to ensure the sugars caramelize properly.

Ingredient Substitutes

Easily swap out ingredients depending on what you currently have available in your pantry.

  1. Chicken Thighs: You can substitute boneless chicken breasts, firm tofu cubes, or cauliflower florets for a lighter or vegetarian alternative.
  2. Orange Juice: Swap with fresh tangerine or mandarin juice to achieve a sweeter, more fragrant citrus profile.
  3. White Vinegar: Use rice vinegar or apple cider vinegar to create a milder, slightly sweeter tang in the glaze.
  4. Cornstarch: Arrowroot powder or potato starch can be used as an excellent gluten-free thickening agent.
  5. Soy Sauce: Substitute with tamari or liquid aminos for a gluten-free alternative without losing any savory depth.

Remarks

This homemade Orange Chicken With Rice brings the nostalgic, crave-worthy taste of Chinese-American takeout right to your dining table without the excess grease. It is the ultimate crowd-pleaser that satisfies sweet, savory, and crispy cravings all at once.

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