Orange Chicken

Skip the drive-thru tonight—this homemade orange chicken is sweet, sour and perfectly sticky enough to curb any takeout craving. If you just can't get enough of the classic Panda Express dish, our copycat recipe is a game-changer. 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. Serve over rice (and maybe with some crab rangoons if you're feeling extra fancy) for a stay-at-home meal to impress even the biggest Panda lover in your life. 

What is orange chicken?

Orange chicken has become a staple in Chinese-American cuisine, and is a classic choice when it comes to takeout. The dish involves fried chicken tossed in a thick sauce made from orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and lemon juice. The result is crispy bites of chicken coated in a sweet and sticky orange-flavored sauce that seeps perfectly onto an accompanying pile of rice. 

Tip: Our version of this recipe is pan fried, which saves you time and energy instead of deep frying.

What is the best type of chicken to use?

We used boneless, skinless chicken breasts in our recipe, but you can also use chicken thighs if you prefer! Just remember that dark meat takes longer to cook than white meat,  so we'd recommend upping the cook time by a few minutes.  

Can I use all flour instead of cornstarch?

You can, but they won't be quite as crunchy. Cornstarch is all starch, which will give you extra crunch as well as a nice golden color. All the crispiest fried foods use cornstarch, and it's a great secret ingredient for taking your breading to the next level. 

What should I serve with orange chicken?

Rice is a classic choice, but on top of greens would also be delicious. If you're trying to go the rice route but you're trying to cut carbs, try cauliflower rice.

Made this? Let us know how it went in the comments below!