I get all the sticky, sweet, tangy Panda Express style orange chicken I crave, but baked lighter and ready in 30 minutes. This copycat sauce makes every bite glossy, bold, and impossible to stop sneaking from the pan.
I’m obsessed with this baked orange chicken because it gives me that Panda Express-style sweet, sticky, tangy bite without dragging out a fryer. I love how the chicken turns crisp enough to hold onto all that glossy sauce, especially with fresh orange juice bringing the punchy citrus flavor I actually crave.
And the garlic in the sauce? Big yes.
It keeps everything from tasting flat or too sugary. I make this when I want takeout energy but still want to feel like I pulled off dinner myself.
Saucy, bold, fast, and seriously hard to stop eating. The kind of weeknight win I repeat.
Ingredients
- Chicken thighs stay juicy, but breasts work if you want it lighter.
- Cornstarch gives that takeout-style crispy edge without deep frying.
- Baking powder helps the coating puff up a little in the oven.
- Eggs help everything stick, so the chicken doesn’t go patchy.
- Orange juice brings the bright, sticky-sweet flavor you’re craving.
- Sugars make the sauce glossy, cozy, and totally Panda-style.
- Rice vinegar cuts the sweetness so it doesn’t taste like candy.
- Soy sauce adds salty depth, because orange chicken needs balance.
- Ginger and garlic make it taste fresh, not bottled.
- Red pepper flakes add a tiny kick, if you’re into that.
- Sesame oil gives the sauce that warm, nutty takeout smell.
- Plus, green onions and sesame seeds make it look finished.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 to 1 1/2 inch pieces
- 1 cup cornstarch for coating
- 1 teaspoon baking powder
- 2 large eggs, beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil or neutral oil
- 1 cup fresh orange juice (about 2 large oranges)
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar, packed
- 2 tablespoons rice vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon ketchup
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 to 1/2 teaspoon crushed red pepper flakes, to taste
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch plus 2 tablespoons water for sauce slurry
- 2 green onions, thinly sliced for garnish
- 1 teaspoon toasted sesame seeds for garnish
- Salt and pepper to taste for finishing
How to Make this
1. Preheat oven to 425 F and line a rimmed baking sheet with foil; place a wire rack on the sheet and lightly brush the rack with 1 to 2 teaspoons vegetable oil so the chicken does not stick.
2. In a large bowl whisk together 1 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. In a second bowl beat 2 large eggs; add the chicken pieces and toss to coat. Working in batches if needed, dredge the egg coated chicken in the cornstarch mixture so each piece is evenly coated, shaking off excess.
4. Arrange coated chicken pieces on the prepared rack in a single layer with space between pieces; lightly spray or brush tops with the remaining vegetable oil.
5. Bake for 18 to 22 minutes until golden and cooked through, flipping once about halfway through cooking so both sides crisp; internal temperature should reach 165 F.
6. While chicken bakes, make the orange sauce: combine 1 cup fresh orange juice, 1/3 cup granulated sugar, 2 tablespoons packed brown sugar, 2 tablespoons rice vinegar, 2 tablespoons low sodium soy sauce, 1 tablespoon ketchup, 1 tablespoon grated fresh ginger, 2 cloves minced garlic and 1/4 to 1/2 teaspoon crushed red pepper flakes in a medium saucepan over medium heat.
7. Bring the sauce to a simmer and taste, adjusting salt and pepper if needed; stir in 1 tablespoon sesame oil.
8. Mix 2 tablespoons cornstarch with 2 tablespoons water to form a slurry, then slowly whisk the slurry into the simmering sauce until it thickens to a glossy, coatable consistency, about 1 to 2 minutes. Remove from heat.
9. Transfer baked chicken to a large bowl, pour the hot orange sauce over the chicken and toss gently until well coated. Serve immediately garnished with thinly sliced green onions, 1 teaspoon toasted sesame seeds and a final sprinkle of salt and pepper to taste.
Equipment Needed
1. Rimmed baking sheet lined with foil
2. Wire rack that fits the sheet
3. Pastry brush or oil spray
4. Two large mixing bowls
5. Whisk
6. Tongs or slotted spoon
7. Medium saucepan
8. Measuring cups and spoons
9. Instant read meat thermometer
FAQ
Baked Orange Chicken Made With Panda Express Orange Chicken Copycat Sauce With An Easy Baked Recipe Substitutions and Variations
- 1 1/2 pounds boneless skinless chicken thighs or breasts: substitute firm tofu (press and cube) for a vegetarian option, or shrimp (adjust cook time) for a seafood variation
- 1 cup cornstarch for coating: substitute panko breadcrumbs for extra crunch, or all purpose flour for a lighter, less crispy coating
- 1 cup fresh orange juice: substitute store bought 100 percent orange juice, or 3 tablespoons orange marmalade mixed with enough water to equal 1 cup for a sweeter, more intense orange flavor
- 2 tablespoons rice vinegar: substitute apple cider vinegar for a similar mild tang, or white wine vinegar with a pinch of sugar if you prefer a neutral flavor
Pro Tips
1. For extra-crispy chicken, let the coated pieces rest on the rack for 10 minutes before baking so the cornstarch dries slightly. That helps create a crunchier crust when they hit the oven.
2. Brighten the sauce by adding a teaspoon of orange zest and a splash of fresh lime juice at the end. The zest boosts orange aroma, and the lime sharpens sweetness without making it sour.
3. Cook the sauce low and slow until it reduces slightly before adding the slurry. This concentrates flavor and prevents the cornstarch from making the sauce taste pasty when thickened.
4. If you want to keep pieces crispier when tossing with sauce, spoon just enough sauce to coat and serve extra sauce on the side. That way guests can add more and the chicken stays pleasantly crunchy.
Baked Orange Chicken Made With Panda Express Orange Chicken Copycat Sauce With An Easy Baked Recipe
I get all the sticky, sweet, tangy Panda Express style orange chicken I crave, but baked lighter and ready in 30 minutes. This copycat sauce makes every bite glossy, bold, and impossible to stop sneaking from the pan.
6
servings
493
kcal
Equipment: 1. Rimmed baking sheet lined with foil
2. Wire rack that fits the sheet
3. Pastry brush or oil spray
4. Two large mixing bowls
5. Whisk
6. Tongs or slotted spoon
7. Medium saucepan
8. Measuring cups and spoons
9. Instant read meat thermometer
Ingredients
-
1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 to 1 1/2 inch pieces
-
1 cup cornstarch for coating
-
1 teaspoon baking powder
-
2 large eggs, beaten
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
2 tablespoons vegetable oil or neutral oil
-
1 cup fresh orange juice (about 2 large oranges)
-
1/3 cup granulated sugar
-
2 tablespoons brown sugar, packed
-
2 tablespoons rice vinegar
-
2 tablespoons low sodium soy sauce
-
1 tablespoon ketchup
-
1 tablespoon grated fresh ginger
-
2 cloves garlic, minced
-
1/4 to 1/2 teaspoon crushed red pepper flakes, to taste
-
1 tablespoon sesame oil
-
2 tablespoons cornstarch plus 2 tablespoons water for sauce slurry
-
2 green onions, thinly sliced for garnish
-
1 teaspoon toasted sesame seeds for garnish
-
Salt and pepper to taste for finishing
Directions
- Preheat oven to 425 F and line a rimmed baking sheet with foil; place a wire rack on the sheet and lightly brush the rack with 1 to 2 teaspoons vegetable oil so the chicken does not stick.
- In a large bowl whisk together 1 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- In a second bowl beat 2 large eggs; add the chicken pieces and toss to coat. Working in batches if needed, dredge the egg coated chicken in the cornstarch mixture so each piece is evenly coated, shaking off excess.
- Arrange coated chicken pieces on the prepared rack in a single layer with space between pieces; lightly spray or brush tops with the remaining vegetable oil.
- Bake for 18 to 22 minutes until golden and cooked through, flipping once about halfway through cooking so both sides crisp; internal temperature should reach 165 F.
- While chicken bakes, make the orange sauce: combine 1 cup fresh orange juice, 1/3 cup granulated sugar, 2 tablespoons packed brown sugar, 2 tablespoons rice vinegar, 2 tablespoons low sodium soy sauce, 1 tablespoon ketchup, 1 tablespoon grated fresh ginger, 2 cloves minced garlic and 1/4 to 1/2 teaspoon crushed red pepper flakes in a medium saucepan over medium heat.
- Bring the sauce to a simmer and taste, adjusting salt and pepper if needed; stir in 1 tablespoon sesame oil.
- Mix 2 tablespoons cornstarch with 2 tablespoons water to form a slurry, then slowly whisk the slurry into the simmering sauce until it thickens to a glossy, coatable consistency, about 1 to 2 minutes. Remove from heat.
- Transfer baked chicken to a large bowl, pour the hot orange sauce over the chicken and toss gently until well coated. Serve immediately garnished with thinly sliced green onions, 1 teaspoon toasted sesame seeds and a final sprinkle of salt and pepper to taste.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 240g
- Total number of serves: 6
- Calories: 493kcal
- Fat: 18.6g
- Saturated Fat: 3.6g
- Trans Fat: 0.2g
- Polyunsaturated: 5g
- Monounsaturated: 7.5g
- Cholesterol: 164mg
- Sodium: 443mg
- Potassium: 387mg
- Carbohydrates: 42.7g
- Fiber: 1g
- Sugar: 20g
- Protein: 30.3g
- Vitamin A: 90IU
- Vitamin C: 20mg
- Calcium: 20mg
- Iron: 1.25mg