Easy Orange Chicken

I bet I can guess what your favorite dish is at Panda Express. Pepper chicken, no. Sweet and sour chicken, no. Beijing beef, maybe. Orange chicken….ding ding ding. I win a prize. Just kidding or maybe I’m not. Needless to say I think we all go to Panda Express for the orange chicken. It’s no lie that its the best thing on the menu. My whole family loves it. Sometimes when ordering the 2 entree meal, we get all orange chicken.

Now this orange chicken recipe isn’t as good as mass produced yummyness, but it is really really good. It doesn’t hurt that you can make it at home and don’t have to go on a quest to the strip mall. Plus, if it wasn’t good, I wouldn’t post it here for your consumption. My wife made this for the family and the girls loved it I think you will too.


Easy Orange Chicken

Adapted from Cooking Classy and Damn Delicious


  • 1 1/2 lbs. boneless, skinless, chicken breasts or thighs (I prefer thighs), cut into 1-inch chunks
  • 1 C. 2 tablespoons cornstarch, divided
  • 2 large eggs, beaten
  • 1 C. vegetable oil
  • 1/2 t. sesame seeds
  • 1 green onion, thinly sliced


  • 1 C. chicken broth
  • 1/2 C. freshly squeezed orange juice
  • 1/2 C. sugar
  • 1/3 C. distilled white vinegar
  • 1/4 C. soy sauce
  • 2 cloves garlic, minced
  • 1 T. orange zest
  • 1 t. Sriracha, or more, to taste
  • 1/4 t. ground ginger
  • 1/4 t. white pepper


  1. To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.
  2. In a gallon size zipper bag, casserole dish or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag or chicken occasionally. Drain the chicken from the marinade, discarding the marinade.
  3. Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
  4. Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
  5. Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
  6. Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.