Baked Orange Chicken with Panda Express: A Crispy, Healthy Copycat Recipe
It was a Friday night, and the snow was falling outside our window in Bend, a quiet, crystalline blanket settling over the Cascades. Inside, the usual weeknight chaos was a low hum. James was attempting to build a blanket fort that defied physics, and Olivia was deep into a novel, only looking up when the savory scent of garlic hit the air. Ethan, already setting up his camera equipment with the light of the setting sun, gave me that look, the one that says, ‘What masterpiece are you pulling out of the skillet tonight?’
There are some takeout classics that just anchor a family evening, and for us, nothing competes with good orange chicken. But after a long week, I didn’t want the fuss of excessive oil or the 40-minute round trip to pick up dinner. I wanted flavor, speed, and that irresistibly sticky sauce. My solution? A deeply flavorful, oven-baked version that delivers the satisfying crunch we crave while keeping things manageable for easy weeknight baked orange chicken.
This recipe for Baked Orange Chicken with Panda Express style flavors is a revelation. Instead of deep-frying, we use cornstarch and panko to achieve a truly crispy baked orange chicken with panko breadcrumbs. We marry that beautifully crunchy texture with the bold, sweet-and-tangy profile of the classic Panda Express sauce, heavy on the fresh ginger and vibrant orange zest. If you’ve been searching for a way to enjoy a guilt-free copycat Panda Express orange chicken, this is your answer. It’s comforting, vibrant, and exactly the kind of satisfying dinner that makes our kitchen feel like the heart of our home.
Table of Contents
- Why You’ll Love This Baked Orange Chicken with Panda Express
- Ingredients for Baked Orange Chicken with Panda Express
- How to Make Baked Orange Chicken with Panda Express
- Pro Tips & Variations of Baked Orange Chicken with Panda Express
- Baked Orange Chicken with Panda Express Serving Suggestions
- Baked Orange Chicken with Panda Express Storage & Reheating
- FAQ about Baked Orange Chicken with Panda Express
- Final Thoughts
Why You’ll Love This Baked Orange Chicken with Panda Express
This isn’t just another baked orange chicken recipe, it’s the recipe that simplifies your weeknights while maximizing flavor. We’re transforming that traditional fried texture into a manageable, healthy orange chicken that tastes just as good, if not better, than the takeout line.
- It’s Truly Better For You: We skip the deep fryer, making this a low calorie Panda Express orange chicken baked version that doesn’t compromise on flavor. It’s a great option for meal prepping and clean eating.
- Incredible Crispy Texture: Thanks to the triple-dredge coating and the magic of the oven (or the air fryer, if you choose the variation!), the chicken emerges golden and crunchy, ready to hold that sticky orange glaze.
- Authentic Sweet and Tangy Orange Sauce: Our Panda Express orange chicken copycat sauce hits all the right notes, blending fresh orange juice, soy sauce, rice vinegar, and a kick of fresh aromatics like ginger and garlic.
- Perfect for Busy Families in Bend, Oregon: This works wonderfully as an easy weeknight baked orange chicken. With about 15 minutes of prep, you can have a flavorful dinner on the table before the kids finish their homework.
Ingredients for Baked Orange Chicken with Panda Express
To achieve that signature sweet and tangy orange sauce and the perfectly crunchy chicken, we rely on a few specific ingredients that create depth and texture. I prefer using boneless, skinless chicken thighs here because they stay incredibly juicy while baking, but breasts work beautifully too.
For the Crispy Chicken
- 1.5 lbs Boneless Skinless Chicken Thighs (or breasts), cut into 1-inch pieces
- 1/2 cup All-Purpose Flour
- 1/4 cup Cornstarch
- 1 large Egg, beaten
- 1 cup Panko Breadcrumbs (the secret to that beautiful crunch, rivaling fried texture!)
- 1 tsp Salt and 1/2 tsp Black Pepper
- 2 Tbsp Olive Oil or Avocado Oil for light spraying
For the Copycat Panda Express Sauce
- 1 cup Fresh Orange Juice (about 2 large oranges)
- Zest of one Orange (crucial for intense flavor)
- 1/3 cup Granulated Sugar or Brown Sugar
- 1/4 cup Soy Sauce (low sodium preferred)
- 2 Tbsp Rice Vinegar
- 1 Tbsp Sesame Oil
- 2 cloves Garlic, minced
- 1 tsp Fresh Ginger, grated
- 1/2 tsp Crushed Red Pepper Flakes (adjust for heat)
- 1 Tbsp Cornstarch mixed with 2 Tbsp water (slurry, for thickening)
Garnishments
- Green Onions (scallions), sliced
- Sesame Seeds
How to Make Baked Orange Chicken with Panda Express
The beauty of this oven baked orange chicken recipe is its simplicity. The crispy chicken is done baking while the sauce simmers to a perfect, glossy glaze.
Step-by-Step Instructions for Baked Orange Chicken with Panda Express
Part 1: Preparing and Baking the Chicken (The Crispy Base)
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack inside. Lightly spray the rack with cooking oil.
- Dredge Station: Set up a three-stage dredging station. In shallow dish one, combine the flour, cornstarch, salt, and pepper. In dish two, lightly beat the egg. In dish three, spread the panko breadcrumbs.
- Coat the Chicken: Working with one piece at a time, dredge the chicken in the flour mixture, shaking off excess. Dip into the egg, allowing excess to drip off. Finally, press firmly into the panko crusted orange chicken mixture until fully coated. The panko is what gives us that ultimate crunch without deep frying!
- Bake Until Golden: Place the coated chicken pieces on the prepared wire rack. Lightly spray the tops of the chicken with oil. Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and beautiful golden like late summer sun. The internal temperature should register 165°F (74°C).
Part 2: The Sweet and Tangy Orange Sauce
- Sauté Aromatics: While the chicken bakes, start the sauce. In a small saucepan over medium heat, add the sesame oil. Sauté the minced garlic and grated ginger for about 30 seconds, until they release their fragrance and the kitchen smells deeply nutty.
- Combine Liquids: Pour in the orange juice, orange zest, sugar, soy sauce, and rice vinegar. Add the crushed red pepper flakes. Bring the mixture to a low simmer.
- Thicken the Sauce: Whisk the cornstarch slurry (cornstarch and water) until smooth. Slowly pour the slurry into the simmering sauce, whisking constantly. Continue stirring until the sauce thickens and achieves a glossy, sticky orange glaze texture. Remove from heat.
Part 3: Final Glaze and Serve
- Toss the Chicken: Once the oven baked orange chicken is finished, transfer the pieces to a large bowl. Pour half to three-quarters of the warm orange sauce over the crispy chicken. Toss gently to fully coat every piece in the luscious glaze.
- Garnish and Serve: Transfer the glazed chicken to a serving platter. Drizzle with the remaining sauce, sprinkle generously with sesame seeds and green onions. Serve hot over steamed white rice or brown rice.
Pro Tips & Variations of Baked Orange Chicken with Panda Express
Ethan always reminds me that the magic is in the details, and this recipe is no exception. A few small changes can optimize for the crispiest chicken or cater to specific dietary needs.
- The Air Fryer Method: If you prefer an even faster, arguably crispier result, lay the breaded chicken pieces in a single layer in your air fryer basket. Cook at 380°F (195°C) for 10-12 minutes, shaking the basket halfway. This yields truly crispy orange chicken in half the time! If you are interested in exploring the air fryer more use this air fryer chicken wing recipe as inspiration.
- Maximize Crispness: The wire rack is not optional for banking. It allows air to circulate around the entire piece of chicken, ensuring the bottom doesn’t get soggy. Also, don’t crowd the pan, which will steam the chicken instead of baking it to a crisp.
- Adding Heat: For a spicier kick, add a pinch of dried chiles (like Thai chili or Sichuan chili) to the sauce while the garlic and ginger are sautéing.
- Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free flour blend. Use gluten-free panko (readily available now!) and tamari or coconut aminos instead of traditional soy sauce. This makes a great skinny orange chicken option.
- Shortcuts: If you are short on time, you can substitute the freshly squeezed orange for good quality orange concentrate or even orange marmalade in place of fresh orange juice plus the necessary sugar, similar to some quick orange glaze recipes I’ve seen.
Baked Orange Chicken with Panda Express Serving Suggestions
An incredible bowl of American Chinese orange chicken deserves some lovely companions. When we serve this in Bend, we usually follow an easy formula:
- Simple Rice Base: Steamed white rice or brown rice is the classic vehicle for soaking up that delicious sticky orange glaze.
- Healthy Greena: A side of steamed or quick-sautéed broccoli, green beans, or even air fryer broccoli adds vibrant color and necessary fiber.
- Asian Slaw: A crisp vinegar-based slaw with shredded cabbage and carrots provides a lovely textural contrast to the soft rice and crunchy chicken.
- For Meal Prep Orange Chicken Bowls: Prepare a big batch of chicken and serve over quinoa or cauliflower rice, which is excellent for taking to work the next day.
Baked Orange Chicken with Panda Express Storage & Reheating
This dish is fantastic for leftovers, though you might find the crispy texture slightly softens upon refrigeration once the sauce is applied.
- Storage: Store leftover orange chicken and sauce together in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheating for Crispness: The best way to revive the chicken’s crispness is to reheat it briefly in the air fryer (350°F for 3-5 minutes) or on a baking sheet in the oven (375°F for 5-8 minutes). This helps the coating firm up again.
- Do Not Microwave: The microwave will make the panko coating soggy. If you must use it, it will still taste delicious, but you will lose the satisfying crunch we worked so hard to achieve.
FAQ about Baked Orange Chicken with Panda Express
Can I make baked orange chicken with Panda Express copycat sauce using chicken thighs?
Absolutely! I recommend using boneless skinless chicken thighs for this oven baked orange chicken thighs Panda Express style recipe. Thighs have slightly more fat, which keeps them incredibly juicy and flavorful even when baked at a high temperature. They are much harder to overcook than chicken breasts, making them ideal for beginners.
What gives this baked orange chicken its incredible crispy texture without deep frying?
The secret lies in two specific steps: (1) using Panko breadcrumbs rather than regular breadcrumbs, as panko is airier and crisps up better; and (2) baking the chicken on a wire rack over a baking sheet, which promotes perfect air circulation. This results in the crunchiest baked panko orange chicken like Panda Express.
How is this considered a healthy orange chicken recipe?
This is a healthy baked Panda Express orange chicken because we eliminate the vast majority of added fat required in traditional deep frying. By opting for the oven or air fryer, we dramatically reduce the calorie count, letting the vibrant, fresh flavors of the orange sauce shine without the heavy oil content of typical takeout alternatives. It truly is a lighter, brighter version of the classic.
Can I use pre-cooked chicken or frozen chicken for this recipe?
While you could technically toss pre-cooked chicken (like rotisserie chicken) in the sauce for a very speedy dinner, the key benefit of this recipe, the crispy baked orange chicken texture, would be lost. The process of dredging and baking is essential for that perfect crunchy coating, which is central to the Panda Express experience. It’s worth the extra few minutes of prep!
Is this Baked Orange Chicken with Panda Express Copycat Sauce too spicy for kids?
The heat level is fully adjustable. Our standard recipe calls for just 1/2 tsp of crushed red pepper flakes, which gives a gentle warmth but is generally mild. If you are cooking for young children like James and Olivia, you can easily omit the red pepper flakes entirely for a totally kid-friendly dish, or serve them on the side for Ethan and me!
Final Thoughts
I feel like the kitchen is where our intentions really shine. We don’t chase perfection in food, I chase connection. This Baked Orange Chicken with Panda Express copycat sauce isn’t about perfectly replicating a fast-food giant, it’s about bringing those universally loved, comforting flavors home, to our kitchen in Bend, where everything slows down just enough for us to share a hot meal together.
Ethan put his camera down, Olivia closed her book, and James decided the dining chair was now part of his fort. As everyone gathered around the table, the light on the glazed chicken reflecting the soft glow of the kitchen, I knew this wasn’t just dinner, it was a moment. I hope this recipe brings that same simple joy to your table.
Pin this for later, and happy cooking!
Baked Orange Chicken with Panda Express
Ingredients
Equipment
Method
- Preheat your air fryer to 380°F (195°C).
- Set up a three-stage dredging station. In shallow dish one, combine the flour, cornstarch, salt, and pepper. In dish two, lightly beat the egg. In dish three, spread the panko breadcrumbs.
- Working with one piece at a time, dredge the chicken in the flour mixture, shaking off excess. Dip into the egg, allowing excess to drip off. Finally, press firmly into the panko mixture until fully coated. The panko is what gives us that ultimate crunch!
- Lay the coated chicken pieces in a single layer in your air fryer basket. Lightly spray the tops of the chicken with oil. Air fry for 10-12 minutes, shaking the basket halfway, until the chicken is cooked through and golden. The internal temperature should register 165°F (74°C).
- While the chicken air fries, start the sauce. In a small saucepan over medium heat, add the sesame oil. Sauté the minced garlic and grated ginger for about 30 seconds, until fragrant.
- Pour in the orange juice, orange zest, sugar, soy sauce, and rice vinegar. Add the crushed red pepper flakes. Bring the mixture to a low simmer.
- Whisk the cornstarch slurry until smooth. Slowly pour into the simmering sauce, whisking constantly. Continue stirring until the sauce thickens to a glossy glaze. Remove from heat.
- Once the crispy chicken is finished, transfer the pieces to a large bowl. Pour half to three-quarters of the warm orange sauce over the chicken. Toss gently to fully coat.
- Transfer to a serving platter. Drizzle with remaining sauce, sprinkle with sesame seeds and green onions. Serve hot over steamed rice.
