One-Pan Panda Express Orange Chicken Recipe

Chef’s Secret: I almost never tell people my tiny kitchen hacks, but orange chicken taught me one golden rule — you don’t need a deep fryer or a takeout box to get that crunchy, glossy, sticky goodness. I learned to coax screaming-sweet, tangy orange flavor out of a single skillet, and yes, that caramelized sauce will make your countertop smell like a Chinese restaurant on a Saturday night. This one-pan version keeps the crisp edges, saucy shine, and finger-licking aroma while staying fast enough for weeknights. Stick with me and a handful of pantry staples, and I’ll show you how to turn ordinary chicken into something spectacular with minimal fuss and maximum crunch.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

This recipe gives you that sweet-tangy orange glaze and satisfyingly crispy bite without deep frying or a mountain of dishes. The sauce clings to crunchy, golden edges and the pan collects all the caramelized flavor — expect bright citrus notes, a little heat, and a glossy finish. It’s so easy even your takeout app will feel jealous. Plus, the colors pop — glossy orange sauce, emerald green onions, and toasted sesame seeds — and the smell will have everyone hovering at the kitchen counter.

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (or chicken breasts)
• 1/2 cup cornstarch (for coating)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil (or neutral oil)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 green onions, thinly sliced (for garnish)
• 1 tbsp toasted sesame seeds (optional)

For the Sauce / Garnish (if applicable):

• 3/4 cup fresh orange juice (about 2 oranges) or store-bought 100% orange juice
• 2 tbsp soy sauce (use low-sodium if preferred)
• 1/4 cup granulated sugar (or 3 tbsp honey for a deeper flavor)
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 tbsp cornstarch + 2 tbsp water (slurry to thicken)
• 1 tsp orange zest (for brightness)

How I Make It

Step 1:

Pat the chicken dry and toss the pieces with 1/2 cup cornstarch, 1 tsp salt, and 1/2 tsp black pepper until each piece wears a thin, powdery coat. Heat a large skillet over medium-high heat and add 2 tbsp vegetable oil. When the oil shimmers and smells warm and toasty, add the chicken in a single layer. You want a little sizzle — that sound means crispy edges are forming.

Step 2:

Sear the chicken without crowding the pan, turning after 3–4 minutes so each side gets golden. Work in batches if needed — overcrowding releases steam and steals crispiness. Remove the chicken to a plate once you see golden, slightly blistered edges. Don’t worry if the interior still looks a bit pale; it will finish in the sauce.

Step 3:

Lower the heat to medium and add the minced garlic and grated ginger to the same skillet. Stir for about 30 seconds until fragrant — you’ll smell warm, zesty notes. Pour in the sauce ingredients: 3/4 cup orange juice, 2 tbsp soy sauce, 1/4 cup sugar, 2 tbsp rice vinegar, 1 tsp sesame oil, and 1 tsp orange zest. Scrape up the browned bits stuck to the pan — those bits pack big flavor.

Step 4:

Whisk the sauce and let it bubble gently for 2–3 minutes until the sugar dissolves and the aroma turns syrupy-sweet. Stir together the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and drizzle it into the simmering sauce while stirring. Watch the sauce thicken and gleam; that glossy clap-back happens in about 1 minute. Return the chicken to the pan and toss to coat, cooking another 2–3 minutes so pieces reach 165°F and the sauce clings like candy to the edges.

Step 5:

Turn off the heat and scatter sliced green onions and toasted sesame seeds over everything. Taste and tweak — add a squeeze of orange or a pinch of salt if the sauce needs balance. Serve over steamed rice or cauliflower rice so the sauce gets proudly soaked up. And for the best mouthfeel, eat right away so you keep a little crisp in the crust.

Pro Tips

• Use chicken thighs for more forgiving, juicy bites; breasts work but cook faster and dry out easier.
• Don’t skip drying the chicken — moisture kills crisping. Pat until the paper towel stops looking damp.
• For extra crunch, double-coat: toss in cornstarch, dip in a beaten egg, then coat again in cornstarch. Fry in smaller batches for even browning.
• Adjust sweetness and acidity by small amounts: reduce sugar by 1 tbsp or add another 1 tsp rice vinegar until it sings to your taste.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press, cube, coat with cornstarch) to make it vegetarian — you’ll keep the crunch but gain a lighter texture.
• Replace granulated sugar with honey or maple syrup for a more complex sweetness; note the sauce will brown faster.
• Use tamari or coconut aminos to make it gluten-free — flavor stays similar, but slightly less salty.
• Make it dairy-free easily — this recipe contains no dairy by default.

Variations & Tips

• Spicy version: add 1 tsp Sriracha or double the red pepper flakes.
• Kid-friendly: cut sugar to 2 tbsp and omit chili flakes; serve with steamed broccoli and rice.
• Ginger-forward: double the grated ginger for a bright, peppery lift.
• Sticky orange-glaze: finish with a 1 tbsp butter swirl in the sauce for glossy luxury (skip for dairy-free).
• Crunch upgrade: top with crushed peanuts or fried shallots for texture contrast.
• Creative twist: stir in thin-sliced mandarin segments just before serving for fresh pops of citrus.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the chicken through but keep the sauce slightly looser. Store chicken and sauce separately in airtight containers up to 3 days. Reheat in a skillet on medium, combine, and simmer briefly to re-thicken.

Can I double the recipe?

Sure thing. Use a very large skillet or two pans to avoid overcrowding; cook in batches so each piece gets crisp. You may need to increase sauce by about 50% if you want extra coverage.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil as a swap for butter in finishing steps.

How do I know it’s done?

Look for golden, crisp edges, glossy sauce that coats each piece, and a firm, springy texture. Internal temp should read 165°F with an instant-read thermometer.

What if I don’t have ingredient X?

Out of orange juice? Use a mix of 1/4 cup pineapple juice + 1/4 cup water and add an extra teaspoon of orange zest. No rice vinegar? Use apple cider vinegar at a 1:1 swap.

How I Like to Serve It

I pile this orange chicken over steamed jasmine rice, add a handful of sautéed broccoli or snap peas, and drizzle any leftover pan sauce over everything. It works for weeknight dinners, casual potlucks, and even a low-key date night when you want to impress without sweating. Pair with a crisp beer or a citrusy white wine for bright balance — and don’t forget napkins.

Notes

• Store leftovers in the fridge up to 3 days. Reheat gently on the stove to preserve crunch; microwave softens the coating quickly.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer in the thickest piece.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade one-pan orange chicken. That caramelized, citrusy sauce and crispy edges will make you forget the takeout menu ever existed!