Crispy Air Fryer Orange Chicken (Panda Express Copycat)

This air fryer orange chicken is my copycat of the Panda Express classic: crunchy, golden bites of chicken tossed in a sticky, sweet-tangy orange sauce made with fresh orange juice, zest, ginger and garlic. It’s on the table in about 25 minutes, with no pot of frying oil. Serve it over steamed rice and you’ve got takeout night without the delivery fee.

Panda Express deep-fries its orange chicken and tosses it in the wok. At home, the air fryer gets you remarkably close. A double dredge and a panko coating give you a crust that stays crunchy even after it’s sauced, and the sauce comes together on the stove while the chicken cooks.

If your family loves Panda Express night as much as mine does, round out the plate with my Air Fryer Beef and Broccoli or Air Fryer Copycat Panda Express Beijing Beef.

Why You’ll Love This Recipe

• Crunchy without deep frying. The double dredge and panko coating crisp up beautifully in the air fryer with just a light coat of oil.
• A from-scratch orange sauce. Fresh orange juice, zest and marmalade give it real orange flavor, not just sweetness.
• Weeknight fast. The sauce simmers while the chicken air fries, so everything is ready at the same time.
• Easy to adapt. It’s simple to make gluten-free, lower in sodium, or spicier (see the tips below).

Ingredients You’ll Need

The exact amounts are in the printable recipe card below.

• Chicken: I recommend boneless, skinless chicken thighs for the juiciest, most takeout-like bites. Chicken breast or tenderloins also work if you prefer white meat; just watch them closely so they don’t dry out.
• All-purpose flour and potato starch: The starch makes the coating lighter and crispier. Cornstarch is a fine substitute, and gluten-free all-purpose flour works too.
• Eggs and water: These form the egg wash that helps the coating stick.
• Panko bread crumbs: Panko gives you the crunch. For a low-carb option, use finely crushed pork rinds.
• Seasonings: Red pepper flakes, black pepper and ground ginger go into the breading.
• Cooking spray or oil: A light coat of olive oil or avocado oil spray helps the coating turn golden.
• Orange sauce: Butter, fresh garlic, fresh ginger, orange zest, orange marmalade, fresh orange juice, soy sauce, rice vinegar and cornstarch.
• Garnish: Sliced green onions, sesame seeds and extra orange zest.

How to Make Air Fryer Orange Chicken

Step 1: Prep the chicken. Cut the chicken into 1-inch, evenly sized pieces so they cook at the same rate. Pat them dry with paper towels; excess moisture keeps the coating from sticking.

Step 2: Set up a dredging station. Whisk the flour and potato starch together, then divide the mixture between two shallow bowls. In a third bowl, whisk the eggs with the water. In a fourth bowl, mix the panko with the red pepper flakes, black pepper and ground ginger.

Step 3: Double-dredge the chicken. Working with 4 to 5 pieces at a time, coat the chicken in the first bowl of flour, dip it in the egg wash, and let the excess drip off. Coat it in the second bowl of flour, dip it in the egg again, then press it into the panko mixture so the crumbs stick on all sides.

Step 4: Air fry. Preheat the air fryer to 400°F for 3 to 5 minutes. Line the basket with a perforated parchment liner or lightly greased foil, then arrange the chicken in a single layer, working in batches if needed. Lightly spray the tops with oil. Air fry for 8 to 10 minutes, flipping halfway through, until the coating is golden and the chicken reaches an internal temperature of 165°F.

Step 5: Make the orange sauce while the chicken cooks. Melt the butter in a medium saucepan over medium heat. Add the garlic, fresh ginger and orange zest, and cook for about 1 minute, until fragrant. In a small bowl, whisk the marmalade, orange juice, soy sauce, rice vinegar and cornstarch until smooth. Pour the mixture into the saucepan and bring it to a boil. Reduce the heat and simmer for 3 minutes, until the sauce is glossy and thick enough to coat a spoon. Taste it, then season with black pepper, and with salt only if it needs it.

Step 6: Toss and serve. Transfer the hot chicken to a large bowl, pour the warm sauce over it, and toss to coat. For an extra-sticky glaze, return the sauced chicken to the air fryer for 1 to 2 minutes. Garnish with green onions, sesame seeds and orange zest, and serve right away.

Tips for the Crispiest Orange Chicken

• Don’t skip the oil spray. Any spots of dry flour will stay pale and powdery, so make sure the whole surface gets a light coat.
• Keep it in a single layer. An overcrowded basket steams the chicken instead of crisping it. Cooking in batches is worth the extra few minutes.
• Use a meat thermometer. Air fryers vary a lot, and 165°F is the only reliable sign that the chicken is done.
• Sauce right before serving. The crust stays crunchiest if you toss the chicken in the sauce just before it goes on the table.
• To make it spicier, add a pinch of cayenne or a teaspoon of sriracha to the sauce, or toss a few dried red chiles in with the butter.
• To make it sweeter, stir a teaspoon of brown sugar or honey into the sauce.
• To lower the sodium, use low-sodium soy sauce and skip the added salt.

Variations

• Gluten-free: Use gluten-free flour and gluten-free panko, and swap the soy sauce for tamari or coconut aminos.
• Shortcut version: On really busy nights, my Air Fryer Frozen Orange Chicken takes store-bought orange chicken from freezer to table in minutes.
• A restaurant-style twist: For a version marinated in orange juice before breading, try my Air Fryer PF Chang’s Orange Chicken.

What to Serve With Orange Chicken

Orange chicken is made for steamed white or jasmine rice, which soaks up every bit of the sauce. For the full takeout experience, serve it with Air Fryer Chicken Fried Rice and start the meal with Air Fryer Copycat Panda Express Fried Dumplings, Panda Express Cream Cheese Rangoon, or frozen egg rolls made in the air fryer. Steamed broccoli or a quick stir-fry of snap peas and bell peppers keeps things balanced.

How to Store and Reheat

Refrigerator: Let the leftovers cool, then store them in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer: Freeze the orange chicken in a freezer-safe container or heavy-duty freezer bag with as much air removed as possible, for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating in the air fryer: Spread the chicken in a single layer and air fry at 350°F for 4 to 5 minutes, until it’s hot and the coating has crisped back up. The air fryer does a much better job than the microwave at bringing back the crunch.

Frequently Asked Questions

Can I use frozen chicken? Yes, but thaw it completely and pat it dry first. Breading frozen chicken leads to uneven cooking and a coating that slides off.

Is this like the real Panda Express orange chicken? It has the same sweet, tangy, slightly spicy profile, with more fresh orange flavor. The texture is different: Panda Express deep-fries its chicken, while this version gets its crunch from panko and the air fryer, so it’s crispier and uses far less oil.

How do I get the sauce to stick to the chicken? Toss the chicken while both the chicken and the sauce are still hot. For a thicker glaze, simmer the sauce an extra minute, or return the sauced chicken to the air fryer for 1 to 2 minutes.

Can I make the sauce ahead of time? Yes. Store it in the refrigerator for up to 3 days, then rewarm it on the stove before tossing. Add a splash of orange juice if it has thickened too much.

Can I make it without eggs? You can use buttermilk or unsweetened plain milk for the wet dip, though the coating will be slightly less crunchy.

More Air Fryer Panda Express Copycats

• Air Fryer Honey Sesame Chicken: crispy chicken in a honey-sesame glaze.
• Air Fryer Panda Express Sweet Fire Chicken: sweet heat for those who like a kick.
• Air Fryer Kung Pao Chicken: spicy, savory chicken with vegetables and crunchy peanuts.
• Air Fryer Panda Express Black Pepper Beef: tender beef with peppers, onions and a bold black pepper sauce.

Air Fryer Orange Chicken (Panda Express Copycat)

5 from 3 votes

Author: Laurie Fleming

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Servings: 4 Servings

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Description

Crispy air fryer orange chicken tossed in a sticky homemade orange sauce, all the Panda Express flavor with a fraction of the oil. Ready in 25 minutes.

Ingredients 

Chicken

• 1 pound boneless skinless chicken thighs, or breasts or tenderloins
• 1 cup all-purpose flour
• 1 tablespoon potato starch, or cornstarch
• 3 large eggs
• 1/4 cup water
• 1 cup panko bread crumbs
• 1 teaspoon red pepper flakes
• 1 teaspoon coarse black pepper
• 1 teaspoon ground ginger
• Olive oil, or avocado oil cooking spray

Orange Sauce

• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 1- inch piece fresh ginger, minced
• 1 tablespoon orange zest
• 1/4 cup orange marmalade
• 1 large orange, juiced, about 1/3 cup
• 1/2 cup soy sauce, low-sodium recommended
• 1/2 cup rice vinegar
• 1 tablespoon cornstarch
• Salt and black pepper, to taste

For garnish

• 2 green onions, sliced
• 1 teaspoon sesame seeds
• Extra orange zest

Instructions

• Cut the chicken into 1-inch pieces and pat them dry with paper towels.
• Whisk the flour and potato starch together and divide the mixture between two shallow bowls. In a third bowl, whisk the eggs and water. In a fourth bowl, combine the panko, red pepper flakes, black pepper and ground ginger.
• Working in batches, coat the chicken in flour, dip it in egg, coat it in the second bowl of flour, dip it in egg again, then press it into the panko mixture.
• Preheat the air fryer to 400°F for 3 to 5 minutes. Line the basket with a perforated parchment liner or greased foil and arrange the chicken in a single layer. Spray it lightly with oil.
• Air fry for 8 to 10 minutes, flipping halfway through, until golden and the chicken reaches 165°F.
• While the chicken cooks, melt the butter in a saucepan over medium heat. Add the garlic, ginger and orange zest, and cook for 1 minute. Whisk the marmalade, orange juice, soy sauce, rice vinegar and cornstarch until smooth, then add the mixture to the pan. Bring to a boil, then simmer for 3 minutes until thickened. Season to taste.
• Toss the hot chicken in the sauce. Garnish with green onions, sesame seeds and orange zest, and serve over rice.

Equipment

• Air Fryer
• Perforated parchment liners (optional)
• 4 shallow bowls
• Medium Saucepan
• Instant-read meat thermometer

Notes

Cooking times vary by air fryer model, so always check for 165°F. For less sodium, use low-sodium soy sauce and skip the added salt. For gluten-free, use GF flour and panko plus tamari.

Nutrition

Serving: 1ServingCalories: 512kcalCarbohydrates: 62gProtein: 36gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 255mgSodium: 1436mgPotassium: 683mgFiber: 4gSugar: 18gVitamin A: 654IUVitamin C: 29mgCalcium: 125mgIron: 5mg