Orange Chicken
Crispy battered chicken in a tangy-sweet orange glaze. Homemade version of the Panda Express favorite.
Crispy battered chicken in a tangy-sweet orange glaze. Homemade version of the Panda Express favorite.
Per serving · Adjust servings below to scale ingredients
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Toss chicken in cornstarch, then dip in beaten egg, then back in cornstarch.
Fry in 180°C oil for 5-6 minutes until golden and crispy. Drain.
In a clean pan, sauté garlic, ginger 30 seconds. Add orange juice, soy sauce, vinegar, sugar.
Simmer 2 minutes. Add cornstarch slurry to thicken.
Toss crispy chicken in the sauce. Serve over rice with sesame seeds and green onions.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Orange Chicken delivers 32g of protein at 480 calories — that's 15 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 27% of total calories in this dish. The 52g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 18g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Orange Chicken is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 32g of protein and 480 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Orange Chicken also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 32g-protein meals ready throughout the week with zero daily effort.
Cook the chicken ahead and refrigerate for up to 3 days. Slice or shred just before serving — whole cooked breasts stay juicier than pre-sliced portions.
Yes! Thighs are juicier and more forgiving with cooking time. They have slightly more fat but won't dry out. Adjust cook time — thighs take 1-2 minutes longer.
Yes! Brown the meat and aromatics first (for flavor), then transfer everything to a slow cooker. Cook on low 6-8 hours or high 3-4 hours. Adjust liquid down by about 25% since less evaporates.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.