6 Copycat Panda Express Recipes: Bring Your Takeout Favorites Home

Craving the vibrant flavors of your favorite Chinese American takeout? Skip the drive-thru and create delicious Copycat Panda Express Recipes right in your own kitchen! We’ve rounded up six incredible recipes that capture the essence of those beloved dishes, from crispy Orange Chicken to savory Beijing Beef and classic Chow Mein. Get ready to transform your weeknights with these easy-to-follow recipes that promise good food and a better body, especially when you control the ingredients.

These homemade versions are not only fresh and customizable but also allow you to adjust seasonings to your preference. Plus, we’ll offer simple tips to ensure your culinary adventure is a success, including options for halal-friendly preparation. Let’s turn your kitchen into the ultimate takeout destination!

Quick Overview

• Main topic: Homemade Copycat Panda Express Recipes
• Best for: Weeknight dinners, family meals, takeout cravings, meal prep
• Number of recipes: 6
• Prep style: Pan-fried, stir-fried, sauced dishes
• Reader benefit: Enjoy restaurant-style favorites with fresh ingredients at home

Recipe 1: Classic Copycat Orange Chicken

This iconic dish is a must-have for any Panda Express enthusiast. Crispy chicken pieces are coated in a vibrant, sweet, and tangy orange sauce that’s hard to resist.

Servings: 4

Prep time: 20 minutes

Cook / chill / rest time: 15 minutes

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs or breast, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 large egg, whisked
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Oil for frying

For the Orange Sauce:

• 1/2 cup orange juice
• 1/4 cup rice vinegar
• 1/4 cup soy sauce (use low sodium)
• 2 tablespoons sugar
• 1 tablespoon brown sugar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon orange zest
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Optional: Red pepper flakes for a hint of heat
• Garnish: Chopped green onions, sesame seeds

Instructions:

1. In a medium bowl, combine chicken pieces with salt and pepper. In another bowl, whisk the egg. In a third shallow dish, mix cornstarch and flour.
2. Dip each chicken piece first into the egg, then dredge thoroughly in the cornstarch-flour mixture, shaking off excess.
3. Heat about 1 inch of oil in a large skillet or wok over medium-high heat until it reaches 350°F (175°C).
4. Fry chicken in batches until golden brown and cooked through, about 4-6 minutes per batch. Remove with a slotted spoon and place on a wire rack over paper towels to drain.
5. To make the sauce: In a saucepan, combine orange juice, rice vinegar, soy sauce, sugars, ginger, garlic, orange zest, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring until sugars dissolve.
6. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency.
7. Add the fried chicken to the sauce, tossing gently to coat evenly.
8. Serve immediately over rice, garnished with green onions and sesame seeds.

Storage / Serving / Usage Note: Best served fresh. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently to maintain crispness.

Recipe 2: Zesty Copycat Beijing Beef

Experience the irresistible crunch and flavorful sauce of Beijing Beef, a popular choice for its unique sweet and spicy profile.

Servings: 4

Prep time: 25 minutes

Cook / chill / rest time: 15 minutes

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1/4 cup cornstarch
• 1 large egg white, whisked
• Oil for frying
• 1 large red bell pepper, thinly sliced
• 1/2 medium onion, thinly sliced

For the Beijing Sauce:

• 1/4 cup hoisin sauce
• 2 tablespoons sweet chili sauce
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions:

1. Pat beef slices dry. In a bowl, toss beef with whisked egg white until coated, then add cornstarch and toss again until each piece is fully covered.
2. Heat about 1 inch of oil in a large skillet or wok over medium-high heat. Fry beef in batches until crispy and golden brown, about 3-4 minutes per batch. Remove with a slotted spoon and place on a wire rack to drain.
3. Carefully drain most of the oil from the wok, leaving about 1 tablespoon. Add sliced bell pepper and onion and stir-fry for 2-3 minutes until slightly tender-crisp. Remove vegetables and set aside.
4. In the same wok (off heat if too hot), combine hoisin sauce, sweet chili sauce, rice vinegar, soy sauce, sugar, ginger, and garlic. Bring to a simmer over medium heat.
5. Whisk in the cornstarch slurry and cook, stirring, until the sauce thickens.
6. Return the fried beef and stir-fried vegetables to the wok, tossing to coat everything evenly in the sauce.
7. Serve hot with rice or noodles.

Storage / Serving / Usage Note: Best enjoyed immediately. Leftovers can be stored in the refrigerator for up to 2 days, though the crispness of the beef will soften.

Recipe 3: Spicy Copycat Kung Pao Chicken

For those who love a bit of heat, our Copycat Kung Pao Chicken combines tender chicken, crunchy peanuts, and a spicy, savory sauce that’s deeply satisfying.

Servings: 4

Prep time: 20 minutes

Cook / chill / rest time: 15 minutes

Ingredients:

• 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch cubes
• 1 tablespoon soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 teaspoon cornstarch
• 1 tablespoon oil
• 1/2 cup unsalted roasted peanuts
• 4-6 dried red chilies, whole or roughly chopped (adjust to taste)
• 1/2 red bell pepper, diced
• 1/2 zucchini, diced

For the Kung Pao Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon chili garlic sauce (or sriracha)
• 1/2 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions:

1. In a bowl, marinate chicken with 1 tablespoon soy sauce, rice wine, and 1 teaspoon cornstarch for 10 minutes.
2. In a small bowl, whisk together all Kung Pao Sauce ingredients (except slurry). Set aside.
3. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove chicken and set aside.
4. Add peanuts and dried chilies to the wok and stir-fry for 30 seconds until fragrant.
5. Add bell pepper and zucchini, stir-fry for 2-3 minutes until slightly tender-crisp.
6. Return chicken to the wok. Give the prepared Kung Pao Sauce a quick stir, then pour it over the chicken and vegetables. Bring to a simmer.
7. Whisk in the cornstarch slurry and cook, stirring, until the sauce thickens and coats all ingredients.
8. Serve hot with steamed rice.

Storage / Serving / Usage Note: Enjoy immediately for best texture. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.

Recipe 4: Famous Copycat Chow Mein

No takeout spread is complete without a generous serving of Chow Mein. Our copycat recipe brings you the same savory, stir-fried noodle goodness with fresh vegetables.

Servings: 4-6

Prep time: 15 minutes

Cook / chill / rest time: 10 minutes

Ingredients:

• 8 oz fresh or dried chow mein noodles (or spaghetti/linguine)
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 cup shredded green cabbage
• 1 cup matchstick carrots
• 1 cup sliced celery
• 1/2 cup sliced yellow onion
• 2 green onions, chopped, for garnish

For the Chow Mein Sauce:

• 1/4 cup soy sauce
• 1 tablespoon oyster sauce (or vegetarian stir-fry sauce)
• 1 tablespoon dark soy sauce (for color, optional)
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon white pepper

Instructions:

1. Cook chow mein noodles according to package directions until al dente. Drain well and toss with 1 tablespoon sesame oil to prevent sticking.
2. In a small bowl, whisk together all Chow Mein Sauce ingredients. Set aside.
3. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering.
4. Add shredded cabbage, matchstick carrots, sliced celery, and sliced onion. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Add the cooked noodles to the wok. Pour the prepared sauce over the noodles and vegetables.
6. Toss continuously for 2-3 minutes, ensuring the noodles and vegetables are evenly coated and heated through.
7. Serve hot, garnished with chopped green onions.

Storage / Serving / Usage Note: Excellent as a side dish to any of the chicken or beef entrees. Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave.

Recipe 5: Easy Copycat Fried Rice

Transform leftover rice into a flavorful meal with our easy Copycat Fried Rice recipe. It’s a versatile side that pairs perfectly with any of your homemade takeout dishes.

Servings: 4

Prep time: 10 minutes

Cook / chill / rest time: 10 minutes

Ingredients:

• 3 cups cooked day-old white rice (cold is key!)
• 2 tablespoons vegetable oil, divided
• 2 large eggs, lightly beaten with a pinch of salt
• 1/2 cup frozen peas and carrots blend
• 1/4 cup diced yellow onion
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 2 green onions, chopped, for garnish

Instructions:

1. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Pour in beaten eggs and scramble until just set. Remove eggs, chop roughly, and set aside.
2. Add the remaining 1 tablespoon vegetable oil to the wok. Add diced onion and stir-fry for 1 minute until fragrant.
3. Add the cold day-old rice, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes, allowing the rice to heat through and develop a slight crispness.
4. Add the frozen peas and carrots blend. Stir-fry for another 2-3 minutes until vegetables are tender-crisp.
5. Return the scrambled eggs to the wok. Pour in the soy sauce, sesame oil, and white pepper.
6. Toss everything together for 1-2 minutes until all ingredients are well combined and coated with the sauce.
7. Serve hot, garnished with chopped green onions.

Storage / Serving / Usage Note: A fantastic way to use up leftover rice. Store in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Recipe 6: Classic Copycat Broccoli Beef

Another takeout staple, our Copycat Broccoli Beef is hearty, savory, and packed with tender beef and crisp-tender broccoli in a delicious, garlicky sauce.

Servings: 4

Prep time: 20 minutes

Cook / chill / rest time: 15 minutes

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 lb fresh broccoli florets, cut into bite-sized pieces
• 2 tablespoons vegetable oil, divided

For the Broccoli Beef Sauce:

• 1/2 cup beef broth
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (or vegetarian stir-fry sauce)
• 1 tablespoon brown sugar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions:

1. In a bowl, marinate beef slices with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil for at least 15 minutes.
2. Blanch broccoli florets in boiling water for 1-2 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain well.
3. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add marinated beef and stir-fry for 3-4 minutes until browned and cooked through. Remove beef and set aside.
4. Add the remaining 1 tablespoon vegetable oil to the wok. Add blanched broccoli and stir-fry for 1-2 minutes.
5. In a small bowl, whisk together all Broccoli Beef Sauce ingredients (except slurry). Pour sauce over broccoli. Bring to a simmer.
6. Whisk in the cornstarch slurry and cook, stirring, until the sauce thickens.
7. Return the cooked beef to the wok, tossing to coat evenly with the sauce and broccoli.
8. Serve immediately with steamed white rice.

Storage / Serving / Usage Note: Best when freshly made. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop for best results.

Simple Tips for Best Results

• Prep Ahead: Most of these recipes involve a lot of stir-frying, which means quick cooking. Have all your ingredients chopped, measured, and ready to go (mise en place) before you start cooking.
• Use a Wok: If you have one, a wok is ideal for stir-frying as it provides even heat distribution and allows for easy tossing. A large skillet works just as well.
• Don’t Overcrowd the Pan: Cook meat in batches to ensure it browns properly and gets crispy, rather than steaming. Overcrowding lowers the pan temperature.
• Day-Old Rice for Fried Rice: For the best fried rice, always use cold, day-old cooked rice. This prevents it from becoming mushy and allows for those desirable crispy bits.
• Halal-Friendly Alternatives: For all recipes, ensure that any meat (chicken, beef) is certified halal. For sauces, use halal-certified soy sauce and oyster sauce (or a vegetarian stir-fry sauce alternative if specific halal oyster sauce is unavailable).

FAQ

What kind of noodles should I use for Chow Mein?

Traditionally, fresh or dried egg noodles labeled