Copycat Panda Express Orange Chicken: Your Favorite Takeout, Made at Home!

Craving the sweet and tangy delight of Panda Express Orange Chicken but prefer the comfort and control of your own kitchen? You’re in luck! This guide helps you recreate that iconic crispy, saucy dish right in your home. Forget the drive-thru and endless scrolling for takeout menus – with simple ingredients and clear steps, you can whip up a batch of glorious Orange Chicken that rivals your restaurant favorite.

This beloved dish features tender, bite-sized pieces of chicken, lightly battered and fried to a perfect crisp, then tossed in a vibrant, citrus-infused sauce. The combination of savory chicken and the bright, zesty sauce creates an explosion of flavor and texture that’s truly irresistible. Perfect for a weeknight dinner, a fun family meal, or impressing guests, making Orange Chicken at home is a satisfying and delicious culinary adventure.

Why You’ll Love This Homemade Orange Chicken Recipe

• Familiar & Irresistible Flavor: Get that classic sweet, tangy, and savory taste you love from your favorite fast-casual Chinese restaurant.
• Crispy Perfection: Achieve perfectly crispy chicken pieces that stay delightful even after being coated in sauce.
• Control Your Ingredients: Choose fresh, high-quality ingredients and adjust the level of sweetness or spice to your personal preference.
• Economical: Making Orange Chicken at home is often more budget-friendly than ordering takeout for the whole family.
• Family-Friendly: This dish is a crowd-pleaser that even picky eaters tend to love, making dinner time a breeze.
• Customizable: Easily add your favorite vegetables or adjust the sauce to be more or less zesty, sweet, or spicy.

Ingredients

Please note: The following measurements are approximate estimates, provided as a general guide to help you recreate the dish based on common culinary practices. Adjust to your taste and desired consistency.

For the Chicken:

• 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch (2.5 cm) pieces
• 1 large egg
• 2 tbsp (30 ml) water
• 1/2 cup (60g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil for frying (about 3-4 cups, 700-950 ml)

For the Orange Sauce:

• 1/2 cup (120 ml) fresh orange juice (from about 2 large oranges)
• 2 tbsp (30 ml) orange zest (from 1-2 oranges)
• 1/4 cup (60 ml) soy sauce (low sodium preferred)
• 1/4 cup (60 ml) rice vinegar
• 1/4 cup (50g) granulated sugar (adjust to taste)
• 1 tbsp (15g) grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp red pepper flakes (optional, for a hint of heat)
• 1 tbsp (15 ml) cornstarch
• 2 tbsp (30 ml) water (for cornstarch slurry)

For Garnish (Optional):

• Chopped green onions
• Sesame seeds

Ingredient Notes

• Chicken: Boneless, skinless chicken thighs offer a juicier and more forgiving result, while chicken breasts are leaner. Cut into even 1-inch pieces for consistent cooking.
• Orange Juice & Zest: Freshly squeezed orange juice and zest provide the best, brightest citrus flavor. If fresh isn’t available, a good quality 100% orange juice concentrate can be used, adjusting for sweetness.
• Soy Sauce: Low-sodium soy sauce helps control the overall saltiness of the dish, allowing you to season to taste.
• Cornstarch: This is key for achieving the crispy coating on the chicken and thickening the sauce to the perfect glossy consistency. Do not skip it!
• Spice Level: The red pepper flakes are optional. Add more or less depending on your preferred level of heat.

Equipment You’ll Need

• Large Mixing Bowls
• Whisk
• Sharp Knife and Cutting Board
• Deep Pot or Dutch Oven for Frying (or a large, heavy-bottomed skillet)
• Tongs or Slotted Spoon
• Wire Rack and Paper Towels (for draining fried chicken)
• Small Saucepan (for the orange sauce)
• Measuring Cups and Spoons

How to Make Copycat Panda Express Orange Chicken

1. Prepare the Chicken:

   Cut the chicken into uniform 1-inch (2.5 cm) pieces. In a medium bowl, whisk together the egg and 2 tablespoons of water to create an egg wash.

2. Create the Breading:

   In a separate large bowl, combine the flour, cornstarch, salt, and pepper. Whisk until well mixed. Dip each chicken piece first into the egg wash, allowing excess to drip off, then transfer to the flour mixture. Toss to coat thoroughly, ensuring every piece is well dusted. Set aside on a plate while you coat the remaining chicken.

3. Prepare the Sauce:

   In a small saucepan, whisk together the orange juice, orange zest, soy sauce, rice vinegar, sugar, grated ginger, minced garlic, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. In a small separate bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to form a slurry. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens and becomes glossy, about 1-2 minutes. Remove from heat and set aside.

4. Fry the Chicken:

   Pour vegetable oil into a deep pot or Dutch oven, ensuring it’s at least 2-3 inches (5-7.5 cm) deep. Heat the oil over medium-high heat to approximately 350-375°F (175-190°C). If you don’t have a thermometer, test by dropping a small piece of chicken breading into the oil; it should sizzle vigorously immediately. Carefully add chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-5 minutes per batch, or until the chicken is golden brown and cooked through. Remove the fried chicken with tongs or a slotted spoon and place it on a wire rack set over paper towels to drain excess oil. Allow the oil to return to temperature between batches.

   

5. Combine and Serve:

   In a large bowl or directly in the empty deep pot (after carefully removing all the oil), combine the fried chicken with the prepared orange sauce. Toss gently until all the chicken pieces are evenly coated. Serve immediately, garnished with chopped green onions and sesame seeds if desired.

Pro Tips for the Best Results

• Don’t Overcrowd the Pan: Frying chicken in small batches is crucial. Overcrowding drops the oil temperature, leading to greasy, soggy chicken instead of crispy perfection.
• Maintain Oil Temperature: Keep an eye on your oil temperature. If it gets too low, the chicken will absorb too much oil. If too high, the outside will burn before the inside cooks. A thermometer is helpful, but bubbling tests work too.
• Double Fry for Extra Crispiness (Optional): For restaurant-level crispiness, fry the chicken once until lightly golden, remove and drain, then increase the oil temperature slightly and fry again for 1-2 minutes until deeply golden and extra crispy.
• Zest First: Always zest your oranges before juicing them. It’s much easier!
• Mise en Place: Have all your ingredients prepped and measured before you start cooking. This helps the process flow smoothly, especially with quick-cooking steps like frying and sauce-making.

Common Mistakes to Avoid

• Overcoating the Chicken: Too much batter can make the chicken heavy and less crispy. Shake off excess flour mixture before frying.
• Not Draining Chicken Properly: Allowing fried chicken to rest on a wire rack lets air circulate and prevents the bottom from becoming soggy.
• Under-Thickening the Sauce: Ensure your cornstarch slurry is fully mixed before adding it to the sauce and whisk constantly as it simmers to achieve a smooth, glossy consistency. If it’s too thin, whisk in a bit more slurry; if too thick, add a splash of water or orange juice.
• Cooking on Too Low Heat: For stir-fries and frying, high heat is often your friend. It locks in juices and creates a delicious sear or crisp texture.

Variations & Substitutions

• Different Proteins: While chicken is classic, you can easily substitute shrimp or firm tofu for a different take. Adjust cooking times accordingly.
• Add Vegetables: Stir in some blanched broccoli florets, sliced bell peppers, or snap peas along with the chicken and sauce for added nutrition and color.
• Spice It Up: Increase the red pepper flakes or add a dash of Sriracha to the sauce for a bolder kick.
• Air Fryer Option: For a lighter version, you can air fry the breaded chicken. Spray lightly with oil and air fry at 375°F (190°C) for about 12-18 minutes, flipping halfway, until crispy and cooked through.
• Gluten-Free Version: Use gluten-free all-purpose flour blend and tamari (gluten-free soy sauce) for a gluten-friendly option.

Serving Suggestions

Copycat Panda Express Orange Chicken is delicious on its own, but it truly shines when paired with classic Chinese takeout accompaniments. Serve it hot with:

• Fluffy steamed white rice or brown rice
• Homemade or store-bought fried rice
• Quick and easy chow mein noodles
• Steamed or stir-fried broccoli
• A side of crispy spring rolls or egg rolls

Storage & Reheating

• Refrigerator: Store any leftover Orange Chicken in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: While the sauce freezes well, the crispy texture of the chicken will be compromised upon thawing. It’s best enjoyed fresh. If you must freeze, separate the sauce from the chicken and store them in separate airtight containers for up to 2-3 months. Reheat sauce separately.
• Reheating: For best results, reheat the chicken in a preheated oven or air fryer at 350°F (175°C) for 10-15 minutes until heated through and crisp again. You can also microwave it for convenience, though the chicken may lose some crispiness.

FAQ

Q: Can I prepare the chicken ahead of time?
A: You can cut and bread the chicken a few hours in advance and store it in the refrigerator. The sauce can also be made ahead and stored in the fridge for up to 3-4 days, then gently reheated before combining with the chicken.

Q: How do I make the chicken extra crispy?
A: Ensure your oil is hot enough (350-375°F / 175-190°C), don’t overcrowd the pan, and consider a double-fry method for maximum crispiness.

Q: What if my sauce is too thin or too thick?
A: If the sauce is too thin, whisk a little more cornstarch with water to create a slurry and stir it into the simmering sauce. If it’s too thick, add a tablespoon or two of water or orange juice until it reaches your desired consistency.

Q: Can I use bottled orange juice instead of fresh?
A: Yes, you can use good quality bottled orange juice. However, fresh orange juice and zest will provide a brighter, more authentic flavor. Be mindful of added sugars in bottled juices and adjust the recipe’s sugar content accordingly.

Q: Is this recipe spicy?
A: The red pepper flakes add a subtle warmth rather than intense spice. You can omit them entirely for no heat, or increase the amount for a spicier dish.

Recipe Card: Copycat Panda Express Orange Chicken

Please note: The following recipe details are estimated based on common culinary practices for this dish and are provided as a general guide due to the lack of specific recipe input. Adjust quantities and times to suit your preferences and equipment.

Recipe Name:

Copycat Panda Express Orange Chicken

Short Description:

Recreate your favorite crispy, sweet, and tangy Orange Chicken from Panda Express at home with this easy and flavorful recipe guide. Perfect for a delicious weeknight meal!

Prep Time:

Estimated 20 minutes

Cook Time:

Estimated 25 minutes

Total Time:

Estimated 45 minutes

Servings:

4-6 servings

Course:

Main Course

Cuisine:

American Chinese, Asian

Cooking Method:

Frying, Simmering

Ingredients:

For the Chicken:

• 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch (2.5 cm) pieces
• 1 large egg
• 2 tbsp (30 ml) water
• 1/2 cup (60g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil for frying (about 3-4 cups, 700-950 ml)

For the Orange Sauce:

• 1/2 cup (120 ml) fresh orange juice (from about 2 large oranges)
• 2 tbsp (30 ml) orange zest (from 1-2 oranges)
• 1/4 cup (60 ml) soy sauce (low sodium preferred)
• 1/4 cup (60 ml) rice vinegar
• 1/4 cup (50g) granulated sugar (adjust to taste)
• 1 tbsp (15g) grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp red pepper flakes (optional, for a hint of heat)
• 1 tbsp (15 ml) cornstarch
• 2 tbsp (30 ml) water (for cornstarch slurry)

For Garnish (Optional):

• Chopped green onions
• Sesame seeds

Instructions:

1. Prepare Chicken: Cut chicken into 1-inch pieces. In a medium bowl, whisk 1 egg with 2 tbsp water.
2. Breading: In a separate bowl, combine 1/2 cup flour, 1/4 cup cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper. Dip chicken in egg wash, then dredge in flour mixture, coating thoroughly.
3. Make Sauce: In a small saucepan, whisk together 1/2 cup orange juice, 2 tbsp orange zest, 1/4 cup soy sauce, 1/4 cup rice vinegar, 1/4 cup sugar, 1 tbsp ginger, 2 minced garlic cloves, and 1 tsp red pepper flakes (if using). Bring to a simmer over medium heat.
4. Thicken Sauce: In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp water to form a slurry. Pour into simmering sauce, whisking constantly until thickened and glossy (1-2 minutes). Remove from heat.
5. Fry Chicken: Heat 3-4 cups vegetable oil in a deep pot to 350-375°F (175-190°C). Fry chicken in batches for 3-5 minutes per batch, until golden brown and cooked through. Drain on a wire rack.
6. Combine & Serve: In a large bowl or the empty pot, combine fried chicken with the orange sauce. Toss until evenly coated. Garnish with green onions and sesame seeds, and serve immediately.

Notes:

For extra crispy chicken, consider a double-fry method. Prepare all ingredients (mise en place) before cooking for a smoother process. Adjust sugar and spice levels to your preference.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in an oven or air fryer for best crispiness.

Nutrition:

Nutrition information is an estimate and may vary depending on the ingredients and brands used.