Name: Panda Express Orange Chicken (Copycat)
Prep time: 15 min
Cook time: 25 min
Total time: PT-487345H26M9S
Cuisine: Chinese-American
Ingredients: 1 tablespoon cornstarch; 2 tablespoons rice wine; 1/4 cup water; 1 teaspoon sesame oil; 3 tablespoons low sodium soy sauce; 10 tablespoons sugar; 10 tablespoons white vinegar; Orange zest from a large orange; 2 pounds chicken thighs, boneless, skinless, cut into 1-inch pieces; 1 large egg; 1 1/2 teaspoon kosher salt; 1 teaspoon black pepper; 2 tablespoons vegetable oil, divided, plus more for frying; 1/2 cup cornstarch; 1/4 cup flour; 1 1/2 tablespoons ginger, freshly minced; 2 cloves garlic, freshly minced; 1/2 teaspoon crushed red pepper flakes

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If you’re craving a restaurant-style meal at home, this Panda Express Orange Chicken copycat recipe is exactly what you need. With crispy, golden-brown chicken coated in a sweet and tangy orange sauce, this dish is sure to satisfy any craving for Chinese-American takeout. It’s quick, delicious, and easy to make, bringing the famous flavors of the beloved dish into your kitchen.

Panda Express Orange Chicken (Copycat)

Why You’ll Love This Recipe

I absolutely love making this Panda Express Orange Chicken at home because it’s surprisingly simple to replicate the bold flavors of the original dish. The crispy chicken paired with a zesty orange sauce is irresistible, and the recipe is customizable to suit my taste. It’s the perfect balance of sweetness and tang, and the addition of fresh garlic and ginger gives it that authentic kick. Plus, making it from scratch means I can adjust the ingredients and enjoy it hot and fresh whenever I want. It’s a great option for dinner parties, family meals, or even just a cozy night in!

Ingredients

For the Sauce
1 tablespoon cornstarch
2 tablespoons rice wine
1/4 cup water
1 teaspoon sesame oil
3 tablespoons low sodium soy sauce
10 tablespoons sugar
10 tablespoons white vinegar
Orange zest, from a large orange

For the Chicken
2 pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
1 large egg
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil, divided, plus more for frying
1/2 cup cornstarch
1/4 cup flour

To Finish
1 1/2 tablespoons ginger, freshly minced
2 cloves garlic, freshly minced
1/2 teaspoon crushed red pepper flakes

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Start by making the sauce. In a medium bowl, combine 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, and the zest of a large orange. Stir until smooth and set aside.
For the chicken coating, add the egg, salt, pepper, and 1 tablespoon vegetable oil to a large bowl and whisk them together.
In another bowl, mix 1/2 cup cornstarch and 1/4 cup flour to create the flour mixture.
Heat vegetable oil in a large frying pan or wok to 375°F.
Dip the chicken pieces in the egg mixture, then dredge them in the flour mixture, ensuring they’re evenly coated.
Fry the chicken in batches for 3 to 4 minutes or until they turn golden brown and crispy. Once cooked, transfer the chicken pieces to a cooling rack and repeat the process with the remaining chicken.
After frying all the chicken, drain most of the oil from the pan, leaving about 1 tablespoon of oil.
Add the minced ginger, garlic, and crushed red pepper flakes to the pan, cooking for about 10 seconds to release their aroma.
Pour in the prepared orange sauce and bring it to a boil, stirring to combine.
Turn off the heat, add the fried chicken pieces to the pan, and gently stir to coat the chicken in the sauce.

Servings and Timing

This recipe makes about 4 servings. The prep time is roughly 15 minutes, and cooking the chicken and preparing the sauce will take an additional 20-25 minutes, so the entire meal is ready in about 40-45 minutes.

Variations

I love experimenting with this recipe to create variations that match my taste preferences. Here are a few options:

For a healthier version, swap out the fried chicken for grilled or baked chicken pieces. This still delivers that crispy texture with a lighter twist.
If you’re looking to add more vegetables, try tossing in some steamed broccoli, bell peppers, or carrots when mixing the chicken with the orange sauce.
For a spicy kick, you can add more crushed red pepper flakes or even a splash of sriracha to the sauce.
If you prefer a sweeter version, increase the amount of sugar in the sauce for an extra sweet and tangy flavor.

Storage/Reheating

To store leftover orange chicken, place it in an airtight container and refrigerate for up to 3 days. When reheating, I recommend warming it up in a skillet over medium heat to keep the chicken crispy. If you microwave it, the breading might get soggy, so I prefer the skillet method to bring back some crunch. Alternatively, you can also reheat it in the oven at 350°F for about 10-15 minutes, depending on the amount.

FAQs

How do I make the chicken crispy?

To make the chicken extra crispy, ensure the oil is hot enough (around 375°F) before frying the chicken. Don’t overcrowd the pan when frying, as this can lower the oil temperature and result in soggy chicken.

Can I use chicken breast instead of thighs?

Yes, you can use boneless, skinless chicken breasts in place of thighs. However, chicken thighs tend to be juicier and more flavorful, so the dish may not be as tender if you substitute with chicken breasts.

Can I make this dish ahead of time?

While the chicken can be prepared in advance, I recommend making the sauce and frying the chicken fresh for the best texture. You can, however, store the sauce separately and quickly reheat it before tossing in the cooked chicken.

Is this recipe gluten-free?

No, this recipe contains flour and soy sauce, which both have gluten. However, you can make a gluten-free version by using gluten-free flour and tamari instead of soy sauce.

Can I freeze the orange chicken?

Yes, you can freeze the cooked chicken (without the sauce) for up to 3 months. When ready to eat, reheat in the oven or skillet until heated through, then toss with freshly made orange sauce.

Conclusion

This Panda Express Orange Chicken copycat recipe is a hit every time I make it! With crispy chicken enveloped in a flavorful, tangy orange sauce, it’s a perfect dish for any occasion. I love how easy it is to customize, and the fact that I can make it at home means I get to enjoy it fresh and hot whenever I like. It’s a dish that’s sure to impress friends and family, and it might just become a regular on your dinner table!