Copycat Panda Express Orange Chicken
Crispy chicken bites tossed in a glossy sweet, tangy and lightly spicy orange sauce made with fresh orange juice and zest. A homemade take on the takeout favorite.
Orange chicken is one of the most popular American Chinese takeout dishes, and the homemade version is crispier, fresher and easy to adjust. Bite-size pieces of chicken get a light cornstarch coating, a quick shallow fry and a toss in a sticky orange sauce.
The sauce uses fresh orange juice and zest, a little brown sugar, soy sauce, rice vinegar, ginger and garlic, with a pinch of red pepper flakes for gentle heat. It thickens in about a minute.
Note: this is our own homemade copycat version, not the official recipe, and this site is not affiliated with or endorsed by Panda Express.
Why You’ll Love This Recipe
- Crispy chicken, glossy sauce
- Fresh orange flavor
- Ready in about 40 minutes
- Less sugar than many takeout versions
Ingredient Notes
Chicken: Boneless thighs stay juicy and forgiving. Breasts work too; cut them into even 1 inch pieces and do not overcook.
Rice vinegar: Plain unseasoned rice vinegar adds a gentle tang. Apple cider vinegar also works.
Oranges: Zest the orange before juicing it. Two navel oranges give about 3/4 cup juice.
See the recipe card below for full measurements.
How to Make Copycat Panda Express Orange Chicken
Coat the chicken
Season the chicken with the salt. Beat the egg in a bowl, add the chicken and toss to coat. In a second bowl, mix the cornstarch and flour. Lift the chicken out of the egg, letting extra drip off, and toss it in the cornstarch mixture until every piece is fully coated.
Fry
Heat the oil in a large skillet or wok over medium-high heat to about 350°F (175°C). Fry the chicken in two batches without crowding, 3 to 4 minutes per side, until golden, crisp and 165°F (74°C) inside. Drain on a rack set over a sheet pan.
Make the sauce
Pour off the oil and wipe the pan. Add the orange juice, zest, brown sugar, soy sauce, rice vinegar, ginger, garlic and red pepper flakes and bring to a simmer over medium heat, about 2 minutes.
Thicken
Stir the cornstarch slurry, pour it in and stir for about 1 minute, until the sauce is thick and glossy.
Toss and serve
Turn off the heat, add the crispy chicken and toss quickly to coat. Serve right away over rice with green onions and sesame seeds.
Tips for the Best Results
- Toss the chicken in the sauce right before serving so the coating stays crisp.
- Use a thermometer for the oil. Too cool and the coating turns greasy; too hot and it browns before the chicken cooks.
- For an air fryer version, spray the coated chicken with oil and air fry at 400°F (200°C) for 10 to 12 minutes, shaking halfway.
- Add steamed broccoli to the sauce for an easy one-pan meal.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Soggy chicken | Fry in batches, drain on a rack and sauce at the last minute. |
| Sauce too thin | Simmer until bubbling before adding the slurry, then stir until glossy. |
| Bitter sauce | Zest only the orange part of the peel, not the white pith. |
Substitutions
- Chicken thighs: Chicken breast or firm tofu cubes.
- Fresh orange juice: Store-bought 100% orange juice plus the zest of 1 orange.
- Soy sauce: Tamari or coconut aminos for gluten-free.
What to Serve With It
- Steamed white rice
- Steamed broccoli
- Crispy air fryer shrimp
- Egg rolls
Storage and Reheating
Fridge: Refrigerate leftovers for up to 3 days. The coating will soften.
Freezer: Freeze the fried, unsauced chicken for up to 2 months; freeze sauce separately.
Reheat: Re-crisp the chicken in the air fryer at 375°F (190°C) for 4 to 5 minutes, warm the sauce and toss together.
Tools That Make This Easier
- Carbon steel wokDeep sides for frying and tossing the chicken in sauce.Check price on Amazon
- Deep fry thermometerKeeps the oil at the right temperature for a crisp coating.Check price on Amazon
- Microplane zesterZests the orange without the bitter pith.Check price on Amazon
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Copycat Panda Express Orange Chicken
Crispy chicken bites tossed in a glossy sweet, tangy and lightly spicy orange sauce made with fresh orange juice and zest. A homemade take on the takeout favorite.
Ingredients
Crispy chicken
Orange sauce
To serve
Instructions
- Season the chicken with the salt. Beat the egg in a bowl, add the chicken and toss to coat. In a second bowl, mix the cornstarch and flour. Lift the chicken out of the egg, letting extra drip off, and toss it in the cornstarch mixture until every piece is fully coated.
- Heat the oil in a large skillet or wok over medium-high heat to about 350°F (175°C). Fry the chicken in two batches without crowding, 3 to 4 minutes per side, until golden, crisp and 165°F (74°C) inside. Drain on a rack set over a sheet pan.
- Pour off the oil and wipe the pan. Add the orange juice, zest, brown sugar, soy sauce, rice vinegar, ginger, garlic and red pepper flakes and bring to a simmer over medium heat, about 2 minutes.
- Stir the cornstarch slurry, pour it in and stir for about 1 minute, until the sauce is thick and glossy.
- Turn off the heat, add the crispy chicken and toss quickly to coat. Serve right away over rice with green onions and sesame seeds.
Nutrition (per serving)
- Calories
- 520 kcal
- Protein
- 34 g
- Carbohydrates
- 46 g
- Total Fat
- 22 g
- Saturated Fat
- 4 g
- Fiber
- 1 g
- Sugar
- 22 g
- Sodium
- 760 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
What is orange chicken sauce made of?
Usually orange juice, sugar, soy sauce, vinegar, ginger and garlic, thickened with cornstarch. The restaurant's exact recipe is not public; this copycat uses those common ingredients.
How do I keep orange chicken crispy?
Fry in small batches, drain on a wire rack and toss the chicken in the sauce right before serving.
Can I make orange chicken in the air fryer?
Yes. Coat the chicken as directed, spray with oil and air fry at 400°F (200°C) for 10 to 12 minutes, shaking halfway, then toss with the sauce.
Is orange chicken spicy?
Only mildly. The red pepper flakes add a little warmth; leave them out for a kid-friendly version.
