Copycat Panda Express Orange Chicken

Crispy, golden chicken pieces coated in a flavorful, sticky orange glaze this homemade version of Panda Express Orange Chicken is just as good (if not better) than takeout! The perfect balance of sweet, tangy, and savory makes it a crowd favorite every time.

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Ingredients

For Frying

• Oil for frying (canola or vegetable)
• 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces

For the Batter

• ½ cup cornstarch
• ¼ cup all-purpose flour
• 1 tbsp soy sauce
• 1 tbsp canola oil
• 1 large egg
• 1 ½ tsp salt
• ¼ tsp white pepper
• ⅓–½ cup water (start with ⅓ cup, add more if needed — about ½ cup total)

For the Orange Sauce

• ¼ cup soy sauce
• ⅔ cup orange juice
• ½ cup brown sugar
• Zest of 1 orange
• ½ tbsp grated or finely minced fresh ginger
• 3 cloves garlic, minced
• Pinch of red chili flakes
• 2 tbsp rice wine
• ¼ cup distilled white vinegar
• 2 tsp sesame oil
• 2–3 tbsp water
• 1–2 tbsp cornstarch

For Garnish

• Sesame seeds
• Green onions, sliced on a bias

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Instructions

1. Prepare the Batter
   In a large mixing bowl, whisk together cornstarch, flour, soy sauce, canola oil, egg, salt, white pepper, and water until smooth.
2. Coat the Chicken
   Add the chicken pieces to the batter, tossing to ensure each piece is evenly coated.
3. Heat the Oil
   Pour about 2 inches of oil into a deep, heavy-bottomed saucepan or wok. Heat the oil to 375°F (190°C).
4. Fry the Chicken
   Working in small batches, carefully drop battered chicken into the hot oil. Fry for 4–6 minutes, or until golden brown and fully cooked. Tip: Keep the oil temperature between 325°F and 350°F during frying. Stir occasionally to prevent clumping.
5. Drain the Chicken
   Use a slotted spoon to remove the cooked chicken. Drain on a wire rack lined with paper towels.
6. Make the Orange Sauce
   In a mixing bowl, whisk together soy sauce, orange juice, brown sugar, orange zest, ginger, garlic, chili flakes, rice wine, vinegar, sesame oil, and cornstarch mixture (mix cornstarch with water before adding).
   Pour the sauce into a large skillet or wok and bring to a boil. Reduce to a simmer and cook until thickened.
7. Combine Chicken and Sauce
   Add the fried chicken pieces to the sauce and toss until well coated.
8. Serve
   Garnish with sesame seeds and sliced green onions. Serve hot over steamed rice or with Panda Express-style Chow Mein.

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Why You’ll Love This Recipe

• Crispy on the outside, juicy on the inside
• Sauce has the perfect sweet, tangy, and slightly spicy flavor balance
• Tastes just like Panda Express, but fresher and less oily
• Perfect for meal prep or family dinners

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Tips

• Double fry for extra crunch — fry once at 325°F, let cool, then refry at 375°F for 1–2 minutes.
• Fresh orange zest adds the best flavor — don’t skip it!
• Adjust spice by increasing or omitting chili flakes.
• To keep the chicken crisp, toss it in the sauce right before serving.

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Variations and Substitutions

• Chicken: Substitute with chicken breast or even tofu for a lighter option.
• Sauce: Replace orange juice with mandarin juice for a slightly different citrus twist.
• Healthier version: Bake or air fry the chicken at 400°F (200°C) until golden instead of deep frying.
• Gluten-free: Use tamari instead of soy sauce and rice flour instead of all-purpose flour.

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FAQs

Can I make this ahead of time?
Yes. You can prepare the sauce in advance and refrigerate it for up to 3 days. Reheat before tossing with freshly fried chicken.

Can I use frozen chicken?
Use fresh or thawed chicken — frozen will not hold the batter well and won’t fry evenly.

Why isn’t my sauce thickening?
Make sure the sauce simmers long enough, and your cornstarch mixture is well dissolved before adding.

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Serving Suggestions

• Serve over steamed jasmine rice, fried rice, or chow mein.
• Pair with stir-fried vegetables like broccoli or snap peas for a balanced meal.
• Add a sprinkle of extra orange zest for a bright citrus finish.