Copycat Panda Express Orange Chicken Recipe

If you’ve ever craved that sweet, tangy, crispy delight from Panda Express, you’re in for a treat with this Copycat Panda Express Orange Chicken Recipe. It’s a fan-freaking-tastic way to bring the restaurant magic right into your own kitchen, and trust me, once you try this, you’ll wonder why you ever paid for takeout!

this …

Ingredients You’ll Need

The ingredients here are simple pantry staples that pack a punch when combined. The key is fresh chicken thighs for that juicy texture and using fresh orange juice and zest to really brighten the sauce. Also, don’t skip the cornstarch – it’s what keeps the chicken crispy and the sauce thickened perfectly.

• Plain (all-purpose) flour: Provides the base for the batter, giving it structure and crispiness when fried.
• Egg: Binds the batter ingredients together for a smooth coating.
• Garlic salt: Adds subtle savory depth right in the batter.
• Salt and pepper: Enhances overall flavor balance.
• Cold water: Helps achieve the right batter consistency without making it heavy.
• Chicken thigh fillets (skinless and boneless): Juicy, tender, and flavorful compared to breast – perfect for frying.
• Cornflour (cornstarch): Used twice – once for coating chicken before battering, and again to thicken the sauce.
• Vegetable oil: For frying crispy chicken pieces. I prefer neutral oils with high smoke points.
• Orange juice and zest: The star flavors that give this dish its signature tang and brightness.
• Caster sugar (or superfine sugar): Sweetens the sauce without any graininess.
• Soy sauce: Adds savory umami and saltiness.
• Garlic (minced): For aromatic punch in the sauce.
• Minced ginger: Brings a warm, fresh spice note.
• Rice vinegar: Adds acidity to balance the sweetness perfectly.
• Boiled rice: Your trusty side to soak up all that irresistible sauce.
• Sesame seeds: For a nutty crunch and pretty garnish.

Variations

One of the best things about this Copycat Panda Express Orange Chicken Recipe is how easy it is to customize. I like experimenting with spice levels or swapping in different proteins to suit what my family’s craving – and I encourage you to do the same!

• Add heat: I sometimes add a pinch of red chili flakes or a splash of sriracha to the sauce for a spicy kick that my spice-loving friends adore.
• Use chicken breast: If you prefer leaner meat, chicken breast works too—just be careful not to overcook it so it stays juicy.
• Make it gluten-free: Swap the all-purpose flour for a gluten-free blend and use tamari instead of soy sauce for a safe twist.
• Vegetarian option: Replace the chicken with crispy tofu cubes – the sauce clings beautifully to tofu for a satisfying plant-based meal.

How to Make Copycat Panda Express Orange Chicken Recipe

Step 1: Whip Up the Batter

In a large bowl, start by whisking together the all-purpose flour, egg, garlic salt, pinch of salt and pepper, and cold water until smooth. You want this batter fairly thick — almost like pancake batter but able to coat the chicken without dripping off too quickly. If it feels too thick, add a splash more water, a little at a time, until it reaches the right consistency. This batter is key for that crisp, light coating everyone loves.

Step 2: Coat the Chicken with Cornflour

Take your bite-sized chicken thigh pieces and toss them in cornflour (cornstarch). This extra step creates a base layer of crunch and helps the batter stick better. I used to skip this, and the coating wouldn’t cling as well — don’t make the same mistake!

Step 3: Dredge Chicken in Batter and Fry

Add the cornflour-coated chicken into your batter and mix gently but thoroughly to coat every piece. Heat vegetable oil in a wok or large skillet over medium-high heat until it’s shimmering hot. Fry the chicken in batches — about 3-4 minutes per batch — turning occasionally until golden brown and cooked through. Avoid overcrowding the pan; it drops the oil temperature, making the chicken soggy. Transfer each batch to a paper towel-lined plate to drain excess oil while you cook the next.

Step 4: Make the Zesty Orange Sauce

While the chicken fries, mix orange juice and zest, sugar, soy sauce, minced garlic, minced ginger, and rice vinegar in a bowl. Once frying is done, carefully drain some excess oil from your pan but leave about a tablespoon behind. Turn heat to medium and pour in your sauce mixture. Bring it to a boil, then let it simmer until it starts thickening — about 3-4 minutes.

Step 5: Thicken the Sauce and Toss with Chicken

If you want your sauce a bit thicker (and who doesn’t?), stir in a slurry made of 1 tablespoon cornflour mixed with 3 tablespoons cold water little by little. Stir continuously to avoid lumps. Add the crispy chicken back into the pan, then gently toss using a spatula to coat every piece with the sticky, vibrant sauce. This is my favorite part — watching the chicken get glossy and bursting with flavor.

Step 6: Serve and Enjoy

Serve your homemade orange chicken over fluffy boiled rice. Don’t forget a sprinkle of sesame seeds on top for that extra touch of texture and nuttiness. I like pairing this with steamed broccoli or stir-fried greens to balance the sweet sauce.

How to Serve Copycat Panda Express Orange Chicken Recipe

Garnishes

I always top my orange chicken with toasted sesame seeds – they add this lovely nutty crunch and a bit of visual flair. Sometimes, I’ll sprinkle some thinly sliced green onions on top for color and a fresh bite that cuts through the sweetness. It’s simple but really pulls the dish together.

Side Dishes

This orange chicken pairs beautifully with fluffy steamed jasmine or basmati rice to soak up all that sauce. For greens, steamed broccoli, sautéed snow peas, or even a quick stir-fried bok choy add freshness and balance. If you’re feeling extra, fried rice or veggie spring rolls make a great companion.

Creative Ways to Present

For dinner parties, I like serving this orange chicken in a large shallow bowl with lime wedges on the side and a scattering of chopped fresh cilantro. Sometimes I arrange the pieces in neat rows atop a bed of coconut rice for a tropical touch. Presentation doesn’t have to be fancy—just thoughtful and inviting.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (and usually I do because it’s that good!), store them in an airtight container in the fridge. The chicken will stay tasty for up to 3 days. The sauce can mellow a little as it sits, so I like to add a splash of fresh orange juice when reheating to refresh those flavors.

Freezing

I’ve frozen this orange chicken a couple of times and it works well. Freeze the fried chicken and sauce separately if you can, then thaw overnight in the fridge before reheating. This helps keep the chicken from getting too soggy once reheated.

Reheating

The best way to reheat is in a skillet over medium heat — add a splash of orange juice or a tiny bit of water, and gently warm the chicken after tossing it with the sauce. This revives some crispness versus microwaving, which can make the coating soggy.

FAQs

Final Thoughts

Honestly, this Copycat Panda Express Orange Chicken Recipe has become my go-to comfort food meal. It’s bright and flavorful enough to impress, yet so straightforward that you can whip it up any night of the week. I love how my family goes crazy for the crispy chicken coated in that sticky-sweet sauce. I hope you give it a try soon—you’ll feel like you brought a little slice of that Panda Express magic right to your own table!

Print