I finally cracked a spot-on copycat Panda Express Orange Chicken, and the clever sauce shortcut I use lets you skip the takeout line and the sticker shock.

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I started messing with flavors to nail a Panda Express Orange Chicken that hits the same sweet tang, and after a few mistakes I landed on a version that made my family shut up and eat. Tender boneless skinless chicken thighs get fried crisp then everything gets tossed in a bright Orange Chicken Sauce that actually tastes like the real thing.

You can skip the drive thru and the nonsense lines, and yes, sometimes I burn one or two pieces when I’m rushed. I won’t say it’s exact, but it’s close enough you’ll be convinced.

Try it and see how orange juice and a few simple moves change everything.

Ingredients

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Chicken thighs, rich in protein and moist, brown well when fried.
Cornstarch, creates crispy coating and thickens sauce, mostly starch, no fiber.
Orange juice and zest, bright citrus, gives sweet and tangy flavor, vitamin C.
Granulated and brown sugar, provide caramel sweetness and body, not very healthy.
Soy sauce, adds savory umami and salt, small protein, high sodium.
Rice vinegar, light acidity, cuts sweetness and brightens overall flavor.
Ginger and garlic, give warmth and bite plus healthful phytochemicals.
Sesame oil, tiny amount adds nutty aroma and depth, mostly fat.

Ingredient Quantities

2 lb boneless skinless chicken thighs, cut into 1-inch pieces

1 tsp kosher salt

1/2 tsp black pepper

1 tsp garlic powder

1 large egg, beaten

1/2 cup cold water

1 1/4 cups cornstarch, divided

1/2 cup all-purpose flour

1 tsp baking powder

Vegetable or peanut oil for frying, about 4 cups

1 cup orange juice, fresh if you got it

1 tbsp orange zest (about 1 orange)

1/2 cup granulated sugar

2 tbsp packed brown sugar

1/4 cup rice vinegar

2 tbsp low-sodium soy sauce

1 tbsp ketchup (for color and tang)

1 tbsp grated fresh ginger or 1 tsp ground ginger

3 cloves garlic, minced

1/4 tsp crushed red pepper flakes (or more to taste)

1 tbsp sesame oil

2 tbsp cornstarch

2 tbsp cold water

Sliced green onions, for garnish (optional)

Toasted sesame seeds, for garnish (optional)

How to Make this

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1. Pat the chicken pieces dry, then toss with kosher salt, black pepper and garlic powder; set aside while you get the batter and sauce ready, this helps the coating stick.

2. Whisk the egg with 1/2 cup cold water in a bowl. In another bowl mix 1 cup cornstarch, the all-purpose flour and baking powder. Put the remaining 1/4 cup cornstarch in a shallow dish for a quick dusting for extra crisp.

3. Dip each chicken piece in the egg wash, shake off excess, then press into the dry mix so it’s well coated; for a thicker, crunchier crust dip again in egg and roll in the reserved 1/4 cup cornstarch, yes it’s extra work but worth it.

4. Heat about 3 to 4 cups vegetable or peanut oil in a deep pot to 350°F or until a little piece of batter sizzles and browns slowly; fry chicken in batches so you dont crowd the pot, about 4 to 5 minutes per batch until pale golden, transfer to a wire rack to drain.

5. For that signature extra crisp, raise the oil temp to 375 to 400°F and quickly fry the batches a second time, 1 to 2 minutes until deep golden; drain again on the rack and don’t stack the pieces or they’ll steam.

6. While the chicken rests, make the sauce: in a saucepan combine orange juice and orange zest, granulated sugar, packed brown sugar, rice vinegar, soy sauce, ketchup, grated ginger, minced garlic, crushed red pepper flakes and sesame oil, bring to a gentle simmer so the sugars dissolve and flavors marry.

7. Mix the 2 tablespoons cornstarch with 2 tablespoons cold water to a smooth slurry, whisk it into the simmering sauce and cook 1 to 2 minutes until glossy and thickened; taste and adjust a pinch more salt, sugar or heat if you want.

8. Toss the fried chicken in the hot sauce in a wide skillet or bowl, coating quickly and evenly for 30 to 60 seconds so the crust stays crisp but is well glazed; do this in batches if needed.

9. Serve immediately over steamed rice, garnish with sliced green onions and toasted sesame seeds, and eat fast, because if it sits it gets soggy.

Equipment Needed

1. Deep heavy pot or Dutch oven, big enough for 3 to 4 cups oil
2. Candy or deep fry thermometer so you hit 350 and 375 to 400°F reliably
3. Wire rack set over a rimmed baking sheet for draining so pieces dont steam
4. Large mixing bowl and a smaller bowl for the egg wash
5. Shallow dish for that extra 1/4 cup cornstarch dusting
6. Measuring cups and measuring spoons (for sugars, vinegar, cornstarch etc)
7. Whisk and a silicone spatula or wooden spoon for the sauce
8. Long tongs plus a slotted spoon or spider skimmer for removing chicken from oil
9. Small saucepan dedicated to the sauce if you dont want to use the skillet
10. Cutting board and a sharp chef knife for cutting the thighs into 1 inch pieces

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can, but breasts dry out faster so cut them a little larger and watch the frying time closely, about 3 to 4 minutes per batch depending on piece size, thighs stay juicier if you got them.

Q: How do I keep the coating super crispy? A: Double fry is the trick, fry once at a lower temp to cook through then rest a few minutes and fry again at higher temp to crisp, dont crowd the pan and shake off excess batter before frying.

Q: Can I bake instead of deep fry? A: Yes, bake at 425 to 450 F for 18 to 25 minutes flipping once and spray with oil so it browns, it wont be exactly the same as deep fried but still tasty and less messy.

Q: How do I thicken the orange sauce without lumps? A: Make a slurry with the 2 tbsp cornstarch and 2 tbsp cold water, stir it into simmering sauce and cook 1 to 2 minutes until glossy, whisk first to avoid lumps.

Q: How long can I store leftovers and best way to reheat? A: Store in the fridge up to 3 to 4 days, freeze up to 2 months, to reheat crisp them in an oven or air fryer at 375 F for 5 to 8 minutes, microwave will make them soggy.

Q: Its too sweet, how can I balance the flavor? A: Reduce the granulated sugar a bit, add a touch more rice vinegar or soy sauce for tang and salt, or add extra crushed red pepper flakes if you want heat to cut the sweetness.

Panda Express Orange Chicken (Copycat) Recipe Substitutions and Variations

Chicken thighs → Chicken breast or extra firm tofu. Chicken breast is leaner and cooks faster so dont overcook it, aim for 165F. For tofu press out the water, dust with extra cornstarch and fry till golden so it gets crispy.
Cornstarch (in batter or slurry) → Tapioca starch or potato starch. Swap 1 to 1, tapioca gives a slightly chewier crisp and potato is neutral, both work great for frying and thickening.
Low sodium soy sauce → Tamari or coconut aminos. Tamari is basically gluten free soy sauce, coconut aminos is less salty and a bit sweeter so taste and adjust the sugar.
Rice vinegar → Apple cider vinegar or fresh lemon juice. Both add bright acidity, start with a little less than called for then add more to taste so the sauce doesnt become too sharp.

Pro Tips

1) Double fry and use a thermometer. Fry the pieces first at about 350°F until pale golden, rest on a wire rack, then flash at 375–400°F for 1–2 minutes for that shatteringly crisp crust. Don’t crowd the pot, and keep the oil temp steady between batches or the coating will soak up oil.

2) Keep things cold and dry for max crunch. Ice-cold egg wash and cold water in the batter plus drying the chicken well (pat and even chill uncovered for 15–30 minutes) help the coating grab and crisp; press the cornstarch firmly so it adheres. A little extra cornstarch dusted on just before frying makes a huge difference.

3) Finish the sauce right and taste as you go. Make the sauce ahead and reduce it a bit so it’s concentrated, whisk in the cornstarch slurry slowly until glossy, and strain if you want a perfectly smooth glaze. If it’s too sweet add a splash more rice vinegar or soy sauce, and always add sesame oil at the very end for the best aroma.

4) Timing and holding matter. Toss chicken in the hot sauce only 30–60 seconds before serving so the crust stays crisp, and keep finished pieces on a wire rack in a low oven (200–220°F) if you need to hold them; never stack or they’ll steam. Uniform piece size and a neutral high-smoke oil like peanut or refined vegetable oil make the whole process way more reliable.

Panda Express Orange Chicken (Copycat) Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I finally cracked a spot-on copycat Panda Express Orange Chicken, and the clever sauce shortcut I use lets you skip the takeout line and the sticker shock.

Servings

servings

Calories

580

kcal

Equipment: 1. Deep heavy pot or Dutch oven, big enough for 3 to 4 cups oil
2. Candy or deep fry thermometer so you hit 350 and 375 to 400°F reliably
3. Wire rack set over a rimmed baking sheet for draining so pieces dont steam
4. Large mixing bowl and a smaller bowl for the egg wash
5. Shallow dish for that extra 1/4 cup cornstarch dusting
6. Measuring cups and measuring spoons (for sugars, vinegar, cornstarch etc)
7. Whisk and a silicone spatula or wooden spoon for the sauce
8. Long tongs plus a slotted spoon or spider skimmer for removing chicken from oil
9. Small saucepan dedicated to the sauce if you dont want to use the skillet
10. Cutting board and a sharp chef knife for cutting the thighs into 1 inch pieces

Ingredients

2 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 large egg, beaten
1/2 cup cold water
1 1/4 cups cornstarch, divided
1/2 cup all-purpose flour
1 tsp baking powder
Vegetable or peanut oil for frying, about 4 cups
1 cup orange juice, fresh if you got it
1 tbsp orange zest (about 1 orange)
1/2 cup granulated sugar
2 tbsp packed brown sugar
1/4 cup rice vinegar
2 tbsp low-sodium soy sauce
1 tbsp ketchup (for color and tang)
1 tbsp grated fresh ginger or 1 tsp ground ginger
3 cloves garlic, minced
1/4 tsp crushed red pepper flakes (or more to taste)
1 tbsp sesame oil
2 tbsp cornstarch
2 tbsp cold water
Sliced green onions, for garnish (optional)
Toasted sesame seeds, for garnish (optional)

Directions

Pat the chicken pieces dry, then toss with kosher salt, black pepper and garlic powder; set aside while you get the batter and sauce ready, this helps the coating stick.
Whisk the egg with 1/2 cup cold water in a bowl. In another bowl mix 1 cup cornstarch, the all-purpose flour and baking powder. Put the remaining 1/4 cup cornstarch in a shallow dish for a quick dusting for extra crisp.
Dip each chicken piece in the egg wash, shake off excess, then press into the dry mix so it’s well coated; for a thicker, crunchier crust dip again in egg and roll in the reserved 1/4 cup cornstarch, yes it’s extra work but worth it.
Heat about 3 to 4 cups vegetable or peanut oil in a deep pot to 350°F or until a little piece of batter sizzles and browns slowly; fry chicken in batches so you dont crowd the pot, about 4 to 5 minutes per batch until pale golden, transfer to a wire rack to drain.
For that signature extra crisp, raise the oil temp to 375 to 400°F and quickly fry the batches a second time, 1 to 2 minutes until deep golden; drain again on the rack and don’t stack the pieces or they’ll steam.
While the chicken rests, make the sauce: in a saucepan combine orange juice and orange zest, granulated sugar, packed brown sugar, rice vinegar, soy sauce, ketchup, grated ginger, minced garlic, crushed red pepper flakes and sesame oil, bring to a gentle simmer so the sugars dissolve and flavors marry.
Mix the 2 tablespoons cornstarch with 2 tablespoons cold water to a smooth slurry, whisk it into the simmering sauce and cook 1 to 2 minutes until glossy and thickened; taste and adjust a pinch more salt, sugar or heat if you want.
Toss the fried chicken in the hot sauce in a wide skillet or bowl, coating quickly and evenly for 30 to 60 seconds so the crust stays crisp but is well glazed; do this in batches if needed.
Serve immediately over steamed rice, garnish with sliced green onions and toasted sesame seeds, and eat fast, because if it sits it gets soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.