Introduction

Craving that sweet, tangy, and crispy takeout favorite? This easy Copycat Panda Express Orange Chicken recipe delivers all the iconic flavor right in your own kitchen. With a perfectly balanced orange sauce and a quick frying method, you can create a dish that’s arguably better than takeout. For another Asian-inspired meal, try this Salad With Asian Dressing (High Protein) Recipe.

Ingredients

Gather your ingredients for this sweet, tangy, and crispy orange chicken that rivals your favorite takeout. You’ll need items for both the chicken coating and the signature sticky orange sauce.

• 2 lb boneless skinless chicken thighs
• 1/2 cup cornstarch
• 1/4 cup flour
• 1 egg
• 1 1/2 tsp salt
• 1 pinch of black pepper
• 2 tbsp canola oil

The Sauce:

• 1/4 cup orange juice
• zest of 1 orange
• 1/4 cup soy sauce
• 8 tbsp white vinegar
• 4 tbsp white sugar
• 4 tbsp brown sugar
• 2 tbsp rice wine
• 3 cloves garlic (minced)
• 1 tbsp ginger root (minced)
• 1 tbsp corn starch
• 2 tbsp water
• 1 tsp sesame oil
• 1/4 tsp hot pepper flakes (add more for extra heat!)

Timing

Prep Time	15 minutes
Cook Time	15 minutes
Total Time	30 minutes

Context: This copycat Panda Express orange chicken recipe comes together in about 30 minutes, making it roughly 20% faster than many similar recipes that require longer marinating or frying times.

Step-by-Step Instructions

Step 1 — Marinate the Chicken

Cut 1.5 pounds of boneless, skinless chicken thighs into 1-inch pieces. In a bowl, whisk together 1 egg white, 2 tablespoons of soy sauce, and 1 tablespoon of Shaoxing wine or dry sherry. Add the chicken, toss to coat, and let it marinate for at least 15 minutes at room temperature.

Step 2 — Prepare the Dredge

While the chicken marinates, prepare your coating. In a separate shallow bowl, combine ½ cup of cornstarch and ¼ cup of all-purpose flour. For extra-crispy results, you can add 1 teaspoon of baking powder to the dry mix.

Step 3 — Coat and Fry the Chicken

Heat 2-3 inches of vegetable oil in a heavy pot or wok to 350°F (175°C). Dredge each marinated chicken piece thoroughly in the cornstarch mixture, shaking off any excess. Fry in batches for 3-4 minutes until golden and cooked through. Avoid crowding the pan to maintain oil temperature.

Step 4 — Make the Orange Sauce

In a saucepan, combine 1 cup of orange juice, ½ cup of sugar, 3 tablespoons of rice vinegar, 2 tablespoons of soy sauce, and the zest of one orange. In a small bowl, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of water.

Step 5 — Thicken the Sauce

Bring the orange juice mixture to a simmer over medium heat. Stir in the cornstarch slurry and continue to cook, stirring constantly, for 1-2 minutes until the sauce thickens and becomes glossy. Remove from heat and stir in 1 teaspoon of sesame oil.

Step 6 — Crisp the Chicken (Double Fry)

For the signature Panda Express crunch, let the oil return to 375°F (190°C). Fry all the chicken pieces a second time for 45-60 seconds until deeply golden and extra crispy. Drain on a wire rack set over a baking sheet.

Step 7 — Toss and Garnish

Re-warm the orange sauce if needed. In a large bowl, gently toss the crispy chicken with the sauce until evenly coated. Serve immediately, garnished with thinly sliced green onions and toasted sesame seeds.

Nutritional Information

Calories	~450
Protein	~28g
Carbohydrates	~55g
Fat	~14g
Fiber	~2g
Sodium	~850mg

Note: These values are estimates for one serving of this Copycat Panda Express Orange Chicken Recipe, based on typical ingredients and preparation. Actual nutrition can vary depending on specific brands and measurements used.

Healthier Alternatives

This Copycat Panda Express Orange Chicken Recipe is wonderfully adaptable. Here are practical ingredient swaps to tailor it to different dietary needs without sacrificing flavor.

• Protein Swap: Tofu or Cauliflower — For a vegetarian version, use extra-firm tofu (pressed and cubed) or cauliflower florets. Both absorb the tangy orange sauce beautifully, offering a satisfying texture.
• Lower-Carb Option: Coconut Aminos — Replace the soy sauce with coconut aminos. It’s naturally sweeter and lower in sodium, perfectly complementing the orange while reducing carbs.
• Gluten-Free Adjustment: Tamari or Cornstarch — Use gluten-free tamari instead of regular soy sauce. Ensure your cornstarch (for coating and sauce) is certified gluten-free for a completely safe meal.
• Dairy-Free Assurance — This recipe is naturally dairy-free. Just double-check that your chosen oil (like avocado or peanut) and other packaged ingredients contain no dairy derivatives.
• Low-Sodium Version: Low-Sodium Soy Sauce & Fresh Citrus — Combine low-sodium soy sauce with the fresh zest and juice of real oranges. This maximizes citrus flavor so you won’t miss the salt.
• Healthier Fry: Air Frying or Baking — For less oil, lightly spray the coated chicken with oil and air fry at 400°F until crispy, or bake on a rack at 425°F. The sauce will still coat it perfectly.
• Sugar-Conscious: Honey or Maple Syrup — Swap the granulated sugar in the sauce for a smaller amount of raw honey or pure maple syrup. It adds depth and a more natural sweetness.
• Nut-Free & Sesame-Free — Simply omit the sesame oil and any garnish like sesame seeds. Use a neutral oil like avocado to maintain the recipe’s integrity safely.

Serving Suggestions

• Serve your Copycat Panda Express Orange Chicken Recipe over a bed of steamed white or brown rice to soak up the delicious sauce. For a low-carb option, try cauliflower rice or zucchini noodles.
• Pair this main dish with classic Panda Express sides like Chow Mein or simple steamed broccoli for a complete and balanced takeout-style meal at home.
• This dish is perfect for casual weeknight dinners, game day gatherings, or a fun weekend cooking project. It’s a crowd-pleaser for both family meals and entertaining friends.
• For a beautiful presentation, garnish the finished Copycat Panda Express Orange Chicken with thinly sliced green onions and a sprinkle of toasted sesame seeds. Serve in a shallow bowl to showcase the glossy orange sauce.
• Turn it into a meal-prep favorite by storing the chicken and sauce separately from the rice. Reheat gently to maintain the crispy texture of the chicken.
• Offer small bowls of extra orange sauce on the side for dipping, and include chopsticks for an authentic and interactive dining experience.

Common Mistakes to Avoid

• Mistake: Using only breast meat, which can dry out during double-frying. Fix: Use a mix of thigh and breast meat, or all thigh, for juicier, more authentic Panda Express orange chicken.
• Mistake: Adding orange juice directly to the sauce, making it bitter. Fix: Use fresh orange zest and a touch of high-quality orange extract or concentrate for pure citrus flavor without acidity.
• Mistake: Overcrowding the wok when frying, causing soggy, greasy chicken. Fix: Fry in small batches to maintain oil temperature and ensure a shatteringly crisp exterior.
• Mistake: Making the sauce too thin, so it slides off the chicken. Fix: Simmer the sauce until it thickly coats the back of a spoon before tossing with the fried chicken.
• Mistake: Skipping the velveting step (marinating in cornstarch/egg) for the chicken. Fix: Always velvet the chicken; this creates a protective layer that seals in moisture and helps the batter adhere.
• Mistake: Frying at too low a temperature, resulting in oil-logged pieces. Fix: Use a thermometer to keep oil between 350°F and 375°F for the perfect golden fry.
• Mistake: Using only white sugar in the sauce, creating a one-dimensional sweetness. Fix: Balance white sugar with a bit of brown sugar or honey for a deeper, more complex flavor profile.
• Mistake: Tossing all the chicken in sauce at once, which makes it lose its crunch. Fix: Sauce individual portions just before serving, or serve sauce on the side for dipping to preserve texture.
• Mistake: Not balancing the sweet sauce with enough acidity and heat. Fix: A splash of rice vinegar and a pinch of red pepper flakes are essential to cut the sweetness and mimic the restaurant’s signature tang.

Storing Tips

• Fridge: Store leftover Copycat Panda Express Orange Chicken in an airtight container for up to 3–4 days. Ensure the chicken has cooled to room temperature before refrigerating to maintain food safety.
• Freezer: For longer storage, freeze the cooked chicken and sauce in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: For best results, reheat in a skillet over medium heat until the sauce is bubbly and the internal temperature of the chicken reaches 165°F. You can also use a microwave, stirring every 30 seconds until thoroughly hot.

Always use shallow containers for refrigeration to promote rapid, even cooling, and never leave your orange chicken at room temperature for more than two hours.

Conclusion

This Copycat Panda Express Orange Chicken Recipe brings the sweet, tangy, and crispy takeout favorite right to your kitchen. For more citrus-inspired dishes, try our Key West Grilled Chicken with Tropical Citrus Marinade Recipe or our Candied Orange Slices Recipe. Give this recipe a try and let us know how it turned out in the comments!

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Copycat Panda Express Orange Chicken Recipe

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• Author: Olivia Bennett

Ingredients

Scale 1x2x3x

• 1 pinch of black pepper
• 1 1/2 tsp salt
• 2 tbsp canola oil
• 1/4 cup flour
• 1/2 cup cornstarch
• 1 egg
• 2 lb boneless skinless chicken thighs
• The Sauce:
• 1/4 tsp hot pepper flakes (add more for extra heat!)
• 1 tsp sesame oil
• 1 tbsp corn starch
• 1 tbsp ginger root (minced)
• 2 tbsp rice wine
• 2 tbsp water
• 4 tbsp white sugar
• 4 tbsp brown sugar
• 8 tbsp white vinegar
• zest of 1 orange
• 3 cloves garlic (minced)
• 1/4 cup orange juice
• 1/4 cup soy sauce

Instructions

1. In a mixing dish, whisk together all of the sauce ingredients and put aside. In a small dish, mix together the egg, salt, pepper, and 1 tablespoon of oil. Put 1/2 cup of cornstarch and flour into a shallow dish and whisk well to combine. Add enough oil to a big frying pan over medium-high heat to deep fry the chicken pieces. Preheat the oil to 375 degrees Fahrenheit. As soon as the oil is heated, dunk the chicken chunks in the beaten eggs first, then in the flour mix before placing them in the pan. Do not overfill the pan with chicken pieces; if necessary, cook in groups. Fry the chunks for 3 to 4 minutes on each side, or until golden and crunchy. Place on a cooling rack once fried. Remove the majority of the oil from the pan, reserving about 1 tablespoon. Pour in the orange sauce and bring it to a boil. Take the pan off the heat and mix in the cooked chicken until thoroughly covered. Serve with rice with a garnish of orange zest, sesame seeds, and green onions, if preferred.

FAQs

Can I make this Copycat Panda Express Orange Chicken Recipe ahead of time?

Yes, you can prepare components ahead. Fry the chicken and store it separately from the sauce. Reheat the chicken in the oven to keep it crisp, then toss it in the freshly heated sauce just before serving for the best texture.

What’s the best way to get the sauce to thicken properly?

The key is the cornstarch slurry. Whisk it into the simmering orange juice mixture and cook for a minute or two until the sauce becomes glossy and coats the back of a spoon. This creates the signature sticky glaze for your Copycat Panda Express Orange Chicken Recipe.

Can I bake the chicken instead of frying it?

You can bake it for a lighter version. Toss the coated chicken in a little oil and bake on a rack at 400°F until cooked through, then broil briefly for crispness. Note that baking yields a different texture than the deep-frying used in the classic Copycat Panda Express Orange Chicken Recipe.