Copycat Panda Express Orange Chicken Recipe

Name: Copycat Panda Express Orange Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 2 cups flour; 1/2 cup cornstarch; 2 teaspoons salt; 1/2 teaspoon white pepper; 1 egg; 1 cup water; 2 tablespoons peanut orcanola oil, divided,plus more for frying; 2 pounds boneless skinless chicken thighs, cut in 1 inch pieces; 1 cup peanut oil or canola oil; 1 tablespoon sesame oil, divided; 1/4 teaspoon crushed red pepper; 2 teaspoons minced ginger; 2 teaspoons minced garlic; 1/4 cup brown sugar; 1/4 cup fresh orange juice (from 2 oranges), plus 1 teaspoon zest; 1/4 cup white vinegar; 2 tablespoons soy sauce; 3 tablespoons cold water; 2 tablespoons cornstarch; 1 teaspoon orange zest; 3 cups hot cooked rice, or as needed; sliced green onions for garnish; sesame seeds for garnish (optional)

Cook Time: 20 minutes

Ingredients

2 cups flour
cup cornstarch
2 teaspoons salt
teaspoon white pepper
1 large egg
1 cup water
2 tablespoons canola oil, divided
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
2 cups peanut oil, or as needed, for frying
3 teaspoons sesame oil, divided
teaspoon crushed red pepper
2 teaspoons minced ginger
2 teaspoons minced garlic
cup brown sugar
cup fresh orange juice
cup white vinegar
2 tablespoons soy sauce
3 tablespoons water
2 tablespoons cornstarch
1 teaspoon orange zest
3 cups cooked rice, or as needed
Sliced green onions for garnish
Sesame seeds for garnish

Directions

Step 1: In a large bowl, whisk together the flour, cup cornstarch, salt, and white pepper. Add the egg, water, and 1 tablespoons of canola oil, stirring until the mixture becomes a sticky batter.

Step 2: Add the chicken pieces to the batter, tossing to coat well. Place the chicken in the refrigerator while you heat the oil.

Step 3: Pour the peanut oil into a deep saucepan, filling it about 2 inches deep. Heat the oil to 375F (190C).

Step 4: While the oil is heating, prepare the sauce. In a large skillet, heat the remaining tablespoon of canola oil and 2 teaspoons of sesame oil over medium-high heat. Add the crushed red pepper, ginger, and garlic, cooking for about 30 seconds or until fragrant.

Step 5: Stir in the brown sugar, orange juice, vinegar, and soy sauce. Bring the mixture to a boil, stirring frequently. In a small bowl, combine 3 tablespoons of cold water with 2 tablespoons of cornstarch, stirring until dissolved. Add this mixture to the skillet, and stir well.

Step 6: Let the sauce return to a boil, then reduce the heat to a simmer, stirring constantly until it thickens. Turn off the heat and keep the sauce warm.

Step 7: Working in batches, carefully add the coated chicken pieces to the hot oil. The temperature of the oil will drop when you add the chicken, but cook it at 350F (175C) for 5-6 minutes or until golden brown and crispy, stirring occasionally. Once cooked, remove the chicken with a slotted spoon and drain on a wire rack set over paper towels.

Step 8: Allow the oil to return to a temperature of 365-375F (185-190C) before repeating the process with the remaining chicken pieces.

Step 9: Once all the chicken is fried, return the sauce to medium heat. If the sauce has thickened too much, add a little water to reach the desired consistency. When the sauce is hot, add the cooked chicken pieces and toss to coat well.

Step 10: Stir in the remaining 1 teaspoon of sesame oil and orange zest. Serve the chicken over hot cooked rice, garnishing with sliced green onions and sesame seeds if desired.

Nutrition Facts (per serving)

Calories: 726
Fat: 27g (34% DV)
Saturated Fat: 6g (31% DV)
Cholesterol: 215mg (72% DV)
Sodium: 1284mg (56% DV)
Carbohydrates: 76g (28% DV)
Dietary Fiber: 2g (6% DV)
Total Sugars: 8g
Protein: 45g (90% DV)
Vitamin C: 6mg (7% DV)
Calcium: 49mg (4% DV)
Iron: 5mg (27% DV)
Potassium: 553mg (12% DV)

Copycat Panda Express Orange Chicken Recipe

The Story Behind Orange Chicken

Orange chicken, as popularized by Panda Express, is a modern twist on traditional Chinese sweet and savory flavors. While it is often associated with American-Chinese cuisine, its roots can be traced back to a combination of Chinese cooking techniques and adaptations made for Western palates. The dish emerged in the late 20th century in the United States, during a period when Chinese-American restaurants sought to create signature dishes that were approachable, bold in flavor, and visually appealing. The hallmark of orange chicken is its balance between the tangy citrus of orange and the subtle heat from spices like red chili pepper.

Regional Variations and Features

Orange chicken is primarily an American-Chinese creation, meaning it differs significantly from traditional Chinese orange-flavored chicken dishes, which tend to be lighter and less sweet. Regional variations in the U.S. may include differences in sweetness, spiciness, and thickness of the sauce. For example, West Coast versions often use fresh orange zest and juice for a bright citrus flavor, while some Southern adaptations may incorporate brown sugar or honey for added richness. In China, orange-flavored chicken is much less common, and the emphasis is on delicate seasoning and quick stir-frying rather than deep-frying.

How It Stands Out from Similar Dishes

Orange chicken is often compared to General Tsos chicken or sweet and sour chicken. The primary difference lies in the flavor profile: General Tsos chicken is spicier and more umami-driven, sweet and sour chicken is tangier with a stronger vinegar note, and orange chicken is characterized by a pronounced citrus sweetness complemented by mild heat. The sauce in orange chicken is glossy and slightly sticky, creating a distinctive coating that sets it apart from other battered and fried chicken dishes.

Typical Serving Settings

In the United States, orange chicken is most commonly served in fast-casual Chinese-American restaurants, especially at chain establishments like Panda Express. It is often accompanied by steamed white rice or fried rice, and garnished with sesame seeds and green onions for color and texture. Some home cooks also serve it with noodles or alongside steamed vegetables for a balanced meal. The dish has become a staple in takeout menus due to its appealing flavor and adaptability.

Interesting Facts and Trivia

Despite being labeled as "Chinese," orange chicken is largely unknown in mainland China as a popular dish.
The dishs sweet, tangy sauce was specifically designed to appeal to American tastes, emphasizing bold flavors over subtlety.
Orange zest is a key ingredient in creating the bright, aromatic notes that distinguish orange chicken from other fried chicken dishes.
Many home cooks use chicken thighs rather than breasts for better texture and juiciness, mimicking restaurant-style preparation.
The popularity of orange chicken has inspired numerous copycat recipes, making it one of the most recreated Chinese-American dishes in home kitchens.

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FAQ about Copycat Panda Express Orange Chicken Recipe

Leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, it's best to use an oven or air fryer to maintain the crispiness of the chicken. Reheat at 350°F (175°C) for about 10-15 minutes until hot.

Yes, you can freeze the cooked orange chicken. Place the chicken and sauce in separate airtight containers or freezer bags, and store in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven or on the stovetop.

Yes, you can substitute chicken breast for chicken thighs. However, chicken breasts tend to be drier, so you may want to marinate the chicken for a few hours in a little vinegar or lemon juice to help keep it moist.

If you don't have peanut oil, you can substitute it with other high smoke-point oils like canola oil, vegetable oil, or sunflower oil. These alternatives will work well for frying the chicken.

To add more heat to the sauce, increase the amount of crushed red pepper or add fresh chili peppers. If you prefer a more intense kick, you can also try adding chili garlic sauce or sriracha.

If the batter is too thick, simply add more water, a tablespoon at a time, until you reach the desired consistency. The batter should be sticky but pourable, not dough-like.

To avoid greasy chicken, ensure that the oil temperature is consistent and around 350°F (175°C) during frying. Also, work in small batches, and drain the chicken on a wire rack instead of paper towels to allow excess oil to drip off.

Yes, you can bake the chicken instead of frying it for a healthier alternative. Preheat the oven to 400°F (200°C), and bake the battered chicken on a greased baking sheet for 20-25 minutes or until golden and crispy, flipping halfway through.

If you don't have cornstarch, you can substitute it with equal amounts of all-purpose flour or potato starch. The cornstarch helps to thicken the sauce and create a crispy coating, so using a similar thickening agent will work well.

While fresh orange juice is preferred for the best flavor, you can use bottled orange juice if necessary. Just ensure it’s 100% pure juice without added sugars for a more authentic taste.

Comments

LushCup3328

10/06/2025 01:52:54 PM

Don't kid yourself. With all the ingredients and all the prep and frying in batches and pre-measuring, etc., the total time from beginning to sitting down to dinner turned out to be about 2 hours. But, I'm a 79-year-old man who only cooks when his wife refuses to do it. She looked at this recipe and said "No! It has more than 5 ingredients and takes more than 10 minutes from start to finish," So, I cooked it. Was it worth it? ABSOLUTELY! This is better than the Panda Express version in my opinion. Even my wife liked it.

Steve Cagle

03/29/2025 07:09:17 PM

The sauce is wonderful! I'm lazy though and cooking for myself, so I rarely fry chicken from scratch for using in recipes. I buy frozen, breaded, chicken strips - NOT NUGGETS! Those are nasty. Use strips or small "poppers" of real chicken meat. Cook them in an air fryer then use them in the recipe instead.

Lisa Cinnamon Freire

10/08/2024 10:09:51 AM

I seasoned the chicken with salt and white pepper and skipped the frying altogether. Just sautéed it. Then I proceeded as listed. Saved a lot of hassle and calories and was still absolutely delicious. I thought the green onion garnish was distracting and will skip next time.

Susan

12/08/2024 03:18:46 AM

I am sorry to say that you have the Fahrenheit and Celsius backwards. It should read 375F or 190C. If you heat oil to 375C, it will be 707F, just a wee bit high for cooking chicken. Merry Christmas and Happy Holidays from Canada. Recipe looks great! (190°C × 9/5) + 32 = 374°F

Janini Affini

09/01/2024 08:02:27 PM

Absolutely positively delicious. Only changes I made were doubling the sauce and using stronger orange juice made from concentrate. I might try using beer batter next time.

Bonny Flemister

08/12/2024 05:59:57 PM

Deserves a repeat. Next time I’ll double sauce. Added water but would enjoy more sauce.

DREGINEK

02/03/2025 03:50:51 AM

10 stars!! This is one of the best “copycat” recipes AND, in my opinion, BETTER than restaurant! I couldn’t stop patting myself on the back when we finished. I did halve the flour and cornstarch but left egg and water as written. think this was perfect. I recommend sticking to chicken thighs, that way even if you cube some uneven pieces, even the overcooked ones are unnoticeable! I also used a little less oil but cooked in batches. Sprinkled some toasted sesame seeds and chopped green onion before plating over rice. This was lick your plate clean good! It isn’t the best choice for a weeknight but it is so worth it! I can’t wait to make again. Thanks Nicole!! Clever and great recipe!

GILLYWOMBAT

08/29/2024 02:06:00 AM

I've made this using lemon juice, because my daughters don't go much on orange flavoured dishes but love lemon chicken..it's delicious and definitely a keeper,my grandson has a nut allergy so I used olive oil and sunflower oil and it turned out beautifully,I didn't take any photos....served with wild rice with chopped chives and parsley....yummy yummy.... delicious...

ToughPork6996

08/23/2024 04:24:16 PM

This coating idea of mixing everything together in one bowl instead of separate ones, awesome!!!

NicoleC

02/26/2025 01:28:56 AM

Firstly, throw the estimated time out of the window. Frying the chicken in batches takes a long time. Secondly, the batter was so thick I could have baked it into a loaf of bread so I added an extra egg and another 1/4 cup water. Now for the 5 stars: SO DELICIOUS. The sauce is perfectly balanced and the chicken as tender as butter. Next time I will use a deep fryer to cut down the time and the sauce is so quick don't even start until you're almost ready to eat.

Michael Hinchey

09/21/2025 01:42:24 PM

I make mine with breast that has been marinated n vinegar for 2 hours. I've only had it dry out one time. I also use soda water in my batter. Btw on lazy nights, you can use the Tyson breaded chicken and air fry it. The breading holds up to the sauce.

GoldenPlate1287

08/23/2025 09:49:18 PM

The flour mixture turned out more like a bread dough consistency. I added more water and made it better. I will look for a different recipe. The sauce was great, but need to make more. Definately not a weeknight recipe. Took me 40 minutes just to fry up all the chicken. Rewatched the video.....I didn't put the battered chicken in the fridge! Next time I need to borrow someone's deep fryer, this was a long and messy recipe. But it tasted very good!

Turtle

08/19/2025 02:47:36 AM

Not worth the mess and cleanup.

Raquel

08/18/2025 02:54:32 AM

I added more water - 1/4 cup - to get the consistency in the video. Family loved it….even the pickiest eater!!

GoldenIce5717

07/09/2025 06:38:02 PM

Batter was too sticky. Tried using oil on my hands and that helped for about 30 seconds. The sauce needs to be doubled. The flavor of the meal was very good but I probably won't make this again except on special occasions.

ClassyYolk3746

06/21/2025 09:40:10 PM

It was a bit difficult to make but I LOVED It!

SpiffyStock3938

06/18/2025 03:57:39 PM

Too many ingredients.

hildeaux

06/16/2025 02:46:51 AM

there has to be some kind of error or typo here. i don’t know how what ends up being about 3/4 cup of sauce is supposed to cover 2lbs of chicken. we had to stretch it with what we had which was orange soda and lemon juice. absolutely infuriating

Deejon

05/23/2025 12:13:46 AM

was good, lots of prep work however. The batter for the chicken was like a lump of dough and would not adhere to yhe chicken well. Half of the batter was wasted in the garbage. If I were to make this again, I would make a different batter.

Brenda Campbell

05/12/2025 03:20:15 PM

My whole family devoured it.

Cook Time: 30 minutes