If you’ve ever found yourself longing for that irresistible tangy crunch of Panda Express’ Orange Chicken but wondered if you could recreate it at home, you’re in the right place. This homemade version brings together tender chicken thighs, perfectly crisped in a light cornstarch coating, and then drenched in a sweet-and-spicy orange glaze that’ll make your taste buds do a happy dance. I still recall the night I experimented with the recipe, dancing around my kitchen with a zester in one hand and a wooden spoon in the other—hoping to capture that bright citrus zing. By the time the first batch hit the table, my family was already passing plates faster than I could fry the next batch. It felt like hosting a mini orange chicken feast right in my own home, and trust me, the clean-up was totally worth it for that first bite.
Beyond the crispy chicken and sticky glaze, this dish is a conversation starter. Whether you’re cooking for a cozy weeknight dinner or showing off your skills at a casual get-together, this Panda Express copycat delivers restaurant-quality flavor without ever leaving your kitchen. It’s considered an intermediate-level recipe, but don’t let that intimidate you—you’ll breeze through the prep in about 25 minutes and have a mouthwatering dinner on the table in 30 more. At around 580 calories per serving, it feels like a treat you earn, especially when plated over fluffy steamed rice or your favorite noodles. So grab your apron, crank up some tunes, and let’s dive into the fun of making your own crispy, citrusy Orange Chicken!
KEY INGREDIENTS IN PANDA EXPRESS COPYCAT ORANGE CHICKEN
Every great dish starts with top-notch ingredients that work together in harmony. In this section, we’ll introduce the stars of our Panda Express copycat Orange Chicken. From the chicken itself to the vibrant glaze components, each element has a vital role in building layers of flavor, crunch, and that signature citrus punch.
- Boneless, skinless chicken thighs
These tender pieces provide juicy, flavorful meat that holds up under high-heat frying. Thighs stay moist and succulent, offering a richer taste than breast meat.
- Cornstarch
The secret to that ultra-crispy exterior. It creates a light, crunchy coating that seals in moisture and gives the chicken a professional-level crunch.
- Eggs
Acting as a binding agent, the beaten eggs help the cornstarch cling evenly to each chicken piece, ensuring a consistent crust in every bite.
- Cooking oil
Essential for deep-frying, this neutral oil withstands high temperatures and produces a perfectly golden-brown crust without imparting unwanted flavors.
- Vegetable oil
A small amount of this oil is used for stir-frying aromatics, carrying the flavors of ginger and garlic into the sauce base.
- Fresh ginger
This pungent root adds a warm, slightly spicy note that complements the citrus. Minced ginger brings that fresh, lively zing we crave.
- Garlic
Minced garlic contributes a savory depth and subtle sweetness, balancing the bright orange glaze.
- Crushed red pepper flakes
Just a pinch introduces a gentle heat that cuts through the sweetness, creating that perfect sweet-and-spicy profile.
- Granulated sugar
Provides pure sweetness and helps create a glossy sheen on the sauce.
- Brown sugar
Adds a hint of molasses flavor, deepening the caramel notes and giving the sauce a richer color.
- Orange juice
The citrus backbone of the sauce, bringing tanginess and natural fruit flavor that ties everything together.
- White distilled vinegar
This acidic component sharpens the taste, balancing sweetness and enhancing the overall brightness.
- Soy sauce
Delivers umami richness and saltiness, grounding the sugary elements with savory complexity.
- Orange zest
Intensifies the citrus fragrance and flavor, releasing essential oils that make each bite pop.
- Cornstarch slurry
A simple blend of cornstarch and water that thickens the glaze to cling perfectly to the chicken.
- Green onions
Freshly sliced for garnish, adding a mild onion flavor and bright green color contrast.
- Sesame seeds
Toasted seeds sprinkle a subtle nuttiness and appealing visual finish.
HOW TO MAKE PANDA EXPRESS COPYCAT ORANGE CHICKEN
Let’s walk through how to transform these ingredients into crispy, saucy perfection. You’ll start by coating and frying the chicken to golden-brown glory, then whip up a luscious orange glaze that clings to every piece. Follow these detailed steps to nail it on your first try!
1. In a large bowl, toss the chicken pieces with cornstarch until fully coated, shaking off any excess to ensure a thin, even layer that puffs up and crisps beautifully when fried.
2. In a separate bowl, beat the eggs until smooth. Dip each coated chicken piece into the egg mixture, letting any extra drip off before setting them aside on a plate—this second coating step ensures maximum crunch.
3. In a large skillet, pour in enough cooking oil to cover the chicken pieces and heat over medium-high heat until it reaches around 350°F (or test by dropping a small bit of cornstarch—if it sizzles immediately, you’re good).
4. Carefully add the chicken pieces in batches, frying until golden brown and cooked through, about 4–5 minutes per batch. Use a slotted spoon to transfer each batch to a wire rack or paper towels to drain, keeping them crisp.
5. In a separate large pan or wok, heat vegetable oil over medium heat. Add ginger, garlic, and crushed red pepper flakes, stirring continuously until fragrant—about 30 seconds—to bloom the flavors.
6. Add granulated sugar, brown sugar, orange juice, vinegar, soy sauce, and orange zest to the pan. Stir well to combine and bring the mixture to a gentle simmer, allowing the sugars to dissolve and the flavors to meld.
7. Stir the cornstarch slurry to recombine, then slowly pour it into the simmering sauce, whisking constantly. Continue cooking and stirring until the sauce thickens to a glossy, coat-worthy consistency, about 2–3 minutes.
8. Add the fried chicken pieces back into the pan, tossing gently to ensure each piece is evenly coated in the rich orange glaze.
9. Cook for an additional 1–2 minutes, stirring occasionally, until the chicken is heated through and the sauce clings snugly.
10. Serve immediately, garnished with sliced green onions and sesame seeds for a final burst of color and flavor.
SERVING SUGGESTIONS FOR PANDA EXPRESS COPYCAT ORANGE CHICKEN
When it comes to serving this homemade orange chicken, presentation and complementary sides can elevate the experience from delicious to unforgettable. Whether you’re feeding a crowd or enjoying a solo feast, these ideas will help you plate it beautifully and balance out the bold flavors. Pairing textures and flavors thoughtfully will make each mouthful feel like a restaurant-special moment right at your own table.
- Steamed white rice: Pile a generous scoop of fluffy rice onto each plate and mound the saucy orange chicken on top. The rice soaks up every drop of that sweet-and-spicy glaze, making it an ideal canvas for the bold flavors.
- Garlic bok choy: Quickly stir-fry fresh bok choy with minced garlic and a splash of soy sauce. The crisp greens add a healthy crunch and a mild bitterness that contrasts nicely with the sweet citrus.
- Chilled cucumber salad: Thinly slice cucumbers and toss with rice vinegar, a pinch of sugar, and a sprinkle of sesame seeds. This cool, tangy side cuts through the richness of the chicken and refreshes the palate.
- Homemade scallion pancakes: Crisp on the outside and chewy inside, these pancakes make a fun, shareable side. Tear off pieces and use them to scoop up bits of chicken and sauce for an interactive, finger-food twist.
HOW TO STORE PANDA EXPRESS COPYCAT ORANGE CHICKEN
Ensuring your leftovers stay as fresh and flavorful as when you first made them is all about proper storage techniques. Whether you want to prep ahead of time or save extra for later, these methods will preserve texture, taste, and safety. Follow these tips to maintain that signature crunch and tang in every reheated bite.
- Refrigerator storage: Let the chicken cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days. Before serving, reheat gently in a skillet over medium heat to retain crispiness, adding a splash of water if the sauce thickens too much.
- Freezer storage: For longer storage, arrange cooled chicken pieces in a single layer on a baking sheet and freeze until solid. Once firm, move to a freezer-safe bag, label with the date, and store for up to 2 months. Thaw overnight in the fridge before reheating.
- Sauce separation: If you anticipate leftover sauce, store it separately in a small airtight container. This prevents the chicken from becoming soggy. Reheat the chicken and sauce individually, then toss together just before serving.
- Make-ahead prep: Complete the recipe through the frying stage, then store the plain chicken pieces in the fridge for up to a day. When you’re ready to serve, prepare the sauce and toss the chilled chicken in it, ensuring fresh, hot, and saucy results.
CONCLUSION
Bringing Panda Express copycat Orange Chicken into your kitchen is more than just following a recipe—it’s about capturing the thrill of bright citrus, bold spices, and that coveted crunchy coating. From gathering your ingredients and tossing chicken in cornstarch to frying each piece to golden perfection, you’ve learned how to build layers of flavor that rival any takeout order. This intermediate-level dish takes about 25 minutes of prep and 30 minutes of cooking, delivering an impressive, restaurant-quality meal at home for around 580 calories per serving. You can print this article and save it for future weeknight dinners, dinner parties, or whenever you need that sweet-and-spicy pick-me-up.
Feel free to scroll down for an FAQ section below, where you can find answers to common questions about substitutions, spice adjustments, and more. And if you give this recipe a try, I’d absolutely love to hear how it turned out—drop a comment with your tips, questions, or flavor variations you experimented with. Your feedback not only helps me improve but also inspires fellow home cooks to embark on their own crispy orange chicken journey. Happy cooking, and may your kitchen always be filled with the vibrant taste of homemade Asian-inspired delights!
Panda Express copycat Orange Chicken
Description
Tender chicken thighs get coated in a crunchy cornstarch batter, then tossed in a luscious sweet-and-spicy orange glaze bursting with citrus, ginger, and garlic. Perfect over rice for a restaurant-quality meal at home.
Ingredients
Instructions
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In a large bowl, toss the chicken pieces with cornstarch until fully coated.
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In a separate bowl, beat the eggs. Dip each coated chicken piece into the egg to coat, then set aside.
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In a large skillet, add enough cooking oil to cover the chicken pieces and heat over medium-high heat until hot.
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Carefully add the chicken pieces in batches, frying until golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on a wire rack or paper towels.
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In a separate large pan or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the ginger, garlic, and crushed red pepper flakes; cook until fragrant, about 30 seconds.
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Add the granulated sugar, brown sugar, orange juice, vinegar, soy sauce, and orange zest to the pan. Stir to combine and bring to a gentle simmer.
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Stir the cornstarch and water mixture, and then slowly add to the sauce. Cook while stirring until the sauce thickens, about 2-3 minutes.
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Add the fried chicken pieces to the sauce, tossing to coat evenly.
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Cook for an additional 1-2 minutes until the chicken is hot and the sauce has adhered to it.
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Serve immediately garnished with sliced green onions and sesame seeds.
Note
- Adjust the amount of crushed red pepper flakes to taste for spiciness.
- To keep the chicken crispy, toss it in the sauce just before serving.
- Serve this dish over steamed rice or your favorite noodles for a complete meal.
- This recipe can be prepared in advance up to the frying stage, then finished later by making and combining with the sauce.
