Copycat Panda Express Orange Chicken Recipe

If you’ve ever found yourself craving that iconic tangy-sweet orange chicken from Panda Express but wished you could make it right at home, I’ve got fantastic news for you. This Copycat Panda Express Orange Chicken Recipe is exactly what you need—it’s crispy, perfectly sauced, and downright addictive. I love this because it nails the flavor and texture so well that you won’t even miss the drive-thru. So, stay with me, and I’ll walk you through the steps to master this restaurant favorite in your own kitchen!

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Ingredients You’ll Need

The magic behind this Copycat Panda Express Orange Chicken Recipe lies in the simple, everyday ingredients coming together to create that crave-worthy flavor. Plus, a few tips for picking the best produce and pantry staples make all the difference.

• Plain (all-purpose) flour: This forms the base of the batter and helps create that nice crisp coating.
• Egg: Acts as a binder to help the batter stick beautifully to the chicken pieces.
• Garlic salt: Adds a subtle savory kick layered with the other seasonings.
• Salt and pepper: Basic essentials to enhance flavor throughout the dish.
• Cold water: Helps make the batter smooth and light; cold water keeps it from being too sticky.
• Chicken thigh fillets: I prefer thighs here—they stay juicy and tender, plus they crisp up really well.
• Cornflour (cornstarch): Keeps the chicken extra crunchy when fried and gives the sauce a silky finish when used as a slurry.
• Vegetable oil: For frying the chicken to golden perfection. Make sure to use a neutral oil with a high smoke point.
• Oranges (juice and zest): Fresh is best to bring bright citrus flavor that balances the sauce’s sweetness.
• Caster sugar (or superfine sugar): Sweetens the sauce and helps create that sticky glaze we love.
• Soy sauce: Adds salty depth and umami that complement the orange wonderfully.
• Garlic (minced): Gives a fragrant aromatic punch.
• Minced ginger: Adds a warm, slightly spicy note to the sauce.
• Rice vinegar: Brings acidity to brighten and balance the sauce.
• Boiled rice: The perfect bed for soaking up all that saucy goodness.
• Sesame seeds: A sprinkle on top for a little nuttiness and a finishing crunch.

Variations

One of the things I love about this Copycat Panda Express Orange Chicken Recipe is how easily you can make it your own. I often tweak it depending on what I have on hand or the mood we’re in. Don’t be afraid to try your own spin!

• Spicy Kick: When I want a little heat, I add a pinch of crushed red pepper flakes to the sauce—my family loves the extra zing.
• Healthier Version: For a lighter take, try baking the chicken pieces instead of frying—they still come out tasty, though I prefer frying for that signature crunch.
• Gluten-Free: Swap the plain flour with a gluten-free all-purpose blend and use tamari instead of soy sauce; this works well without sacrificing flavor.
• Orange Alternatives: Sometimes I swap fresh orange juice for tangerine juice for a slightly sweeter note, which is delightful if you can get it.

How to Make Copycat Panda Express Orange Chicken Recipe

Step 1: Whip Up That Crispy Batter

Start by mixing the all-purpose flour, egg, garlic salt, a pinch of salt and pepper, and cold water in a large bowl. I use a whisk for this—it helps get rid of lumps and creates a smooth, thick batter that clings to the chicken perfectly. If your batter feels too thick, no worries—just add a little more water, a splash at a time. Getting this consistency right is key because it’s what gives you that golden, crispy coating we’re after.

Step 2: Coat the Chicken in Cornflour, Then Batter

Next, toss your bite-sized chicken thigh pieces in cornflour—it’s a subtle but essential step that ensures the batter grabs onto the chicken and crispiness lasts longer. Then, add the coated chicken to your batter bowl and stir gently until every piece is generously covered. I like to mix with tongs or chopsticks here to avoid batter clumps sticking together.

Step 3: Fry in Batches for Maximum Crispness

Heat about half a cup of vegetable oil in a wok or large frying pan over medium-high heat until it’s hot and shimmering. Working in batches is your secret weapon here—it keeps the oil temperature steady and prevents overcrowding. Drop in the battered chicken pieces one by one and fry for about 3 to 4 minutes, turning them often with tongs until they’re golden and cooked through. Once done, I drain the chicken on paper towels to soak up any excess oil. If you need to, add a bit more oil between batches and make sure it stays hot for that perfect fry.

Step 4: Craft the Vibrant Orange Sauce

While the chicken is frying, whisk together the fresh orange juice and zest, caster sugar, soy sauce, minced garlic, minced ginger, and rice vinegar in a medium bowl. This combination is what gives the sauce its signature balance of sweet, tangy, and savory flavors. Pour the sauce into the now-empty pan (after discarding excess oil carefully), bring it to a boil over medium heat, and let it simmer until it thickens slightly.

Step 5: Optional Cornstarch Slurry for Extra Thickness

If you like your sauce a bit thicker and clingier, slowly stir in a cornstarch slurry—made by mixing 1 tablespoon cornflour with 3 tablespoons of cold water. Pour it gently into the simmering sauce, stirring continuously to prevent lumps. This is the step I discovered that really perfects the texture for coating every crunchy chicken bite.

Step 6: Toss the Chicken in the Sauce and Serve

Return the crispy chicken to the pan and gently toss it in the orange sauce. I find using a spatula to carefully lift and flip the chicken pieces works best—you want every chunk coated without breaking up the coating. Serve hot over a bed of fluffy boiled rice and sprinkle with toasted sesame seeds for that little extra touch. Trust me, your family or guests will love you for it!

How to Serve Copycat Panda Express Orange Chicken Recipe

Garnishes

I always top my orange chicken with a sprinkle of toasted sesame seeds for a little crunch and a nutty aroma that complements the sweet sauce so beautifully. Sometimes I also scatter a handful of thinly sliced green onions if I have them on hand—it adds a fresh pop of color and flavor that makes the dish feel more vibrant.

Side Dishes

Boiled white rice is the classic choice, soaking up all that luscious orange sauce perfectly. I also like serving this with steamed broccoli or snap peas for some crunch and balance. If I’m feeling extra indulgent, fried rice or chow mein noodles make a fabulous combo, making the whole meal feel like a proper takeout night at home.

Creative Ways to Present

For special occasions, I sometimes arrange the orange chicken over a bed of jasmine rice in a pretty serving dish and garnish with extra orange zest and a few fresh cilantro sprigs. It’s such a crowd-pleaser visually and flavor-wise. You can also serve it alongside a simple Asian slaw for contrast—adds great texture and a fresh bite.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover orange chicken in an airtight container in the fridge for up to 3 days. The chicken stays tasty, though the crispy batter softens a bit. To keep the best texture, I separate the fried chicken from the sauce when possible and mix just before reheating.

Freezing

I’ve frozen leftover cooked chicken (without sauce) successfully by placing it in a freezer-safe container or bag. When ready to eat, thaw overnight in the fridge. I usually recommend freezing the cooked chicken separately—because the sauce can get a bit watery after thawing, so reheat and add sauce fresh when serving.

Reheating

To reheat, I pop the chicken in a hot oven or toaster oven at 375°F (190°C) for about 7-10 minutes to help restore some crispness. Then, I quickly warm the orange sauce on the stove and toss the chicken in just before serving. This method keeps the best texture and flavor without turning everything soggy.

FAQs

Final Thoughts

This Copycat Panda Express Orange Chicken Recipe has become a go-to in my kitchen because it brings that nostalgic takeout flavor home in such a fun and satisfying way. I love how the crispy chicken contrasts perfectly with the sticky, citrusy sauce—plus, it’s surprisingly easy to pull off even on busy nights. I can’t wait for you to try it—you’ll see why it’s a winner for weeknights, parties, or anytime you want that favorite comfort food without leaving your house.

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