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Copycat Panda Express Orange Chicken

Name: Copycat Panda Express Orange Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese-American
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 cup cornstarch; 2 eggs, beaten; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup vegetable oil (for frying); 1/2 cup orange juice; 1/4 cup soy sauce; 1/4 cup vinegar; 1/4 cup brown sugar; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tsp red pepper flakes (optional); 1 tbsp cornstarch (for thickening); 2 tbsp water; 1 tbsp orange zest; 2 green onions, sliced (for garnish)

Lisa

May 12, 2025

Copycat Panda Express Orange Chicken Recipe

Jump to Recipe

You know that moment when you’re craving Panda Express orange chicken but don’t want to leave the house? Yeah, me too – way too often! After countless experiments (and a few crispy failures), I finally cracked the code for making that perfect sweet-tangy copycat Panda Express orange chicken right in my own kitchen.

This recipe gives you that signature crispy-on-the-outside, juicy-on-the-inside chicken coated in that irresistible orange glaze we all love. What makes my version special? Using thigh meat for extra flavor and a little trick with the cornstarch coating that creates that restaurant-style crunch. Trust me, once you try this, you’ll never look at takeout menus the same way again!

Copycat Panda Express Orange Chicken Recipe - detail 1

Why You’ll Love This Copycat Panda Express Orange Chicken Recipe

Listen, I get it—when that orange chicken craving hits, nothing else will do. Here’s why this recipe is my go-to (and soon to be yours too!):

That addicting crunch: The cornstarch coating fries up SO crispy—just like the restaurant version, but fresher.
Perfect sweet-tangy balance: Orange zest + vinegar + brown sugar = that sticky, glossy sauce you’ll want to drink with a spoon.
Weeknight magic: Done in 35 minutes flat—faster than delivery!
Better-than-takeout flavor: Using thigh meat keeps it juicy, and fresh garlic/ginger makes it taste alive.

Seriously, your taste buds won’t know the difference—except your wallet will!

Ingredients for Copycat Panda Express Orange Chicken

Okay, let’s gather our ingredients – this is where the magic starts! I’ve organized everything so you can prep like a pro. Pro tip: measure everything before you start cooking (mise en place, baby!). Here’s what you’ll need:

For the chicken: 2 lbs boneless, skinless chicken thighs (cut into 1-inch pieces), 1 cup cornstarch (yes, that much – trust me!), 2 eggs (beaten), ½ tsp salt, ¼ tsp black pepper
For frying: ¼ cup vegetable oil (peanut or canola works too)
For the sauce: ½ cup fresh orange juice (bottled works in a pinch), ¼ cup soy sauce, ¼ cup vinegar (white or apple cider), ¼ cup packed brown sugar, 2 cloves garlic (minced), 1 tbsp fresh ginger (grated – don’t skimp!), 1 tsp red pepper flakes (optional for heat)
For thickening: 1 tbsp cornstarch mixed with 2 tbsp water
For garnish: 1 tbsp orange zest (use a microplane!), 2 green onions (thinly sliced)

Ingredient Notes & Substitutions

Now, here’s my cheat sheet for making this work with what you’ve got:

Chicken thighs are key for juiciness, but breasts work if you must (just don’t overcook them!)
No cornstarch? Arrowroot powder can sub in, but the texture won’t be quite as crispy
Fresh orange juice makes the sauce sing, but in a pinch, use bottled (just add extra zest)
For extra depth, swap half the vinegar for beef broth if you have it on hand
Allergic to eggs? Try a cornstarch-water paste (3 tbsp cornstarch + 3 tbsp water) for coating

See? Plenty of wiggle room – now let’s get cooking!

Copycat Panda Express Orange Chicken Recipe - detail 2

How to Make Copycat Panda Express Orange Chicken

Alright, let’s get cooking! Follow these steps, and you’ll have that crispy, saucy magic in no time. I’ve made this so many times I could do it in my sleep—but don’t worry, I’ll walk you through every step.

Prep the chicken: Toss those bite-sized thigh pieces with salt and pepper. This is your flavor foundation, so don’t skip it!
Coat like a pro: Dip each piece first in beaten egg, then roll it in cornstarch until fully coated. Shake off the excess—you want a thin, even layer.
Fry to golden perfection: Heat oil in a large skillet over medium-high (about 375°F if you’re using a thermometer). Fry chicken in batches—don’t crowd the pan!—for 3-4 minutes per side until crispy and golden. Drain on paper towels. (This is when your kitchen will smell AMAZING.)
Make the sauce: In another pan, whisk together orange juice, soy sauce, vinegar, brown sugar, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat—let it bubble gently for 2 minutes to meld flavors.
Thicken it up: Stir the cornstarch-water slurry into the sauce. Keep stirring as it thickens—about 1 minute—until glossy and coats the back of a spoon.
Bring it all together: Toss the fried chicken in the sauce until every piece is gloriously coated. Garnish with orange zest and green onions. Boom—done!

Tips for Perfect Crispy Chicken

Want that crunch to last? Here’s my secret: double-fry the chicken—fry once at 325°F to cook through, then again at 375°F for extra crispiness. Also, drain on a wire rack instead of paper towels to prevent sogginess. And whatever you do, don’t add sauce until ready to serve—nobody likes soggy orange chicken!

Serving Suggestions for Copycat Panda Express Orange Chicken

Now for the best part—how to serve this glorious orange chicken! My absolute favorite way is over a big bowl of steamed jasmine rice to soak up all that delicious sauce. Feeling fancy? Try it with chow mein noodles or even cauliflower rice for a lighter option. Don’t forget to sprinkle on that fresh orange zest and green onions right before serving—it makes all the difference! For color, I love adding quick-steamed broccoli or snap peas on the side. Oh, and pro tip: keep extra sauce on the table for drizzling—you’ll thank me later!

Storage & Reheating Instructions

Okay, let’s talk leftovers—because let’s be real, you might actually have some! Store cooled orange chicken in an airtight container in the fridge for up to 3 days. For longer storage, freeze it (without sauce if possible) for up to 2 months. When reheating, skip the microwave unless you like soggy chicken—instead, pop it on a baking sheet in a 375°F oven for 10-15 minutes until crispy again. If you froze it with sauce, gently reheat in a skillet with a splash of water to loosen it up. Pro tip: fresh orange zest after reheating brings back that bright flavor!

FAQs About Copycat Panda Express Orange Chicken

I get questions about this recipe all the time! Here are the ones that pop up most often from friends and family trying their hand at this homemade orange chicken.

Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, but listen—they can dry out faster. If you use them, cut them slightly larger and watch your frying time carefully. Thighs are just more forgiving and give you that super juicy bite, which is why I swear by them.

How can I make this less salty or reduce the sodium?
Easy fix! Use a low-sodium soy sauce and taste your sauce before adding any extra salt. You can also balance it with a tiny extra splash of fresh orange juice or a teaspoon more brown sugar to round out the flavors.

What’s the secret to getting the sauce really thick and sticky?
Two things: first, make sure your cornstarch slurry is well-mixed with cold water before adding it. Second, let the sauce come to a full simmer and stir constantly for a full minute—it’ll go from thin to gloriously glossy right before your eyes!

Can I make this baked instead of fried?
You can try! Toss the cornstarch-coated chicken in a little oil and bake at 425°F on a wire rack until crispy. It won’t be *quite* the same as deep frying, but it’ll still be delicious. Just don’t tell my skillet I said that!

Nutritional Information

Just a heads up—nutrition info can vary based on your specific ingredients and portion sizes. This orange chicken is a treat with all that crispy goodness and sweet sauce! While I don’t have exact numbers, it’s got plenty of protein from the chicken, and the sauce brings that vitamin C from fresh orange juice. Like any fried food, enjoy it in moderation—but hey, we all deserve a little indulgence sometimes!

So what are you waiting for? Grab those chicken thighs and get ready to make the most incredible homemade orange chicken of your life! I promise, once you taste that perfect crispy bite coated in sticky-sweet orange sauce, you’ll be hooked. This recipe is my pride and joy—simple enough for weeknights but impressive enough for guests. Tag me in your photos when you make it (I love seeing your creations!), and don’t forget to rate the recipe below once you’ve tried it. Now go forth and conquer those takeout cravings—your new favorite orange chicken is just 35 minutes away!