There’s something absolutely magical about that first bite of Panda Express Orange Chicken – the perfect balance of crispy coating, tender chicken, and that irresistible sweet-tangy orange sauce that keeps you coming back for more. I’ve been obsessed with recreating this takeout favorite at home, and after countless attempts, I’ve finally cracked the code!
What makes this homemade version so special is that crispy exterior that stays crunchy even after being coated in sauce. The secret lies in the perfect flour-to-cornstarch ratio and getting that oil temperature just right. Trust me, once you master this technique, you’ll never want to order takeout again!
I love making this orange chicken for family dinners because it’s surprisingly quick – just 25 minutes from start to finish. The best part? You can control the sweetness level and make it exactly how you like it. Plus, there’s something so satisfying about hearing that sizzle when the chicken hits the hot oil!
What Makes This Recipe Special
This copycat recipe captures everything we love about Panda Express Orange Chicken while giving you complete control over the ingredients. I use chicken thighs instead of breast meat because they stay incredibly juicy and tender, even if you accidentally overcook them slightly. The coating mixture creates that signature crunch that doesn’t get soggy when tossed with the sauce.
The orange sauce is where the magic really happens. I combine fresh orange juice with just the right amount of soy sauce for that umami depth, and the cornstarch slurry creates that glossy, restaurant-quality finish. The addition of orange zest gives it that bright, fresh citrus note that really sets it apart from other orange chicken recipes.
Recipe Timing & Difficulty
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 10 minutes | 15 minutes | 25 minutes | 4 | Easy |
This recipe is perfect for busy weeknights when you want something special without spending hours in the kitchen. The active cooking time is minimal – most of the work happens while the oil heats up and the chicken fries.
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken thighs | 1 lb | Cut into bite-sized pieces; stays juicier than breast meat |
| All-purpose flour | 1/2 cup | Creates structure in the coating |
| Cornstarch | 1/2 cup | Essential for crispiness |
| Salt | 1/2 tsp | Enhances all flavors |
| Black pepper | 1/2 tsp | Freshly ground preferred |
| Garlic powder | 1/2 tsp | Not garlic salt! |
| Ginger powder | 1/2 tsp | Ground ginger works best |
| Large egg | 1 | Room temperature beats easier |
| Water | 1/2 cup | Adjust as needed for batter consistency |
| Vegetable oil | For frying | Neutral oil with high smoke point |
| Orange juice | 1 cup | Fresh-squeezed or bottled both work |
| Soy sauce | 1/4 cup | Low-sodium if watching salt intake |
| Granulated sugar | 1/2 cup | Controls sweetness level |
| Rice vinegar | 2 tbsp | Adds tangy complexity |
| Cornstarch slurry | 1 tbsp + 2 tbsp water | For thickening the sauce |
| Sesame oil | 1 tsp | Just a splash for nutty flavor |
| Orange zest | From 1 orange | Use a microplane for best results |
| Green onions (optional) | For garnish | Sliced thin on the diagonal |
| Sesame seeds (optional) | For garnish | Toasted taste even better |
Ingredient Substitutions & Tips
Chicken Thighs: I strongly recommend sticking with thighs for this recipe, but if you only have chicken breast, cut it into slightly smaller pieces and watch the frying time carefully. Breast meat can go from perfect to dry very quickly.
Cornstarch: This is absolutely crucial for that signature crispy coating. If you’re gluten-free, you can use arrowroot powder as a substitute, but don’t skip it entirely or you’ll miss that characteristic crunch.
Orange Juice: Fresh-squeezed gives the best flavor, but bottled works perfectly fine. I actually prefer using a combination of fresh juice and bottled – the fresh gives brightness while bottled provides consistency.
Step-by-Step Instructions
Step 1: Prepare Your Coating Station
Start by setting up two bowls – one for the dry ingredients and one for the wet. In the first bowl, whisk together flour, cornstarch, salt, black pepper, garlic powder, and ginger powder. Make sure everything is evenly distributed because this coating needs to be consistent.
In the second bowl, beat the egg thoroughly, then gradually add water while whisking. The consistency should be like thin pancake batter – not too thick that it clumps, but not so thin that it runs right off the chicken.
Pro tip: I like to set up a third plate lined with paper towels for the coated chicken pieces. This prevents them from sticking together before frying.
Step 2: Coat the Chicken
Take each piece of chicken and dip it first into the egg mixture, making sure it’s completely coated. Let any excess drip off, then immediately roll it in the flour mixture. Press gently to help the coating adhere, but don’t pack it on too thick.
The key here is working efficiently – you want to coat all your chicken pieces before the first ones start getting soggy. I usually work in batches of 4-5 pieces at a time.
Step 3: Heat the Oil
While you’re coating the chicken, heat about 2 inches of vegetable oil in a heavy-bottomed pot or wok to 350°F (175°C). This temperature is crucial – too low and the coating absorbs oil and gets greasy, too high and it burns before the chicken cooks through.
If you don’t have a thermometer, test with a small piece of batter. It should sizzle immediately and float to the surface when the oil is ready.
Step 4: Fry the Chicken
Carefully add the coated chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry for 4-5 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Remove the chicken with a slotted spoon and place on paper towels to drain. The coating should be crispy and golden, not greasy.
Step 5: Make the Orange Sauce
While the chicken drains, make the sauce. In a medium saucepan, combine orange juice, soy sauce, sugar, rice vinegar, and sesame oil. Bring to a gentle boil over medium heat, stirring to dissolve the sugar completely.
Add the orange zest and let it simmer for 2-3 minutes to infuse the flavor. Meanwhile, mix the cornstarch and water to create a smooth slurry – no lumps!
Slowly pour the cornstarch slurry into the simmering sauce while whisking constantly. The sauce will thicken within 1-2 minutes and should coat the back of a spoon nicely.
Step 6: Combine and Serve
Remove the sauce from heat and immediately add the fried chicken pieces. Toss gently but thoroughly to coat every piece. The sauce should cling to the chicken without pooling at the bottom of the bowl.
Serve immediately while the chicken is still crispy, garnished with sliced green onions and sesame seeds if desired. I love serving this over steamed jasmine rice with some steamed broccoli on the side.
Professional Tips for Perfect Orange Chicken
Temperature Control is Everything: The difference between soggy and crispy orange chicken comes down to oil temperature. Invest in a good thermometer – it’s worth every penny. When the oil temperature drops (which happens when you add cold chicken), the coating absorbs oil instead of crisping up.
Don’t Skip the Double Dip: Some recipes skip the egg wash, but I find it essential for getting the coating to stick properly. The proteins in the egg help create that golden-brown color we’re after.
Sauce Timing Matters: Make the sauce while the chicken is still hot from frying. The residual heat helps the sauce adhere better and creates that glossy finish you see in restaurants.
Batch Cooking Success: If you’re making this for a crowd, you can fry the chicken ahead of time and keep it warm in a 200°F oven. Make the sauce fresh and toss just before serving to maintain crispiness.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Absolutely! Chicken breast works well in this recipe, but you’ll need to be more careful about cooking time. Cut the breast into slightly smaller pieces (about 1-inch chunks) and fry for 3-4 minutes instead of 4-5. Thighs are more forgiving because they have higher fat content, but breast meat can be just as delicious if not overcooked.
What can I substitute for cornstarch in the coating? Cornstarch is really the secret to that signature crispy texture, but if you don’t have it, arrowroot powder works as a 1:1 substitute. Potato starch also works well. Avoid using only all-purpose flour as it won’t give you the same crispiness. If you’re gluten-free, rice flour combined with cornstarch creates an incredibly light, crispy coating.
How do I store leftover orange chicken? Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and maintain some crispiness, use your oven rather than the microwave. Preheat to 375°F and bake for 8-10 minutes until heated through. You can also reheat in a skillet over medium heat with a tiny bit of oil to help re-crisp the coating.
Can I make the sauce less sweet or more spicy? Definitely! To reduce sweetness, cut the sugar down to 1/3 cup and add an extra tablespoon of rice vinegar for balance. For heat, add 1-2 teaspoons of sriracha or red pepper flakes to the sauce while it’s simmering. You can also add fresh minced ginger and garlic for more complexity.
Is it possible to bake the chicken instead of frying? Yes, though the texture will be different. Preheat your oven to 425°F and place coated chicken pieces on a wire rack set over a baking sheet. Spray lightly with cooking oil and bake for 15-18 minutes, flipping once halfway through. The coating won’t be quite as crispy as deep-fried, but it’s still delicious and much healthier.
Final Thoughts
This Panda Express copycat orange chicken has become a regular in my dinner rotation, and I think it’ll become one in yours too. The combination of crispy coating and glossy, flavorful sauce hits all the right notes – sweet, tangy, and completely satisfying.
The best part about making it at home is that you can adjust everything to your taste. Want it spicier? Add some heat. Prefer it less sweet? Cut back on the sugar. The base recipe is incredibly versatile and forgiving.
I hope this recipe brings as much joy to your dinner table as it has to mine. There’s something special about recreating your favorite takeout dishes at home – it tastes even better when you’ve made it yourself!
Panda Express Copycat Orange Chicken
Ingredients
- 1 lb boneless skinless chicken thighs (cut into bite-sized pieces)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1 large egg room temperature
- 1/2 cup water adjust for batter consistency
- Vegetable oil for frying
- 1 cup orange juice fresh or bottled
- 1/4 cup soy sauce low-sodium preferred
- 1/2 cup granulated sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water for slurry
- 1 tsp sesame oil
- Zest of 1 orange
- Green onions optional, for garnish
- Sesame seeds optional, for garnish
Instructions
- Prepare the Coating: In one bowl, whisk together flour, cornstarch, salt, black pepper, garlic powder, and ginger powder. In another bowl, beat the egg and gradually add water to make a thin batter consistency.
- Coat the Chicken: Dip each piece of chicken into the egg mixture, then coat in the flour mixture. Set aside on a plate lined with paper towels.
- Heat the Oil: Heat 2 inches of vegetable oil in a heavy-bottomed pot or wok to 350°F (175°C). Test the temperature with a small piece of batter—if it sizzles immediately, the oil is ready.
- Fry the Chicken: Fry chicken pieces in batches for 4-5 minutes or until golden brown and cooked through. Remove from oil and drain on paper towels.
- Make the Orange Sauce: In a saucepan, combine orange juice, soy sauce, sugar, rice vinegar, and sesame oil. Bring to a gentle boil and stir until the sugar dissolves. Add orange zest and simmer for 2-3 minutes.
- Thicken the Sauce: In a small bowl, mix cornstarch and water to make a slurry. Slowly pour it into the simmering sauce, whisking constantly. The sauce will thicken in 1-2 minutes.
- Combine and Serve: Add fried chicken to the sauce and toss gently to coat. Serve immediately, garnished with sliced green onions and sesame seeds. Serve with steamed rice and vegetables.
