Think you need takeout to enjoy restaurant-quality orange chicken? Think again. This copycat Panda Express Orange Chicken recipe brings all the crispy, saucy, sweet-and-tangy flavor you love straight to your own kitchen. No delivery fees, no waiting—just bold flavor in every bite.

This recipe is a game-changer. It delivers crunchy bites of chicken coated in a glossy orange sauce that strikes the perfect balance between sweet and savory. Whether you’re feeding a crowd or just cooking up a satisfying weeknight dinner, this one is a keeper.

Why You’ll Love This Recipe

Key Benefits

There’s something undeniably satisfying about making your own takeout favorite from scratch. Here’s why this recipe stands out:

• Crispy like the real thing – The chicken is double-dredged and fried to golden perfection.

• Bold, fresh orange flavor – Real orange juice and zest bring brightness that bottled sauces just can’t match.

• Perfect for any night of the week – It’s simple enough for a casual Tuesday but tasty enough to serve to guests.

• Budget-friendly – No tipping, no delivery fees—just a fraction of the cost of takeout.

• Make-ahead friendly – Prep components ahead of time for a quicker dinner rush.

This recipe takes the mystery out of orange chicken and makes it totally doable—even if you’ve never deep-fried before.

Suitable For

Whether you’re an experienced home cook or just learning the ropes, this recipe is made to work for you. Here’s who will especially love it:

• Busy parents – Make a big batch and have leftovers ready for lunchboxes.

• Meal-preppers – The chicken reheats beautifully when stored right.

• Asian food lovers – If Panda Express is your go-to, this will be your new favorite.

• Beginners – Clear steps and tips will guide you through the entire process without overwhelm.

Ingredients for Copycat Panda Express Orange Chicken

Core Ingredients

Let’s start with what makes this dish shine. These ingredients are easy to find and come together in the most delicious way:

• Boneless, skinless chicken thighs – Juicier and more flavorful than breast meat. They stay tender, even after frying.

• Cornstarch and all-purpose flour – The secret to that crisp, light coating.

• Eggs – Help the coating stick and add body to the batter.

• Garlic and fresh ginger – Essential for that unmistakable base flavor.

• Orange juice and orange zest – Use fresh oranges if you can for a vibrant citrus punch.

• Soy sauce and rice vinegar – For umami depth and just the right amount of tang.

• Brown sugar and granulated sugar – They work together to balance sweetness and caramel notes.

• Crushed red pepper flakes (optional) – Add a little heat if you like a kick.

• Cornstarch slurry – Thickens the sauce into that iconic glossy finish.

Substitutions and Tips

Don’t worry if you’re missing a few things—this recipe is flexible:

• No thighs? Chicken breasts work too—just be careful not to overcook.

• Gluten-free? Use tamari instead of soy sauce and substitute rice flour for all-purpose flour.

• Low-sugar version? Reduce the sugar by half and boost the zest or vinegar for brightness.

• No fresh orange juice? Bottled will do in a pinch, but fresh really does make a difference.

• Out of ginger or garlic? Ground versions can substitute in a pinch—just use a light hand.

Best Chicken for Orange Chicken

Let’s talk protein. While you can use chicken breast, thighs really are the way to go here.

Why? They’re more forgiving—juicy and flavorful, even if you’re not watching the clock closely. They also hold up better to frying and saucing without drying out.

If you’re looking for a lighter version, air frying works too. Just coat the chicken as you would for deep frying, spray with oil, and cook at 380°F for 12–14 minutes, flipping halfway. You’ll still get that crispy bite with a fraction of the oil.

Kitchen Tools You’ll Need

Must-Have Tools

You don’t need a fancy setup—just a few basics to make this dish a success:

• Wok or deep skillet – For frying the chicken and tossing it in sauce.

• Slotted spoon or spider strainer – To safely remove chicken from hot oil.

• Mixing bowls – You’ll need at least two: one for dredging, one for the egg mixture.

• Measuring spoons and cups – Precision matters, especially in the sauce.

Nice-to-Have Tools

These extras can make your cooking process smoother, but they’re totally optional:

• Wire rack – Keeps the chicken crispy while it rests.

• Zester or microplane – Makes zesting oranges faster and more efficient.

• Thermometer – Helps maintain the perfect frying temperature.

• Saucepan – For thickening the orange sauce separately while the chicken fries.

How to Make Copycat Panda Express Orange Chicken

This is where the magic happens. If you’ve prepped your ingredients, you’re already halfway there. Let’s break it down step-by-step, so you can get that same crisp, saucy result every time. Take it one part at a time, and don’t worry—I’ll walk you through it like a friend in the kitchen.

Step 1: Prep and Dredge the Chicken

Start by cutting your chicken into bite-sized pieces—think one or two bites each. Pat them dry with paper towels, which helps the coating stick better and fry up crispier.

Next, season the chicken with a little salt and pepper. In one bowl, whisk the eggs until well combined. In another bowl, mix together the cornstarch and flour. This double-dip coating method is key to achieving that iconic crunch.

Here’s the sequence: dip each piece of chicken into the flour mixture, then into the beaten eggs, and back into the flour. Press the coating on gently to help it stick. Line the pieces up on a tray as you go. It may take a few extra minutes, but the crispiness is absolutely worth it.

Pro tip: Let the coated chicken sit for about 10 minutes before frying. This helps the batter adhere better during cooking.

Step 2: Fry Until Golden and Crispy

Time to fry. Pour vegetable oil into a deep skillet or wok—about 2 inches deep. Heat the oil to 350–375°F. If you don’t have a thermometer, drop in a tiny piece of batter—it should sizzle and rise to the top quickly.

Fry the chicken in small batches to avoid overcrowding the pan, which drops the temperature and leads to soggy coating. Let each batch fry for 3 to 4 minutes or until the chicken is golden brown and cooked through.

Once done, transfer the chicken to a paper towel-lined tray or a wire rack. Keep it warm in a low oven while you work on the sauce.

Safety tip: Always monitor your oil temperature and never leave it unattended while frying.

Step 3: Make the Orange Sauce

In a small saucepan, heat a tablespoon of oil over medium heat. Add the minced garlic, fresh ginger, and crushed red pepper flakes (if using). Stir for 30 seconds to release those aromatic flavors.

Now add the sauce ingredients: orange juice, soy sauce, rice vinegar, brown sugar, white sugar, and the zest of one orange. Stir and bring the mixture to a low boil. Let it bubble gently for a few minutes.

To thicken the sauce, stir together the cornstarch and water to make a slurry. Slowly pour it into the bubbling sauce while whisking. In just a minute or two, the sauce will turn glossy and thick enough to coat the back of a spoon.

Taste and adjust—more vinegar for tang, more sugar for sweetness, or an extra pinch of zest for brightness.

Step 4: Toss and Serve

Add the crispy chicken to the pan of sauce or pour the sauce over the chicken in a large bowl. Toss until every piece is coated in that sticky, flavorful glaze.

Serve it hot over steamed jasmine rice, fried rice, or even tucked into lettuce wraps for a lighter twist. Sprinkle with sliced green onions or sesame seeds if you like a bit of flair.

You’ve just recreated a takeout classic in your own kitchen. And honestly? It might be better than the original.

Tips for Success

A few helpful notes to make sure everything turns out just right:

• Don’t skip the zest. The zest adds pure orange flavor that juice alone can’t match.

• Double the sauce if you like things extra saucy. It also makes a great drizzle over rice or veggies.

• Avoid crowding the pan. Fry in batches so the oil stays hot and the chicken stays crispy.

• Let the chicken rest after dredging. This step helps keep the coating intact during frying.

• Use fresh ingredients when possible. Fresh ginger, garlic, and orange juice really elevate the dish.

Even if it’s your first time deep-frying, trust yourself. Take it slow, stay organized, and you’ll pull it off beautifully.

How to Store Copycat Panda Express Orange Chicken

At Room Temperature

Leftovers should be refrigerated within two hours of cooking. Letting the chicken sit too long at room temp can lead to soggy coating and food safety concerns.

In the Refrigerator

Store the chicken and sauce separately in airtight containers. This keeps the chicken crispy when you reheat it. Use within 3 to 4 days for best quality.

To reheat, place the chicken on a baking sheet and warm in a 350°F oven for about 10 minutes. Warm the sauce in a small pan and combine just before serving.

Freezing Tips

Freeze cooked chicken and sauce separately for up to one month. To reheat, thaw overnight in the fridge and follow the same oven method. The sauce may need a quick whisk if it separates slightly.

Frequently Asked Questions (FAQs)

Can I use an air fryer instead of deep-frying?

Absolutely. Coat the chicken the same way, then air fry at 380°F for 12–14 minutes, flipping halfway through. Spray lightly with oil for extra crispiness.

Do I need to use fresh orange juice, or is store-bought okay?

Fresh juice gives the sauce more brightness and less bitterness, but good-quality bottled orange juice works in a pinch. Either way, don’t skip the zest.

Can I make this less sweet?

Yes. Cut the sugar in half and add an extra splash of vinegar or a bit more zest to maintain flavor balance.

Can I make a vegetarian version?

Definitely. Use extra-firm tofu or cauliflower florets in place of the chicken. Prepare them the same way—dredge, fry, and toss in sauce.

Related Recipes

If you loved this Copycat Panda Express Orange Chicken, you might enjoy these other easy and flavor-packed recipes:

• Sizzling Chinese Pepper Steak with Onions: Quick stir-fry with bold soy and pepper flavors.

• Chinese Chicken Cabbage Stir Fry: A lighter, veggie-packed dish with savory garlic sauce.

• Creamy Garlic Chicken Penne: For a creamy twist with hearty noodles and chicken.

• Easy Homemade Wonton Soup: The perfect light starter to serve before your orange chicken meal.

• Panda Express Style Chow Mein: A great side dish option that completes the takeout-at-home experience.

Conclusion

That’s it—you’ve just made a restaurant favorite from scratch. Crispy, saucy, full of fresh orange flavor, and totally worth the little bit of frying effort. Whether you’re feeding your family, meal-prepping for the week, or just treating yourself, this Copycat Panda Express Orange Chicken recipe delivers comfort and satisfaction in every bite.

If you try it, I’d love to hear how it turned out. Share your photos, your swaps, or just your love for orange chicken. Happy cooking!

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