If you’re a fan of Panda Express, chances are your number-one order is the famous Orange Chicken. Crispy, golden chicken bites tossed in a glossy, tangy-sweet orange sauce — it’s the definition of comfort food! With this Focus Keyword recipe, you can now recreate that restaurant favorite right in your own kitchen, and the best part is, it’s faster, cheaper, and even tastier than takeout.
I’ve tested and perfected this version to capture that addictive balance of citrus, sweetness, and heat that makes Orange Chicken so irresistible. Once you try this homemade copycat recipe, you’ll never have to wait in line at Panda Express again.
Table of Contents
- Homemade Panda Express Orange Chicken
- Why You’ll Love This Copycat Recipe
- Key Ingredients
- Recipe Overview
- Step-by-Step Instructions
- Recipe Card
- Make-Ahead Tips
- Storage Instructions
- Frequently Asked Questions
- Variations and Substitutions
Homemade Panda Express Orange Chicken
There’s a reason this dish has achieved legendary status. Tender chunks of chicken are fried until perfectly crispy, then coated in a sticky orange glaze bursting with citrus flavor. The secret to this Focus Keyword recipe lies in the sauce — a luscious blend of orange zest, soy sauce, sugar, vinegar, and aromatics that clings beautifully to the fried chicken.
While it might look like a lot of steps at first, this dish actually comes together in about 30 minutes. Each bite delivers a satisfying crunch followed by that tangy-sweet explosion we all know and love. Trust me — one taste, and you’ll agree this version might just outshine the restaurant one!
Why You’ll Love This Copycat Recipe
- Crispy perfection: The chicken is fried to golden-brown crispiness, staying crunchy even after being tossed in the sauce.
- Authentic flavor: This version mimics the Panda Express classic, down to the signature orange glaze.
- Quick and easy: Ready in just about 30 minutes — perfect for weeknight dinners.
- Budget-friendly: Make it at home for a fraction of the cost of takeout.
- Customizable: Adjust the spice level or sweetness to your liking.
Key Ingredients
Chicken: Boneless, skinless chicken thighs are ideal for juicy, flavorful bites. You can also use chicken breast if you prefer leaner meat.
Flour and cornstarch: A blend of both gives the chicken a light, crispy coating.
Orange zest: This is what gives the sauce that vibrant, unmistakable citrus kick. Always use fresh zest from a large orange for the best flavor.
White vinegar: The surprising hero of this recipe. Don’t be scared of the amount — it balances the sweetness and gives the sauce its addictive tang.
Rice wine: A sweet fermented condiment that adds depth to the sauce. If unavailable, use mirin or a touch of dry sherry.
Soy sauce: Adds saltiness and umami richness. Low-sodium soy sauce works great here.
Sesame oil: Enhances the overall flavor with a nutty aroma.
Sugar: Helps the sauce caramelize into that sticky, glossy coating we all crave.
Garlic and ginger: Freshly minced aromatics bring the sauce to life.
Crushed red pepper flakes: Optional, but highly recommended for a subtle spicy kick.
Recipe Overview
The Sauce: Whisk together all the sauce ingredients and let it sit while you fry the chicken. This allows the flavors to blend beautifully.
The Chicken: Toss the chicken in an egg mixture, then coat with cornstarch and flour before frying. Work in batches for even cooking and crispiness.
The Finale: After frying, sauté garlic, ginger, and red pepper flakes in a bit of oil, then pour in the orange sauce. Once it thickens, toss the crispy chicken into the pan and coat thoroughly.
Serve your Orange Chicken hot over steamed rice or noodles and garnish with a sprinkle of sesame seeds or sliced green onions.
Step-by-Step Instructions
- Prepare the sauce: In a small bowl, whisk together cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Set aside.
- Mix the chicken coating: In a large bowl, whisk the egg, salt, pepper, and 1 tablespoon of oil. In another bowl, combine cornstarch and flour.
- Coat the chicken: Dip the chicken pieces into the egg mixture, then dredge in the flour-cornstarch blend until evenly coated.
- Fry the chicken: Heat oil in a deep skillet or wok to 375°F (190°C). Fry chicken in batches for about 3–4 minutes per batch, until golden and crisp. Transfer to a rack or paper towel to drain.
- Make the sauce base: Drain most of the oil from the pan, leaving about a tablespoon. Add the minced ginger, garlic, and red pepper flakes. Cook for about 10 seconds until fragrant.
- Add the sauce: Pour in the prepared orange sauce, stir, and bring it to a quick boil. As soon as it thickens, remove from heat.
- Toss and serve: Add the fried chicken pieces and stir until everything is coated evenly. Serve immediately over hot white rice.
Panda Express Orange Chicken (Homemade Copycat Recipe)
- Total Time: 30 min
Description
Tender, crispy chicken tossed in a glossy, tangy-sweet orange sauce. This homemade version of Panda Express Orange Chicken is easy to make, incredibly flavorful, and tastes even better than takeout!
Ingredients
For the Sauce:
1 tablespoon cornstarch
2 tablespoons rice wine (or mirin)
¼ cup water
1 teaspoon sesame oil
3 tablespoons low-sodium soy sauce
10 tablespoons granulated sugar
10 tablespoons white vinegar
Zest of 1 large orange
For the Chicken:
2 pounds boneless, skinless chicken thighs (cut into 1-inch cubes)
1 large egg
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil (divided)
½ cup cornstarch
¼ cup all-purpose flour
Oil for frying
To Finish:
1 ½ tablespoons freshly grated ginger
2 garlic cloves, minced
½ teaspoon crushed red pepper flakes (optional)
Instructions
-
Make the Sauce:
In a small bowl, whisk together cornstarch, rice wine, water, sesame oil, soy sauce, sugar, vinegar, and orange zest. Set aside to let the flavors blend. -
Prepare the Chicken:
In a large bowl, whisk egg, salt, pepper, and 1 tablespoon of oil. In another bowl, mix cornstarch and flour together. Dip chicken pieces first into the egg mixture, then dredge in the dry coating until well covered. -
Fry the Chicken:
Heat oil in a large wok or deep skillet to 375°F (190°C). Fry chicken in small batches for about 3–4 minutes, or until golden brown and crispy. Drain on a wire rack or paper towel. -
Create the Sauce Base:
Drain most of the oil from the pan, leaving about 1 tablespoon. Add ginger, garlic, and red pepper flakes. Stir-fry for about 10 seconds until fragrant. -
Add the Orange Sauce:
Pour in the prepared sauce mixture. Bring it to a boil, stirring constantly until it thickens and becomes glossy (about 1–2 minutes). -
Toss the Chicken:
Remove the sauce from heat. Add the fried chicken pieces and toss gently to coat them evenly in the sauce. -
Serve:
Serve hot over steamed white rice, garnished with sliced green onions or sesame seeds if desired.
Notes
- For crispier chicken: Try double frying — first at a slightly lower temperature (350°F), then again for 30–60 seconds at 375°F before tossing in the sauce.
- Adjust the sweetness: Feel free to reduce the sugar slightly if you prefer a more tangy sauce.
- No rice wine? Substitute mirin, dry sherry, or even apple juice with a splash of white vinegar.
- Make it spicy: Add a chopped chili pepper or extra red pepper flakes for a bold kick.
- Prep Time: 15 min
- Cook Time: 15 min
- Cuisine: Chinese-American
