Panda Express Orange Chicken (Copycat) Recipe

I took on the fun challenge of creating my very own Panda Express Orange Chicken using tender chicken thighs dipped in a light mixture of flour, cornstarch, and egg. The dish shines with a zingy sauce of fresh orange juice, zest, garlic, and ginger that brings every bite to life.

I recently tried my hand at a copycat Panda Express Orange Chicken recipe and had to share it with you all. I used 1 lb of boneless, skinless chicken thighs, cut into bite-sized pieces, dipped them in a lightly beaten egg mixed with 1/2 cup of all-purpose flour and 1/2 cup of cornstarch, plus a pinch of salt and 1/2 tsp of black pepper, then deep fried them to a perfect crisp.

The real magic comes from my spot-on sauce made with 1/2 cup fresh orange juice, 1 tbsp orange zest, 1/3 cup granulated sugar, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp minced garlic, 1/2 tsp grated ginger, 1/3 cup water and a cornstarch slurry. This Chinese Orange Chicken recipe gives you that signature Orange Chicken Sauce flavor you love while saving you a fortune and skipping the lines.

Enjoy the burst of citrus and crunch in every bite!

Why I Like this Recipe

1. I love how the chicken comes out super crispy and tender, like you got the perfect bite every time.
2. I really dig that I can recreate a Panda Express favorite at home and save money on takeout, it’s just awesome.
3. The sauce is so sweet and tangy with a hint of spice from the ginger and garlic, it makes every bite a flavor explosion.
4. I appreciate how simple the whole process is, even though it’s fried, i still feel like a pro when i make this dish.

Ingredients

• Chicken is a solid protein source that keeps the dish juicy and flavorful.
• Egg really helps bind the coating and adds extra protein for a rich texture.
• Flour and cornstarch make a crispy crust and supply some carbohydrates for energy.
• Orange juice and zest give a natural sweetness with a tangy kick, plus a splash of vitamin C.

Ingredient Quantities

• Chicken
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp black pepper (or to taste)
  • Vegetable oil for deep frying (enuf to cover the chicken)

• Sauce
  • 1/2 cup fresh orange juice
  • 1 tbsp orange zest (from one orange)
  • 1/3 cup granulated sugar
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp minced garlic
  • 1/2 tsp grated ginger
  • 1/3 cup water
  • 1 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water)

How to Make this

1. Cut your chicken thighs into bite-sized pieces. Put ’em in a bowl and toss with the lightly beaten egg, salt, and pepper

2. In another bowl, mix together the all-purpose flour and cornstarch. Dredge the chicken pieces in this mixture until they are well coated

3. Heat enough vegetable oil in a deep pan so the chicken pieces can be fully submerged, and get it hot enough over medium-high heat

4. Fry the chicken in batches until golden and crispy, then remove them and lay on paper towels to get rid of any excess oil

5. For the sauce, combine the fresh orange juice, orange zest, granulated sugar, soy sauce, rice vinegar, minced garlic, grated ginger, and water in a small saucepan

6. Bring the sauce mixture to a gentle simmer over medium heat, stirring until the sugar dissolves

7. Stir in the cornstarch slurry and cook for another minute or two until the sauce thickens a bit

8. Toss your fried chicken pieces in the warm sauce until nicely coated, then serve up and enjoy your homemade copycat Panda Express Orange Chicken!

Equipment Needed

1. A sturdy cutting board and a sharp knife to cut the chicken thighs into bite-sized pieces
2. A large bowl to toss the chicken with the beaten egg, salt, and pepper
3. A second bowl for mixing the all-purpose flour and cornstarch for dredging the chicken
4. A deep frying pan or heavy pot that can fully submerge the chicken in vegetable oil
5. A thermometer (if you got one) to check the oil temperature over medium-high heat
6. A slotted spoon or tongs to safely remove the fried chicken from the oil
7. Paper towels to drain the excess oil from the chicken
8. A small saucepan for combining and simmering the sauce ingredients
9. A whisk or a stirring spoon to mix the sauce and incorporate the cornstarch slurry into it

FAQ

Panda Express Orange Chicken (Copycat) Recipe Substitutions and Variations

• If you can’t find chicken thighs, try using chicken breasts or turkey breast for a leaner alternative
• If you run out of cornstarch, potato starch or arrowroot powder works pretty much the same
• If rice vinegar is not available, apple cider vinegar or a splash of lemon juice is a good swap
• Instead of fresh orange juice, you can use canned orange juice though the flavor might change slightly
• If soy sauce is an issue, tamari is a solid substitute and it’s great for gluten-free cooks

Pro Tips

1. Make sure your oil is heated to the right temp before frying. If it’s not hot enough, your chicken might turn out soggy and greasy, and if it’s too hot, it can burn fast.

2. Shake off any extra flour and cornstarch mix on the chicken so that it gets a light crispy coat. This helps the batter crisp up instead of getting too thick.

3. Let your sauce simmer for a few extra minutes so the flavors really blend together. Stir it constantly so it doesn’t stick to the pan and burn.

4. When you toss the fried chicken in the sauce, do it gently. You don’t want to lose that crispiness by stirring too roughly.