Panda Express Orange Chicken Copycat

Making a copycat recipe can be daunting if you have had that dish and really loved it. But I am happy to report that I have become a master at making this Panda Express Orange Chicken copycat. This sweet, caramelized citrus chicken meal is made with just a handful of ingredients and is ready in just 30 minutes.

This recipe tastes just like the original, but the sauce here is more flavorful thanks to all the fresh ingredients I used, with a deeper, sweeter-and-sourer flavor. I like serving it over steamed white rice, brown rice, or soba noodles. I’ve been perfecting this recipe for quite a while now, and I am more than happy with the result. This dish always receives rave reviews.

This homemade orange chicken recipe tastes just like the famous Panda Express restaurant dish. The only difference is that I make it easily at home at a fraction of the cost. The chicken is super crispy, coated in a sweet-and-tangy orange sauce. I actually think it easily beats the take-out version! If you have been wanting to make orange chicken but did not know how, now you have the recipe.

I appreciate this meal for being fuss-free and for being easy to make on a busy weeknight, when I don’t feel like spending too much time cooking but still crave a home-cooked meal. Learn a trick from me: make orange sauce in advance, and keep it in your fridge. Now, all you have to do is cook the chicken, combine it with the sauce, and you have a fantastic meal in just a few minutes.

Why you will love this recipe

• Easy to make: Just a few steps to a delicious, fuss-free, home-cooked meal. When I first tried this dish at Panda Express, I had no idea that it would be so easy to recreate it at home!
• Minutes to a meal: I can have my favorite meal on the table in less than 30 minutes.
• Better than takeout: Preparing it at home lets me have control over the quality and freshness of the ingredients. Choosing fresh produce like oranges, garlic, and ginger creates the most fantastic flavors!
• Easy cleanup: a weeknight meal that only requires a pan? Sign me in! I love the ease and convenience!

What you will need

For the chicken

I dredge the chicken in a mixture of seasoned, beaten eggs, then in a mixture of flour and cornstarch.

For the orange sauce:

• Orange juice and zest: I use freshly squeezed orange juice and zest to add a fantastic citrus flavor to the sauce.
• Liquids: I also add sweet, delicate rice vinegar, a bit of sesame oil for its rich flavor, low-sodium soy sauce, and a bit of white vinegar to balance the dish’s sweetness.
• Aromatics and seasoning: I add freshly minced garlic, not garlic powder, to get that robust, pungent flavor. Also, peppery, freshly grated ginger and red pepper flakes for a bit of spiciness. I season the sauce with white and brown sugar.
• Thickener: To thicken the sauce, I use a cornstarch slurry.

How to prepare

Prepare the sauce: To make the famous orange sauce, I combine cornstarch, rice wine, water, orange juice, sesame oil, white sugar, brown sugar, white vinegar, orange zest, ginger, garlic, and red pepper flakes. I stir it and set it aside to cook later.

Prepare the meat: To fry the chicken, I set up two shallow bowls: one with a beaten, seasoned egg and another with a mixture of flour and cornstarch. Then I dip the chicken pieces into the egg mixture.

Coat: After that, I dredge the chicken pieces in the flour-cornstarch mixture.

Fry: Next, I heat the oil in a large pan or a wok to 375 degrees F, and fry the chicken pieces in batches until cooked through, crispy, and golden. Setting it aside once done.

Boil the sauce: I discard the oil from the pan, leaving about 1 tablespoon, stir the sauce, and add it back to the pan. Then, I stir and bring it to a boil.

Add back the chicken: I add the fried chicken to the sauce and stir until well combined and coated. The dish is done when the sauce has thickened. I serve it with white fluffy rice.

Expert tip

Do not overcrowd the pan

One of the most common mistakes I have seen people committing is rushing while cooking the chicken pieces and overcrowding the pan. When frying the chicken pieces, make sure the oil is hot before adding the chicken. Second, make sure you don’t overcrowd the pan; there should be enough room between the chicken pieces. Otherwise, they will create too much steam and will not get crispy. I recommend cooking the chicken in batches.

More tips to consider:

• Be careful not to overcook or undercook your chicken, as it may become chewy.
• When removing the chicken, its internal temperature should be 155 degrees F, as it will continue to cook as it rests.
• Velveting the chicken will make it soft and smooth, like at Panda Express. But with my recipe, yours will taste better.
• I use both cornstarch and flour to prevent gluten development for crispier chicken.

Recipe variations:

• Veggies: I make it heartier by stir-frying some veggies BEFORE adding the sauce back into the pan. Some suggestions for delicious additions include: sliced bell peppers, sliced red onion, broccoli, bok choy, and sugar snap peas.
• Making it spicier: For a spicy kick, I add more red pepper flakes, even some hot sauce or cayenne pepper, into the sauce.
• Making it healthier: I substitute sugar with honey or maple syrup. I also lightly fry the chicken or bake it, then chop it into pieces.
• Playing with the toppings: I top it with crushed peanuts, red pepper flakes, chopped scallions, and sesame seeds. Another favorite of mine is adding some grilled pineapple on top. I am a huge fan of sweet-and-savory combos.
• Gluten-free: For gluten allergies, I use gluten-free flour and coconut aminos instead of soy sauce.

Serving suggestions:

Try some of these ideas for serving this Panda Express orange chicken copycat. Since this recipe is so easy to make, I recommend serving it right away, with some egg fried rice or pineapple fried rice. On the side, I usually prepare a variety of veggie dishes for the family to choose from, like oven-roasted bok choy, steamed broccoli, boiled cabbage, or cauliflower rice.

Since I do a lot of meal prep in advance, I usually have some chicken egg rolls stacked in the fridge. Reheating them is a breeze. In my Instant Pot, I quickly prepare this hot-and-sour soup, and here we are having a Chinese feast at home! For dessert, I go with something light and easy like lemon Oreo fudge or air-fried pears, my new obsession.

How to store leftovers:

• Refrigerate: Refrigerate in a sealed container for up to three days.
• Freezing: You can also freeze it for up to three months in a freezer bag or freezer-safe container.   
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: You can reheat in the oven for 10 minutes or in the microwave for two minutes. 

Frequently asked questions

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