This easy Panda Express orange chicken copycat recipe is one you will make again and again. The extra-crispy chicken perfectly holds up to the citrusy-sweet orange chicken sauce. It’s homemade, it’s fresh, and yes—it’s better than takeout!
Where Does Orange Chicken Originate?
Orange chicken is a hallmark of American-Chinese cuisine, made famous by Panda Express. While it draws inspiration from sweet-and-sour dishes from China’s Hunan Province, this version was adapted for American tastes, with a sweeter orange-chicken sauce.
On the rare occasion I leave town without my family, my husband and kids have a little tradition: Panda Express night! They happily work their way through the leftovers until I’m back home. This tradition is such a hit that my kids ask me when I’m going on my next trip. Naturally, I had to remind them of my cooking skills, so I decided to make orange chicken at home and bring Panda Express to them.
Key Ingredients
- Marinade: Mixing Shaoxing wine (rice vinegar) with egg whites creates a velveting effect that tenderizes the chicken and keeps it extra juicy—take that, Panda Express. You’ll also need white sugar (or a sugar-free option like monk fruit), sesame oil, orange zest, and dark soy sauce. And there is a difference between dark and light soy sauce. Dark soy sauce is deeper in color, slightly sweeter, and more intense than light soy sauce, making it ideal for marinating.
- Chicken: Boneless, skinless chicken thighs are perfect for this Panda Express orange chicken copycat recipe. Chicken breasts or tenderloins work when cut into bite-sized pieces.
- Coating: A simple mix of all-purpose flour, cornstarch, kosher salt, and white pepper creates a simple coating for lightly battered chicken with a crisp exterior.
- Orange Chicken Sauce: Fresh ingredients make all the difference here. Fresh orange zest and juice give the sauce its bright, citrusy flavor. But please taste your oranges before using them in the sauce. I skipped that step once and had to start over from scratch. You can use store-bought orange juice in a pinch, but the flavor won’t be quite as vibrant. You’ll also add Shaoxing wine, fresh ginger, minced garlic, light soy sauce, distilled white vinegar, red pepper flakes, toasted sesame seeds, and a cornstarch slurry to thicken the sauce.
Additions and Substitutions
- Make it spicy. Add more red pepper flakes or sauté chopped, dried red chilies with the garlic and ginger to make the sticky-sweet orange sauce.
Equipment
A Panda Express Orange Chicken Copycat is the family-friendly meal you need, and you only need a few basic kitchen tools.
- Sharp Knife – to cut the chicken.
- Microplane – for zesting the fresh oranges.
- Mixing Bowl – for mixing the marinade.
- Colander – to drain the chicken.
- Heavy-Bottomed Pan – use a wok, heavy-bottomed skillet, or Dutch oven to fry the chicken and prepare the sauce.
- Food Thermometer – to monitor the temperature of the oil and the internal temperature of the chicken.
How to Make a Panda Express Orange Chicken Copycat
The full recipe with measurements is in the recipe card below.
Prepare the Chicken
Step 1: Combine the marinade ingredients in a mixing bowl until the sugar completely dissolves. Cut the chicken into bite-sized pieces and add them to the bowl. Gently toss to coat and marinate for 30 minutes.
Step 2: Prepare your station by whisking the cornstarch, flour, salt, and white pepper together on a plate. Line a second plate with paper towels, or set a wire rack over a baking sheet. Then, drain the chicken in a colander for 1–2 minutes before dredging.
Step 3: Toss half the marinated chicken in the cornstarch-flour mixture, coating the pieces evenly. Shake off any excess and set the chicken aside.
Step 4: Heat the oil in a wok or heavy-bottomed pan until it reaches 350°F (176°C) over medium heat. Fry the chicken in batches for 3–5 minutes, stirring occasionally, until golden brown and crispy on all sides.
Step 5: Use a slotted spoon to transfer the fried chicken to paper towels or a wire rack. Return the oil to 350°F (176°C), then coat the remaining chicken in the flour mixture and repeat the process.
How do you know when the chicken is done?
You know the chicken is done cooking when its internal temperature reaches 165°F (74°C). Check the temperature by inserting a food thermometer into the chicken pieces.
Make the Orange Sauce
Step 1: Carefully discard the remaining oil in the wok and wipe it clean. Heat one tablespoon of fresh oil over medium heat. Stir in the ginger and garlic, and cook for 30 seconds.
Step 2: Add the Shaoxing wine, orange juice and zest, soy sauce, white vinegar, sesame oil, sugar, and pepper flakes. Bring to a simmer, then whisk in the cornstarch slurry. Cook for 8-10 minutes until the sauce thickens.
Step 3: Lower the heat and stir in the corn starch. Once it thickens, add the fried chicken and toss to coat.
Expert Tips
- Marinate the chicken. Combine the chicken with the marinade ingredients and set it aside for at least 30 minutes. The vinegar and egg whites create a velveting effect, a stir-fry technique that tenderizes the chicken for high-heat cooking.
- Cook the chicken in batches. Stir-frying chicken in small batches prevents overcrowding the pan, keeping the oil hot enough to fry the pieces thoroughly without overcooking.
- How do you know when the chicken is done? You can tell the chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into a larger piece of chicken.
- Simmer the sauce. Stir in the cornstarch slurry (1 tablespoon of cornstarch whisked into 2 tablespoons of COLD water), then simmer until the sauce is sticky enough to coat the back of a spoon.
If you enjoy this Panda Express orange chicken copycat, try more Chinese-inspired recipes!
Serving Suggestions
Turn this Panda Express orange chicken copycat into a homemade “takeout night” complete with egg rolls, crab rangoons, and hot and sour soup.
The orange chicken also pairs well with steamed jasmine rice to soak up every bit of that sweet, sticky orange sauce. You can also serve it alongside easy vegetable fried rice and lo mein, or veggies like edamame, steamed broccoli, or pan-seared bok choy.
What To Do With Leftovers
- Refrigerate: Store leftover orange chicken in an airtight container for 3-4 days, though it will lose its crispiness once refrigerated.
- Freeze: Keep the fried chicken and sauce separate if you plan to freeze the orange chicken. Let them cool completely, and transfer the chicken and sauce into two freezer-safe containers or bags. Freeze the orange chicken for 4-6 months.
- Thaw: Let the chicken and sauce defrost in the refrigerator overnight.
- Reheat: To reheat this copycat orange chicken, I recommend warming it on the stovetop for the best results. Add the leftover chicken and sauce to a skillet, then add a splash of water or orange juice to rehydrate the sauce.
Frequently Asked Questions
What does orange chicken taste like?
This easy Panda Express orange chicken copycat tastes just like the real thing, only fresher and more vibrant.
The well-coated chicken turns out perfectly crisp on the outside and juicy on the inside, and the sauce has that signature sweetness without going overboard. The fresh citrus keeps the dish bright and balanced.
More Copycat Recipes:
Panda Express Orange Chicken Copycat
- 1 tablespoon Shaoxing wine or rice vinegar
- 2 eggs whites lightly beaten
- 2 tablespoons dark soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon fresh orange zest
- 2 tablespoons white sugar
- 1 pound chicken thighs skinless and boneless, cut into 1-inch pieces
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon white pepper
- vegetable oil for frying the chicken
- ½-inch knob of ginger finely grated
- 2 garlic cloves minced
- 3 tablespoons Shaoxing wine
- ½ cup fresh orange juice 2-3 oranges, plus 1 teaspoon of orange zest
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1 teaspoon toasted sesame oil
- ¼ cup white sugar
- ½ teaspoon red pepper flakes
- 1 tablespoon corn starch
- 2 tablespoons COLD water
- 1 teaspoon toasted sesame seeds
- Combine the marinade ingredients in a mixing bowl until the sugar completely dissolves. Cut the chicken into bite-sized pieces and add them to the bowl. Gently toss to coat and marinate for 30 minutes.
- Prepare your station by whisking the cornstarch, flour, salt, and white pepper together on a plate. Line a second plate with paper towels, or set a wire rack over a baking sheet. Then, drain the chicken in a colander for 1–2 minutes before dredging.
- Toss half the marinated chicken in the cornstarch-flour mixture, coating the pieces evenly. Shake off any excess and set the chicken aside.
- Heat the oil in a wok or heavy-bottomed pan until it reaches 350°F (176°C) over medium heat. Fry the chicken in batches for 3–5 minutes, stirring occasionally, until golden brown and crispy on all sides.
- Use a slotted spoon to transfer the fried chicken to paper towels or a wire rack. Return the oil to 350°F (176°C), then coat the remaining chicken in the flour mixture and repeat the process. Tip: You know the chicken is done cooking when its internal temperature reaches 165°F (74°C). Check the temperature by inserting a food thermometer into the chicken pieces.
- Carefully discard the remaining oil in the wok and wipe it clean. Heat one tablespoon of fresh oil over medium heat. Stir in the ginger and garlic, and cook for 30 seconds.
- Add the Shaoxing wine, orange juice and zest, soy sauce, white vinegar, sesame oil, sugar, and pepper flakes. Bring to a simmer, then whisk in the cornstarch slurry. Cook for 8-10 minutes until the sauce thickens.
- Remove the pan from the heat and add the chicken to the sauce. Toss the chicken pieces until evenly coated, then garnish with toasted sesame seeds.
- Marinate the chicken. Combine the chicken with the marinade ingredients and set it aside for at least 30 minutes. The vinegar and egg whites create a velveting effect, a stir-fry technique that tenderizes the chicken for high-heat cooking.
- Cook the chicken in batches. Stir-frying chicken in small batches prevents overcrowding the pan, keeping the oil hot enough to fry the pieces thoroughly without overcooking.
- How do you know when the chicken is done? You can tell the chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into a larger piece of chicken.
- Simmer the sauce. Stir in the cornstarch slurry (1 tablespoon of cornstarch whisked into 2 tablespoons of COLD water), then simmer until the sauce is sticky enough to coat the back of a spoon.