Best Instant Pot Orange Chicken (Panda Express Copycat) Recipe

I’m sharing my better-than-takeout Orange Chicken Recipe made in the Instant Pot, built around a pantry-friendly sauce and one unexpected ingredient that makes dinnertime quicker and far more intriguing.

I never meant to make a copycat, but this Instant Pot version wrecked my dinner plans in the best way. Using boneless skinless chicken thighs makes the meat absurdly tender, and a punch of orange zest gives the sauce a bright, almost addictive edge.

It tastes like restaurant food but cleaner somehow, theres this little twist in texture that makes you curious enough to steal a second bite before the first is even finished. I kept wondering what the secret was, and I bet you will too.

This Orange Chicken Recipe is sticky, bold, and totally worth the curiosity.

Why I Like this Recipe

– I love how the sauce tastes bright and balanced its sweet yet tangy and it clings to the main protein so every bite’s flavorful
– I like the contrast between a slightly crisp outside and a super tender inside, makes every bite interesting and satisfying
– I appreciate how fast it comes together on busy nights, feels like takeout but way better and less mess
– I can tweak it for anyone’s taste, add more heat or dial back the sweetness and it still turns out great

Ingredients

• Chicken thighs, juicy, rich in protein and iron, keeps the dish moist
• Cornstarch gives crispy coating and thickens sauce, mainly carbohydrates, little nutrition
• Eggs help batter stick, add protein and richness, bind stuff together
• Orange juice and zest add bright citrus, vitamin C, sweet and tangy
• Soy sauce brings salty umami, sodium content, deep savory flavor
• Brown sugar makes it sweet and caramelized, adds calories and moisture
• Rice vinegar gives acidity, balances sweet, low calories, crisp tang
• Garlic and ginger add aromatic bite, anti inflammatory benefits, bold flavor
• Sesame oil and green onions add nuttiness and freshness, small amounts go far

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 2 large eggs, lightly beaten
• 1 cup cornstarch, plus 2 tablespoons cornstarch extra for slurry
• 2 tablespoons vegetable oil
• 1/2 cup low sodium soy sauce
• 1/2 cup orange juice, preferably fresh
• 1 tablespoon orange zest (about 1 orange)
• 1/4 cup rice vinegar
• 1/2 cup packed light brown sugar
• 2 tablespoons ketchup
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper flakes, optional
• 1/2 cup low sodium chicken broth or water
• Salt and black pepper, about 1/4 teaspoon each
• 2 green onions, thinly sliced, for garnish
• 1 tablespoon sesame seeds, optional garnish

How to Make this

1. Pat the 1 1/2 pounds boneless skinless chicken thighs dry and cut into 1 inch pieces, season with about 1/4 teaspoon salt and 1/4 teaspoon black pepper. Beat the 2 large eggs in a shallow bowl, put 1 cup cornstarch in another bowl. Dip each piece in egg then press into cornstarch to coat, set on a plate and let rest 5 minutes so the coating sticks.

2. Set the Instant Pot to Sauté, add 2 tablespoons vegetable oil and let it get hot. Brown the chicken in batches so you dont overcrowd the pot, about 2 to 3 minutes per side until golden, transfer browned pieces to a plate.

3. In a bowl whisk together 1/2 cup low sodium soy sauce, 1/2 cup orange juice, 1 tablespoon orange zest, 1/4 cup rice vinegar, 1/2 cup packed light brown sugar, 2 tablespoons ketchup, 2 cloves minced garlic, 1 tablespoon minced fresh ginger, 1 teaspoon sesame oil, and 1/4 teaspoon crushed red pepper flakes if using. Stir in 1/2 cup low sodium chicken broth or water.

4. Pour that sauce into the Instant Pot and scrape up any browned bits from the bottom with a wooden spoon. Return all the chicken and any collected juices to the pot, close the lid and set the valve to sealing.

5. Pressure cook on HIGH for 5 minutes. When the cook time ends let it natural release for 5 minutes then carefully do a quick release for any remaining pressure.

6. Use a slotted spoon to lift the chicken out onto a plate and set the pot to Sauté. Mix the extra 2 tablespoons cornstarch with 2 to 3 tablespoons cold water to make a smooth slurry, no lumps.

7. Whisk the slurry into the simmering sauce and cook until thickened and glossy, about 1 to 2 minutes, stir constantly so it doesnt clump. If the sauce gets too thick add a splash of chicken broth to loosen it.

8. Return the chicken to the pot and toss to coat thoroughly, simmer just 1 minute so the sauce clings to the chicken and everything is hot.

9. Taste and adjust salt or pepper if needed, serve over steamed rice and garnish with 2 thinly sliced green onions and 1 tablespoon sesame seeds if you want.

10. Tips: use fresh orange juice and the zest for the best bright flavor, dont skip browning the chicken if you want more texture, work in batches when browning so it crisps instead of steams, and if you want extra crispiness you can air fry or shallow fry the coated pieces after pressure cooking for a minute or two.

Equipment Needed

1. Instant Pot or electric pressure cooker, 6 quart or larger, for sautéing and pressure cooking
2. Cutting board and a sharp chef knife for trimming and cutting the thighs
3. Microplane or zester for the orange zest, dont skip it for bright flavor
4. Two shallow bowls plus a plate for the beaten eggs, cornstarch dredge and resting the chicken
5. Measuring cups and measuring spoons for the sauces and cornstarch amounts
6. Medium mixing bowl and a whisk to combine the sauce ingredients
7. Wooden spoon or silicone spatula to scrape browned bits from the pot
8. Slotted spoon and a pair of tongs to lift, drain and toss the chicken before serving

FAQ

Best Instant Pot Orange Chicken (Panda Express Copycat) Recipe Substitutions and Variations

• Chicken thighs: boneless skinless chicken breasts (leaner, cook a bit less), extra‑firm tofu (press well, cube and toss in cornstarch so it crisps), seitan (vegan, meaty texture)
• Cornstarch: arrowroot powder (use 1:1, gives clear glossy sauce), potato starch (1:1, great for frying), all‑purpose flour (use ~2x the volume, sauce will be less glossy)
• Low sodium soy sauce: tamari (gluten free, 1:1), regular soy sauce (use less or cut added salt), coconut aminos (less salty and sweeter, start 1:1 and adjust)
• Light brown sugar: honey or maple syrup (liquid, cut other liquid slightly), coconut sugar (1:1, less molasses flavor), white sugar plus a little molasses (1/2 cup sugar + 1 tbsp molasses approximates light brown)

Pro Tips

1) Dry, size, and rest matter. Pat the pieces very dry before coating, keep them all about the same size so they cook evenly, and let the egg+cornstarch-coated pieces sit 5 to 10 minutes so the coating sticks. For extra crunch try adding 1/2 teaspoon baking powder to the cornstarch mix — it lightens the crust.

2) Don’t crowd the pot. Heat the oil until it’s shimmering and brown the chicken in true batches so each piece gets a golden crust instead of steaming. Use tongs to flip gently, and transfer to a plate between batches so the oil temp recovers.

3) Reduce then thicken. After pressure cooking pull the chicken out and simmer the sauce a minute to concentrate flavors before adding the slurry. Whisk the 2 Tbsp cornstarch with cold water until totally smooth, then add it slowly while whisking constantly so you avoid lumps. If it clumps, turn off the heat and whisk in a little hot liquid, or strain and start again.

4) Want extra crisp? After pressure cooking you can briefly air fry, broil, or shallow fry the coated pieces for 1 to 3 minutes to re-crisp the exterior, then toss them in the sauce for a minute so it clings. This gives the best contrast of texture.

5) Taste and brighten at the end. Sauce balance changes as it reduces, so adjust with a splash of rice vinegar or orange juice if it’s too sweet, or a pinch more brown sugar if too tart. Finish with fresh orange zest and toasted sesame seeds for a bright, fresh pop.