I finally perfected a spot-on copycat Panda Express Orange Chicken sauce that recreates the restaurant favorite at home while letting you skip the lines and save a fortune.
I can’t stop messing with my Panda Express Orange Chicken copycat because tender boneless skinless chicken thighs get that perfect crisp everyone raves about, bathed in a sticky, bright Orange Chicken Sauce that makes people ask where i bought it. The orange zest gives it a real pop and the balance of sweet and tangy is oddly addictive.
Ive tried little tricks to perfect texture and flavor, and some of them actually work, so now im never waiting in line for takeout again. Honestly theres a smell to it that starts a conversation every time, and i still mess up sometimes but its worth it.
Ingredients
- Chicken thighs: Rich in protein and iron, juicy fat adds flavor but more calories.
- Cornstarch: Gives crispy coating when fried, mostly starch carbs, little nutrition.
- Orange juice and zest: Bright citrus notes, adds sweet and sour balance, vitamin C boost.
- Soy sauce: Salty umami kick, adds sodium and depth, small amount of protein.
- Sugars: Make the sauce sweet and glossy, mostly empty carbs and calories.
- Rice vinegar: Tart acidity cuts sweetness, low calories, gives tangy balance.
- Ginger: Warm spicy aroma, aids digestion, fresh bite without adding calories.
- Garlic: Pungent savory flavor, boosts aroma, small amounts add nutrients.
- Sesame oil: Intense toasted flavor, little oil goes far, adds aroma not nutrition.
- Green onions and sesame seeds: Fresh oniony crunch, sesame adds nutty crunch and visual appeal.
Ingredient Quantities
- 1 1/2 to 2 lbs boneless skinless chicken thighs, cut into 1 inch pieces
- 1 large egg
- 1 tbsp soy sauce (for marinade)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup cornstarch
- 1/2 cup all purpose flour
- 1 tsp baking powder
- Vegetable oil for frying, about 2 to 3 cups (or enough for deep frying)
- 1 cup fresh orange juice (about 2 medium oranges, fresh or store bought)
- Zest of 1 medium orange (about 1 tbsp)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup rice vinegar
- 2 tbsp soy sauce (for sauce)
- 1 tbsp sesame oil
- 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
- 2 cloves garlic, minced
- 2 tbsp ketchup
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- 2 tbsp cornstarch mixed with 3 tbsp cold water (slurry to thicken)
- 2 green onions, thinly sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
How to Make this
1. Toss the chicken pieces with the large egg, 1 tbsp soy sauce for the marinade, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl; let sit at least 15 minutes or up to an hour if you got time.
2. In a shallow dish mix 1 cup cornstarch, 1/2 cup all purpose flour and 1 tsp baking powder for the coating.
3. Heat about 2 to 3 cups vegetable oil in a heavy pot over medium high heat until it reaches about 350 F or small bubbles form around a test piece of coating.
4. Working in batches so you do not overcrowd the pot, press each chicken piece into the dry mix to coat well, shake off excess, then carefully lower into the hot oil. Fry each batch about 3 to 5 minutes until golden and cooked through. Let drain on a wire rack or paper towels and let oil come back up to temp between batches.
5. While chicken fries, make the orange sauce: combine 1 cup fresh orange juice, zest of 1 orange, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/4 cup rice vinegar, 2 tbsp soy sauce for the sauce, 1 tbsp sesame oil, 1 tbsp grated fresh ginger or 1 tsp ground ginger, 2 cloves garlic minced, 2 tbsp ketchup and 1/2 tsp crushed red pepper flakes in a saucepan. Bring to a simmer and stir until sugars dissolve.
6. Mix 2 tbsp cornstarch with 3 tbsp cold water to make the slurry, then whisk it into the simmering sauce. Cook until the sauce is glossy and thickened, about 1 to 2 minutes, taste and adjust sweetness or heat if needed.
7. Add the fried chicken to the sauce and toss gently over medium heat so every piece gets coated, about 1 to 2 minutes so the sauce clings to the chicken. If sauce is too thin, simmer a bit more or add a tiny extra bit of slurry.
8. Serve immediately over rice, garnished with thinly sliced green onions and 1 tbsp sesame seeds for crunch and color.
9. Leftovers keep in the fridge up to 3 days. Reheat in a skillet or oven to keep some crispness, microwave will make it soggy so try to avoid that if you can.
Equipment Needed
1. Large mixing bowl for the marinade and for tossing chicken (you can use two bowls if you want to keep wet and dry separate)
2. Shallow dish or wide plate for the coating mix
3. Heavy bottomed pot or a deep fryer for frying the chicken
4. Candy or frying thermometer to keep oil around 350 F (or watch for small bubbles)
5. Tongs plus a slotted spoon or spider for lowering and removing pieces from the oil
6. Wire rack set over a baking sheet (or paper towels) to drain the fried chicken
7. Saucepan for the orange sauce
8. Whisk and a small bowl or ramekin for the cornstarch slurry
9. Measuring cups and spoons, plus a cutting board and a sharp knife for prepping chicken and garnishes
FAQ
Panda Express Orange Chicken (Copycat) Recipe Substitutions and Variations
- Chicken thighs → boneless skinless chicken breast (use same weight, cut the same, cook just until 165°F so it doesn’t dry out). For a veg option try extra firm tofu: press, cube, coat and fry the same way.
- Cornstarch (for coating) → tapioca starch or potato starch, 1:1 swap, gives the same crisp. All purpose flour works too but it won’t be as crunchy.
- Fresh orange juice → bottled orange juice, 1 cup equal swap. Or use 1/4 cup orange marmalade plus 3/4 cup water for a deeper orange flavor, just cut sugar a little if it seems too sweet.
- Rice vinegar → apple cider vinegar or white wine vinegar, use same amount. You can also use lemon juice but use about 3/4 the amount since it’s more acidic.
Pro Tips
– Keep the oil temperature steady, about 350°F, and don’t overcrowd the pot. If the oil drops too much the coating soaks up grease and gets soggy. Use a thermometer or fry in small batches so the oil can recover between batches.
– Let the coated pieces rest a few minutes before frying so the coating sets, and shake off excess starch. Too much loose coating will slough off in the oil and make the fry cloudy and gummy.
– For ultra crispness try a two-stage fry: cook at a slightly lower temp until just done, drain and rest, then flash-fry at a higher temp to finish. It adds one extra step but you’ll get much better crunch.
– Be careful with the cornstarch slurry, add it slowly and whisk constantly. It thickens fast and can go gluey if you overdo it. If the sauce ends up too sweet or flat, a tiny splash of rice vinegar or extra soy will brighten it.
– Store chicken and sauce separately if you can, then reheat in a skillet or oven to keep the crust. Microwaving makes everything limp, and reheating on a wire rack in a 375°F oven or a short stint in an air fryer brings back texture.
Panda Express Orange Chicken (Copycat) Recipe
I finally perfected a spot-on copycat Panda Express Orange Chicken sauce that recreates the restaurant favorite at home while letting you skip the lines and save a fortune.
4
servings
966
kcal
Equipment: 1. Large mixing bowl for the marinade and for tossing chicken (you can use two bowls if you want to keep wet and dry separate)
2. Shallow dish or wide plate for the coating mix
3. Heavy bottomed pot or a deep fryer for frying the chicken
4. Candy or frying thermometer to keep oil around 350 F (or watch for small bubbles)
5. Tongs plus a slotted spoon or spider for lowering and removing pieces from the oil
6. Wire rack set over a baking sheet (or paper towels) to drain the fried chicken
7. Saucepan for the orange sauce
8. Whisk and a small bowl or ramekin for the cornstarch slurry
9. Measuring cups and spoons, plus a cutting board and a sharp knife for prepping chicken and garnishes
Ingredients
1 1/2 to 2 lbs boneless skinless chicken thighs, cut into 1 inch pieces
1 large egg
1 tbsp soy sauce (for marinade)
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup cornstarch
1/2 cup all purpose flour
1 tsp baking powder
Vegetable oil for frying, about 2 to 3 cups (or enough for deep frying)
1 cup fresh orange juice (about 2 medium oranges, fresh or store bought)
Zest of 1 medium orange (about 1 tbsp)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup rice vinegar
2 tbsp soy sauce (for sauce)
1 tbsp sesame oil
1 tbsp grated fresh ginger (or 1 tsp ground ginger)
2 cloves garlic, minced
2 tbsp ketchup
1/2 tsp crushed red pepper flakes (adjust to taste)
2 tbsp cornstarch mixed with 3 tbsp cold water (slurry to thicken)
2 green onions, thinly sliced (for garnish)
1 tbsp sesame seeds (for garnish)
Directions
- Toss the chicken pieces with the large egg, 1 tbsp soy sauce for the marinade, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl; let sit at least 15 minutes or up to an hour if you got time.
- In a shallow dish mix 1 cup cornstarch, 1/2 cup all purpose flour and 1 tsp baking powder for the coating.
- Heat about 2 to 3 cups vegetable oil in a heavy pot over medium high heat until it reaches about 350 F or small bubbles form around a test piece of coating.
- Working in batches so you do not overcrowd the pot, press each chicken piece into the dry mix to coat well, shake off excess, then carefully lower into the hot oil. Fry each batch about 3 to 5 minutes until golden and cooked through. Let drain on a wire rack or paper towels and let oil come back up to temp between batches.
- While chicken fries, make the orange sauce: combine 1 cup fresh orange juice, zest of 1 orange, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/4 cup rice vinegar, 2 tbsp soy sauce for the sauce, 1 tbsp sesame oil, 1 tbsp grated fresh ginger or 1 tsp ground ginger, 2 cloves garlic minced, 2 tbsp ketchup and 1/2 tsp crushed red pepper flakes in a saucepan. Bring to a simmer and stir until sugars dissolve.
- Mix 2 tbsp cornstarch with 3 tbsp cold water to make the slurry, then whisk it into the simmering sauce. Cook until the sauce is glossy and thickened, about 1 to 2 minutes, taste and adjust sweetness or heat if needed.
- Add the fried chicken to the sauce and toss gently over medium heat so every piece gets coated, about 1 to 2 minutes so the sauce clings to the chicken. If sauce is too thin, simmer a bit more or add a tiny extra bit of slurry.
- Serve immediately over rice, garnished with thinly sliced green onions and 1 tbsp sesame seeds for crunch and color.
- Leftovers keep in the fridge up to 3 days. Reheat in a skillet or oven to keep some crispness, microwave will make it soggy so try to avoid that if you can.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 966kcal
- Fat: 51g
- Saturated Fat: 5g
- Trans Fat: 0.1g
- Polyunsaturated: 7.5g
- Monounsaturated: 30g
- Cholesterol: 231mg
- Sodium: 1115mg
- Potassium: 658mg
- Carbohydrates: 88g
- Fiber: 1g
- Sugar: 45g
- Protein: 39g
- Vitamin A: 124IU
- Vitamin C: 31mg
- Calcium: 75mg
- Iron: 1.5mg
