Better Than Takeout: Copycat Panda Express Orange Chicken

It’s 6pm on a chilly winter evening. You’re starving for something bold and comforting.

Skip the delivery apps tonight. You can make Copycat Orange Chicken better at home. It’s crispy, tangy, and totally addictive.

Why This Recipe Is a Winner

This is the ultimate comfort food for a busy weeknight. You get that restaurant-quality crunch right in your kitchen. Plus, it’s much more budget-friendly than ordering takeout for four.

We use real chicken thighs for maximum juiciness. The sauce has a fresh citrus kick that beats the bottled stuff. Your whole family will love this Copycat Orange Chicken.

Simple Method

First, you’ll coat the chicken in a simple batter. Then, we fry it until it reaches golden perfection. The sauce comes together in just one pan. Finally, toss everything together for a glossy finish.

Ingredients You’ll Need

This recipe uses simple pantry staples and fresh citrus.

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
• 1 large egg, beaten
• 1.5 tsp salt
• 1/4 tsp white pepper
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 2 cups vegetable oil for deep frying
• 1 tbsp vegetable oil (for aromatics)
• 1 tbsp fresh garlic, minced
• 1/2 tsp fresh ginger, minced
• 1/2 tsp red chili flakes
• 1/2 cup light brown sugar, packed
• 1/4 cup orange juice
• 1/4 cup distilled white vinegar
• 2 tbsp soy sauce
• 1 tsp orange zest
• 1 tsp toasted sesame oil
• 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

Step-by-Step

1. In a medium bowl, whisk together the beaten egg, salt, white pepper, and 1 tablespoon of vegetable oil. Add the chicken cubes and toss until fully submerged.
2. In a separate shallow dish, combine 1/2 cup cornstarch and 1/4 cup flour. Dredge the egg-coated chicken pieces through the dry mixture until thoroughly and evenly coated.
3. Heat 2 cups of vegetable oil in a wok or heavy-bottomed Dutch oven to 375°F (190°C).
4. Fry the chicken in small batches to avoid temperature drops, cooking for 3-4 minutes per batch until the exterior is golden brown and crispy. Remove and drain on a wire cooling rack.
5. In a clean wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
6. Add the minced garlic, ginger, and chili flakes; sauté for approximately 30 seconds until the aromatics are fragrant but not browned.
7. Pour in the brown sugar, orange juice, distilled vinegar, and soy sauce. Stir constantly until the sugar is fully dissolved and the liquid reaches a simmer.
8. Slowly whisk in the cornstarch slurry. Continue to cook for 1-2 minutes until the sauce thickens and attains a glossy, syrup-like consistency.
9. Add the fried chicken pieces to the wok and toss rapidly for 30 seconds to ensure even glazing without losing crispness.
10. Fold in the orange zest and sesame oil, remove from heat immediately, and serve over steamed white rice.

Best Ways to Enjoy It

Serve this piled high over steamed white rice. Add some steamed broccoli on the side for a fresh crunch. Top it with sesame seeds and sliced green onions. This meal is kid-approved and perfect for a cozy night in.

Storage & Reheating

Store any leftovers in an airtight container. It stays fresh in the fridge for three days. To keep it crispy, reheat it in an air fryer. A microwave works but the coating will soften slightly. This recipe is also great for meal prep lunches.

Pro Tips

• Use a thermometer to keep oil at 375°F.
• Fry in small batches to keep the crunch.
• Pat the chicken dry before starting.
• Don’t skip the fresh orange zest.
• Whisk the slurry well to avoid lumps.
• Toss quickly to keep the chicken crispy.

Ways to Switch It Up

• Add extra chili flakes for a spicy kick.
• Swap chicken for crispy tofu cubes.
• Use honey instead of brown sugar.

FAQs

Can I use chicken breasts?

Yes, but thighs stay much juicier when fried.

Is this recipe gluten-free?

Not as written, but you can use GF flour and tamari.

You’re about to become the hero of dinner time. Trust me, this Copycat Orange Chicken is a total game-changer!

— Jasmine

Copycat Panda Express Orange Chicken

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 485

Ingredients Method

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
• 1 large egg , beaten
• 1.5 tsp sal t
• 1/4 tsp white pepper
• 1/2 cup cornstarc h
• 1/4 cup all -purpose flour
• 2 cups vegetable oil for deep frying
• 1 tbsp vegetable oil (for aromatics)
• 1 tbsp fresh garlic, minced
• 1/2 tsp fresh ginger, minced
• 1/2 tsp red chili flakes
• 1/2 cup light brown sugar, packed
• 1/4 cup orange juice
• 1/4 cup distilled white vinegar
• 2 tbsp soy sauce
• 1 tsp orange zest
• 1 tsp toasted sesame oil
• 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

Method

 

1. In a medium bowl, whisk together the beaten egg, salt, white pepper, and 1 tablespoon of vegetable oil. Add the chicken cubes and toss until fully submerged.
2. In a separate shallow dish, combine 1/2 cup cornstarch and 1/4 cup flour. Dredge the egg-coated chicken pieces through the dry mixture until thoroughly and evenly coated.
3. Heat 2 cups of vegetable oil in a wok or heavy-bottomed Dutch oven to 375°F (190°C).
4. Fry the chicken in small batches to avoid temperature drops, cooking for 3-4 minutes per batch until the exterior is golden brown and crispy. Remove and drain on a wire cooling rack.
5. In a clean wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
6. Add the minced garlic, ginger, and chili flakes; sauté for approximately 30 seconds until the aromatics are fragrant but not browned.
7. Pour in the brown sugar, orange juice, distilled vinegar, and soy sauce. Stir constantly until the sugar is fully dissolved and the liquid reaches a simmer.
8. Slowly whisk in the cornstarch slurry. Continue to cook for 1-2 minutes until the sauce thickens and attains a glossy, syrup-like consistency.
9. Add the fried chicken pieces to the wok and toss rapidly for 30 seconds to ensure even glazing without losing crispness.
10. Fold in the orange zest and sesame oil, remove from heat immediately, and serve over steamed white rice.