Panda Express Orange Chicken Copycat Recipe
This Panda Express Orange Chicken Copycat recipe recreates the beloved sweet and tangy orange chicken dish from the popular fast-food chain. Crispy battered chicken pieces are fried to golden perfection and coated in a rich, flavorful orange sauce featuring soy sauce, orange juice, garlic, ginger, and a hint of heat from pepper flakes. Ready in 30 minutes and serving 4, this recipe is perfect for a comforting, restaurant-style meal at home.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American Chinese
Ingredients
Scale
Chicken and Coating
- 2 lb boneless skinless chicken thighs (or breasts, cut into 1″ pieces)
- 1 egg
- 1 1/2 teaspoon salt
- 1 pinch black pepper
- 2 tablespoons canola oil (divided, plus more for frying)
- 1/2 cup cornstarch
- 1/4 cup flour
Orange Sauce
- 1 tablespoon cornstarch
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1/2 cup orange juice
- 1 teaspoon sesame oil
- 1/4 cup soy sauce
- 4 tablespoons white sugar
- 4 tablespoons brown sugar
- 8 tablespoons white vinegar
- Zest of 1 orange
- 1 tablespoon minced ginger root
- 3 cloves garlic (minced)
- 1/4 teaspoon hot pepper flakes
Instructions
- Mix the sauce: Combine all the orange sauce ingredients including cornstarch, rice vinegar, water, orange juice, sesame oil, soy sauce, white sugar, brown sugar, white vinegar, orange zest, minced ginger, garlic, and hot pepper flakes in a bowl. Whisk thoroughly and set aside.
- Make the egg mixture: In a shallow bowl, whisk together the egg, salt, black pepper, and one tablespoon of canola oil until fully combined.
- Make the flour mixture: In another shallow bowl, mix 1/2 cup cornstarch and 1/4 cup flour evenly to create the coating mixture.
- Heat the oil: Fill a large frying pan with enough canola oil to deep fry and heat over medium-high heat to 375°F (190°C).
- Dredge the chicken: Dip the chicken pieces one by one into the egg mixture, then dredge thoroughly in the flour-cornstarch mixture, ensuring an even coating.
- Fry in batches: Carefully place the coated chicken pieces into the hot oil without overcrowding the pan to maintain oil temperature and crispiness. Fry in batches if necessary.
- Fry the chicken: Cook each batch for 3 to 4 minutes or until the chicken turns golden brown and crispy on the outside. Remove and set on a cooling rack to drain excess oil.
- Make the sauce in pan: Remove most of the frying oil from the pan, leaving about one tablespoon. Pour the prepared orange sauce into the pan and bring it to a boil over medium heat.
- Combine chicken and sauce: Turn off the heat and add the fried chicken pieces to the orange sauce. Toss gently to coat all chicken evenly with the sauce.
- Serve: Serve the orange chicken hot over steamed rice, garnished with additional orange zest, sesame seeds, and green onions if desired.
Notes
- For extra crispiness, use chicken thighs instead of breasts as they stay juicier.
- Maintain oil temperature at 375°F to prevent soggy coating.
- Do not overcrowd the pan while frying to ensure even cooking and crispy texture.
- Adjust the amount of hot pepper flakes to control spiciness.
- Serve immediately after tossing with sauce to keep chicken crispy and flavorful.
Keywords: Panda Express, Orange Chicken, Copycat Recipe, Crispy Chicken, Chinese American Food, Sweet and Tangy Sauce
