That sticky-sweet orange sauce with the crispy battered chicken you know the one. Copycat Panda Express Orange Chicken brings all that tangy, crave-worthy goodness straight to your kitchen, and honestly? It’s better than the mall version.
I’ve been making this since spring of 2019, back when I realized I could skip the food court line and still get that exact flavor my kids beg for. After a long day, I need dinner to be comforting but not heavy and this hits that sweet spot. The trick is getting the batter really crispy before tossing it in the sauce, which I learned after way too many soggy attempts in my early blogging days. Now it’s one of those easy wins that makes weeknights feel manageable again.
PrintCopycat Panda Express Orange Chicken Recipe Irresistible Easy
Enjoy a homemade Copycat Panda Express Orange Chicken featuring crispy battered chicken and a tangy, delicious homemade orange sauce. This easy dinner is perfect for weeknight or family dinners and beats takeout every time.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 1–1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 tablespoon salt
- 1/2 teaspoon pepper
- 1 large egg room temperature
- 1–1/4 cups sparkling water chilled
- 1 tablespoon sesame oil
- 1–1/2 pounds boneless skinless chicken thighs cut into 1-in pieces
- Oil for deep-fat frying
- 1 tablespoon canola oil
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic
- 1–1/2 teaspoons minced fresh gingerroot
- 2 tablespoons sugar
- 2 tablespoons light brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons orange juice
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon grated orange zest
- 1 tablespoon water
- 1 tablespoon cornstarch
- Hot cooked rice sliced green onions and toasted sesame seeds
Instructions
- Mix flour, cornstarch, salt, and pepper in a large bowl. Slowly whisk in egg, sparkling water, and sesame oil until batter is smooth. Coat the chicken pieces evenly with the batter and refrigerate for at least 30 minutes.
- Heat oil in a wok or deep pan to 350 degrees. Fry chicken in batches, turning occasionally, until golden brown and cooked through, about 5 to 6 minutes per batch. Drain the fried chicken on paper towels.
- In a skillet over medium-high heat, heat canola oil. Sauté red pepper flakes, garlic, and ginger for 30 to 60 seconds until fragrant.
- Add sugar, brown sugar, rice vinegar, orange juice, soy sauce, and orange zest to the skillet. Stir and cook until sugars dissolve and mixture bubbles.
- Combine water and cornstarch in a small bowl until smooth and then stir into the sauce. Cook for 1 to 2 minutes until the sauce thickens.
- Toss the fried chicken pieces in the sauce until fully coated. Serve immediately over hot rice topped with sliced green onions and toasted sesame seeds.
Nutrition
- Calories: 380 calories
- Sugar: 8g
- Sodium: 641mg
- Fat: 17g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 80mg
Why You’ll Love This Copycat Panda Express Orange Chicken
This is the one I make when I’m tired and still want dinner to feel like dinner crispy, tangy, and so satisfying without the drive-thru wait. You get that sweet-sticky orange sauce clinging to golden battered chicken, and it’s ready in about the same time it would take to pick up takeout.
Here’s what makes it a weeknight favorite:
- Seriously crispy: The batter stays crunchy even after you toss it in sauce
- Better flavor: Fresh ginger, real orange zest, and just the right amount of heat
- Family-approved: My kids request this more than the mall version now
- No special equipment: Just a wok or Dutch oven and a skillet
What You’ll Need
The batter is where the magic starts all-purpose flour and cornstarch create that signature crunch, while sparkling water keeps everything light. The secret? Chilled sparkling water makes the batter extra crispy when it hits the hot oil.
For the sauce, you’ll use fresh ginger and garlic as your base, then build layers with orange juice, orange zest, rice vinegar, and both white and brown sugar. The cornstarch slurry at the end gives you that glossy, sticky coating that clings to every piece of chicken.
Pro Tip: Use boneless skinless chicken thighs instead of breasts they stay juicier and have more flavor, even after frying.
How Do You Get the Chicken So Crispy?
The trick is letting the battered chicken marinate in the fridge for at least 30 minutes. This rest time helps the coating stick better and creates a thicker, crunchier crust when you fry. After years of testing, I’ve found that skipping this step always leads to batter that slides off in the oil.
Fry in small batches at 350° crowding the pan drops the oil temperature and you’ll end up with soggy chicken instead of golden, crispy pieces. Each batch only takes about 5-6 minutes, so it goes faster than you’d think.
Making the Orange Sauce
Start by heating canola oil over medium-high heat, then add your red pepper flakes, minced garlic, and fresh ginger. You’ll cook this just until fragrant about 30 to 60 seconds then immediately add the sugars, rice vinegar, orange juice, soy sauce, and orange zest.
Stir until the sugars dissolve and the mixture starts to bubble. Whisk together your cornstarch and water in a small bowl, then pour it into the bubbling sauce. It’ll thicken in about 1-2 minutes, turning glossy and perfect for coating the chicken.
Putting It All Together
Once your chicken is fried and your sauce is thickened, toss them together gently in the skillet. You want every piece coated but still crispy don’t let it sit in the sauce too long or you’ll lose that crunch.
Serve immediately over hot cooked rice, then top with sliced green onions and toasted sesame seeds. The contrast of crispy chicken, sticky sauce, and fluffy rice is exactly what makes this recipe worth making again and again.
Can You Make This Ahead of Time?
The battered chicken can marinate in the fridge for up to 2 hours before frying, which is great if you want to prep early. The sauce can also be made a day ahead and reheated gently on the stove.
Leftovers keep in the fridge for up to 3 days, but the chicken will lose some crispiness. To revive it, reheat in a 375° oven for about 10 minutes instead of the microwave you’ll get back most of that crunch.
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FAQs ( Copycat Panda Express Orange Chicken )
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast for thighs in this Copycat Panda Express Orange Chicken recipe. Cut the breast into 1-inch pieces and follow the same coating and frying instructions.
How long should I marinate the chicken?
Marinate the battered chicken for at least 30 minutes in the refrigerator. This helps the coating stick better during frying.
What oil temperature do I need for frying?
Heat the oil to 350 degrees Fahrenheit for optimal crispy results. Fry the chicken pieces for 5-6 minutes until deeply golden brown.
Can I make this recipe ahead of time?
This dish is best served immediately after tossing the fried chicken with sauce. The crispy coating may soften if stored after combining.
Why use sparkling water in the batter?
Sparkling water creates a lighter, crispier coating due to the carbonation. Use chilled sparkling water for the best texture results.
This Copycat Panda Express Orange Chicken is ready in about 30 minutes and tastes better than takeout crispy, tangy, and absolutely worth making. The trick with chilled sparkling water really does keep that batter extra crunchy, even after tossing it in the sticky orange sauce. You’ll love how it turns out every single time.
If you want a little more heat, add extra red pepper flakes to the sauce. Leftovers reheat beautifully in a 375° oven for about 10 minutes skip the microwave or you’ll lose that crunch. I learned from my mom Julia’s kitchen that the best restaurant copycats come from tasting as you go, so don’t be afraid to adjust the sweetness or tang to your family’s taste.
I’d love to know if your kids request this one on repeat like mine do. Did you grow up ordering orange chicken at the food court, or is this a new favorite? Save this recipe for your next busy weeknight, or share it with a friend who’s tired of the drive-thru line. Little wins in the kitchen can change the whole evening.
