Do you enjoy Taco Bell Chalupa? Using this easy Taco Bell Chalupa recipe, you can prepare them at home in no time. The crunchy, puffy structure of the chalupa bread will transform your next Taco Tuesday into a family staple.

This is a dish that my family always wants! These handmade chalupas are our go-to for a quick weekday supper that’s both entertaining and delicious! Chalupas have sturdier shells than regular corn or wheat taco shells. They’re the ideal blend of crispy and puffy.

Let’s learn how to prepare chalupas for a delicious homemade meal!

Chalupas: What are They?

The chalupa is a South-Central Mexican specialty. Authentic chalupas are produced by forming and frying masa batter into the appearance of a boat. Only salsa cheese and shredded lettuce are used to top the flat-fried flatbread.

The American Taco Bell chalupa supreme resembles a fried flatbread/taco combination. Only a few pantry goods and some oil are needed to make the fried shells. The contents are adjustable as long as you have the components to construct the shell!

What is the Difference Between Tacos and Chalupa?

Although the toppings for tacos and chalupas are similar, some parts of the world do not include meat in their chalupas. They keep the toppings simple with salsa, cheese and lettuce.

The shell is what makes tacos different from chalupas. Although you can use the taco holders both ways, traditional tacos come with corn tortillas and are soft-shelled. American versions might have crispy folded shells or wheat tortillas instead. Chalupas are rigid and boat-shaped.

More Information About Chalupa Shells

This is a recipe for a homemade/copycat Taco Bell chalupa supreme. Their shells are formed like taco shells and loaded with ground beef and garnishes, comparable to flatbread. The shell for this chalupa dish is a variation of Native American fry bread (also known as Navajo fry bread).

I found and fell in love with this bread while camping with my brother in Arizona. I roll out the dough to the diameter of a tiny tortilla and cook it to form the taco shell. The fried bread looks like a flat funnel cake. It is the closest approximation I’ve found to Taco Bell’s chalupa bread’s thin, bready exterior.

Are Taco Bell Chalupas Good?

The Chalupa Supreme is a popular choice for vegetarians as well as meat-eaters. It can be filled with beef or black beans, making it a crowd favorite. The thick, soft shell is what makes this dish stand out. Once you take a bite, the sensations in your mouth are so good that are hard to describe. The dish is flawless and every Taco Bell order should include a Chalupa.

Main Ingredients for Taco Bell Chalupa Copycat Recipe

Ground Beef

For my Taco Bell chalupa recipe, I use an 80/20 ground beef blend, which means it’s approximately 80 percent lean beef and 20 percent fat. This type is great because the fat adds taste, although a leaner cut can be substituted. Fresh is ideal, so have your butcher mince it for you.

Seasonings

I prefer to prepare my own ground beef seasoning blend so that I have more power over the flavor by utilizing the spices I have available in my spice cupboard. Chili powder, paprika, salt, cumin, coriander, and cayenne pepper are used to make this “taco seasoning.” 1 tablespoon + 1 teaspoon store-bought spice mix can be substituted.

Cornstarch

I add a little cornstarch to the seasoning mixture to help thicken the beef and bind the spices to the meat.

Iceberg Lettuce

Although lettuce isn’t commonly used in tacos, shredded iceberg lettuce gives this meal a crunch. If necessary, use shredded romaine lettuce; however, it may be more challenging to load into the shell.

All the Cheeses

Colby Jack cheese has a creamy consistency and a tangy taste, akin to mild Cheddar cheese. For a stronger flavor, replace the Colby Jack with any semi-hard cheese such as Cheddar, Monterey Jack, or Pepper Jack.

Tomatoes

Rather than pico de gallo, I cover the chalupas with chopped tomatoes for a healthy, fresh touch. I prefer Roma tomatoes, but any type would do.

AP Flour

With this dish, I use AP flour. It’s a multipurpose flour that may be used in a variety of baked and fried dishes. Although self-rising flour has baking powder, I like to use all-purpose flour and the baking powder myself.

The Sour cream

The chilled sour cream balances out the seasoned beef. It provides a velvety flavor to the chalupa and helps to hold the levels of ingredients together within the shell. Use Greek yogurt instead of sour cream for a lighter version.

Hints & Techniques for Making Chalupas at Home

Variants/ Replacements for this Dish

• For a vegetarian replica of this meal, use black beans for the seasoned ground beef.
• You may use ground chicken or turkey for the ground beef in your chalupa supremes. Use minced chicken for convenience.
• The nicest part about making your own chalupas is how you can top them with anything you want. Add a dollop of guacamole or pico de gallo for a deluxe touch.

Instructions for Preparing Chalupa Shells

Fresh chalupa shells are the greatest! They may be reheated for around 3 minutes under the broiler or in an air fryer set to 350 F (180 C).

• Fry in advance – The fried chalupa shells may be stored in sealed containers for two days.
• Put it in the fridge – The dough may be prepared up to a day ahead of time and chilled until intended use.
• Freeze – The dough circles may be formed and then placed between sheets of wax paper. Put in a Ziploc bag and freeze until ready to cook. They could be prepared up to a week ahead of time.

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List of Ingredients:

The Shell:

• ½ tsp kosher salt
• 1 tsp white vinegar
• 1 tbsp baking soda
• 1 cup whole milk
• 2½ cups AP flour, more if required
• Vegetable oil for frying

The Spiced Ground Beef:

• ¼ tsp cumin
• ¼ tsp coriander
• ¼ tsp cayenne
• ½ tsp paprika
• ½ tsp kosher salt
• 1 tsp chili powder
• 1 tsp cornstarch
• 1 tbsp vegetable oil
• 1 lb. of 80/20 ground beef

The Toppings:

• Hot sauce (if you want)
• ¼ cup sour cream
• ½ cup grated Colby Jack cheese
• 1 cup shredded iceberg lettuce
• 1 medium Roma tomato, cored and diced

Directions:

Making the chalupa shells:

1. Whisk together the flour, baking soda, and salt in a medium mixing basin. Add the vinegar and milk and stir until a rough dough forms.
2. Place the batter on a floured, clean surface. Knead the mixture until it comes together, then split it into 8 equal portions (approximately 75 g each).
3. Add in enough oil to a cast iron pan so that it reaches 1 1/2″ up the side. Heat the oil at 325 F or 170 C on medium heat.
4. Flatten each dough ball into a 6-inch circle.
5. Taking one at a time, gently put one of the flattened-out dough portions in the heated oil. Fry for 30 seconds, or until the bottom is golden brown but not quite burnt; otherwise, the sheet will not fold.
6. Turn and form into a taco shell, cooking for 30 seconds more on each side.
7. Drain the fried bread on paper towels. Continue with the rest of the dough.

Making the seasoned ground beef:

1. In a small bowl, whisk together the chili powder, cornstarch, paprika, salt, cumin, coriander, and cayenne.
2. Using paper towels, pat the meat dry. Heat the oil in a big cast iron skillet over medium-high heat. Cook, tossing regularly and breaking up the meat with a wooden spoon until the ground beef is browned, approximately six minutes.
3. Stir in the spice blend and 1/3 cup water. Take off the heat after stirring to mix.

Filling the Shell:

Stuff each chalupa shell halfway with seasoned ground meat. Serve with shredded lettuce, sour cream, cheese, and tomatoes on top. Serve right away with hot sauce on top. Enjoy!

See more Popular Copycat Recipes Below:

Copycat Panda Express Orange Chicken Recipe

Popeyes Chicken Sandwich Recipe (Copycat)

Homemade Chick-fil-A Sauce Copycat Recipe

How to Make Chicken Minis

El Pollo Loco Chicken Recipe (Copycat)

Chick-Fil-A Chicken Salad Copycat Recipe

Authentic Arby’s Jamocha Shake Copycat Recipe

Arby’s Beef and Cheddar Sandwich Copycat Recipe

Arby’s Bronco Berry Sauce Copycat Easy Recipe

With succulent chicken thighs cooked crisp and coated in a miraculously perfect copycat sauce, Panda Express orange chicken is a must-try! It is the most famous item on the menu, and I’m sure you can see why. This dish will make you dance in your chair as you devour it since it is so amazing!

If you’re hungry for Chinese food that’s both economical and easy to prepare, this is the meal for you. From start to end, it’s crunchy, savory, and ready in under 30 minutes.

If you like this recipe, be sure to check this Panda Express Beijing Beef Recipe!

Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken thighs, cut into bite-size pieces

• 1 egg

• 1½ tsp salt

• Pinch of black pepper

• 2 Tbsp canola oil (plus more for frying)

• ½ cup cornstarch

• ¼ cup all-purpose flour

For the Orange Sauce:

• 4 Tbsp white sugar

• 4 Tbsp brown sugar

• 8 Tbsp white vinegar

• ¼ cup soy sauce

• ¼ cup orange juice (fresh is best)

• Zest of 1 orange

• 2 Tbsp rice wine

• 2 Tbsp water

• 1 Tbsp minced fresh ginger

• 3 cloves garlic, minced

• 1 tsp sesame oil

• ¼ tsp hot pepper flakes (or more, to taste)

• 1 Tbsp cornstarch

Instructions

1. Mix the Orange Sauce:
   In a bowl, whisk together all the sauce ingredients until well combined. Set aside.

2. Prep the Chicken:
   In a small bowl, beat together the egg, salt, pepper, and 1 Tbsp canola oil.
   In a shallow dish, combine the cornstarch and flour.

3. Coat the Chicken:
   Dip each piece of chicken first in the egg mixture, then dredge in the cornstarch-flour mix, shaking off any excess.

4. Fry the Chicken:
   Pour enough oil into a large skillet or wok to shallow-fry (about 1–2 inches). Heat to 375°F (190°C).
   Working in batches, fry the chicken pieces for 3–4 minutes per side, or until golden brown and crispy.
   Remove to a rack or paper towels to drain.

5. Finish the Sauce:
   Carefully pour off most of the frying oil, leaving about 1 Tbsp in the pan.
   Give the orange sauce a quick stir and pour it into the pan. Bring to a boil over medium heat, stirring frequently, until slightly thickened.

6. Toss & Serve:
   Add the fried chicken pieces to the pan and toss until well coated in the sauce.
   Serve immediately, garnished with extra orange zest, sesame seeds, and chopped green onions if desired.

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Tips for Crispy Orange Chicken

• Pat the chicken dry first. Excess surface moisture makes it harder for the egg and cornstarch coating to stick.
• Keep the oil near 375°F (190°C). Oil that is too cool makes the coating greasy, while oil that is too hot can brown the outside before the chicken is cooked through.
• Fry in batches. Crowding the pan drops the oil temperature and causes the chicken to steam instead of crisp.
• Drain on a wire rack when possible. Paper towels trap steam underneath the chicken and can soften the crust.
• Stir the sauce before adding it to the pan. Cornstarch settles quickly, so give the mixture another whisk right before cooking.
• Don’t simmer the chicken in the sauce. Toss the crispy chicken with the thickened orange sauce only long enough to coat it. The longer it sits in the sauce, the softer the crust becomes.
• Adjust the heat at the end. Add extra red pepper flakes if you want more spice rather than increasing them before tasting the finished sauce.

Can I Make Orange Chicken Ahead?

You can prepare several parts ahead, but for the crispiest result, fry and sauce the chicken shortly before serving.

The orange sauce can be mixed and refrigerated in an airtight container for up to 2 days. Whisk it well before cooking because the cornstarch will settle at the bottom.

You can also cut the chicken into pieces a day ahead and keep it covered in the refrigerator. Wait to coat it until shortly before frying.

Storage

Let leftover orange chicken cool, then transfer it to an airtight container and refrigerate within 2 hours.

Store for up to 3–4 days.

Keep extra orange sauce separate from the fried chicken whenever possible. This helps prevent the coating from becoming completely soggy during storage.

How to Reheat Orange Chicken

For the best texture, reheat the chicken in an oven or air fryer rather than the microwave.

Oven: Arrange the chicken in a single layer and heat at 375°F (190°C) for about 8–12 minutes, or until hot.

Air fryer: Reheat at 350°F (175°C) for about 4–6 minutes, checking early so the coating doesn’t burn.

Warm any reserved orange sauce separately, then toss or drizzle it over the chicken just before serving.

The microwave works for convenience, but the coating will become much softer.

Can You Freeze Orange Chicken?

Yes, but freeze the chicken and sauce separately for the best texture.

Let the fried chicken cool completely, freeze the pieces in a single layer until firm, then transfer them to a freezer-safe container or bag. Freeze for up to 2 months for best quality.

Thaw overnight in the refrigerator and reheat in the oven or air fryer until hot and crisp. Warm the sauce separately and combine just before serving.

FAQ

Why isn’t my orange chicken crispy?

The most common causes are oil that wasn’t hot enough, overcrowding the pan, or letting the fried chicken sit in the sauce too long. Keep the oil around 375°F, fry in batches, and toss the chicken with the sauce immediately before serving.

Why did the breading fall off?

Make sure the chicken is dry before coating, shake off excess flour mixture, and handle the coated pieces gently before they go into the oil. The coating also needs hot oil to set quickly.

Can I use chicken breast instead of chicken thighs?

Yes. Cut boneless, skinless chicken breast into similar bite-size pieces and cook just until done. Breast meat is leaner than thighs, so avoid overcooking it or it can become dry.

Can I make the orange sauce less sweet?

Yes. Reduce the granulated and brown sugar slightly and taste the cooked sauce before making a larger adjustment. Keep in mind that the vinegar, soy sauce, and orange juice will taste sharper as the sugar decreases.

What should I serve with orange chicken?

Serve it with steamed rice, fried rice, noodles, or simple vegetables such as broccoli or green beans. For another takeout-style dinner, you can also pair it with Chicken Lo Mein.

Panda Express Orange Chicken Video Recipe

Braised pork belly in a syrupy, sweet crimson sauce is known as Hong Shao Rou in China. This dish for pork belly is ideal for a holiday supper!

Holiday feasts are a time for celebration. So there’s no better way to enjoy Christmas vacation than with Hong Shao Rou, a Shanghai-style delicacy of scarlet braised pork belly.

The vivid red color is festive, and the flavor of pork belly is exquisite when seasoned and caramelized with sugar, soy sauce, ginger, and Shaoxing wine!

Red-cooking is used in many of the most famous Chinese pork belly recipes, as well as other pork and duck meals. For most occasions, this Chinese cooking method involves slow-braising pork belly with sugar-based seasonings until it caramelizes and becomes mouthwateringly soft.

Ingredients

• 5 lbs pork belly, skin on, cut into 1.5-inch pieces

• 3 cups water

• 2 tbsp cooking oil

• 7 tbsp brown sugar, divided

• 2 tbsp light soy sauce

• 4 tbsp dark soy sauce

• 1 tbsp Shaoxing wine (or dry sherry)

• 1/2 cinnamon stick

• 1/2 inch fresh ginger, sliced thin

• 2 cloves garlic, crushed

• 2 star anise

• 10 Szechuan peppercorns (optional)

• To Serve: Steamed rice and stir-fried or blanched greens

Instructions

1. Blanch the Pork Belly:
   Bring 3 cups of water to a boil in a large saucepan or skillet.
   Add the pork belly pieces and blanch for about 1 minute per side, just until the outside firms up.
   Remove the pork belly to a cutting board and set aside. Keep the hot water—you’ll use it soon.

2. Flavor the Blanching Water:
   To the same pot of hot water, add garlic, ginger, star anise, Szechuan peppercorns (if using), and the cinnamon stick. Keep this water hot over low heat while you prep the pork. (Warm water keeps the pork tender when added back in later.)

3. Caramelize the Sugar:
   Heat 2 tbsp oil in a large Dutch oven or deep pan over medium-low heat.
   Add 3.5 tbsp of the brown sugar and let it melt undisturbed until it begins to caramelize and turn a deep amber color. Stir gently to help it along, but don’t let it burn.

4. Brown the Pork Belly:
   Add the pork belly pieces to the caramel. Stir to coat each piece well, letting the caramel cling to all sides. Brown for a few minutes, turning gently.

5. Deglaze & Add Seasonings:
   Pour in the light soy sauce, dark soy sauce, and Shaoxing wine. Stir to combine and coat the pork.

6. Simmer & Braise:
   Pour in the hot spiced water along with the aromatics. The liquid should come at least halfway up the pork. Bring to a simmer, cover, and cook over medium-low heat for about 2 hours, stirring every 30 minutes or so.

7. Check for Tenderness:
   After 2 hours, check the pork for tenderness—a chopstick should slide through easily. Continue braising if needed until melt-in-your-mouth tender.

8. Glaze the Sauce:
   Remove the lid and increase the heat to medium. Stir in the remaining 3.5 tbsp brown sugar.
   Simmer uncovered for about 20 minutes, stirring often, until the sauce thickens and glazes the pork.

9. Serve:
   Spoon the pork belly onto a platter and drizzle with the glossy sauce. Serve with hot steamed rice and your favorite greens.

Tips:

• Adjust sweetness to your taste by using more or less sugar.

• This dish gets even better after a night in the fridge—leftovers reheat beautifully.

• For extra shine, baste the pork pieces with sauce just before serving.

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