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!

Recipe for Panda Express Orange Chicken (Copycat)

The flavor of this Orange Chicken dish is identical to that of the famous Panda Express restaurant meal. The only exception is that it’s simple to create at home for a lower price. This recipe produces extremely soft chicken meat that has been marinated in a zesty orange sauce. I believe it easily outperforms the take-out equivalent!

Another advantage of creating it at home is that you can completely control and change the ingredients as needed. For example, suppose you have a more prominent family or are having a party. In that case, you may double or quadruple the recipe.

There may be many ingredients involved and many plates to clean, but this really does go together easily. Once you have a platter of delicious chicken, you’ll forget about the mountain of pans you left behind!

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.

Tips:

• Serve with steamed rice or noodles for a full meal.

• For extra crunch, double-fry the chicken: fry once lightly, let cool, then fry again until deeply golden.

• Adjust chili flakes to your heat preference.

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How to store orange chicken?

• Store them in the fridge for up to 3 days in an airtight container. Keep in mind that the meat may get somewhat wet and less crunchy in the fridge.
• You can alternatively prepare the chicken and sauce separately and freeze them for up to 3 months. When ready to serve, thaw and mix.

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Panda Express Orange Chicken Video Recipe