I love recreating restaurant favorites at home, and this easy copycat Panda Express orange chicken recipe is one of my favorites. I get tender chicken pieces wrapped in a light, crispy batter and coated in a glossy orange sauce that balances sweetness, tang, and a little heat.
Whenever I make this at home, I serve the chicken over hot rice so the sauce can soak into every bite. I also like that I can control the spice level and prepare the whole meal in my own kitchen while keeping that familiar takeout-style flavor.
Why I Love This Orange Chicken Recipe
I love this recipe because it gives me crisp chicken and a flavorful sauce without requiring complicated ingredients. The chilled sparkling water helps create a light batter, while fresh ginger, garlic, orange juice, and orange zest give the sauce its bright flavor.
I usually prepare the batter first and let the chicken rest in it before frying. That short resting period makes a difference because the batter hydrates and clings well to the chicken. Once the chicken is fried, I finish the sauce and toss everything together right before serving.
Ingredients for Copycat Panda Express Orange Chicken
I keep the ingredient list divided into chicken and sauce so it is easier for me to prepare everything before I start cooking.
| Ingredient | Amount |
|---|---|
| CHICKEN | |
| All-purpose flour | 1-1/2 cups |
| Cornstarch | 1/2 cup |
| Salt | 1/2 tablespoon |
| Pepper | 1/2 teaspoon |
| Large egg, room temperature | 1 |
| Sparkling water, chilled | 1-1/4 cups |
| Sesame oil | 1 tablespoon |
| Boneless skinless chicken thighs, cut into 1-in. pieces | 1-1/2 pounds |
| Oil for deep-fat frying | As needed |
| SAUCE | |
| Canola oil | 1 tablespoon |
| Crushed red pepper flakes | 1/2 teaspoon |
| Minced garlic | 1 tablespoon |
| Minced fresh gingerroot | 1-1/2 teaspoons |
| Sugar | 2 tablespoons |
| Light brown sugar | 2 tablespoons |
| Rice vinegar | 2 tablespoons |
| Orange juice | 2 tablespoons |
| Reduced-sodium soy sauce | 1 tablespoon |
| Grated orange zest | 1 teaspoon |
| Water | 1 tablespoon |
| Cornstarch | 1 tablespoon |
| Hot cooked rice, sliced green onions and toasted sesame seeds | For serving |
How I Make Copycat Panda Express Orange Chicken
Step 1: Make the Batter
Combine the flour, cornstarch, salt and pepper in a large bowl. Then, whisk in the egg, sparkling water and 1 tablespoon sesame oil until smooth.
My tip: The mixture should resemble a thick pancake batter. If it is too thick, I add additional sparkling water. If it is too thin, I add extra flour, 1 tablespoon at a time, until I reach the desired thickness.
Step 2: Coat the Chicken
Add the chicken pieces to the batter and fold them into the mixture until each piece is evenly coated. Cover the bowl, transfer to the refrigerator and let the chicken soak in the batter for at least 30 minutes.
My tip: I do not skip this resting time. It allows the flour to properly hydrate, which helps the batter adhere better to the chicken and gives me a more even, crisp coating after frying.
Step 3: Fry the Chicken
Next, heat 1/2 to 1 inch oil to 350°F in a large wok. Working in batches, add a few pieces of the battered chicken to the preheated oil. Cook, turning occasionally, until the chicken is deeply golden on all sides and cooked through. Each batch should take about five to six minutes. Transfer the fried chicken pieces to a paper towel-lined sheet pan to drain excess oil. Repeat with the remaining chicken pieces.
My tip: If I do not have a wok, I use another deep vessel that can safely hold the oil for frying, such as a Dutch oven, stockpot, or deep skillet.
Step 4: Start the Sauce
As your last batch of chicken cooks, start the sauce. Warm 1 tablespoon canola oil in a large skillet over medium-high heat. Add the red pepper flakes, garlic and ginger, and cook until fragrant, 30 to 60 seconds.
My tip: I stay close during this step because garlic can burn quickly. If it burns, the sauce can develop a bitter flavor.
Step 5: Finish Adding Ingredients to the Sauce
Add the sugar, brown sugar, rice vinegar, orange juice, soy sauce and orange zest. Stir until the sugars dissolve and the mixture begins to bubble.
Step 6: Thicken the Sauce
Finish the sauce by whisking together 1 tablespoon cornstarch with 1 tablespoon water in a small bowl. Add it to the wok and whisk until smooth. Cook the sauce until it thickens, one to two minutes.
My tip: I look for a consistency similar to honey. If the sauce becomes too thick, I can thin it with a little orange juice, water, or chicken stock.
Step 7: Add the Chicken
Add the fried chicken to the sauce and gently toss until every inch of the chicken pieces is coated in the sweet and spicy orange sauce. Serve immediately with hot, cooked fluffy rice, and garnish with green onions and sesame seeds if desired.
My Favorite Orange Chicken Variations
- Adjust the heat: I add more crushed red pepper flakes when I want a stronger spicy kick. For a milder dinner, I reduce the amount.
- Change the garnish: I like finishing the dish with sliced green onions and toasted sesame seeds. A little Thai basil can also add a fresh herbal note.
- Try different serving options: While rice is my go-to pairing, I can also serve the chicken with noodles, broccoli, lettuce wraps, or another favorite side.
How I Store Orange Chicken
I transfer leftover orange chicken to an airtight food storage container with a lid and refrigerate it. For the best texture, I prefer to keep the chicken and sauce together only for the portion I plan to eat soon, since the crispy coating softens as it sits in sauce.
How Long Does Copycat Orange Chicken Last?
I keep leftovers refrigerated for up to four days. I make sure they are cooled and stored promptly in a suitable airtight container.
Can I Freeze Orange Chicken?
Yes. I place portions of the cooked chicken and sauce in freezer-safe containers and freeze them for up to three months. Before serving, I thaw the leftovers overnight in the refrigerator and reheat them thoroughly.
How I Reheat Orange Chicken
I prefer reheating leftovers in a skillet on the stovetop. I add the chicken and sauce with a small splash of water or orange juice to loosen the sauce as it warms. I serve it with fresh or properly reheated rice.
My Tips for Better Orange Chicken
- I keep the sparkling water chilled so the batter stays light.
- I fry the chicken in batches rather than crowding the cooking vessel, which helps the pieces brown properly.
- I monitor the frying temperature and cook the chicken until it is cooked through.
- I prepare the sauce while the final batch of chicken is cooking so I can coat the chicken while it is still hot and crisp.
- I toss the fried chicken with the sauce just before serving for the best contrast between the coating and the glossy sauce.
Can I Make This Orange Chicken in a Slow Cooker?
I can finish this recipe in a slow cooker, although the chicken will not stay as crispy. I prepare the recipe through Step 3, then transfer the chicken pieces to a greased slow cooker. I whisk the sauce ingredients in a large measuring cup, pour the sauce over the chicken, and cook on low for two to three hours or until the sauce has thickened.
Can I Bake Orange Chicken?
Because the chicken is battered, I do not use the original recipe as a baking recipe. If I want an oven-baked variation, I can omit the egg, oil, and sparkling water from the batter, coat the chicken in the dry ingredients, and bake the pieces in a single layer on a parchment-lined baking sheet at 375°F for 15 to 20 minutes, or until they reach an internal temperature of 165°F. I then make the sauce as directed.
What Can I Serve with Orange Chicken?
I usually serve this copycat Panda Express orange chicken with steamed white or brown rice and broccoli. I also enjoy it with noodles, fried rice, lettuce wraps, or other simple vegetable sides when I want to change things up.
Frequently Asked Questions
What makes this copycat orange chicken crispy?
I rely on the flour-and-cornstarch batter, chilled sparkling water, and properly heated frying oil to create the crisp coating. I also fry the chicken in batches so the cooking vessel does not become overcrowded.
Can I use chicken breast instead of thighs?
Yes. I can use boneless, skinless chicken breast if I prefer white meat. I cut it into similar bite-size pieces so the pieces cook evenly.
How spicy is this orange chicken?
I would describe the original version as mildly spicy from the crushed red pepper flakes. I can increase or reduce the flakes to suit my preference.
How do I keep the sauce from becoming too thick?
I watch the sauce closely after adding the cornstarch slurry. If it becomes thicker than I want, I loosen it with a little orange juice, water, or chicken stock.
Nutrition Information
Estimated per serving; values can vary depending on the exact ingredients, frying oil absorbed, portion size, and amount of rice served.
| Nutrition | Amount |
|---|---|
| Calories | ≈ 540 kcal |
| Carbohydrates | ≈ 54 g |
| Protein | ≈ 28 g |
| Fat | ≈ 24 g |
| Fiber | ≈ 2 g |
| Sugar | ≈ 18 g |
| Sodium | ≈ 850 mg |
Finally, Conclusion
I keep coming back to this easy copycat Panda Express orange chicken recipe whenever I want a homemade takeout-style dinner. The crispy chicken, bright orange flavor, sticky sauce, and simple rice pairing make it satisfying enough for a family meal or a fun weekend dinner. I especially enjoy making it from scratch because I can adjust the heat and serve it fresh while the chicken is at its best.
