Name: Panda Express Style Orange Chicken (Copycat Recipe)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American Chinese
Ingredients: 2 lbs boneless skinless chicken thighs, cut into 1‑inch pieces; ½ cup cornstarch; 2 cups all‑purpose flour; 2 teaspoons salt; ½ teaspoon white pepper; 1 large egg; 1 cup water; 2 tablespoons oil (for batter); 2‑3 cups oil for frying; ¼ cup brown sugar; ¼ cup fresh orange juice; Zest of 1 orange (about 1 teaspoon); white vinegar (≈ ¼ cup); Soy sauce (≈ 2 tablespoons); 2 teaspoons minced ginger; 2 teaspoons minced garlic; ½ teaspoon crushed red pepper flakes (optional, for heat); 2 tablespoons sesame oil (divided); Cornstarch slurry for sauce (≈ 2 tablespoons cornstarch + 3 tablespoons water); Sliced green onions and sesame seeds for garnish

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A homemade version of Panda Express Orange Chicken—crispy battered chicken tossed in a sweet, tangy, slightly spicy orange sauce. It’s got everything I crave: that perfect crunchy bite on the outside and juicy, flavorful chicken on the inside, all coated in a glossy, irresistible orange glaze.

Panda Express Style Orange Chicken (Copycat Recipe)

Why You’ll Love This Recipe

I love making this orange chicken at home because I get to control everything—from how crispy the chicken is to how tangy or sweet I want the sauce. It tastes just like takeout (or better), and I don’t have to leave the house to get it. The fresh orange zest makes the sauce super aromatic, and I like how the crushed red pepper adds just the right amount of kick. Plus, it’s a fun weekend dish to cook when I want something indulgent but homemade.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs boneless skinless chicken thighs, cut into 1‑inch pieces
½ cup cornstarch
2 cups all‑purpose flour
2 teaspoons salt
½ teaspoon white pepper
1 large egg
1 cup water
2 tablespoons oil (for batter)
2‑3 cups oil for frying
¼ cup brown sugar
¼ cup fresh orange juice
Zest of 1 orange (about 1 teaspoon)
white vinegar (≈ ¼ cup)
Soy sauce (≈ 2 tablespoons)
2 teaspoons minced ginger
2 teaspoons minced garlic
½ teaspoon crushed red pepper flakes (optional, for heat)
2 tablespoons sesame oil (divided)
Cornstarch slurry for sauce (≈ 2 tablespoons cornstarch + 3 tablespoons water)
Sliced green onions and sesame seeds for garnish

directions

I start by whisking together the flour, cornstarch, salt, and white pepper in a large bowl. In another bowl, I beat the egg with water and oil, then combine both to make a thick, sticky batter. I toss in the chicken pieces and let them chill in the fridge while I heat up the frying oil.
I heat about 2–3 cups of oil in a deep pot or wok until it reaches 375°F (190°C).
Working in batches, I fry the chicken until golden and crispy—usually around 5–6 minutes. I remove the fried pieces using a slotted spoon and let them drain on a wire rack set over paper towels so they stay crunchy.
While the chicken fries, I start on the sauce. In a saucepan, I heat a little regular oil with half the sesame oil, then add the minced ginger, garlic, and red pepper flakes. I sauté it all for about 30 seconds, just until fragrant.
Then I stir in the brown sugar, fresh orange juice, vinegar, soy sauce, and orange zest. I bring it to a boil and then reduce the heat to a simmer.
I mix the cornstarch with water to make a slurry and stir it into the sauce. I let it simmer until it thickens into a nice glaze.
Once the chicken is fried, I toss it in the hot orange sauce until every piece is beautifully coated.
I serve it immediately over white rice, garnishing with green onions and sesame seeds.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

I sometimes swap chicken thighs for chicken breasts if I want a leaner option, though thighs stay juicier.
When I feel like lightening things up, I use an air fryer or bake the battered chicken in a hot oven until crispy.
I adjust the sweetness by playing around with the amount of brown sugar or adding extra vinegar for more tang.
For more heat, I add extra red pepper flakes or a dash of sriracha to the sauce.
If I want to make it vegetarian, I use battered cauliflower florets instead of chicken and follow the same frying and saucing process.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer to use the oven or air fryer to bring back the crispiness—about 350°F for 10–12 minutes works great. If I’m in a hurry, the microwave is okay, but it does make the chicken a little softer. I keep the sauce and chicken separate if I know I’ll be storing it to help preserve the texture.

FAQs

How do I keep the chicken crispy after frying?

I always let the fried chicken rest on a wire rack instead of paper towels. That way, it doesn’t sit in oil and get soggy. Also, I toss it in the sauce just before serving to keep that crunch intact.

Can I make the sauce ahead of time?

Yes, I often make the sauce a day in advance and keep it in the fridge. I just reheat it gently on the stove and toss it with freshly fried chicken right before serving.

Is this dish very spicy?

Not necessarily. The heat comes from the crushed red pepper, so I either leave it out or adjust to taste. It’s more tangy-sweet than spicy, unless I decide to add more pepper or hot sauce.

Can I freeze orange chicken?

I don’t recommend freezing it after it’s been tossed in sauce, as the coating gets soggy. But I sometimes freeze the battered, unfried chicken pieces separately and fry them from frozen. The sauce can also be frozen and reheated later.

What’s the best oil to use for frying?

I like using vegetable oil or canola oil because they have high smoke points and neutral flavors. Peanut oil also works great if I’m looking for something a little richer.

Conclusion

This homemade orange chicken recipe has become one of my favorite go-to meals when I’m craving something bold and comforting. It’s crispy, sticky, and bursting with flavor, and making it from scratch gives me full control over the taste and texture. Whether I’m serving it for a weekend dinner or meal-prepping it for the week, it always hits the spot.