Love the restaurant version? This Copycat Panda Express Orange Chicken tastes even better made at home! We've cracked the code on all the flavors and textures so you can enjoy your favorite dish anytime without leaving the house. Trust me, this one is spot on!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What cut of chicken works best for orange chicken?
Boneless, skinless chicken thighs are ideal because they stay juicy when fried. Chicken breast works too but can dry out more easily.
2. Can I bake the chicken instead of frying it?
Yes, coat the chicken pieces and bake at 425°F for 20-25 minutes, flipping halfway through for even crispiness.
3. How do I get the coating extra crispy?
Double dip the chicken — coat in cornstarch, dip in egg, then coat again. This creates a thicker, crunchier shell that holds up in the sauce.
4. What makes this taste like Panda Express orange chicken?
The combination of rice vinegar, soy sauce, orange juice, and orange zest in the sauce mimics the signature sweet-tangy Panda Express flavor profile.
5. Can I use fresh orange juice instead of bottled?
Fresh orange juice is actually preferred — it gives a brighter, more authentic citrus flavor. You will need about 2-3 oranges for the juice and zest.
6. How do I prevent the coating from getting soggy in the sauce?
Toss the fried chicken in the sauce right before serving. Do not let it sit in the sauce or the crispy coating will soften.
7. What oil is best for frying the chicken?
Vegetable oil or peanut oil work best because of their high smoke points and neutral flavor. Avoid olive oil for deep frying.
8. Can I make the orange sauce ahead of time?
Yes, make the sauce up to 3 days ahead and refrigerate. Reheat gently on the stove before tossing with freshly fried chicken.
9. What should I serve with copycat orange chicken?
Steamed white or brown rice is the classic pairing. Fried rice, lo mein noodles, or steamed broccoli all work great too.
10. How do I store and reheat leftover orange chicken?
Store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 10-12 minutes to re-crisp the coating — microwaving will make it soggy.
Watch How to Make This
Copycat Panda Express Orange Chicken
Ingredients
Method
- Dip chicken pieces in beaten egg, then coat thoroughly in cornstarch. Shake off any excess.
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 375 degrees F.
- Fry chicken in batches for 3 to 4 minutes until golden brown and cooked through. Drain on a wire rack or paper towels.
- In a separate saucepan, combine orange juice, soy sauce, rice vinegar, brown sugar, orange zest, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens.
- Add the fried chicken pieces to the sauce and toss to coat evenly.
- Garnish with sliced green onions and serve immediately over steamed rice.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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