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Copycat Panda Express Orange Chicken

Copycat Panda Express Orange Chicken

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 cup cornstarch
  • 2 eggs, beaten
  • Vegetable oil for frying
  • ½ cup orange juice for sauce
  • 2 tablespoons soy sauce
  • ⅓ cup rice vinegar
  • ½ cup brown sugar, packed
  • 1 tablespoon orange zest
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • ½ teaspoon red pepper flakes
  • 2 tablespoons cornstarch mixed with 3 tablespoons water for slurry
  • 2 green onions, sliced for garnish

Method
 

  1. Dip chicken pieces in beaten egg, then coat thoroughly in cornstarch. Shake off any excess.
  2. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 375 degrees F.
  3. Fry chicken in batches for 3 to 4 minutes until golden brown and cooked through. Drain on a wire rack or paper towels.
  4. 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.
  5. Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens.
  6. Add the fried chicken pieces to the sauce and toss to coat evenly.
  7. Garnish with sliced green onions and serve immediately over steamed rice.

Notes

Storage & Meal Prep
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.