Panda Express Orange Chicken — Copycat Recipe

Introduction

Imagine a pan of golden-brown chicken pieces sizzling in hot oil, the kitchen filling with the bright, citrusy perfume of orange zest and caramelized sugar. Each bite offers a satisfying crunch that gives way to tender chicken coated in a glossy, tangy-sweet glaze that hits sweet, sour, salty, and just a hint of heat. It’s the kind of comfort food that lights up weeknight dinners and steals the show at casual gatherings.

This Orange Chicken is ideal when you want something fast and indulgent: a cozy dinner after a long day, a potluck favorite that disappears first, or a weekend treat for kids and adults alike. If you love the crispy texture and sticky sauce, you might also enjoy a detailed technique guide I reference here for crisp results in similar recipes like this crispy orange chicken recipe.

Dish Snapshot

Prep Time: 25 minutes (includes cutting and battering)
Cook Time: 20–30 minutes (frying + finishing sauce)
Total Time: 45–55 minutes
Servings: 6
Difficulty Level: Moderate (frying and timing required)

Nutrition Highlights

Estimated nutrition per serving (recipe yields ~6 servings). Values are approximate and calculated from USDA FoodData Central ingredient averages and standard nutritional references. For personalized advice, consult a dietitian.

Calories: ~485 kcal
Protein: ~47 g
Carbohydrates: ~40 g
- Sugars: ~17 g
- Fiber: ~0.5 g
Fat: ~13 g
Sodium: ~700 mg (high; soy sauce contributes most)
Cholesterol: ~70 mg

Notes: These are approximate values based on the ingredient list and typical absorption from frying. The USDA FoodData Central provides the base food values used to estimate calories and macronutrients; for sodium and daily limits, guidance from the Mayo Clinic recommends aiming for less than 2,300 mg/day for most adults.

Why You’ll Love It

Irresistible taste and texture: The contrast of a crunchy exterior and juicy interior with a shiny, citrus-forward sauce is what makes this dish addictive.
Crowd-pleasing and nostalgic: This style of orange chicken brings back favorite takeout memories and is an easy way to impress friends and family at home.
Flexible: It’s quick enough for weeknights but also scales up easily for parties.
Customizable heat and sweetness: Adjust the red pepper flakes and sugar to match your palate.

How to Make Panda Express Orange Chicken

Ingredients

2 lbs boneless chicken breasts, cut into bite-sized pieces
1 large egg
3/4 cup cornstarch
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp sunflower oil (in batter)
Vegetable oil for frying (enough for about 1–2 inches in a skillet; roughly 3–4 cups total)
1/2 cup white distilled vinegar
1/2 cup cane sugar
1/2 cup water (for sauce)
1/4 cup soy sauce
1 Tbsp orange juice concentrate
1/2 tsp red pepper flakes (adjust to taste)
2 cloves garlic, minced
1 tsp fresh ginger zest (or 1/2 tsp ground ginger)
2 Tbsp cornstarch (for slurry)
2 Tbsp cold water (for slurry)

Optional ingredients and substitutions

Gluten-free: Substitute cornstarch and use a certified gluten-free flour or entirely cornstarch batter (increase cornstarch to 1 cup).
Lower-sugar: Reduce cane sugar to 1/3 cup and add a splash of orange juice for brightness.
Soy-free: Replace soy sauce with coconut aminos (note sodium differences).
Air-fryer option: Lightly spray battered pieces and air-fry at 400°F (200°C) for 10–12 minutes, flipping once, for a lower-oil version.

Step-by-step instructions

Prep the chicken: Pat the chicken pieces dry and cut into 1–1.5 inch bite-sized pieces. Season with a little extra salt and pepper if desired.
Make the batter: In a large bowl whisk together the egg, 1 Tbsp sunflower oil, 3/4 cup cornstarch, 1/2 cup flour, 1 tsp salt, and 1/2 tsp pepper until you have a smooth, thick batter. Avoid overmixing—stop once combined.
Coat the chicken: Add the chicken pieces to the batter and toss to fully coat. Let rest 5 minutes so the batter adheres.
Heat the oil: In a deep skillet or Dutch oven, heat vegetable oil over medium-high heat until it registers about 350°F (175°C). If you don’t have a thermometer, a small piece of batter should sizzle and brown within 30–45 seconds.
Fry the chicken: Fry chicken in batches (don’t crowd the pan) for 5–7 minutes per batch, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towels to drain.
Make the sauce: While frying, combine 1/2 cup vinegar, 1/2 cup cane sugar, 1/2 cup water, 1/4 cup soy sauce, 1 Tbsp orange juice concentrate, 1/2 tsp red pepper flakes, 2 cloves minced garlic, and 1 tsp ginger zest in a saucepan over medium heat. Stir until the sugar dissolves and the mixture begins to simmer.
Thicken the sauce: Mix 2 Tbsp cornstarch with 2 Tbsp cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and continue stirring until the sauce thickens and becomes glossy.
Coat the chicken: Add the fried chicken to a large bowl or the skillet, pour the sauce over it, and toss quickly to coat every piece.
Serve: Serve hot over steamed rice, lo mein, or vegetables.

Practical tips

Don’t overcrowd the fryer: Crowding lowers oil temperature and leads to soggy chicken.
Check doneness with a meat thermometer: Chicken should register 165°F (74°C).
Keep the sauce hot but not boiling aggressively once thickened—too much heat can break the glaze.
For extra-crisp results, double-fry: fry briefly, rest 1–2 minutes, then fry again 1–2 minutes to crisp the surface.

For a different technique that explores char and smoke balance, try this comparison to an authentic Hawaiian huli huli chicken approach.

Best Pairings

Plain steamed white rice or jasmine rice (classic and absorbent of the sauce)
Garlic fried rice or coconut rice for added aroma
Stir-fried broccoli or snow peas to add freshness and a crunchy contrast
Pickled vegetables or a simple cucumber salad for acidity and balance
Serve with hot tea or a citrusy beer to complement the orange notes

Shelf Life & Storage

Room temperature: Do not store cooked chicken at room temperature for more than 2 hours (food safety guideline).
Refrigeration: Store cooled chicken in an airtight container for up to 3–4 days.
Freezer: Freeze in an airtight container or heavy-duty freezer bag for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.

Reheating tips: Reheat under a broiler or in a hot skillet for 3–5 minutes to re-crisp the coating, or oven at 375°F (190°C) for 8–10 minutes. Microwaving is quicker but will soften the crust.

Chef’s Advice

Dry chicken well before battering to improve adhesion and reduce oil splatter.
Use a thermometer for oil temperature—350°F gives a crisp exterior without overcooking the inside.
Adjust sugar and vinegar as a pair: reducing sugar often benefits from a touch more vinegar or fresh orange juice to maintain brightness.
If the sauce becomes grainy, lower the heat and whisk vigorously; a quick strain removes any lumps from cornstarch if needed.

Creative Twists

Spicy Orange Chicken: Add 1–2 tsp of Sriracha or increase red pepper flakes to pack a punch.
Orange-Ginger Glaze with Honey: Replace half the sugar with honey and add an extra teaspoon of grated fresh ginger for warmth.
Orange Tofu (Vegan): Use firm tofu pressed and coated with cornstarch, pan-fried or baked until crispy, then toss in the sauce (use coconut aminos for soy-free).
Pineapple-Orange Chicken: Add pineapple chunks and a splash of juice to the sauce for a sweet, tropical take.

Frequently Asked Questions

Q: Can I bake or air-fry this instead of deep-frying?
A: Yes. Air-fry at 400°F (200°C) for 10–12 minutes, flipping halfway, or bake at 425°F (220°C) on a wire rack for ~20 minutes until golden, then coat with sauce. Texture will differ—less oil, slightly less crisp.

Q: My sauce is too thin. How do I fix it?
A: Make a fresh cornstarch slurry (1 tsp cornstarch + 1 tsp cold water), whisk it in and simmer briefly until thickened. Do this gradually to avoid over-thickening.

Q: How can I reduce sodium?
A: Use low-sodium soy sauce or coconut aminos and taste the sauce before adding more; you can reduce soy sauce by up to half and replace the volume with water plus a splash of rice vinegar for balance.

Q: Can I prepare parts of this ahead?
A: Yes. You can mix the sauce and refrigerate, and batter the chicken up to an hour before frying. Fried chicken can be cooled and frozen for later finishing in fresh sauce.

Conclusion

Give this copycat Panda Express Orange Chicken a try the next time you crave a takeout classic—it’s bright, sticky, and deeply satisfying. If you want a quick way to compare official menu options or place an order instead, see the Panda Express site for reference at Panda Express official menu and locations. For another tested copycat version and variations, check this reliable recipe resource: Taste of Home’s copycat Panda Express Orange Chicken recipe.

If you make it, snap a photo and share your results — I love seeing your adaptations and tweaks!