Panda Express Orange Chicken Recipe: The Ultimate Copycat Dinner
Bring the iconic flavors of Panda Express orange chicken to your home with this incredibly easy and delicious copycat recipe! This weeknight-friendly dinner features crispy, golden chicken pieces tossed in a luscious, sweet, and tangy orange sauce that rivals the original. Say goodbye to takeout cravings and hello to a homemade version that’s both satisfying and fun to make.
From Our Kitchen: The Panda Express Copycat My Kids Rave About
If your family loves Panda Express orange chicken as much as mine does, you’re in for a treat! My kids are absolutely obsessed with it. It’s my middle son’s go-to fast food meal, and he always asks for a huge serving piled high on chow mein (of course!).
Their constant requests led me on a mission to create a homemade version that captures the authentic taste of Panda Express. After some experimentation and inspired by Panda Express’s own shared recipe, I’ve developed a recipe that my kids claim is “even better than Panda’s!” And let me tell you, that’s high praise coming from them.
On busy weeknights, I often take a shortcut. I use air-fried, store-bought crispy chicken tenders, dice them up, and toss them in the sauce. The result is remarkably similar to the homemade fried chicken version, and my kids barely notice the difference. It’s a fantastic time-saver when you’re short on time but still want that craveable orange chicken flavor.
Whether you opt for homemade fried chicken or the convenient store-bought tenders, this Panda Express orange chicken recipe is, in my kids’ words, “the GOAT” (Greatest Of All Time!). It’s a guaranteed crowd-pleaser that’s sure to become a regular on your family’s dinner rotation.
What You’ll Need to Make My Panda Express Orange Chicken Recipe
Here’s a breakdown of the key ingredients and helpful tips for making the best homemade orange chicken:
| Ingredient Group | Helpful Tip |
|---|---|
| Crispy Chicken | For the quickest prep, use air-fried or oven-baked frozen crispy chicken strips. I’ve also included my Panda Express copycat fried chicken recipe below if you prefer to make it from scratch. |
| Oranges | Use fresh oranges for the best flavor. Zest the oranges first for maximum orange flavor, then juice them. |
| Sugar & Vinegar | Adjust the amount of sugar for a sweeter sauce or vinegar for a tangier sauce, according to your preference. |
| Soy Sauce | Use regular soy sauce (not light or low-sodium) for the most authentic flavor. Light soy sauce can make the sauce taste a bit flat. |
| Garlic, Ginger & Sesame Oil | Sesame oil adds a fantastic aroma and flavor. Toasted sesame oil is even better and can usually be found in the Asian foods aisle. Don’t skip these ingredients! |
The Story Behind Orange Chicken: A Culinary Creation
The orange chicken we all know and love is a delicious blend of Chinese-inspired techniques and American palates. It’s a relatively modern dish with roots in Cantonese cuisine but has evolved into a uniquely American-Chinese staple.
So, what’s the origin of the name? It’s believed that orange chicken draws inspiration from tangerine chicken, a dish that uses dried tangerine peel to infuse a citrusy aroma and flavor. However, the vibrant orange sauce and crispy chicken combination is primarily an American invention, and you won’t typically find it in traditional Chinese restaurants.
How to Make This Panda Express Orange Chicken Recipe: Step-by-Step Guide
Follow these simple steps to recreate the magic of Panda Express orange chicken in your own kitchen:
- Cook the Chicken: Air fry or bake your chicken until it’s golden and crispy. If you’re making it from scratch, follow the recipe provided below. Once cooked, cut the chicken into bite-sized pieces.
- Prepare the Sauce: Heat oil in a pot, then briefly cook the garlic, ginger, and red pepper flakes to release their aromatic flavors. Be careful not to burn the garlic!
- Build the Flavor Base: Add the sugar, vinegar, orange zest, and orange juice to the pot. Stir until the sugar dissolves, creating a sweet and tangy foundation for the sauce.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) and cook until the sauce thickens to a glossy, syrup-like consistency. This step is crucial for achieving that signature orange chicken texture.
- Taste and Adjust: Now comes the fun part! Taste the sauce and adjust the flavors to your liking. Add more sugar for sweetness, vinegar for tanginess, or red pepper flakes for a touch of heat.
- Combine and Serve: Toss the crispy chicken in the orange sauce, ensuring each piece is evenly coated. Drizzle with sesame oil for added aroma and flavor. Serve immediately and enjoy!
What to Serve With Orange Chicken: Complete Your Meal
Complete your Panda Express experience by pairing this orange chicken with classic sides. Here are some of my favorite combinations:
- Steamed Rice: The classic base that perfectly soaks up all that delicious orange sauce.
- Chow Mein or Lo Mein: For a complete takeout-style feast, add a side of noodles.
- Steamed or Roasted Broccoli: A healthy and vibrant side to balance the sweetness of the sauce.
- Roasted Green Beans or Brussels Sprouts: Roasted vegetables add a delightful crunch and earthy contrast.
- Asian Cucumber Salad: A refreshing and crisp salad to cut through the richness of the meal.
- Fried Rice: Transform your meal into something extra special with a side of flavorful fried rice.
Storage Tips for the Best Leftovers
To maintain the crispiness of the chicken, I recommend storing the sauce and chicken separately. The sauce can be stored in the refrigerator for up to a few days.
When you’re ready to enjoy your leftovers, simply reheat the sauce, cook or reheat the chicken (air frying works great!), and toss everything together right before serving. This will ensure that the chicken stays as crispy as possible.
More Restaurant Copycat Recipes to Try
If you enjoyed this Panda Express orange chicken recipe, be sure to check out some of my other restaurant-inspired copycat dishes:
Asian Chicken Tacos with Mango Slaw
Hot Honey Chicken Bowl
Asian Chicken Bowl
Tunacado Sandwich
Panda Express Orange Chicken Recipe
This Panda Express Orange Chicken Recipe tastes just like the classic takeout dish and comes together fast with crispy chicken and a sweet, tangy orange sauce that the whole family loves.
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1 pound frozen crispy chicken strips (or make chicken from scratch, see note 1)
- 2 tablespoons + 2 teaspoons toasted sesame oil, divided
- 2 tablespoons minced garlic (see note 2)
- 1 teaspoon ginger paste
- ½ teaspoon red pepper flakes
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup white vinegar
- 2 large oranges (zest and juice)
- ¼ cup soy sauce (not lite)
- ¼ cup cornstarch mixed with ¼ cup water
- Cooked rice, optional for serving
- Serving suggestions optional (green onions and sesame seeds)
Instructions
- Prepare frozen chicken strips according to package directions (air frying recommended). Let cool slightly, then cut into bite-sized pieces and add to a large bowl.
- While the chicken cooks, place a medium pot over medium-high heat and add 2 tablespoons sesame oil. Once the oil shimmers, add the garlic, ginger, and red pepper flakes. Cook, stirring constantly, for 30 seconds.
- Add both sugars and orange zest, if using. Stir to moisten the sugar, then add orange juice. Stir until the sugar dissolves, then add the vinegar and soy sauce and stir to combine.
- In a separate small bowl, whisk together the cornstarch and water until completely smooth. Pour the mixture into the sauce and stir. Continue cooking until the sauce thickens to a syrup-like consistency. Taste and adjust as needed, adding more red pepper flakes for heat or a pinch of salt if desired.
- Pour as much sauce as you’d like over the cut-up chicken pieces (you may not want it all depending on how saucy you prefer your meal). Drizzle the remaining 2 teaspoons sesame oil on top of coated chicken. Gently toss and serve immediately. I like to serve over cooked rice with sesame seeds and thinly sliced green onions.
Recipe Notes
Note 1: Making Panda Express Chicken From Scratch
Breasts not recommended since they dry out quickly.
- 1 pound boneless, skinless chicken thighs, cut into 1 inch pieces.
- 1-1/2 teaspoons fine sea salt
- 1/2 teaspoon white pepper
- 1/2 cup cornstarch
- 1-1/2 cups all-purpose flour
- 1 large egg
- 1 cup cold water, plus more as needed
- 1 tablespoon vegetable oil
- 6 cups vegetable oil, for frying
Cut the chicken into bite sized pieces and set aside. In a large bowl, whisk together the salt, pepper, cornstarch, and flour. Add the egg, water, and 1 tablespoon vegetable oil. Working QUICKLY, brisk vigorously until smooth, adding more water as needed until the batter reaches a pancake batter consistency. Add the chicken to the batter and stir to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours. Pour the frying oil into a large heavy-bottom pot or deep fryer and heat to 350 degrees F. Use a thermometer if possible to keep the oil temperature steady for even frying.
Add the chicken to the hot oil in a single layer, working in batches so the oil is not crowded. Fry for 4 to 6 minutes, or until lightly golden and the internal temperature reaches 160 degrees F. Use a slotted metal spoon to transfer the chicken to a paper towel lined plate. Toss the chicken in the sauce to taste and enjoy right away.
Note 2: For easy prep, use pre-minced garlic and ginger paste.
Note 3: Garnish with green onions and toasted sesame seeds.
Nutrition Note: Nutrition information does not include the optional rice, green onions, or sesame seeds.
Storage: Once fried, chicken loses its crisp quickly, so store the sauce and chicken separately. The sauce keeps in the fridge for a few days. Fry fresh chicken, warm the sauce, and toss together right before serving.
Nutrition (Per Serving)
- Calories: 492kcal
- Carbohydrates: 67g
- Protein: 26g
- Fat: 13g
- Saturated Fat: 2g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 5g
- Trans Fat: 1g
- Cholesterol: 73mg
- Sodium: 956mg
- Potassium: 592mg
- Fiber: 1g
- Sugar: 56g
- Vitamin A: 212IU
- Vitamin C: 27mg
- Calcium: 60mg
- Iron: 1mg
Nutrition information is an approximation.