Orange Chicken Panda Express Copycat
Orange chicken is a dish that unites flavor and nostalgia, harkening back to many a trip to Panda Express. The combination of crispy chicken pieces coated in a sweet and tangy orange sauce truly elevates this meal to comfort food status. It’s a dish I’ve made countless times for family dinners and casual get-togethers, and it always garners rave reviews!
What makes it extra special is how easy it is to replicate that beloved restaurant experience right in your own kitchen. Whether it’s a weeknight dinner or a gathering with friends, this orange chicken copycat recipe is bound to impress, making it a crowd-pleaser while saving you a trip to the fast-food establishment.
Reasons to try it
Unlike the takeout version, making this dish at home allows you to adjust flavors, control ingredients, and ensure freshness. Plus, it’s budget-friendly and typically quicker than waiting for delivery. The ingredient list is straightforward, and the cooking process is manageable, even for novice cooks. With the perfect balance of sweet and spicy, it’s a dish that resonates well with both kids and adults alike!
“This orange chicken is better than takeout! The sauce has the perfect amount of sweetness and the chicken is so crunchy. I’ll be making it often!” – A happy home chef
Preparing this delicious dish
This recipe requires a few steps, but don’t worry—they’re all straightforward. First, you’ll create a delicious orange sauce that’s a game changer. While the sauce is simmering, you’ll be frying crispy chicken pieces. The two will come together to create a dish that is nothing short of irresistible.
What you’ll need
- 2 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 egg
- 1.5 teaspoons salt
- 1 pinch black pepper
- 2 tablespoons canola oil, divided, plus more for frying
- 1/2 cup cornstarch
- 1/4 cup flour
- 1 tablespoon cornstarch (for sauce)
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1/2 cup orange juice
- 1 teaspoon sesame oil
- 1/4 cup soy sauce
- 4 tablespoons white sugar
- 4 tablespoons brown sugar
- 8 tablespoons white vinegar
- Zest of 1 orange
- 1 tablespoon minced ginger root
- 3 cloves minced garlic
- 1/4 teaspoon hot pepper flakes
Step-by-step instructions
Prepare the sauce: In a bowl, combine all the sauce ingredients—rice vinegar, water, orange juice, sesame oil, soy sauce, white sugar, brown sugar, white vinegar, orange zest, ginger, garlic, and hot pepper flakes. Whisk until well combined and set aside.
Dredge the chicken: In a shallow bowl, whisk together the egg, salt, pepper, and one tablespoon of oil. In another shallow bowl, mix the cornstarch and flour.
Fry the chicken: Heat enough oil in a large frying pan over medium-high heat until hot (about 375°F). Dip the chicken pieces into the egg mixture, then dredge in the flour mixture before adding them to the pan (make sure not to overcrowd the pan). Fry for 3 to 4 minutes until golden and crispy. Transfer the cooked pieces to a cooling rack to drain excess oil.
Make the sauce come alive: Remove excess oil from the pan, leaving about one tablespoon. Stir in the prepared orange sauce and bring to a boil.
Combine: After boiling, turn off the heat and add the cooked chicken to the sauce. Stir until the chicken is well coated.
Serve: Plate it up with rice and garnish with orange zest, sesame seeds, and chopped green onions, if desired.
Best ways to enjoy it
This orange chicken shines when served over a fluffy bed of white rice, where the sauce can be soaked up beautifully. Stir-fried vegetables, such as broccoli or bell peppers, make a colorful and nutritious side. For an extra touch, drizzle sesame oil over the dish or sprinkle some sesame seeds for added texture.
Keeping leftovers fresh
To store leftover orange chicken, allow it to cool completely, then transfer it to an airtight container. It can be kept in the fridge for up to 3 days. For longer storage, consider freezing it in a freezer-safe container; it should stay good for about a month. When reheating, make sure to warm it gradually in a pan or microwave to maintain the crispy texture of the chicken.
Helpful cooking tips
Here are a few secrets to achieving the best orange chicken:
- Crispiness is key: Ensure your oil is hot enough before frying to achieve a golden, crispy coating.
- Don’t overcrowd the pan: Fry the chicken in batches to prevent steaming, which would compromise the crunchiness.
- Adjust flavors: If you like it spicier, don’t hesitate to add more hot pepper flakes. If you prefer a sweeter sauce, increase the sugar slightly.
- Fresh ingredients: Use fresh ginger and garlic for the best flavor impact.
Creative twists
Feel free to experiment with variations! Try adding a bit of pineapple juice for a tropical twist, or mix in some cashews for extra crunch. For a healthier spin, consider baking the chicken instead of frying. You can also substitute the chicken for tofu or cauliflower for a vegetarian or vegan version!
Your questions answered
How long does it take to make this dish?
It typically takes about 30-40 minutes from start to finish, depending on your cooking speed.Can I use different types of chicken?
Yes, you can use chicken breasts or thighs based on your preference. Both work wonderfully!What can I serve with orange chicken?
This dish pairs well with steamed rice, fried rice, or stir-fried vegetables.Is this recipe suitable for freezing?
Yes, the orange chicken can be frozen for up to a month. Just be sure to cool it completely before packing it away.
Orange Chicken
Ingredients
Method
- In a bowl, combine all the sauce ingredients—rice vinegar, water, orange juice, sesame oil, soy sauce, white sugar, brown sugar, white vinegar, orange zest, ginger, garlic, and hot pepper flakes. Whisk until well combined and set aside.
- In a shallow bowl, whisk together the egg, salt, pepper, and one tablespoon of oil. In another shallow bowl, mix the cornstarch and flour.
- Heat enough oil in a large frying pan over medium-high heat until hot (about 375°F).
- Dip the chicken pieces into the egg mixture, then dredge in the flour mixture before adding them to the pan (make sure not to overcrowd the pan).
- Fry for 3 to 4 minutes until golden and crispy. Transfer the cooked pieces to a cooling rack to drain excess oil.
- Remove excess oil from the pan, leaving about one tablespoon. Stir in the prepared orange sauce and bring to a boil.
- After boiling, turn off the heat and add the cooked chicken to the sauce. Stir until the chicken is well coated.
- Plate it up with rice and garnish with orange zest, sesame seeds, and chopped green onions, if desired.
