Go Back

Copycat Panda Express Orange Chicken - Crispy, Tangy, and Totally Satisfying

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • For the coating: 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder (optional, for extra crisp)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the sauce: 3/4 cup orange juice (fresh is best)
  • 1 tablespoon orange zest
  • 3 tablespoons soy sauce (low sodium preferred)
  • 3 tablespoons sugar (granulated or light brown)
  • 2 tablespoons rice vinegar (or white vinegar)
  • 1 tablespoon ketchup (adds color and body)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 1/4 to 1/2 teaspoon red chili flakes (to taste)
  • 1 tablespoon cornstarch + 2 tablespoons water (slurry)
  • 1–2 teaspoons sesame oil (optional, for aroma)
  • For frying: Neutral oil (vegetable, canola, or peanut), enough to shallow-fry (about 1/2 inch in the pan)
  • For serving: Sliced green onions and sesame seeds (optional), steamed rice or noodles

Method
 

  1. Prep the chicken. Pat the chicken dry with paper towels. Cut into bite-size pieces and set aside. Dry chicken helps the coating stick and crisp up.
  2. Mix the coating. In a large bowl, whisk the cornstarch, flour, baking powder, salt, and pepper. Toss in the chicken until every piece is well coated. Press the coating on lightly so it adheres.
  3. Heat the oil. In a wide skillet or Dutch oven, add enough oil to cover the bottom by about 1/2 inch. Heat over medium-high until it reaches about 350°F, or until a pinch of coating sizzles on contact.
  4. Fry in batches. Add chicken in a single layer, without crowding. Fry 3–4 minutes per side until golden and cooked through. Transfer to a wire rack or paper-towel-lined plate. Repeat with remaining chicken.
  5. Make the sauce base. In a separate skillet or saucepan, add orange juice, zest, soy sauce, sugar, rice vinegar, ketchup, garlic, ginger, and chili flakes. Bring to a simmer over medium heat, stirring to dissolve the sugar.
  6. Thicken the sauce. Stir the cornstarch slurry, then pour it into the simmering sauce. Cook 1–2 minutes, stirring, until glossy and thick enough to coat a spoon. Remove from heat and stir in sesame oil if using.
  7. Toss the chicken. Add the fried chicken to the sauce and gently toss to coat. If the sauce seems too thick, splash in a tablespoon of water. If it’s thin, simmer another minute.
  8. Serve. Top with green onions and sesame seeds. Serve hot over steamed rice, fried rice, or pan-fried noodles.