You know that moment when the server hands you a Panda Express box, still warm, sauce glistening under the lid, and you just know it’s Orange Chicken? That crispy, tangy, sweet flavor explosion is pure fast-food magic, and now, you’re about to bring it home.
Welcome to the ultimate copycat Panda Express Orange Chicken recipe, no deep fryer required (unless you want it), and no hard-to-find ingredients. Whether you’re a seasoned home cook or just craving a reliable weeknight win, this recipe delivers restaurant-quality results with three cooking methods, a flavor-packed sauce, and zero drive-thru waits.
Why This Panda Express Orange Chicken Works (Better Than Takeout)
There’s something universally satisfying about the sweet, tangy, slightly spicy bite of Panda Express’s Orange Chicken. It’s crunchy, sticky, comforting, and yes, wildly addictive. But here’s the twist: making it at home isn’t just possible, it’s better.
First, you control the quality. No mystery meat, no overly thick breading, just real, juicy chicken pieces, crisped to perfection.
Second, you get to customize everything. Want it spicier? Add more chili flakes. Prefer less sugar? Use honey or a sugar alternative. Cooking for someone gluten-free? Swap soy sauce for tamari and cornstarch for arrowroot.
Finally, cost. For the price of one takeout order, you can make a full batch, and still have leftovers.
This copycat recipe delivers everything you love about the original, plus a few upgrades: cleaner ingredients, multiple cooking methods (fry, bake, or air-fry), and a sauce that’s deeply flavorful but not overly cloying. Whether you’re craving comfort or impressing guests, this dish hits every note.
Ingredients You’ll Need
Creating a spot-on version of Panda Express Orange Chicken starts with the right ingredients. This recipe separates them into two essential components: the chicken and the sauce.
For the Chicken:
- Boneless skinless chicken thighs (preferred for juiciness, but breasts work too)
- Egg
- Cornstarch
- All-purpose flour
- Salt and pepper
- Neutral oil for frying (vegetable or canola)
Optional substitutions:
- For gluten-free: use arrowroot starch and a gluten-free flour blend
- For lower fat: skip the deep fry and opt for air-frying or baking
For the Orange Sauce:
- Fresh orange juice (or bottled, as long as it’s 100% juice)
- Orange zest
- Soy sauce or tamari (for gluten-free)
- Rice vinegar
- Brown sugar or honey
- Garlic (minced)
- Ginger (grated or ground)
- Red pepper flakes or chili garlic sauce
- Cornstarch slurry (cornstarch + water) to thicken
These ingredients combine to create that signature sweet-tangy flavor with just the right balance of spice and stickiness. The sauce is designed to coat the crispy chicken without turning it soggy and can be adjusted to taste, whether you prefer it mild or fiery.
How to Make Orange Chicken (Choose Your Method)
This recipe gives you three ways to prepare the chicken, so you can choose based on your time, dietary needs, and kitchen setup. Each method has been tested to ensure crispy results and maximum flavor.
Method 1: Classic Deep-Fried (The Original)
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- In a bowl, whisk the egg, then add flour and cornstarch to form a thick batter.
- Heat oil in a deep skillet or wok to 350°F (175°C).
- Dip each piece of chicken in the batter and fry in batches until golden brown and crispy, about 3 to 4 minutes per side.
- Remove and drain on paper towels.
This method delivers the crunchiest texture, closest to the Panda Express version.
Method 2: Baked (Lighter Option)
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss seasoned chicken in cornstarch and a light coating of oil.
- Spread evenly on the baking sheet and bake for 20 to 25 minutes, flipping halfway through.
- For extra crispiness, broil for an additional 2 minutes.
This version is lighter and less greasy, ideal for a healthier take on the dish.
Method 3: Air Fryer (Quick and Crisp)
- Preheat air fryer to 375°F (190°C).
- Coat chicken pieces with cornstarch and lightly spray with oil.
- Air fry in a single layer for 10 to 12 minutes, shaking the basket halfway through.
- Check for golden, crisp edges and a cooked interior.
This is the fastest method and still delivers a satisfying crunch with less oil. Each method leads to delicious, crispy chicken ready to be tossed in that sweet, sticky orange sauce.
Make the Perfect Orange Chicken Sauce
The sauce is what sets this dish apart. It needs to be sweet, tangy, slightly spicy, and thick enough to cling to every piece of crispy chicken without making it soggy.
Ingredients Overview
- Orange juice: Fresh is best, but bottled works as long as it’s 100% juice.
- Orange zest: Adds intensity and a burst of citrus aroma.
- Soy sauce: Balances the sweetness with umami depth. Use tamari for a gluten-free version.
- Rice vinegar: Adds brightness and a subtle tang.
- Garlic and ginger: Bring warmth and depth to the sauce.
- Red pepper flakes or chili garlic sauce: Optional, but recommended for a bit of heat.
- Brown sugar or honey: Provides sweetness and helps with caramelization.
- Cornstarch slurry: Thickens the sauce to that classic sticky consistency.
Step-by-Step Instructions
- In a small saucepan over medium heat, combine orange juice, zest, soy sauce, rice vinegar, and sugar.
- Stir in garlic, ginger, and chili flakes (if using). Bring the mixture to a gentle simmer.
- In a separate bowl, mix cornstarch with an equal amount of cold water to create a slurry.
- Slowly whisk the slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens and becomes glossy, about 2 to 3 minutes.
- Taste and adjust. Add more sugar for sweetness, vinegar for tang, or chili for spice, depending on your preference.
Once your chicken is cooked, return it to the pan or wok, pour the sauce over, and toss to coat evenly. Serve immediately to maintain crispness.
Pro Tips and Troubleshooting
Even simple recipes can go sideways without the right techniques. These tips help you avoid common pitfalls and improve results every time.
For Extra Crispy Chicken
- Double coat the chicken: Dip once in batter, let it sit for 5 minutes, then re-coat before frying.
- Don’t overcrowd the pan: Too many pieces at once will drop the oil temperature, resulting in soggy chicken.
- Rest the battered chicken before frying: This helps the coating stick better and fry more evenly.
For Sauce That Clings and Shines
- Use a proper slurry: Always dissolve cornstarch in cold water before adding it to the sauce.
- Simmer, don’t boil: High heat can break the sauce and make it runny or grainy.
- Add slurry slowly: Whisk it in gradually and stop once you reach the desired thickness.
Common Problems and Fixes
- Chicken isn’t crispy: Oil was too cold or the pan was overcrowded. Use a thermometer to keep it around 350°F.
- Batter falls off: Chicken was wet or batter was too thin. Pat chicken dry and let it sit in the batter before frying.
- Sauce too thick or thin: Add a splash of water to loosen or a bit more slurry to thicken.
Ingredient Adjustments
- No orange zest? Add a few drops of orange extract.
- Too sweet? Add a squeeze of lime juice or a dash more vinegar.
- No rice vinegar? White vinegar or apple cider vinegar can substitute in equal measure.
These small adjustments make a big difference and give you full control over texture, taste, and quality. You can also try this spicy Kung Pao Chicken variation for a bold, savory twist that brings heat and crunch in every bite.
What to Serve With Orange Chicken
A great dish becomes unforgettable when paired with the right sides. Orange chicken is bold and flavorful, so it pairs best with simple, balanced accompaniments that let the sauce shine.
Recommended Sides
- Steamed white or jasmine rice
The neutral flavor helps absorb the sauce and keeps the focus on the chicken. - Fried rice
For a takeout-style combo, serve it with vegetable or egg fried rice. Use leftover rice for best texture. - Chow mein or lo mein noodles
Stir-fried noodles offer a chewy contrast and work especially well with extra sauce. - Stir-fried vegetables
A quick mix of broccoli, snap peas, and bell peppers adds crunch and color while balancing the sweetness of the chicken. - Super greens (kale, cabbage, and broccoli blend)
Inspired by Panda Express’s own healthy side, this option adds fiber and freshness.
Beverage Pairings
- Sparkling water with citrus
Cuts through the richness of the sauce. - Iced green tea
A lightly bitter, refreshing counterbalance to the sweet glaze.
With these combinations, your homemade orange chicken meal will feel complete and satisfying, just like a well-rounded takeout plate, only fresher.
Storage and Reheating Instructions
Proper storage and reheating are key to enjoying leftovers without sacrificing flavor or texture. Here’s how to keep your orange chicken crisp and tasty, even the next day.
Storing Leftovers
- Refrigerate within two hours of cooking to prevent bacterial growth.
- Use an airtight container to keep moisture out and prevent the sauce from making the coating soggy.
- Store the chicken and sauce separately if possible. This keeps the chicken from losing its crispness.
Stored properly, the chicken will keep in the refrigerator for up to 3 days.
Reheating Methods
1. Oven or Toaster Oven (Best for Crispiness):
- Preheat to 375°F.
- Place chicken on a baking rack or tray lined with parchment.
- Heat for 10 to 12 minutes, or until hot and crispy.
- Warm the sauce separately on the stovetop or microwave.
2. Air Fryer (Quick and Crisp):
- Set air fryer to 370°F.
- Heat chicken for 5 to 6 minutes.
- Sauce can be added after or reheated separately.
3. Microwave (Least Recommended):
- Place chicken on a plate and loosely cover.
- Heat for 1 to 2 minutes.
- Expect the coating to be soft rather than crispy.
Reheating in the oven or air fryer delivers the best results, bringing back that satisfying crunch while preserving the flavor.
FAQs
Yes. Use tamari instead of soy sauce and substitute cornstarch with arrowroot powder. Also ensure your baking powder or flour (if used) is certified gluten-free.
Panda Express’s version is sweeter and more heavily breaded than most traditional Chinese orange chicken recipes. It also includes a sticky glaze with hints of garlic and chili, which sets it apart from simpler or spicier versions like General Tso’s or P.F. Chang’s.
You can, but it will result in a sweeter, thicker sauce with a different texture. If using marmalade, reduce the amount of sugar in the recipe and add a splash of vinegar to balance the flavor.
Make sure your oil is hot enough (about 350°F), don’t overcrowd the pan, and double-coat the chicken with cornstarch-based batter. Letting the batter rest on the chicken for a few minutes before frying helps it adhere better.
Yes. For best results, store the chicken and sauce separately and reheat using an oven or air fryer to maintain crispness. The sauce also stores well in the fridge for up to 5 days.
Copycat Orange Chicken Recipe Panda Express Style
Equipment
- Mixing bowls
- Knife and cutting board
- Wok or large skillet
- Air fryer or oven (optional)
- saucepan
- Tongs or slotted spoon
- Paper towels
- Thermometer (for oil temp)
Ingredients
For the Chicken:
- 1½ pounds boneless skinless chicken thighs cut into 1-inch pieces
- 1 large egg
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
- Substitutions: Use chicken breast instead of thighs or gluten-free flour and arrowroot powder for a GF version.
For the Orange Sauce:
- ½ cup orange juice fresh or 100% bottled
- 1 tablespoon orange zest
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 3 tablespoons brown sugar or honey
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon red pepper flakes optional
- 1 tablespoon cornstarch
- 2 tablespoons cold water for slurry
Instructions
Prepare the Batter
- In a bowl, beat the egg. Mix in flour, cornstarch, salt, and pepper. Stir until a thick batter forms.
Coat the Chicken
- Add chicken to the batter, stir well to coat, and let it sit for 5 minutes to set the coating.
Choose Your Cooking Method
- Deep Fry: Heat oil to 350°F. Fry chicken in batches until golden brown, 3–4 minutes per side. Drain on paper towels.
- Bake: Preheat oven to 400°F. Toss coated chicken with a bit of oil. Bake on parchment-lined tray for 20–25 minutes, flipping halfway.
- Air Fry: Preheat to 375°F. Air fry chicken in a single layer for 10–12 minutes, shaking halfway through.
Make the Sauce
- In a small saucepan, combine orange juice, zest, soy sauce, vinegar, sugar, garlic, ginger, and chili. Simmer over medium heat.
Thicken the Sauce
- Mix cornstarch with cold water to make a slurry. Gradually whisk into the simmering sauce. Cook until thick and glossy, about 2–3 minutes.
Combine and Serve
- Toss cooked chicken in the warm sauce until coated. Serve immediately over rice or noodles.
Notes
Nutrition Information (per serving)
SERVING: 245g | CALORIES: 535kcal | CARBOHYDRATES: 38g | PROTEIN: 28g | FAT: 29g | SATURATED FAT: 5g | CHOLESTEROL: 130mg | SODIUM: 910mg | POTASSIUM: 410mg | FIBER: 1g | SUGAR: 17g | VITAMIN A: 120IU | VITAMIN C: 4mg | CALCIUM: 30mg | IRON: 2mgPrice of Recipe
Total Cost: $10 for 4 servings- Chicken thighs: $6
- Sauce ingredients: $4 (orange, soy sauce, garlic, ginger, spices)
Recipe Notes
- Substitutions: Chicken breast can be used, but thighs yield juicier results. For a gluten-free version, use tamari and arrowroot.
- Storage: Store chicken and sauce separately in airtight containers for up to 3 days.
- Reheating: Use oven or air fryer for best crispness. Avoid microwaving if possible.
- Variations: Add pineapple for a tropical twist, or increase chili flakes for extra heat. For lower sugar, replace brown sugar with stevia or monk fruit.
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Did you love this easy takeout copycat recipe? Share it with your family, pin it, or leave a comment with your favorite cooking method!Conclusion
Bringing the flavor of Panda Express Orange Chicken into your own kitchen is not only doable, it’s deeply rewarding. With this step-by-step copycat recipe, you can enjoy crispy, saucy, restaurant-quality chicken without the extra cost, preservatives, or guesswork. Whether you fry, bake, or air-fry, you’re in control of the flavor, the texture, and the experience.
This isn’t just a meal, it’s a way to takeout smarter, cook better, and eat exactly what you crave.
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Ziko Wilson
Food lover on a mission to make easy, crave-worthy recipes for every day. Inspiring home cooks with creative ideas, smart tips, and simple meals that always impress!
