Easy, Homemade Panda Express Orange Chicken (Copycat Recipe)

There is nothing quite like making a restaurant favorite right in your own kitchen.

I remember the first time my husband, Bobby, brought home a carton of that famous Panda Express Orange Chicken. We were knee deep in renovations on the back porch, covered in sawdust, and too tired to even think about cooking. He walked in with that little white box, and the sweet and tangy smell filled the whole house. It was a lifesaver, and I was instantly hooked on that flavor.

For years, it was our go-to treat on busy nights. But you know me, I can’t leave well enough alone. I started thinking, “I bet I can make this at home, and I bet I can make it even better.” The store bought orange juice in most copycat recipes just felt a little flat to me. It needed a bit more life, a little more sunshine in the sauce.

That’s when I had my big idea. Down here, we have satsuma oranges growing practically in our backyards, and their juice is sweeter and more fragrant than any regular orange you’ll find. I decided that fresh-squeezed satsuma juice, along with a little kick from fresh ginger, was going to be my secret. It took a few tries to get the sauce just right, but oh, honey, when I did, it was pure magic. This Panda Express Orange Chicken recipe has all the comfort of the original but with a bright, zesty flavor that truly sings.

Why This Panda Express Orange Chicken Recipe Works

Orange chicken is a true American success story. While it has roots in classic sweet and sour dishes from the Hunan province of China, the version we all know and love was created by Chef Andy Kao for Panda Express back in 1987. It quickly became their signature dish, and it’s easy to see why. The combination of crispy fried chicken tossed in a sweet, tangy, and savory orange sauce is just plain irresistible.

It hits all the right notes for our palates. You get the crunch from the chicken, the sweetness from the sugar and orange juice, the savory depth from the soy sauce, and a gentle tang from the vinegar. It’s a beautifully balanced dish that appeals to kids and grown-ups alike, making it a fixture in food courts and family dinner rotations across the country.

So, what makes my version of Panda Express Orange Chicken so special? It all comes down to freshness and a little Southern flair. Instead of using bottled orange juice concentrate, which can sometimes taste a bit artificial, I insist on using fresh-squeezed satsuma orange juice. This gives the sauce a brighter, more vibrant citrus flavor that you just can’t get from a carton.

I also use a generous amount of fresh ginger and garlic, which provides a zesty backbone to cut through the sweetness. The result is a sauce that feels both familiar and elevated. It’s a recipe that honors the delicious original while adding a personal touch that will have your family asking for it again and again.

Ingredients for Panda Express Orange Chicken

The secret to a truly spectacular orange chicken is all in the quality of your ingredients. Using fresh components, especially for the sauce, makes all the difference in the world. Here’s what you’ll need to get started.

For the Crispy Chicken:

• 2 lbs boneless, skinless chicken thighs, cut into 1 inch pieces
• 1 large egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup all purpose flour
• 1/2 cup cornstarch
• Vegetable or canola oil, for frying (about 3-4 cups)

For the Orange Sauce:

• 1 1/2 cups fresh-squeezed satsuma orange juice (about 6-8 satsumas)
• 1/2 cup granulated sugar
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce (low sodium is best)
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 tablespoon fresh ginger, finely grated or paste
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• Zest of one satsuma orange

The key ingredient here, the one that truly makes this recipe pop, is the fresh-squeezed satsuma orange juice. Satsumas are a type of mandarin orange that are incredibly sweet and less acidic than navel oranges. Using their juice gives the sauce an authentic, vibrant citrus flavor that is miles ahead of anything from a bottle. If you can’t find satsumas, a high quality, fresh-squeezed Valencia orange juice would be the next best thing.

Also, don’t skimp on the fresh ginger and garlic. The powdered stuff just won’t give you that same aromatic punch that makes the sauce so lively and delicious.

Step-by-Step Instructions For Making Panda Express Orange Chicken

Making this dish at home is easier than you might think. Just follow these steps, and you’ll have a restaurant quality meal on your table in no time. The key is to work in batches and have everything prepped and ready to go before you start frying.

1. Prep the Chicken: In a medium bowl, combine your chicken thigh pieces with the beaten egg, salt, black pepper, and garlic powder. Toss everything together until the chicken is well coated. In a separate shallow dish or large plastic bag, whisk together the all purpose flour and cornstarch. This combination is the secret to an extra crispy coating that stays crunchy even after being tossed in the sauce.
2. Dredge the Chicken: Working in batches, take a few pieces of chicken from the egg mixture, letting any excess drip off, and dredge them in the flour mixture. Make sure each piece is completely coated. Place the coated chicken on a baking sheet or wire rack and repeat until all the chicken is breaded.
3. Fry the Chicken: Heat about 2 inches of vegetable oil in a large, heavy bottomed pot or Dutch oven to 350°F. A deep fry thermometer is your best friend here to maintain the right temperature. Carefully add the chicken to the hot oil in a single layer, making sure not to overcrowd the pot. Fry for about 4 to 5 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken with a slotted spoon and let it drain on a wire rack.
4. Make the Orange Sauce: While the chicken is frying, you can start on the sauce. In a small bowl, whisk together the 2 tablespoons of water and 1 tablespoon of cornstarch to create a slurry. Set that aside. In a medium saucepan, combine the fresh satsuma orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, and red pepper flakes. Bring the mixture to a simmer over medium heat.
5. Thicken the Sauce and Combine: Once the sauce is simmering, slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, for another minute or two until the sauce has thickened enough to coat the back of a spoon. Remove from the heat and stir in the satsuma orange zest. Pour the hot orange sauce over your crispy fried chicken in a large bowl and toss gently until every piece is beautifully coated. Serve it immediately while it’s hot and crispy.

How To Serve Panda Express Orange Chicken

Once you’ve tossed that beautiful, crispy chicken in the glorious orange sauce, it’s time to serve it up. The beauty of this Panda Express Orange Chicken is that it can be the star of a simple weeknight meal or part of a larger, more elaborate spread. It’s all about how you dress it up.

For a classic, no fuss presentation that feels just like getting takeout, spoon the orange chicken over a bed of fluffy white or brown rice. The rice is perfect for soaking up any extra sauce, ensuring not a single drop of that liquid gold goes to waste. I like to steam some broccoli or green beans on the side for a pop of color and a little something healthy to round out the meal.

If you’re feeling a bit more festive or serving guests, you can create a wonderful platter. Here are a few of my favorite ways to serve it:

• Classic Takeout Style: Serve alongside a simple fried rice and maybe some crispy egg rolls. This combination is a guaranteed crowd pleaser and brings that fun, restaurant experience right to your dining room table.
• With Noodles: Instead of rice, try serving the orange chicken over a bed of lo mein noodles. The tender noodles are a wonderful contrast to the crispy chicken.
• Lettuce Wraps: For a lighter, fun, and interactive meal, provide large, crisp lettuce cups like iceberg or butter lettuce. Let everyone build their own wraps with the orange chicken, shredded carrots, and a sprinkle of chopped peanuts.
• Garnishes: Don’t forget the final touches. A sprinkle of toasted sesame seeds, some thinly sliced green onions, or even a little extra orange zest on top can make the dish look and taste even more special.

No matter how you choose to serve it, this Panda Express Orange Chicken is best enjoyed hot, right after it’s been tossed in the sauce. That’s when the chicken is at its crispiest and the flavors are at their brightest. So gather everyone around the table and get ready for some happy, quiet chewing.

How To Store & Reuse Panda Express Orange Chicken Leftovers

On the rare occasion that we have leftovers of this Panda Express Orange Chicken, I get a little excited. While it’s absolutely best fresh, the leftovers can be pretty darn good too, as long as you know how to handle them properly. The main goal is to keep the chicken from getting too soggy and to revive that wonderful flavor.

First things first, let the chicken cool down to room temperature completely before you store it. Putting hot food in the fridge can create condensation, which is the enemy of crispy chicken. Once cooled, place the leftovers in an airtight container. It will keep well in the refrigerator for up to 3 days.

When it comes to reheating, please, I beg you, step away from the microwave. Microwaving will turn that once crispy coating into a soft, steamy disappointment. Here are a few much better methods for bringing your orange chicken back to life:

• Air Fryer Method: This is my absolute favorite way. Preheat your air fryer to 375°F. Place the leftover orange chicken in a single layer in the basket and heat for about 4 to 6 minutes, shaking the basket halfway through. The circulating hot air works wonders to re-crisp the coating.
• Oven Method: If you don’t have an air fryer, the oven is your next best bet. Preheat your oven to 400°F. Spread the chicken out on a baking sheet lined with parchment paper. Bake for about 10 to 15 minutes, or until the chicken is heated through and the coating has firmed up again.
• Skillet Method: You can also reheat it in a non-stick skillet over medium heat. Add a tiny bit of oil to the pan and add the chicken. Heat for a few minutes, turning the pieces occasionally, until they are warm and slightly crisped. You might need to add a splash of water or orange juice if the sauce seems too thick.

With these tips, your leftover Panda Express Orange Chicken will be almost as good as it was on day one. It makes for a fantastic and quick lunch the next day, saving you time and giving you something delicious to look forward to.

Substitutions & Variations For Panda Express Orange Chicken

One of the things I love most about cooking at home is the freedom to tweak a recipe to fit your tastes or what you have on hand. This Panda Express Orange Chicken recipe is a wonderful starting point, but feel free to play around with it. Here are some simple substitutions and fun variations to try.

Don’t be afraid to make this recipe your own. Cooking should be an adventure, so use what you love and what you have available. The core of this recipe is that fantastic sauce, and it’s quite forgiving.

Here are some ideas to get you started:

• Protein Swaps: While I prefer the juicy flavor of chicken thighs, you can certainly use boneless, skinless chicken breasts. Just be careful not to overcook them, as they can dry out more easily. For a different spin, this sauce is also delicious with crispy fried shrimp or even firm tofu for a vegetarian option. Just be sure to press the tofu well to remove excess water before frying.
• Make it Gluten-Free: To make a gluten-free version, simply swap the all purpose flour for a good quality gluten-free all purpose blend. You’ll also need to substitute the soy sauce with tamari or coconut aminos, which are both excellent gluten-free alternatives.
• Adjust the Sweetness and Spice: Is the sauce a little too sweet for your liking? You can reduce the sugar by a couple of tablespoons. If you want more heat, don’t be shy with the red pepper flakes. You could even add a dash of sriracha or a little chili garlic sauce to the saucepan for an extra kick of spice.
• Citrus Variations: While satsuma orange juice is my secret weapon, you can experiment with other citrus fruits. A mix of orange and pineapple juice can be lovely, or try using blood orange juice for a beautiful color and a slightly different flavor profile. A squeeze of fresh lime juice at the end can also brighten everything up beautifully.

These are just a few suggestions. Let your creativity and your pantry guide you. You might just discover a new family favorite variation of this already delicious Panda Express Orange Chicken.

5 FAQs About Panda Express Orange Chicken

Here are some straightforward answers to the most common questions I receive about this Panda Express Orange Chicken recipe.

Why isn’t my Panda Express Orange Chicken crispy?

Oh, this is the most heartbreaking problem, isn’t it? You go through all the trouble of frying, and the chicken comes out soft. There are usually three main culprits behind soggy orange chicken. First and foremost is the oil temperature. If your oil isn’t hot enough, the breading will absorb oil instead of instantly crisping up. I can’t stress enough how helpful a kitchen thermometer is. You want to maintain a steady 350°F. If you add too much chicken to the pot at once, the oil temperature will drop dramatically, leading to greasy, soft chicken. Fry in small batches to keep that temperature up.

The second reason is the coating itself. The combination of flour and cornstarch is crucial. Cornstarch is what gives it that signature light, crispy texture. Make sure your chicken is well coated, but shake off any excess flour before it hits the oil. Finally, don’t let the chicken sit in the sauce for too long before serving. This dish is meant to be sauced and served immediately. The longer it sits, the more the breading will soften. Toss it right before you call everyone to the table for the best, crispiest results.

Can I make this Panda Express Orange Chicken in an air fryer?

Yes, you absolutely can, and it’s a wonderful way to get a similar crispy result with much less oil. To adapt this recipe for the air fryer, you’ll prepare and coat the chicken exactly as described. Then, instead of deep frying, you’ll lightly spray the breaded chicken pieces with cooking oil. This little bit of oil is key to helping them get golden brown and crispy.

Preheat your air fryer to 400°F. Place the chicken in the air fryer basket in a single layer, making sure not to overcrowd it. You will definitely need to cook in batches. Air fry for about 10 to 12 minutes, flipping the chicken pieces halfway through, until they are golden brown and cooked through. While the chicken is cooking, you can prepare the sauce on the stovetop as directed. Once all the chicken is cooked, toss it with the warm sauce and serve immediately. It’s a fantastic, lighter alternative.

Can I use chicken breast instead of thighs for this Panda Express Orange Chicken recipe?

Of course you can. Many people prefer the leaner meat of chicken breasts, and they work just fine in this recipe. The process is exactly the same. Cut the boneless, skinless chicken breasts into 1 inch cubes and proceed with the breading and frying. The one thing to be very mindful of is the cooking time.

Chicken breast cooks faster than chicken thigh and can become dry and tough if overcooked. When frying, they may only need 3 to 4 minutes to cook through. The best way to check is to cut into one of the larger pieces to ensure it’s no longer pink in the center. Because they are leaner, they won’t be quite as juicy and forgiving as thighs, but they will still be absolutely delicious when coated in that amazing orange sauce.

What makes the sauce for Panda Express Orange Chicken thick?

The magic ingredient for thickening the sauce is cornstarch. Specifically, we use something called a “slurry.” A slurry is simply a mixture of cornstarch and a cold liquid, in this case, water. You must mix the cornstarch with cold water before adding it to the hot sauce. If you were to dump dry cornstarch directly into the simmering sauce, you would end up with a lumpy, clumpy mess that nobody wants.

By dissolving the cornstarch in cold water first, it can be smoothly incorporated into the sauce. When the slurry hits the hot liquid and is whisked in, the starch granules swell and gelatinize, which is the scientific way of saying it thickens the sauce beautifully. It only takes a minute or two of simmering for this process to happen, leaving you with a glossy, perfectly thick sauce that clings to every piece of crispy chicken.

Is this Panda Express Orange Chicken recipe spicy?

As written, this recipe has just a tiny hint of warmth, but I would not classify it as spicy. The 1/2 teaspoon of red pepper flakes is there to provide a little background heat that balances the sweetness of the sauce, not to set your mouth on fire. For most people, including my kids, it’s a very mild and pleasant warmth. It adds a layer of complexity to the flavor profile that makes the dish more interesting.

However, the beauty of this recipe is that you are in complete control of the heat level. If you are very sensitive to spice or are serving it to small children, you can omit the red pepper flakes entirely, and it will still be delicious. On the other hand, if you and your family love a good kick of heat, feel free to increase the amount of red pepper flakes to a full teaspoon or even more. You could also add a swirl of sriracha or chili garlic sauce for a different kind of heat. It’s all up to you.

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