This sticky-sweet Panda Express orange chicken copycat recipe is one you’ll find yourself making on repeat! It’s homemade, it’s fresh, and yes—it’s better than takeout!
On rare occasions, I leave town without my family, and my husband and kids have a little tradition: they treat themselves to Panda Express and happily eat the leftovers until I return. It’s such a hit that my kids ask when I’m going on my next trip just so they can enjoy the tradition with their baba. Naturally, I had to remind them of my irreplaceable cooking skills—so now I bring Panda Express to them.
Where Does Orange Chicken Originate?
Orange chicken is a hallmark of American-Chinese cuisine, popularized by the fast-casual chain Panda Express. While its flavors draw inspiration from a sweet and sour dish from China’s Hunan Province, it was adapted to suit American tastes by incorporating a sweeter orange-flavored sauce. The orange chicken we know here in the States is as American as it comes.
Key Ingredients
- Shaoxing Wine and Egg Whites: Vinegar and egg whites create a velveting effect to tenderize the chicken for extra juicy pieces of fried chicken- take that Panda Express!
- White Sugar: White sugar in the marinade prevents the chicken from becoming tough and sweetens the sauce. You can also use honey or a sugar-free alternative like monk fruit for the sauce.
- Sesame Oil: Use sesame oil in the marinade to flavor the Panda Express orange chicken sauce.
- Dark Soy Sauce: There is a difference between dark and light soy sauce. Dark soy sauce is saltier and has a more intense flavor, which makes it perfect for marinating.
- Orange Zest: Add a burst of freshness by including fresh orange zest.
- Chicken: Chicken thighs have more flavor and are juicer than chicken breast, which is why I use them in this recipe.
- Coating: Use all-purpose flour and salt to create a simple breading for the chicken to fry and become crispy.
- Ginger: Flavor the orange chicken sauce with freshly grated ginger.
- Garlic: I suggest using four cloves, but measure with your heart.
- Oranges: I love using fresh ingredients whenever possible, especially for this sauce. I love the sweet, citrusy flavor of the fresh orange zest and juice. However, I recommend tasting the oranges before squeezing them into the sauce. I didn’t do that once, and the sauce turned out terrible. I ended up having to start from scratch. You can also use store-bought orange juice if you prefer.
- Soy Sauce: Made of fermented soybeans, soy sauce lends saltiness and umami to the sauce.
- Vinegar: Oranges provide sweetness, and so does sugar. Balance the flavor with two kinds of vinegar.
- Red Pepper Flakes: Include red pepper flakes for a slight touch of heat.
- Corn Starch: Thicken the sauce with cornstarch.
- Toasted Sesame Seeds: Finish the orange chicken with toasted sesame seeds.
How to Make Panda Express Orange Chicken
The full recipe with measurements is in the recipe card below.
For the Fried Chicken:
Step 1: Combine the ingredients for the marinade in a mixing bowl and stir until the sugar dissolves.
Step 2: Add the chicken pieces to the bowl and stir to coat. Cover and marinate for 30 minutes.
Step 3: Meanwhile, set up your dredging station. Mix the cornstarch, flour, and salt on a plate. Prepare a plate with paper towels or a rimmed baking sheet with a wire rack.
Step 4: Transfer the marinated chicken to a colander. Let it drain over the sink for 1-2 minutes.
Step 5: Add half the chicken pieces to the flour mixture, ensuring each piece is evenly coated. Shake off any excess, and set the chicken aside. Repeat with the remaining chicken pieces.
Step 6: Warm the oil to 350°F (176°C) in a preheated wok over medium heat. Add half of the chicken to the oil in a single layer. Cook for 3-5 minutes, until the chicken browns on all sides, moving the pieces around as they fry. Use a slotted spoon to transfer the chicken to a wire rack.
Cooking Tip
The chicken is done cooking when it reaches 165°F (74°C). Check the temperature by inserting a food thermometer into a larger piece of chicken.
Step 7: Let the oil return to 350°F (176°C) in between batches. Then, fry the remaining chicken and transfer it to a wire rack to drain.
For the Orange Chicken Sauce:
Step 1: Remove the leftover oil from frying the chicken and warm one tablespoon of fresh oil in the wok over medium heat. Add the ginger and garlic, and cook for 30 seconds.
Step 2: Stir in the Shaoxing wine, orange juice, sesame oil, soy sauce, sugar, white vinegar, red pepper flakes, and orange zest. Cook for 5-8 minutes.
Step 3: Reduce the heat and stir in the corn starch. Once it thickens, add the reserved chicken and toss to combine.
Expert Tips
- Marinate the chicken. Toss the chicken pieces with Shaoxing wine, egg whites, sesame oil, soy sauce, and sugar; set it aside to marinate for at least 30 minutes. The vinegar and egg whites create a velveting effect—a stir-fry technique used to tenderize the chicken for high-heat cooking. At the same time, the other ingredients impart even more flavor.
- How do you know when the chicken is done? You can tell the chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into a larger piece of chicken.
If you enjoy this Panda Express orange chicken copycat, try more Chinese recipes!
Serving Suggestions
- Rice: Jasmine Rice, Brown Rice, Din Tai Fung Fried Rice
- Salad: Din Tai Fung Cucumber Salad, Cucumber Carrot Salad
- Soup: Hot and Sour Soup, Egg Drop Soup
- Vegetables: Bok Choy, Edamame, Broccoli
- Sides: Vegetable Lo Mein, Scallion Pancakes, Wontons
What To Do With Leftovers
- Refrigerate: Store the leftover orange chicken in an airtight container for 3-4 days.
- Freeze: Keep the fried chicken and sauce separate if you plan to freeze the orange chicken. Let them cool completely, and transfer the chicken and sauce into two freezer-safe containers or bags. They will freeze for 4-6 months.
- Thaw: Let the chicken and sauce defrost in the refrigerator overnight.
- Reheat: Warm the leftover chicken in a saute pan over medium heat, then add the orange chicken sauce and heat until warm.
Frequently Asked Questions
Can I make this recipe gluten-free?
You can make gluten-free orange chicken with a few easy swaps. Replace the regular flour with your favorite gluten-free flour blender or an alternative like chickpea flour. You can also eliminate the flour and use more cornstarch. To make the sauce, you must also substitute the soy sauce with tamari sauce or liquid aminos.
What does orange chicken taste like?
Our Panda Express orange chicken copycat tastes just like the real thing but even more fresh! The chicken is crisp on the outside and juicy on the inside. And our sauce is sweet, but not overwhelmingly so- it’s bright and fresh because of the added citrus for a well-balanced flavor you will love.
More International Recipe Ideas:
Panda Express Orange Chicken Copycat
- 1 tablespoon Shaoxing wine
- 2 eggs whites, lightly beaten
- 1 teaspoon sesame oil
- 2 tablespoons dark soy sauce
- 1 tablespoon fresh orange zest
- 2 tablespoons white sugar
- 1 pound chicken thighs, skinless and boneless, cut into 1-inch pieces
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- 2 quarts vegetable oil
- ½ – inch knob of ginger, grated
- 2 garlic cloves, minced
- 3 tablespoons Shaoxing wine
- ½ cup orange juice, 2-3 oranges, plus orange zest
- 1 teaspoon toasted sesame oil
- 3 tablespoons soy sauce
- ¼ cup white sugar
- 2 tablespoons distilled white vinegar
- ½ teaspoon red pepper flakes
- 1 tablespoon corn starch
- 1 teaspoon toasted sesame seeds
For the Fried Chicken:
- Combine the ingredients for the marinade in a mixing bowl and stir until the sugar dissolves.
- Add the chicken pieces to the bowl and stir to coat. Cover and marinate for 30 minutes.
- Meanwhile, set up your dredging station. Mix the cornstarch, flour, and salt on a plate. Prepare a plate with paper towels or a rimmed baking sheet with a wire rack.
- Transfer the marinated chicken to a colander. Let it drain over the sink for 1-2 minutes.
- Add half the chicken pieces to the flour mixture, ensuring each piece is evenly coated. Shake off any excess, and set the chicken aside. Repeat with the remaining chicken pieces.
- Let the oil return to 350°F (176°C) in between batches. Then, fry the remaining chicken and transfer it to a wire rack to drain. Tip: The chicken is done cooking when it reaches 165°F (74°C). Check the temperature by inserting a food thermometer into a larger piece of chicken.
For the Orange Chicken Sauce:
- Remove the leftover oil from frying the chicken and warm one tablespoon of fresh oil in the wok over medium heat. Add the ginger and garlic, and cook for 30 seconds.
- Stir in the Shaoxing wine, orange juice, sesame oil, soy sauce, sugar, white vinegar, red pepper flakes, and orange zest. Cook for 5-8 minutes.
- Reduce the heat and stir in the corn starch. Once it thickens, add the reserved chicken and toss to combine.
- Marinate the chicken. Toss the chicken pieces with Shaoxing wine, egg whites, sesame oil, soy sauce, and sugar; set it aside to marinate for at least 30 minutes. The vinegar and egg whites create a velveting effect—a stir-fry technique used to tenderize the chicken for high-heat cooking. At the same time, the other ingredients impart even more flavor.
- How do you know when the chicken is done? You can tell the chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into a larger piece of chicken.