This easy Panda Express orange chicken copycat recipe is one you will make again and again. 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.
Fry the Chicken
Step 1: Whisk the marinade ingredients in a mixing bowl until the sugar dissolves. Add the chicken pieces and stir to coat. Cover and marinate for 30 minutes.
Step 2: Prepare your station by mixing cornstarch, flour, and salt on a plate and lining a plate with paper towels or a baking sheet with a wire rack. Then, drain the chicken through a colander for 1-2 minutes.
Step 3: Toss half the marinated chicken pieces in the flour mixture, coating each piece evenly. Shake off any excess, and set the chicken aside.
Step 4: Heat the oil to 350°F (176°C) in a wok over medium heat. Add the dredged chicken in a single layer and fry for 3–5 minutes, stirring occasionally, until the pieces brown on all sides.
Step 5: Use a slotted spoon to transfer the fried chicken to paper towels or a wire rack. Return the oil to 350°F (176°C), then coat the remaining chicken in the flour mixture and fry for 3-5 minutes.
How do you know when the chicken is done?
The chicken is done cooking when its internal temperature reaches 165°F (74°C). Check the temperature by inserting a food thermometer into the chicken pieces.
Make the Orange Chicken Sauce
Step 1: Discard the oil from the wok, then heat one tablespoon of fresh oil over medium heat. Stir in the ginger and garlic, and cook for 30 seconds.
Step 2: Whisk in the Shaoxing wine, fresh orange juice, soy sauce, white vinegar, sesame oil, sugar, red pepper flakes, and orange zest. Cook for 5-8 minutes.
Step 3: Lower the heat and stir in the corn starch. Once it thickens, add the fried chicken and toss to coat.
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-inspired 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
What does orange chicken taste like?
This easy Panda Express orange chicken copycat tastes just like the real thing, only fresher.
The well-coated chicken turns out perfectly crisp on the outside and juicy on the inside, and the sauce has that signature sweetness without going overboard. The fresh citrus keeps the dish bright and balanced.
More International Recipes:
Panda Express Orange Chicken Copycat
- 1 tablespoon Shaoxing wine
- 2 eggs whites, lightly beaten
- 2 tablespoons dark soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon 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 1 teaspoon of orange zest
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1 teaspoon toasted sesame oil
- ¼ cup white sugar
- ½ teaspoon red pepper flakes
- 1 tablespoon corn starch
- 1 teaspoon toasted sesame seeds
- Whisk the marinade ingredients in a mixing bowl until the sugar dissolves. Add the chicken pieces and stir to coat. Cover and marinate for 30 minutes.
- Prepare your station by mixing cornstarch, flour, and salt on a plate and lining a plate with paper towels or a baking sheet with a wire rack. Then, drain the chicken through a colander for 1-2 minutes.
- Toss half the marinated chicken pieces in the flour mixture, coating each piece evenly. Shake off any excess, and set the chicken aside.
- Heat the oil to 350°F (176°C) in a wok over medium heat. Add the dredged chicken in a single layer and fry for 3–5 minutes, stirring occasionally, until the pieces brown on all sides.
- Use a slotted spoon to transfer the fried chicken to paper towels or a wire rack. Return the oil to 350°F (176°C), then coat the remaining chicken in the flour mixture and fry for 3-5 minutes. Tip: The chicken is done cooking when its internal temperature reaches 165°F (74°C). Check the temperature by inserting a food thermometer into the chicken pieces.
- Discard the oil from the wok, then heat one tablespoon of fresh oil over medium heat. Stir in the ginger and garlic, and cook for 30 seconds.
- Whisk in the Shaoxing wine, fresh orange juice, soy sauce, white vinegar, sesame oil, sugar, red pepper flakes, and orange zest. Cook for 5-8 minutes.
- Lower the heat and stir in the corn starch. Once it thickens, add the fried chicken and toss to coat.
- 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.