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Panda Express orange chicken served with edamame and jasmine rice.

Panda Express Orange Chicken Copycat

Tressa Jamil
Our tangy Panda Express orange chicken copycat is a recipe you will come back to again and again! Sticky and sweet, this chicken is BETTER-THAN-TAKEOUT.
5 from 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Course Main Course
Cuisine American
Servings 8 People
Calories 336 kcal
Ingredients
  
For the Marinade:
  • 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
  • 2 pounds chicken thighs, skinless and boneless, cut into 1-inch pieces
For the Coating:
For the Orange Chicken Sauce:
  • ½ - inch ginger, grated
  • 2 cloves garlic, minced
  • 3 tablespoons Shaoxing wine
  • ½ cup fresh orange juice, 2-3 oranges, plus zest, to taste
  • 1 teaspoon sesame oil
  • 3 tablespoons soy sauce
  • ¼ cup sugar
  • 2 tablespoons distilled white vinegar
  • ½ teaspoon red pepper flakes
  • 1 tablespoon corn starch
  • 1 teaspoon toasted sesame seeds
Instructions
 

For the Chicken:

  • Combine the ingredients for the marinade in a mixing bowl and stir until the sugar fully dissolves. Add chicken to the bowl and stir to coat. Cover and let the chicken marinate in the refrigerator for 30 minutes.
  • Meanwhile, mix the cornstarch, flour, and salt on a plate. Then, line a rimmed baking sheet with a wire rack and set it aside.
  • Remove the marinated chicken and transfer it to a colander. Let it drain over the sink for 1-2 minutes.
  • Then, add ½ of the chicken pieces to the coating. Cover the chicken with the mixture and shake off any excess. Set the chicken pieces aside and repeat with the remaining chicken.
  • Warm 2 quarts of oil to 350°F (176°C) in a wok over medium heat. Add half of the chicken in a single layer and cook until both sides brown, about 3-5 minutes. Using a slotted spoon, transfer the chicken to a wire rack.
  • Let the oil return to 350°F (176°C). Then, fry the remaining chicken and transfer it to a wire rack to drain. 

For the Orange Chicken Sauce:

  • Remove the leftover oil from frying the chicken and warm one tablespoon of fresh oil in the pan over medium heat. Add the ginger and garlic, and cook for 30 seconds until the raw smell fades.
  • Stir in the Shaoxing wine, fresh orange juice, sesame oil, soy sauce, sugar, white vinegar, red chili flakes, and orange zest. Let the mixture cook for 5-8 minutes.
  • Reduce the heat and stir in the corn starch, then add the reserved chicken and toss to combine.
Notes
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
 
Nutrition
Serving: 1 Serving | Calories: 336 kcal | Carbohydrates: 29 g | Protein: 34 g | Fat: 8 g | Sodium: 700 mg | Sugar: 20 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!