I made a copycat Panda Express Orange Chicken sauce that lacquered my crispy chicken into jaw-dropping sticky bites you’ll be texting me about all week.
I adore Panda Express Orange Chicken because it’s loud, sticky, and way better than I deserve. I crave that glossy Orange Chicken Sauce clinging to every crispy bite, sweet first then sneaky spicy.
I love the crunch from dredging in 1 cup cornstarch for dredging then the hit of citrus from 1 cup freshly squeezed orange juice (about 2 large oranges). It’s messy.
I eat it with my hands sometimes. No guilt about lines or prices.
Just big saucy pieces, bright orange flavor, and that addictive mix of sugar and tang that keeps me going back. I want it nightly.
Ingredients
- Chicken: the tender protein you’ll love, juicy and sticky after frying.
- Cornstarch: gives that addictive crisp coating and light crunch.
- Flour: helps the batter stick and makes the crust a bit heartier.
- Baking powder: basically adds airiness so bites aren’t heavy.
- Kosher salt: brings out the chicken’s flavor, don’t skip it.
- Black pepper: simple heat that keeps things tasting lived-in.
- Egg: binds the batter so the coating clings good.
- Cold water: keeps batter light, thin it until it’s right.
- Vegetable oil: hot and neutral, it’s what gives the fry.
- Orange juice: bright, tangy backbone for that sauce you crave.
- Orange zest: intense citrus punch, small but mighty.
- Granulated sugar: sweet backbone that balances the tang.
- Brown sugar: adds molasses warmth and deeper sweetness.
- Rice vinegar: sharp acidity that cuts through the sugar.
- Soy sauce: salty, savory umami that makes it feel real.
- Ketchup: adds color and a touch of tomato tang.
- Sesame oil: nutty finish, a little goes a long way.
- Fresh ginger: zesty, peppery lift that keeps it bright.
- Garlic: classic savory punch, makes it feel homey.
- Crushed red pepper or sriracha: pick your heat, don’t overdo it.
- Cornstarch slurry: thickens the sauce so it clings perfectly.
- Green onions: fresh, oniony pop as a final garnish.
- Toasted sesame seeds: tiny crunch and that bakery scent on top.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 inch bite sized pieces
- 1 cup cornstarch for dredging
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 large egg
- 1/2 cup cold water (adjust for batter consistency)
- Vegetable oil for frying, about 4 cups or enough for a deep skillet
- 1 cup freshly squeezed orange juice (about 2 large oranges)
- 1 tablespoon orange zest (finely grated)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/3 cup rice vinegar
- 1/4 cup low sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon sesame oil
- 2 teaspoons fresh grated ginger
- 2 teaspoons minced garlic
- 1/2 to 1 teaspoon crushed red pepper flakes or 1 teaspoon sriracha, to taste
- 2 tablespoons cornstarch plus 3 tablespoons water, mixed into a slurry to thicken sauce
- 2 green onions, thinly sliced for garnish
- 1 teaspoon toasted sesame seeds for garnish
How to Make this
1. Pat the chicken pieces dry, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then toss lightly so every piece is coated.
2. Make the batter by whisking together 1 cup cornstarch, 1/2 cup all purpose flour, 1 teaspoon baking powder, 1 large egg and about 1/2 cup cold water; it should be thick enough to cling to the chicken but still pourable, add a little more water if needed.
3. Dredge the seasoned chicken in a little extra cornstarch (reserve for second fry), shake off excess, then dip each piece into the batter so it’s fully coated. Let the coated chicken rest on a wire rack for 5 minutes to set the batter.
4. Heat about 3 to 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F, or hot enough that a small bit of batter sizzles and browns quickly without burning.
5. Fry the chicken in batches so the oil temperature stays steady, about 4 to 6 minutes per batch until golden and cooked through. Drain on a wire rack set over a sheet pan; for extra crispiness you can briefly fry a second time at 375°F for 1 to 2 minutes, or alternatively toss once in a little reserved cornstarch and air crisp briefly.
6. While the chicken is frying, combine 1 cup freshly squeezed orange juice, 1 tablespoon orange zest, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/3 cup rice vinegar, 1/4 cup low sodium soy sauce, 2 tablespoons ketchup, 1 tablespoon sesame oil, 2 teaspoons grated ginger, 2 teaspoons minced garlic, and 1/2 to 1 teaspoon crushed red pepper flakes or 1 teaspoon sriracha in a medium saucepan and bring to a simmer over medium heat.
7. Stir the 2 tablespoons cornstarch plus 3 tablespoons water slurry to recombine, then slowly whisk it into the simmering orange sauce. Cook for 1 to 2 minutes until the sauce thickens and becomes glossy. Taste and add a pinch more salt or sugar if it needs balancing.
8. Remove sauce from heat and toss the hot fried chicken in the sauce until well coated. Work quickly so the chicken stays crisp and the sauce clings evenly.
9. Plate the orange chicken, garnish with 2 sliced green onions and 1 teaspoon toasted sesame seeds. Serve immediately with steamed rice and some steamed broccoli or snap peas.
10. Leftovers keep well refrigerated in a sealed container for 2 days but re-crisp before serving: spread on a sheet pan and 350°F bake or air fry for a few minutes, then toss lightly with warmed sauce.
Equipment Needed
1. Cutting board and a sharp chef knife for cutting the chicken and zesting the orange
2. 3 mixing bowls (one for batter, one for dredging cornstarch, one for sauce prep)
3. Measuring cups and spoons for the dry and wet ingredients
4. Whisk and fork (whisk for batter and sauce, fork for beating the egg)
5. Deep skillet or Dutch oven for frying and a candy or instant read thermometer to check oil temp
6. Wire rack set over a sheet pan to drain and keep chicken crispy
7. Medium saucepan to simmer and thicken the orange sauce
8. Tongs and a slotted spoon for handling and removing chicken from hot oil
9. Small bowl and spoon for the cornstarch slurry, plus paper towels for blotting oil
FAQ
Panda Express Orange Chicken (Copycat) Recipe Substitutions and Variations
- Chicken thighs or breasts: use firm tofu (press well and coat same as chicken) for a vegetarian version, or use boneless skinless pork shoulder cut small for a meatier bite.
- 1 cup cornstarch for dredging: swap with potato starch or tapioca starch for extra crispiness, or just use all purpose flour if you dont have starches.
- 1/2 cup granulated sugar + 1/4 cup light brown sugar: replace with 3/4 cup honey or 2/3 cup maple syrup for a more natural sweetness, but reduce orange juice by 1 to 2 tablespoons so sauce isnt too runny.
- 1/3 cup rice vinegar: substitute apple cider vinegar or white wine vinegar at the same amount, or use 1/4 cup rice vinegar plus 1 tablespoon fresh lime juice for brighter tang.
Pro Tips
1. Double-fry for max crunch. Fry the chicken until just cooked, drain and let rest a few minutes, then fry again at a hotter temp for 1 to 2 minutes. It sounds extra but the second fry makes the crust stay crispy longer even after you toss it in sauce.
2. Keep batter cold and oil hot. Use ice cold water in the batter and chill the coated pieces briefly while the oil heats. Cold batter and hot oil = better puff and crunch. Also don’t crowd the pan, or the oil temp will drop and you’ll get soggy chicken.
3. Balance the sauce by taste, not by the recipe. After the sauce thickens, taste it. If it’s too sharp add a pinch more sugar, too sweet add a splash more soy or vinegar, too salty dilute with a little more orange juice. Small adjustments matter, so tweak in tiny amounts and taste again.
4. Save crispness for leftovers. If you have leftovers, re-crisp on a sheet pan at 350 F for 6 to 10 minutes or in an air fryer for a few minutes, then add warmed sauce right before serving. Reheating in the sauce from cold will kill the crunch.
Panda Express Orange Chicken (Copycat) Recipe
I made a copycat Panda Express Orange Chicken sauce that lacquered my crispy chicken into jaw-dropping sticky bites you'll be texting me about all week.
4
servings
540
kcal
Equipment: 1. Cutting board and a sharp chef knife for cutting the chicken and zesting the orange
2. 3 mixing bowls (one for batter, one for dredging cornstarch, one for sauce prep)
3. Measuring cups and spoons for the dry and wet ingredients
4. Whisk and fork (whisk for batter and sauce, fork for beating the egg)
5. Deep skillet or Dutch oven for frying and a candy or instant read thermometer to check oil temp
6. Wire rack set over a sheet pan to drain and keep chicken crispy
7. Medium saucepan to simmer and thicken the orange sauce
8. Tongs and a slotted spoon for handling and removing chicken from hot oil
9. Small bowl and spoon for the cornstarch slurry, plus paper towels for blotting oil
Ingredients
1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 inch bite sized pieces
1 cup cornstarch for dredging
1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 large egg
1/2 cup cold water (adjust for batter consistency)
Vegetable oil for frying, about 4 cups or enough for a deep skillet
1 cup freshly squeezed orange juice (about 2 large oranges)
1 tablespoon orange zest (finely grated)
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/3 cup rice vinegar
1/4 cup low sodium soy sauce
2 tablespoons ketchup
1 tablespoon sesame oil
2 teaspoons fresh grated ginger
2 teaspoons minced garlic
1/2 to 1 teaspoon crushed red pepper flakes or 1 teaspoon sriracha, to taste
2 tablespoons cornstarch plus 3 tablespoons water, mixed into a slurry to thicken sauce
2 green onions, thinly sliced for garnish
1 teaspoon toasted sesame seeds for garnish
Directions
- Pat the chicken pieces dry, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then toss lightly so every piece is coated.
- Make the batter by whisking together 1 cup cornstarch, 1/2 cup all purpose flour, 1 teaspoon baking powder, 1 large egg and about 1/2 cup cold water; it should be thick enough to cling to the chicken but still pourable, add a little more water if needed.
- Dredge the seasoned chicken in a little extra cornstarch (reserve for second fry), shake off excess, then dip each piece into the batter so it’s fully coated. Let the coated chicken rest on a wire rack for 5 minutes to set the batter.
- Heat about 3 to 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F, or hot enough that a small bit of batter sizzles and browns quickly without burning.
- Fry the chicken in batches so the oil temperature stays steady, about 4 to 6 minutes per batch until golden and cooked through. Drain on a wire rack set over a sheet pan; for extra crispiness you can briefly fry a second time at 375°F for 1 to 2 minutes, or alternatively toss once in a little reserved cornstarch and air crisp briefly.
- While the chicken is frying, combine 1 cup freshly squeezed orange juice, 1 tablespoon orange zest, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/3 cup rice vinegar, 1/4 cup low sodium soy sauce, 2 tablespoons ketchup, 1 tablespoon sesame oil, 2 teaspoons grated ginger, 2 teaspoons minced garlic, and 1/2 to 1 teaspoon crushed red pepper flakes or 1 teaspoon sriracha in a medium saucepan and bring to a simmer over medium heat.
- Stir the 2 tablespoons cornstarch plus 3 tablespoons water slurry to recombine, then slowly whisk it into the simmering orange sauce. Cook for 1 to 2 minutes until the sauce thickens and becomes glossy. Taste and add a pinch more salt or sugar if it needs balancing.
- Remove sauce from heat and toss the hot fried chicken in the sauce until well coated. Work quickly so the chicken stays crisp and the sauce clings evenly.
- Plate the orange chicken, garnish with 2 sliced green onions and 1 teaspoon toasted sesame seeds. Serve immediately with steamed rice and some steamed broccoli or snap peas.
- Leftovers keep well refrigerated in a sealed container for 2 days but re-crisp before serving: spread on a sheet pan and 350°F bake or air fry for a few minutes, then toss lightly with warmed sauce.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 540kcal
- Fat: 22g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Polyunsaturated: 6g
- Monounsaturated: 10.5g
- Cholesterol: 130mg
- Sodium: 820mg
- Potassium: 550mg
- Carbohydrates: 48g
- Fiber: 1.8g
- Sugar: 28g
- Protein: 34g
- Vitamin A: 200IU
- Vitamin C: 25mg
- Calcium: 40mg
- Iron: 2.2mg
