Description

This Copycat Panda Express Orange Chicken delivers the beloved sweet-and-tangy flavors of the takeout classic—crispy, juicy chicken coated in a zesty orange glaze—right at home. Easy enough for weeknights yet impressive for guests, it’s a budget-friendly, fresher, and customizable dupe of everyone’s favorite Panda Express dish.

Ingredients

Scale

2 cups all-purpose flour
½ cup cornstarch
2 tsp salt
½ tsp white pepper
1 large egg
1 cup water
2 Tbsp canola oil, divided
2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
2 cups peanut oil (or enough for frying)
3 tsp sesame oil, divided
¼ tsp crushed red pepper
2 tsp minced ginger
2 tsp minced garlic
¼ cup brown sugar
¼ cup fresh orange juice
¼ cup white vinegar
2 Tbsp soy sauce
3 Tbsp cold water
2 Tbsp cornstarch
1 tsp orange zest
Cooked rice, green onions, sesame seeds (for serving)

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Instructions

Make the batter: Whisk flour, cornstarch, salt, and white pepper in a bowl. Add egg, water, and 1½ Tbsp canola oil. Stir to form a sticky batter. Toss chicken to coat. Chill while heating oil.
Heat oil: Fill a deep pan with peanut oil to 2 inches. Heat to 375°F (190°C).
Cook the sauce: Warm ½ Tbsp canola oil and 2 tsp sesame oil in a skillet. Sauté crushed red pepper, ginger, and garlic for 30 seconds. Add brown sugar, orange juice, vinegar, and soy sauce. Bring to a boil, then reduce heat.
Thicken: Mix 3 Tbsp water with 2 Tbsp cornstarch. Whisk into sauce and cook until thick and glossy. Keep warm.
Fry chicken: Fry coated chicken in batches at 350°F (175°C) for 5–6 minutes until golden and cooked through. Drain on a wire rack over paper towels.
Combine: Reheat sauce if needed, adding water to thin. Toss fried chicken in the sauce. Drizzle with remaining sesame oil and sprinkle orange zest.
Serve: Plate overcooked rice. Garnish with green onions and sesame seeds.

Notes

For extra-crispy chicken, double fry: fry once, rest for 5 minutes, then fry again for 2 minutes.

Don’t overcrowd the pan—this keeps the oil temperature steady for crispy results.

Zest oranges before juicing for ease.

Adjust spice to taste by varying crushed red pepper or adding sriracha.

Store fried chicken separately if freezing, and make fresh sauce when reheating.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Deep Frying + Stovetop Sauce
Cuisine: Chinese-American