Craving that iconic takeout taste on a chilly winter evening? This Copycat Panda Express Orange Chicken brings the restaurant experience to your kitchen. It is crispy, zesty, and incredibly satisfying. You can skip the delivery fees tonight.
Making this at home feels like a real win. It is fresh, hot, and full of bright citrus. You will love how easy it is to recreate. Let’s get cooking!
Why This Recipe Works
This recipe is a total game-changer for your weeknight dinner routine. It uses simple pantry staples to create bold flavors. You get that signature crunch without the long wait. Plus, it is much fresher than the original version.
The balance of sweet and tangy is just right. It provides that comforting warmth we crave during the winter. You can control the quality of every single ingredient. It is a budget-friendly way to feed the whole family.
The Easy Process
The process is surprisingly straightforward for any home cook. You will coat the chicken in a light, floury batter. Then, a quick fry creates a golden, crunchy exterior. Finally, you toss it in a glossy citrus reduction. It comes together in just 40 minutes.
Simple Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 1 large egg, beaten
- 1.5 tsp salt
- 1/4 tsp white pepper
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 2 cups vegetable oil for deep frying
- 1 tbsp vegetable oil (for aromatics)
- 1 tbsp fresh garlic, minced
- 1/2 tsp fresh ginger, minced
- 1/2 tsp red chili flakes
- 1/2 cup light brown sugar, packed
- 1/4 cup orange juice
- 1/4 cup distilled white vinegar
- 2 tbsp soy sauce
- 1 tsp orange zest
- 1 tsp toasted sesame oil
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
Step-by-Step Directions
- In a medium bowl, whisk together the beaten egg, salt, white pepper, and 1 tablespoon of vegetable oil. Add the chicken cubes and toss until fully submerged.
- In a separate shallow dish, combine 1/2 cup cornstarch and 1/4 cup flour. Dredge the egg-coated chicken pieces through the dry mixture until thoroughly and evenly coated.
- Heat 2 cups of vegetable oil in a wok or heavy-bottomed Dutch oven to 375°F (190°C).
- Fry the chicken in small batches to avoid temperature drops, cooking for 3-4 minutes per batch until the exterior is golden brown and crispy. Remove and drain on a wire cooling rack.
- In a clean wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the minced garlic, ginger, and chili flakes; sauté for approximately 30 seconds until the aromatics are fragrant but not browned.
- Pour in the brown sugar, orange juice, distilled vinegar, and soy sauce. Stir constantly until the sugar is fully dissolved and the liquid reaches a simmer.
- Slowly whisk in the cornstarch slurry. Continue to cook for 1-2 minutes until the sauce thickens and attains a glossy, syrup-like consistency.
- Add the fried chicken pieces to the wok and toss rapidly for 30 seconds to ensure even glazing without losing crispness.
- Fold in the orange zest and sesame oil, remove from heat immediately, and serve over steamed white rice.
Best Ways to Enjoy
Serve this dish over a bed of fluffy steamed rice. Add some steamed broccoli for a splash of green. It is the perfect comfort food for a relaxed night. Your family will think you ordered from the best spot in town.
How to Store Leftovers
Store any leftovers in an airtight container for up to three days. Keep them in the refrigerator to stay fresh. For the best texture, reheat in an air fryer. This helps the chicken stay wonderfully crispy. You can also use a warm oven at 350°F. Avoid the microwave to keep that crunch.
Tips for Best Results
- Don’t skip the orange zest for that bright pop.
- Avoid crowding the pan while frying the chicken batches.
- Substitute chicken breast if you prefer a leaner protein option.
- Prep your sauce ingredients before you start the frying process.
- Use a thermometer to ensure your oil stays at 375°F.
- Elevate the dish with a sprinkle of toasted sesame seeds.
Easy Swaps
- Swap chicken for firm tofu for a vegetarian twist.
- Add extra red chili flakes for a spicy kick.
- Try using lemon juice and zest for a tangy variation.
Common Questions
Can I make this ahead?
You can prep the sauce and coat the chicken earlier. However, fry it just before serving for the best crunch. This ensures the Copycat Panda Express Orange Chicken stays perfect.
Is it family-friendly?
Yes, it is a huge hit with kids and adults. You can reduce the chili flakes for a milder flavor. It is a crowd-pleaser for any winter dinner.
I hope you love this homemade version as much as I do. It is such a rewarding way to enjoy a favorite treat. Happy cooking and enjoy every zesty bite!
— Emily
Ingredients
Method
- In a medium bowl, whisk together the beaten egg, salt, white pepper, and 1 tablespoon of vegetable oil. Add the chicken cubes and toss until fully submerged.
- In a separate shallow dish, combine 1/2 cup cornstarch and 1/4 cup flour. Dredge the egg-coated chicken pieces through the dry mixture until thoroughly and evenly coated.
- Heat 2 cups of vegetable oil in a wok or heavy-bottomed Dutch oven to 375°F (190°C).
- Fry the chicken in small batches to avoid temperature drops, cooking for 3-4 minutes per batch until the exterior is golden brown and crispy. Remove and drain on a wire cooling rack.
- In a clean wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the minced garlic, ginger, and chili flakes; sauté for approximately 30 seconds until the aromatics are fragrant but not browned.
- Pour in the brown sugar, orange juice, distilled vinegar, and soy sauce. Stir constantly until the sugar is fully dissolved and the liquid reaches a simmer.
- Slowly whisk in the cornstarch slurry. Continue to cook for 1-2 minutes until the sauce thickens and attains a glossy, syrup-like consistency.
- Add the fried chicken pieces to the wok and toss rapidly for 30 seconds to ensure even glazing without losing crispness.
- Fold in the orange zest and sesame oil, remove from heat immediately, and serve over steamed white rice.
