01/15/2026
Panda Express Style Orange Chicken (Copycat)
Ingredients:
1 ½–2 lb boneless, skinless chicken thighs or breasts, cut into bite‑sized pieces
1 large egg
½ cup cornstarch
¼ cup all‑purpose flour
1 tsp salt
½ tsp white or black pepper
Oil for frying (vegetable or canola)
For the Orange Sauce:
¾–1 cup orange juice (fresh or store‑bought)
Zest of one orange
½ cup brown sugar
3–4 tbsp low‑sodium soy sauce
3–4 tbsp rice vinegar or white vinegar
1–2 tsp sesame oil
1–2 tsp crushed red pepper flakes (or to taste)
1–2 tbsp water
1 tbsp cornstarch (to thicken)
2 cloves garlic, minced
1 tbsp grated fresh ginger
To Serve:
Steamed jasmine rice
Sliced green onions
Sesame seeds (optional)
Directions:
Pat the chicken pieces dry. In a large bowl, whisk together egg, salt, and pepper.
In a separate bowl, mix cornstarch and flour. Dip each piece of chicken first in the egg mixture, then dredge in the cornstarch‑flour mix until well coated.
Heat oil in a deep pan or wok to about 350 °F (175 °C). Fry the chicken in batches for 3–5 minutes until golden and crispy. Drain on paper towels.
Meanwhile, make the sauce: in a bowl whisk together orange juice, orange zest, brown sugar, soy sauce, vinegar, sesame oil, crushed red pepper flakes, and water.
In a small saucepan over medium heat, sauté garlic and ginger until fragrant (~30 sec).
Pour in the orange sauce mixture and bring to a simmer. Stir cornstarch into a little extra water to make a slurry, then whisk into the sauce to thicken it. Let simmer 2–3 min until glossy and slightly thickened.
Add the fried chicken to the sauce and toss to coat thoroughly until sticky and vibrant.
Serve immediately over jasmine rice, garnished with sliced green onions and sesame seeds.
Prep Time: 20 min | Cooking Time: 20 min | Total Time: 40 min
Kcal: ~510 kcal per serving (estimate) | Servings: 4
