Name: Copycat Panda Express Orange Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1 ½ pounds boneless skinless chicken thighs cut into 1-inch pieces; ½ teaspoon garlic salt; 1 large egg; ½ cup cornstarch; ½ cup all-purpose flour; ⅓ cup canola oil or vegetable oil more if needed; 1 cup granulated sugar; ¾ cup distilled vinegar; ¼ cup soy sauce; 1 ½ teaspoons orange extract; 2 tablespoons cornstarch; ½ teaspoon minced garlic; ½ teaspoon ginger paste; ½ teaspoon red pepper flakes; 1 tablespoon orange zest about 1 medium orange

Jump to Recipe · Leave a Review

A plate filled with crispy, golden-brown chicken pieces glazed in a luscious orange sauce brings a wave of nostalgia for many. It’s that exhilarating moment when the first bite bursts with zest and sweetness, evoking memories from bustling takeout nights. This Copycat Panda Express Orange Chicken isn’t just a dish; it’s an experience, a crunchy embrace of flavors that balances tangy and sweet perfectly, making it a surefire favorite.

Pin this for later!

Let’s face it; sometimes, nothing satisfies that craving for fast, flavorful food like this delightful meal. With just 15 minutes of prep and 30 minutes of cooking time, you can whip this up for dinner without feeling overwhelmed. Not only is it budget-friendly, but it also makes use of pantry staples you likely have on hand. Perfect for a weeknight meal or a fun gathering with friends! It’s seriously easy to make, so why not give it a whirl?

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Copycat Panda Express Orange Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Copycat Panda Express Orange Chicken

Why You’ll Love This Recipe

Simple & Quick: In just 45 minutes, you have a delicious dinner ready to serve.
Irresistible Flavor: The combination of tangy orange and savory soy sauce creates a flavor explosion in every bite.
Eye-Catching Appeal: The vibrant colors of the dish make it as pleasing to the eyes as it is to the palate.
Flexible Serving: Enjoy it as a main dish with rice, or serve it as an appetizer at your next gathering.
Diet-Friendly Options: Easily adjustable for gluten-free diets by swapping soy sauce for tamari.

Ingredients You’ll Need

1 ½ pounds boneless skinless chicken thighs: Chosen for their juiciness and tenderness. You could use chicken breasts, but thighs offer a richer flavor.
½ teaspoon garlic salt: This adds a savory base flavor. If you don’t have garlic salt, a mix of regular salt and garlic powder works just fine.
1 large egg: Acts as a binding agent to help the coating stick.
½ cup cornstarch: Provides that crispy, crunchy texture. You can substitute with flour if needed, but cornstarch is key for that signature crunch.
½ cup all-purpose flour: Complements the cornstarch for a perfect batter.
⅓ cup canola oil or vegetable oil: Neutral flavored oil for frying; any high smoke point oil will do.
1 cup granulated sugar: Sweetness balances out the tang of the sauce. You can use coconut sugar as a substitute, but expect slight flavor changes.
¾ cup distilled vinegar: Offers the necessary acidity. White vinegar can be used as a replacement.
¼ cup soy sauce: Provides depth and umami. For a gluten-free option, choose tamari.
1 ½ teaspoons orange extract: Gives that distinct orange flavor. Fresh orange juice can also be used, just reduce the sugar slightly.
2 tablespoons cornstarch: Used later in the sauce to thicken it up.
½ teaspoon minced garlic: Fresh garlic adds aroma and flavor.
½ teaspoon ginger paste: Provides warmth and spice; fresh ginger can be grated instead.
½ teaspoon red pepper flakes: Adds a touch of heat. Adjust according to your spice preference.
1 tablespoon orange zest: Brightens the dish with fresh orange fragrance.

How to Make Copycat Panda Express Orange Chicken

Prep the Chicken: In a large ziplock bag, place 1 ½ pounds of boneless skinless chicken thighs. Sprinkle with ½ teaspoon garlic salt. Crack 1 large egg on top and massage into the chicken for even coating.
Coat the Chicken: Add ½ cup cornstarch and ½ cup all-purpose flour into the bag. Seal and shake well until the chicken pieces are fully coated.
Make the Sauce: In a medium bowl, whisk together 1 cup granulated sugar, ¾ cup distilled vinegar, ¼ cup soy sauce, 1 ½ teaspoons orange extract, 2 tablespoons cornstarch, ½ teaspoon minced garlic, ½ teaspoon ginger paste, ½ teaspoon red pepper flakes, and 1 tablespoon orange zest until smooth and combined.
Fry the Chicken: Heat ⅓ cup canola or vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the coated chicken pieces. Cook for 7-8 minutes until golden and cooked through, stirring occasionally. Remove the chicken and set aside.
Thicken the Sauce: In the same skillet, return it to medium-high heat and pour in the orange sauce. Whisk and cook for 3-5 minutes until bubbly and slightly thickened.
Combine: Add the fried chicken back into the skillet and toss until well coated in the sauce. Heat together for about 2 minutes. Additional garnishing with red pepper flakes adds a nice touch before serving it over rice.

Storing & Reheating

Store any leftovers at room temperature for no more than two hours. For longer preservation, refrigerate in an airtight container for up to 4 days. If you’d like to freeze, place the chicken in a freezer bag or container for up to three months, ensuring as much air as possible is removed. When you’re ready to enjoy again, reheat in a skillet over medium heat for about 10 minutes, stirring occasionally until warmed through. The texture may slightly change, but a little bit of reheating can refresh it nicely.

Chef’s Helpful Tips

Be mindful of the oil temperature; if it’s too hot, the chicken will burn. If too cool, it will absorb too much oil.
Ensure chicken is cut into uniform pieces for even cooking.
Keep an eye on the sauce; overcooking can lead to undesirable thickness.
Experiment with the level of sweetness and spiciness by adjusting the sugar and red pepper flakes.
For easy cleanup, use parchment paper on any dishes or trays.

This delectable Copycat Panda Express Orange Chicken brings flair to any meal you prepare. Bursting with flavor and a blend of textures, it’s impossible not to enjoy every single bite! Feeling adventurous? Feel free to swap ingredients to suit your taste or dietary needs. This recipe is fantastic for anyone, regardless of cooking experience.

Recipe FAQs

Can I use chicken breast instead of chicken thighs?

Absolutely! While chicken thighs are juicier and more flavorful, chicken breasts can be used for a leaner version. Just remember to adjust the cooking time according to the size of the pieces to ensure they don’t dry out.

How do I make this recipe gluten-free?

Substituting regular soy sauce for tamari is the easiest way to make this dish gluten-free. Additionally, make sure your cornstarch and vinegar are certified gluten-free.

Can I prepare the sauce in advance?

Yes! The sauce can be made ahead of time and stored in the fridge for up to one week. Just give it a good stir before using, as the sugar may settle a bit.

What can I serve with this dish?

Pair this orange chicken with steamed rice, fried rice, or a fresh green salad. Its vibrant flavor complements many sides, making it an excellent option for any occasion.

More Dinner Recipes

👉 If you make my Copycat Panda Express Orange Chicken recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.