Panda Express Orange Chicken Recipe: Your Ultimate Guide to Homemade Takeout

Craving the irresistible taste of Panda Express Orange Chicken? Look no further! This copycat recipe brings the iconic sweet, tangy, and crispy chicken dish to your home kitchen. Say goodbye to takeout cravings and hello to a satisfying and easy weeknight meal that the whole family will adore. This isn’t just a recipe; it’s your ticket to creating a restaurant-quality experience without leaving the comfort of your home.

A Note From the Kitchen

The Panda Express Secret My Kids Swear Is Better

In our house, Panda Express orange chicken isn’t just a meal; it’s a tradition. My middle son, a self-proclaimed orange chicken aficionado, could live on it if given the chance. He always orders it piled high on a bed of chow mein, of course. The constant requests for takeout inspired me to create a homemade version that would satisfy his cravings and give me control over the ingredients.

After some experimentation and a few secret tweaks, I developed a recipe so good that my kids declared it “even better than Panda’s!” Seriously, that’s high praise coming from them.

For busy weeknights, I often take a shortcut. I use crispy, air-fried store-bought chicken tenders, dice them up, and toss them in the homemade orange sauce. The result is remarkably close to the original, and my family barely notices the difference. It’s a win-win!

Whether you choose to make the fried chicken from scratch or opt for the convenience of store-bought tenders, this Panda Express orange chicken recipe is, as my kids would say, “the GOAT” (Greatest Of All Time).

What You Need to Make Authentic-Tasting Orange Chicken

This recipe focuses on delivering a balance of flavors and textures that mimic the real deal. Here’s a breakdown of the key ingredient groups and some helpful tips to ensure your orange chicken turns out perfect every time:

Ingredient Group	Helpful Tip
Crispy Chicken	For a super-fast preparation, use air-fried or oven-baked frozen crispy chicken strips. Alternatively, I’ve also included my Panda Express copycat fried chicken recipe below.
Oranges	Zest the oranges first to get the fragrant oils from the peel. Then, juice them for the fresh orange juice base. Freshly squeezed orange juice provides a brighter and more vibrant flavor.
Sugar & Vinegar	The balance of sweet and tangy is crucial. Adjust the amount of sugar for a sweeter sauce or the vinegar for a more tangy sauce. Start with the recipe’s measurements and then taste and adjust to your preference.
Soy Sauce	Use Kikkoman’s regular soy sauce (not lite/low-sodium) in this sauce. Lite soy sauce can make the sauce taste a bit flat. Full-sodium soy sauce provides the necessary umami and depth of flavor.
Garlic, Ginger & Sesame Oil	Sesame oil adds a big flavor boost. Toasted sesame oil is even better and is usually found in the Asian foods aisle. A little goes a long way, so don’t overdo it. Freshly minced garlic and ginger paste will enhance the aromatic profile.

Orange Chicken: A Culinary Creation

Why Do They Call It Orange Chicken?

The name “orange chicken” likely evolved from a dish called tangerine chicken, which uses dried citrus peel to infuse the dish with a unique aromatic flavor. That said, the orange chicken we all know and love is distinctly an American creation and isn’t commonly found in authentic traditional Chinese restaurants.

This dish represents a fusion of flavors adapted to suit the American palate, emphasizing sweetness and bold flavors.

Step-by-Step Guide to Making Your Own Orange Chicken Masterpiece

Ready to recreate this beloved dish? Follow these easy steps to achieve orange chicken perfection:

Cook Chicken: If using frozen chicken strips, air fry or bake according to package instructions until crispy. For homemade fried chicken, follow the recipe provided below. Once cooked, let the chicken cool slightly and cut it into bite-sized pieces.
Start Sauce: Heat sesame oil in a pot. Briefly cook minced garlic, ginger, and red pepper flakes to release their aroma. Be careful not to burn the garlic.
Combine Flavors: Add granulated sugar, brown sugar, orange zest, and orange juice. Stir until the sugar dissolves completely.
Add Tang: Add the white vinegar and soy sauce. Stir to combine all ingredients.
Thicken: Stir in the cornstarch slurry (cornstarch mixed with water). Cook, stirring constantly, until the sauce becomes glossy and reaches a syrup-like consistency.
Taste & Adjust: This is where you customize the sauce to your preference. Add more sugar for sweetness, vinegar for tanginess, or red pepper flakes for heat.
Toss & Serve: Place the cooked chicken in a bowl and pour the desired amount of orange sauce over it. Gently toss to coat the chicken evenly. Drizzle with the remaining sesame oil for added flavor and shine. Serve immediately over rice, noodles, or your favorite sides.

Side Dish Suggestions: Complete Your Orange Chicken Experience

To fully replicate the Panda Express experience, here are some of my favorite sides to pair with this homemade orange chicken recipe:

Steamed Rice: A classic choice. The rice soaks up the delicious orange sauce.
Chow Mein or Lo Mein: For a satisfying and filling takeout-style meal.
Broccoli: Steamed or roasted broccoli adds a healthy element to balance the sweetness of the sauce.
Green Beans or Brussels Sprouts: Roasted vegetables provide a textural contrast and savory flavor.
Asian Cucumber Salad: A refreshing and crisp salad that cuts through the richness of the dish.
Fried Rice: For an extra special and decadent treat!

Pro Tip: Storing Your Orange Chicken for Maximum Freshness

Fried chicken is best enjoyed fresh. It tends to lose its crisp texture quickly. If you have leftovers, store the sauce and chicken separately. The sauce can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply fry or air-fry fresh chicken, warm up the sauce, and toss everything together right before serving. This will ensure the chicken remains crispy and the sauce is flavorful.

Craving More Restaurant Favorites?

If you loved this Panda Express Orange Chicken copycat, then you’ll enjoy these restaurant inspired recipes too!

More Restaurant Copycat Recipes:

Dinner

Asian Chicken Tacos

Dinner

Hot Honey Chicken Bowl

Dinner

Asian Chicken Bowl

Sandwiches

Tunacado

Panda Express Orange Chicken Recipe

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Easy Orange Chicken

By Chelsea Lords

Panda Express Orange Chicken Recipe tastes just like the classic takeout dish and comes together fast with crispy chicken and a sweet, tangy orange sauce that the whole family loves.

Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 4 servings

Video

Equipment

Medium pot

Ingredients

▢ 1 pound frozen crispy chicken strips or make chicken from scratch; see note 1

▢ 2 tablespoons + 2 teaspoons toasted sesame oil divided

▢ 2 tablespoons minced garlic see note 2

▢ 1 teaspoon ginger paste

▢ 1/2 teaspoon red pepper flakes

▢ 1/2 cup granulated sugar

▢ 1/2 cup light brown sugar

▢ 1/2 cup white vinegar

▢ 2 large oranges

▢ 1/4 cup soy sauce not lite

▢ 1/4 cup cornstarch mixed with 1/4 cup water

▢ Cooked rice optional, for serving

▢ Serving suggestions optional, see note 3

Instructions

Prepare chicken from scratch (see note 1) or prepare frozen chicken strips according to package directions. I like air frying them best, which takes about 11 to 12 minutes. Let cool slightly, then cut into bite-sized pieces and add to a large bowl.

While the chicken cooks, place a medium pot over medium-high heat and add 2 tablespoons sesame oil. Once the oil shimmers, add the garlic, ginger, and red pepper flakes. Cook, stirring constantly, for 30 seconds.
Add both sugars and 2 teaspoons orange zest, if using. Stir to moisten the sugar, then add 1/2 cup fresh orange juice. Stir until the sugar dissolves, then add the vinegar and soy sauce and stir to combine.

In a separate small bowl, whisk together the cornstarch and water until completely smooth. Pour the mixture into the sauce and stir. Continue cooking until the sauce thickens to a syrup-like consistency. Taste and adjust as needed, adding more red pepper flakes for heat or a pinch of salt if desired.

Pour as much sauce as you’d like over the cut-up chicken pieces (you may not want it all depending on how saucy you prefer your meal). Drizzle the remaining 2 teaspoons sesame oil on top of coated chicken. Gently toss and serve immediately. I like to serve over cooked rice with sesame seeds and thinly sliced green onions.

Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: I use Tyson Crispy Chicken Strips (not sponsored), which cook up in about 18 minutes in an oven or 11–12 minutes in an air fryer. Or, here’s how to make the exact Panda Express chicken:

1 pound boneless, skinless chicken thighs, cut into 1 inch pieces. Breasts not recommended since they dry out quickly
1-1/2 teaspoons fine sea salt
1/2 teaspoon white pepper
1/2 cup cornstarch
1-1/2 cups all-purpose flour
1 large egg
1 cup cold water, plus more as needed
1 tablespoon vegetable oil
6 cups vegetable oil, for frying

Cut the chicken into bite sized pieces and set aside. In a large bowl, whisk together the salt, pepper, cornstarch, and flour. Add the egg, water, and 1 tablespoon vegetable oil. Working QUICKLY, brisk vigorously until smooth, adding more water as needed until the batter reaches a pancake batter consistency. Add the chicken to the batter and stir to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours. Pour the frying oil into a large heavy-bottom pot or deep fryer and heat to 350 degrees F. Use a thermometer if possible to keep the oil temperature steady for even frying.

Add the chicken to the hot oil in a single layer, working in batches so the oil is not crowded. Fry for 4 to 6 minutes, or until lightly golden and the internal temperature reaches 160 degrees F. Use a slotted metal spoon to transfer the chicken to a paper towel lined plate. Toss the chicken in the sauce to taste and enjoy right away.

Note 2: To make prep seriously quick and easy, use pre-minced garlic and ginger paste.

Serving suggestions: green onions, and toasted sesame seeds.

Nutrition Note: Nutrition information does not include the optional rice, green onions, or sesame seeds.

Storage: Once fried, chicken loses its crisp quickly, so store the sauce and chicken separately. The sauce keeps in the fridge for a few days. Fry fresh chicken, warm the sauce, and toss together right before serving.

Nutrition

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