Copycat Panda Express Orange Chicken

Try this copycat recipe to make Panda Express orange chicken with its signature citrusy sweet and tangy flavor at home. It’s all in the sauce which features orange juice, orange zest, brown sugar, soy sauce, vinegar, and red chili peppers.

Preparation Details

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Servings: 6 to 8

Ingredients

• 2 cups flour
• 1/2 cup cornstarch
• 2 teaspoons salt
• 1/2 teaspoon white pepper
• 1 large egg
• 1 cup water
• 2 tablespoons peanut or canola oil , divided
• 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 2 cups peanut oil, or as needed, for frying
• 1 tablespoon sesame oil, divided
• 1/4 teaspoon crushed red pepper
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic
• 1/4 cup brown sugar
• 1/4 cup fresh orange juice
• 1/4 cup white vinegar
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 3 cups cooked rice, or as needed
• sliced green onions for garnish
• sesame seeds for garnish (optional)
• 1 teaspoon orange zest

Steps

1. Whisk together flour, cornstarch, salt, and white pepper in a large bowl.  Add egg, water, and 1 1/2 tablespoons oil and stir to combine (mixture will be like a sticky batter). Add chicken pieces to batter and toss well to coat. Let chicken stand in refrigerator while oil heats.
2. Pour oil into a deep saucepan filled about 2 inches deep. Heat oil to 375 degrees C (190 degrees F).
3. Combine 3 tablespoons cold water with cornstarch in a small bowl and stir until cornstarch is dissolved. Pour mixture into saucepan and stir to combine. Bring mixture to a boil and reduce to simmer, stirring constantly until sauce thickens. Turn heat off and keep warm while chicken is cooking.
4. Working in batches, add coated chicken pieces carefully to the hot oil. Oil temperature will reduce when food is added. Cook chicken at 350 degrees F (175 degrees C), stirring occasionally, until golden brown and crispy, 5 to 6 minutes. Remove chicken with a slotted spoon and drain on a wire rack set over paper towels. Bring oil temperature back up to 365 to 375 degrees F (185 to 190 degrees C) and repeat process with remaining chicken.
5. Return sauce mixture to medium heat, add more water if necessary if sauce thickens too much. Once hot, add in cooked chicken pieces and toss well to coat. Stir in remaining sesame oil and orange zest and serve over hot cooked rice. Garnish with green onions and sesame seeds if desired.