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Copycat Panda Express Orange Chicken

Copycat Panda Express orange chicken with crispy, bite-sized fried chicken tossed in a glossy sweet-tangy orange glaze with a gentle spicy kick. This easy homemade version is designed to coat evenly and stay crunchy when served over steamed rice.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Chinese
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless, skinless chicken thighs Cut into 1-inch pieces.
  • 1 cup cornstarch Use for dredging and for thickening the orange sauce.
  • 0.5 cup all-purpose flour Helps create a crisp coating.
  • 1 tsp salt For the flour dredge.
  • 0.5 tsp black pepper For the flour dredge.
  • 2 large eggs Beaten before dredging.
  • Vegetable oil For frying.
Orange Sauce
  • 1 tbsp vegetable oil For sautéing the aromatics.
  • 3 cloves garlic Minced.
  • 1 tsp fresh ginger Grated.
  • 0.5 cup orange juice
  • 2 tbsp orange zest
  • 0.3333333333 cup soy sauce
  • 0.5 cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp crushed red pepper flakes
  • 1 tbsp cornstarch For thickening the sauce.
  • 2 tbsp water To make the cornstarch slurry.
Garnish
  • 2 green onions Sliced.
  • 1 tsp sesame seeds

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Fry the chicken
  1. Heat 2–3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F, so it’s ready for quick, even frying. Keep the oil at a steady temperature for consistent crisping.
  2. Whisk together the cornstarch, all-purpose flour, salt, and black pepper in a shallow bowl. This creates a dry coating that will cling after the egg step.
  3. Dip each chicken piece into the beaten eggs, then coat thoroughly in the flour mixture. Press lightly so the coating fully adheres to every side.
  4. Fry the chicken in batches for 4–5 minutes until golden brown, crispy, and cooked to an internal temperature of 165°F. Transfer to a paper towel-lined plate and repeat with remaining chicken.
Make and thicken the orange sauce
  1. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Allow it to warm until it shimmers before adding aromatics.
  2. Sauté the garlic and ginger for about 30 seconds until fragrant. Stir to prevent browning while keeping the aroma fresh.
  3. Stir in the orange juice, orange zest, soy sauce, brown sugar, rice vinegar, sesame oil, and crushed red pepper flakes, then bring to a gentle simmer for 2–3 minutes. Keep it bubbling lightly so the flavors meld.
  4. Whisk together the cornstarch and water, then pour the slurry into the sauce. Cook for 1–2 minutes, stirring constantly, until the sauce becomes glossy and thick.
Coat and garnish
  1. Add the crispy chicken to the skillet and toss until every piece is evenly coated in the orange sauce. Work quickly so the coating stays crisp.
  2. Garnish with sliced green onions and sesame seeds, then serve immediately over steamed rice or with stir-fried vegetables. The contrast of crunchy chicken and glossy glaze is best right away.

Notes

For extra crunch, fry in small batches and avoid overcrowding the skillet so the oil stays near 350°F. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 400°F oven or air fryer until hot. Freezing is not recommended because the coating can soften. If you want a lighter option, use boneless skinless chicken breast instead of thighs for less fat, but expect a slightly drier texture.