Orange Chicken (Panda Express Copycat)
Orange Chicken (Panda Express Copycat) is the kind of weeknight dinner that arrives with a sizzle, a bright citrus punch, and a sticky-sweet glaze that begs for rice. This version recreates that familiar takeout flavor at home using simple pantry staples and a crisp, golden coating on tender chicken thighs. The technique balances a batter for frying with a glossy orange sauce so every bite is saucy, slightly tangy, and perfectly crispy.
This recipe is approachable whether you’re feeding a family or meal-prepping for the week. It uses bone-free, skin-free chicken thighs for juicy texture, a straightforward frying batter that includes both flour and cornstarch for extra crunch, and a short stovetop sauce that clings to each piece. I’ve written step-by-step directions so you can follow along easily and get consistently great results.
Why this version works
The key to a great orange chicken is contrast: a crisp exterior and moist interior, coupled with a sauce that’s bright and sticky without being cloying. Using chicken thighs keeps the meat tender under the high heat of frying. The batter blends flour and cornstarch for structure and a light crunch. A cornstarch slurry thickens the sauce quickly into the shiny glaze that coats the chicken. Fresh ginger and garlic provide aromatics, while orange juice and zest give the citrus lift we expect.
Ingredients
- ⅓ cup hoisin sauce
- 1 teaspoon orange zest
- 3 tablespoons orange juice
- 3 tablespoons soy sauce
- ½ cup sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoon water
- 2½ cups flour, divided
- 1 cup water, ice cold
- 1 large egg
- ¼ cup corn starch
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying and then for stir-frying
- 1 lb chicken thighs, boneless, skinless, cut into bite-sized pieces
- 1 tablespoon ginger, fresh, minced
- 2 large cloves garlic, minced
- 1 tablespoon scallion, chopped, for garnish (optional)
Equipment you’ll need
- Large mixing bowls
- Whisk or fork
- Large skillet or wok
- Deep frying pan or a heavy-bottom pot for frying
- Thermometer (optional) to check oil temperature
- Slotted spoon or spider
- Paper towels and a plate to drain fried chicken
Prep at a glance
- Cut 1 lb chicken thighs into bite-sized pieces.
- Measure and separate dry ingredients: 2½ cups flour, ¼ cup cornstarch, 1 teaspoon salt, ½ teaspoon black pepper.
- Mix wet batter: 1 cup ice-cold water and 1 large egg.
- Combine sauce ingredients: ⅓ cup hoisin sauce, 1 teaspoon orange zest, 3 tablespoons orange juice, 3 tablespoons soy sauce, ½ cup sugar, 1 teaspoon sesame oil.
- Make cornstarch slurry: 1 tablespoon cornstarch + 2 tablespoon water.
Step-by-step Directions
- Make the sauce base. In a small bowl, whisk together ⅓ cup hoisin sauce, 1 teaspoon orange zest, 3 tablespoons orange juice, 3 tablespoons soy sauce, ½ cup sugar, and 1 teaspoon sesame oil until the sugar is mostly dissolved. Set this bowl near the stove so the sauce is ready to finish once the chicken is fried.
- Prepare the cornstarch slurry. In a separate small cup, combine 1 tablespoon cornstarch with 2 tablespoon water and stir until smooth. This will thicken the sauce quickly when heated; keep it nearby.
- Mix the batter. In a medium bowl, add 2½ cups flour and ¼ cup cornstarch, then season with 1 teaspoon salt and ½ teaspoon black pepper. In another bowl, whisk together 1 cup ice-cold water and 1 large egg until blended. Pour the wet mixture into the dry and whisk briefly until just combined. Do not overmix: a few small lumps are okay. The cold water helps create a lighter, crispier coating once fried.
- Coat the chicken. Pat the 1 lb chicken thigh pieces dry with paper towels. Working in batches if needed, dip the chicken pieces into the batter so each piece is fully coated. Let any excess drip off.
- Heat the frying oil. Pour enough vegetable oil into a deep pan to reach about 2 inches up the side. Heat the oil over medium-high heat until it reaches 350–375°F (if you don’t have a thermometer, test by dropping a small bit of batter into the oil: it should sizzle and rise quickly).
- Fry the chicken. Fry the battered chicken in small batches so pieces have space and cook evenly. Fry for about 4–6 minutes per batch, turning as needed, until the coating is golden brown and the chicken is cooked through. Transfer cooked pieces to a paper towel–lined plate to drain while you fry the remaining batches. If the oil temperature drops too much between batches, raise the heat slightly before adding the next batch.
- Heat a skillet for the sauce. When all the chicken is fried and drained, wipe out a large skillet or wok if necessary and add 1 tablespoon vegetable oil. Heat over medium heat. Add 1 tablespoon minced fresh ginger and 2 large cloves minced garlic to the skillet and sauté for about 30 seconds to 1 minute, stirring constantly, until fragrant but not browned.
- Build the sauce. Pour the prepared hoisin-orange-soy mixture into the hot skillet with the ginger and garlic. Bring the mixture to a gentle simmer over medium heat, stirring to dissolve any residual sugar at the bottom of the pan.
- Thicken the sauce. Once the sauce is simmering, stir the cornstarch slurry (1 tablespoon cornstarch + 2 tablespoon water) to recombine and then pour it into the skillet. Stir continuously as the sauce thickens; this should happen within 30–60 seconds. Reduce heat to low if the sauce bubbles strongly. Taste and adjust briefly if you prefer more tang (add a splash more orange juice) or more salt (add a little soy sauce), but follow the recipe amounts for the classic balance.
- Coat the chicken in sauce. Add the fried chicken pieces to the skillet and toss with the sauce so each piece is thoroughly coated. Stir gently for 1–2 minutes over low heat so the sauce clings and warms the chicken without breaking the crispy coating completely.
- Garnish and serve. Transfer the sauced chicken to a serving dish and sprinkle 1 tablespoon chopped scallion on top, if using. Serve immediately over steamed rice or alongside steamed vegetables for a complete meal.
Troubleshooting & Tips
- Prevent soggy coating: Fry in small batches and make sure the oil temperature stays hot between batches. Drain on a rack or paper towels briefly, then toss with sauce right before serving.
- Crispier coating: The mix of flour and cornstarch creates a crisp texture. Use ice-cold water in the batter to help the exterior stay light when fried.
- Even sauce thickness: Stir the cornstarch slurry right before adding it to the simmering sauce. If the glaze becomes too thick, add a teaspoon of water at a time to reach your desired consistency.
- Make-ahead: You can fry the chicken ahead and reheat in a 350°F oven for 8–10 minutes before tossing with freshly reheated sauce, though freshly sauced chicken will be best for texture.
Serving suggestions
Serve this Orange Chicken (Panda Express Copycat) over steamed jasmine or basmati rice for an easy dinner. For a fuller plate, add quick-steamed broccoli, snap peas, or sautéed bell peppers. A simple side of cucumber salad or pickled carrots gives a fresh counterpoint to the sweet glaze.
Notes on ingredients
- If you prefer a less sweet glaze, reduce the ½ cup sugar to ⅓ cup, but taste as you go—the cornstarch will concentrate flavors.
- Both hoisin and soy sauce contribute umami and salt; adjust the soy sauce only if you want more saltiness.
- Using chicken thighs keeps the meat moist during frying; if you use chicken breast, expect a firmer texture and slightly shorter frying time to avoid drying out.
Storage and reheating
Leftovers store well for up to 3 days in an airtight container in the refrigerator. Reheat gently in a skillet over medium-low heat until warmed through so the sauce loosens up and coats the chicken again. Avoid microwaving for long periods, which can make the coating chewy.
Final thoughts
This Orange Chicken (Panda Express Copycat) delivers the bright citrus notes and glossy, sticky sauce you love from takeout, plus the satisfaction of homemade crispiness. The recipe is streamlined into easy steps and uses straightforward ingredients you likely already have. With the clear step-by-step directions above, you can recreate that popular dish at home any night of the week.
Orange Chicken (Panda Express Copycat)
Ingredients
Equipment
Method
- Make the sauce: In a medium bowl whisk together hoisin sauce, orange zest, orange juice, soy sauce, sugar, sesame oil, 1 tablespoon cornstarch, and 2 tablespoons water until smooth; set aside.
- Prepare the wet batter: In a bowl whisk 1½ cups of the flour (reserve remaining flour), the ice-cold 1 cup water, and 1 large egg until a pancake-batter consistency forms; do not overmix.
- Prepare the dry dredge: In a separate bowl combine the remaining 1 cup of flour, 1/4 cup cornstarch, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Heat oil: Pour about 2 inches of vegetable oil into the wok or pot and heat to 350°F (use a thermometer).
- Coat the chicken: Working in batches, dip chicken pieces into the wet batter, then dredge in the dry flour mixture to coat; set the coated pieces aside.
- Fry the chicken: Fry coated chicken in batches until golden brown and very crispy, then remove with a spider or tongs and drain on paper towels.
- Discard oil and wipe wok: Carefully pour out the frying oil and wipe the wok clean with paper towels, then heat 2 tablespoons vegetable oil over high heat.
- Stir-fry aromatics: Add minced ginger and garlic to the hot oil and stir-fry for about 30 seconds, stirring constantly until fragrant.
- Cook the sauce: Pour in the reserved sauce, stir frequently, bring to a boil, and simmer 2–3 minutes until slightly thickened.
- Toss chicken in sauce: Add the fried chicken to the wok and stir to fully coat each piece in the sauce.
- Serve: Serve immediately over steamed rice and garnish with chopped scallions if desired.
Notes
- Watch the referenced video for visual guidance.
- You can substitute boneless, skinless chicken breasts for thighs.
- Fry chicken in a separate pot or deep-fryer if preferred.
- Discard used frying oil responsibly and do not pour it down the sink.
- Best served hot straight from the wok.
- Serve over steamed rice if desired.
