Why You’ll Love This Recipe

Crispy and tender chicken coated in a delicious orange sauce
Balanced flavor with a perfect mix of sweet, tangy, and spice
Made with easy-to-find ingredients and simple steps
Great for serving a crowd or meal prepping
Can be adjusted for more or less heat to suit your taste

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
½ cup all-purpose flour
½ cup cornstarch
1 teaspoon paprika
½ teaspoon coarse black pepper
1 teaspoon garlic salt
½ teaspoon onion powder
½ cup milk
1 large egg
1 tablespoon vegetable oil
Vegetable oil, or other neutral-flavored oil, for frying

For the Sauce:
1 tablespoon sesame oil
1 teaspoon red chili pepper paste
1 teaspoon garlic paste
1 teaspoon ginger paste
1 tablespoon light soy sauce
1 tablespoon orange zest
¼ cup rice vinegar
½ cup granulated sugar
½ cup orange juice
1 tablespoon cornstarch
2 green onions (scallions), thinly sliced, for garnish (optional)

Directions

Heat 4 to 5 inches of vegetable or neutral-flavored oil in a heavy stockpot or Dutch oven until it reaches 375°F.
In a shallow bowl, combine flour, cornstarch, paprika, black pepper, garlic salt, and onion powder.
In a second bowl, whisk together milk, egg, and 1 tablespoon vegetable oil.
Dip chicken pieces into the milk mixture, then coat evenly in the flour mixture.
When oil is at 375°F, fry chicken pieces in batches for 2-3 minutes until light golden brown. Remove with a slotted spoon and drain on paper towels.
For the sauce: Heat sesame oil in a saucepan over medium heat. Add chili pepper paste, garlic paste, and ginger paste, sautéing for 1-2 minutes until fragrant.
Add soy sauce, orange zest, rice vinegar, and sugar. Whisk cornstarch into orange juice and add to the saucepan.
Stir and simmer until sauce thickens, a few minutes.
Toss fried chicken with the sauce to coat completely. Garnish with green onions if desired and serve immediately.

Servings and Timing

Servings: 6 – 8
Preparation Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Variations

Adjust chili pepper paste for more or less spice.
Use boneless skinless thighs instead of breasts for juicier chicken.
Substitute orange juice with mandarin juice for a sweeter sauce.
Add steamed broccoli or bell peppers for a veggie boost.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for 1-2 days.
Best served immediately for crispiness, but can be reheated in a skillet or oven to regain some crunch.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and add extra juiciness.

How do I keep the chicken crispy after adding sauce?

Toss the chicken with sauce just before serving to keep it crispy.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and reheat it before tossing with chicken.

What oil is best for frying?

Vegetable oil, peanut oil, or vegetable shortening are good choices.

Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with gluten-free flour or cornstarch.

How spicy is this recipe?

Mildly spicy, but you can adjust chili paste to your preferred heat level.

Can I bake the chicken instead of frying?

Frying is recommended for best crispiness, but baking can be an alternative for a healthier option.

What sides go well with orange chicken?

Steamed rice, fried rice, or steamed vegetables are classic choices.

How long can leftovers be stored?

Up to 2 days refrigerated; best eaten fresh.

Can I freeze the cooked chicken?

Frying then freezing is possible but may reduce crispiness after reheating.

Conclusion

This Panda Express Orange Chicken copycat recipe brings the signature crispy chicken and tangy orange sauce right into your kitchen. Simple to prepare and packed with flavor, it’s sure to become a family favorite. Whether for a weeknight dinner or entertaining friends, this recipe is a delicious way to enjoy takeout at home.

Panda Express Orange Chicken

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Panda Express Orange Chicken copycat recipe featuring crispy fried chicken coated in a sweet, tangy, and mildly spicy orange sauce. Perfect for family dinners or quick Asian-inspired meals.

Author: Amy
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 6-8 servings
Category: Main Dish
Method: Frying and simmering
Cuisine: Asian-American
Diet: Halal

Instructions

Heat 4 to 5 inches of vegetable or neutral-flavored oil in a heavy stockpot or Dutch oven until it reaches 375°F.
In a shallow bowl, combine flour, cornstarch, paprika, black pepper, garlic salt, and onion powder.
In a second bowl, whisk together milk, egg, and 1 tablespoon vegetable oil.
Dip chicken pieces into the milk mixture, then coat evenly in the flour mixture.
When oil is at 375°F, fry chicken pieces in batches for 2-3 minutes until light golden brown. Remove with a slotted spoon and drain on paper towels.
For the sauce: Heat sesame oil in a saucepan over medium heat. Add chili pepper paste, garlic paste, and ginger paste, sautéing for 1-2 minutes until fragrant.
Add soy sauce, orange zest, rice vinegar, and sugar. Whisk cornstarch into orange juice and add to the saucepan.
Stir and simmer until sauce thickens, a few minutes.
Toss fried chicken with the sauce to coat completely. Garnish with green onions if desired and serve immediately.