Easy Panda Express Orange Chicken Copycat Recipe – Make Restaurant-Style Chicken at Home!
Craving the bold, tangy flavors of Panda Express at home? This Orange Chicken copycat recipe is the perfect solution! Juicy, crispy chicken is coated in a sweet and zesty orange sauce that tastes just like the restaurant version. It’s quick to prepare, incredibly satisfying, and made with simple ingredients you probably already have in your pantry. Whether you're meal prepping or need a dinner that's ready in under 30 minutes, this recipe will hit the spot every time!
What Makes This Recipe So Good?
- Authentic Flavor: Enjoy the bold and tangy taste of classic Orange Chicken, replicating the beloved restaurant dish right at home.
- Crispy Chicken: The chicken is perfectly crispy, providing that satisfying crunch in every bite.
- Easy to Make: Quick and straightforward, this recipe is ideal for busy weeknights or meal prep.
- Simple Ingredients: Made with pantry staples, you can whip it up without a trip to the grocery store.
- Customizable: Adjust the sweetness or spice level to suit your taste preferences, making it truly your own.
- Family Favorite: A dish that appeals to all ages, ensuring everyone at the table will love it!
- Great Leftovers: This Orange Chicken tastes just as good the next day, perfect for lunch or dinner.
Key Ingredients
- Chicken Breasts or Thighs: Boneless, skinless, cut into bite-sized pieces.
- Cornstarch: For coating the chicken, ensuring a crispy texture.
- Vegetable Oil: For frying the chicken.
- Garlic: Minced, to add depth of flavor.
- Ginger: Fresh or ground, for a hint of warmth and spice.
- Orange Juice: Freshly squeezed for the best flavor.
- Soy Sauce: Adds umami and savory notes.
- Rice Vinegar: Balances sweetness with a touch of acidity.
- Brown Sugar: For sweetness and caramelization.
- Orange Zest: Enhances the orange flavor and aroma.
- Red Pepper Flakes: Optional, for a bit of heat.
- Green Onions: Chopped, for garnish and a fresh crunch.
Chefs Helpful Tips
- Use Fresh Ingredients: Fresh garlic, ginger, and orange juice will elevate the flavor of your sauce, making it more vibrant and delicious.
- Double Fry the Chicken: For an extra crispy texture, fry the chicken pieces twice. After the first fry, let them rest for a few minutes before frying again.
- Adjust Sweetness: Taste the sauce before adding the chicken. If you prefer it sweeter, add a bit more brown sugar or honey; if you like it tangier, add more orange juice or vinegar.
- Don’t Overcrowd the Pan: Fry the chicken in batches to avoid steaming. This ensures each piece gets perfectly crispy.
- Use a Meat Thermometer: Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe eating.
- Prep Ahead: Marinate the chicken and prepare the sauce in advance for quick assembly during cooking.
- Garnish for Freshness: Add chopped green onions and sesame seeds just before serving for added flavor and texture.
- Serve Immediately: For the best texture, serve the Orange Chicken right after cooking. If making ahead, reheat in a hot skillet to restore the crispiness.
Craving the bold, tangy flavors of Panda Express at home? This Orange Chicken copycat recipe is the perfect solution! Juicy, crispy chicken is coated in a sweet and zesty orange sauce that tastes just like the restaurant version. It’s quick to prepare, incredibly satisfying, and made with simple ingredients you probably already have in your pantry. Whether you're meal prepping or need a dinner that's ready in under 30 minutes, this recipe will hit the spot every time!
- 1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1/2 cup cornstarch
- 2 tbsp vegetable oil (for frying)
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (minced)
- 1/2 cup fresh orange juice
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1/3 cup brown sugar
- 1 tsp orange zest
- 1/4 tsp red pepper flakes (optional, for heat)
- 2 tbsp green onions (chopped for garnish)
- Prep the Chicken
In a bowl, toss the chicken pieces with cornstarch until well-coated. Set aside.
- Heat the Oil
In a large skillet or wok, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
- Fry the Chicken
Carefully add the coated chicken pieces to the hot oil in batches. Fry until golden brown and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Make the Sauce
In the same skillet, reduce the heat to medium. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
Pour in the fresh orange juice, soy sauce, rice vinegar, brown sugar, orange zest, and red pepper flakes (if using). Stir well to combine.
- Combine Chicken and Sauce
Allow the sauce to simmer for 2-3 minutes, letting it thicken slightly.
Add the fried chicken back to the skillet, tossing it in the sauce until evenly coated.
- Serve
Remove from heat, garnish with chopped green onions, and serve immediately over steamed rice or with your favorite sides.
Servings 4
- Amount Per Serving
- Calories 450kcal
- Calories from Fat 162kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3g15%
- Cholesterol 80mg27%
- Sodium 900mg38%
- Potassium 500mg15%
- Total Carbohydrate 38g13%
- Dietary Fiber 1g4%
- Sugars 20g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.