Are you craving that irresistible sweet, tangy, and gloriously crispy orange chicken from Panda Express? Look no further! This Copycat Panda Express Orange Chicken recipe brings the magic of your favorite takeout right into your kitchen. Prepare to be amazed as you bite into perfectly fried chicken morsels, coated in a vibrant, citrusy sauce that’s shockingly similar to the original, if not better! Forget soggy imitations or bland versions – we’re talking about achieving that perfect balance of crunch, tender chicken, and an explosion of flavor that will make this your new go-to.
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Why This Recipe Delivers Authentic Panda Express Flavor and Texture
This isn’t just another orange chicken recipe; it’s the recipe designed to replicate that beloved Panda Express experience. Here’s why it stands head and shoulders above the rest:
- The Double-Fry Technique for Unmatched Crispness: This isn’t optional; it’s essential! Frying the chicken twice ensures a shatteringly crisp exterior that stands up to the sauce without becoming soggy. It’s what gives our Copycat Panda Express chicken its signature bite.
- Perfectly Balanced Sweet, Sour, and Citrus Notes: Our sauce recipe has been meticulously tested to capture that iconic flavor profile. It’s not too sweet, not too sour, and bursts with fresh orange zest and juice, just like you remember.
- Thoughtful Ingredient Ratios for Depth of Flavor: Every ingredient, from the precise amount of rice vinegar to the hint of soy sauce, contributes to a robust and complex flavor that truly mimics the original. We’re not just throwing ingredients in; we’re building layers of deliciousness.
- Tender, Juicy Chicken Every Time: Thanks to a clever batter addition and proper cooking, the chicken inside remains incredibly tender and moist, providing a wonderful contrast to the crispy coating.
Essential Ingredients & Smart Substitutions for the Best Orange Chicken
Here is what you need and why each element is crucial for making the best Copycat Panda Express Orange Chicken:
Chicken: For the ultimate tender and juicy results, I strongly recommend using boneless, skinless chicken thighs. Their higher fat content prevents them from drying out during frying, whereas chicken breasts can sometimes become a bit dry. If you absolutely prefer breast meat, ensure you don’t overcook it. Cut your chicken into uniform 1-inch pieces for even cooking.
Batter Ingredients: This is where the magic happens! We use a combination of cornstarch and all-purpose flour for that perfect crispy texture. The cornstarch is key for creating a really crunchy coating. A pinch of baking soda in the batter not only aids in crispness but also helps tenderize the chicken slightly. For the liquid, cold water or a light beer works wonderfully to create a light, airy batter. Don’t forget a little salt and pepper for seasoning.
The Orange Sauce: This is the heart of our Copycat Panda Express recipe. You’ll need fresh orange zest (don’t skip this; it provides intense orange flavor!), fresh orange juice, and rice vinegar to provide the essential tang and balance. Soy sauce (low sodium preferred) adds umami, while sugar balances the tartness. A touch of ginger and garlic paste or finely minced fresh pieces amplifies the aromatic profile. For authenticity, a dash of sesame oil at the end adds a delightful nutty finish. Quality soy sauce can make a big difference!
Thickeners: A cornstarch slurry (cornstarch mixed with an equal amount of cold water) is our secret weapon for achieving that glossy, thick sauce consistency without being gummy. It’s crucial for coating the chicken beautifully.
Your Step-by-Step Guide to Perfect Copycat Orange Chicken
Follow these detailed steps to recreate that incredible Panda Express flavor at home:
1. Prep the Chicken and Marinate for Ultimate Flavor
Start by trimming any excess fat from your chicken thighs and cutting them into roughly 1-inch bite-sized pieces. In a medium bowl, combine the chicken with a tablespoon of soy sauce, a teaspoon of fresh ginger, and a teaspoon of garlic. Mix well and let it marinate for at least 15-20 minutes at room temperature, or up to an hour in the refrigerator. This step infuses the chicken with flavor from the inside out.
2. Make the Batter: Achieve the Right Consistency
While the chicken is marinating, prepare your batter. In a separate bowl, whisk together the cornstarch, all-purpose flour, baking soda, a pinch of salt, and a grind of black pepper. Gradually add cold water, whisking constantly, until you have a smooth batter that’s the consistency of pancake batter – thick enough to cling to the chicken but still pourable. It should be lump-free. Don’t overmix!
3. The Double Fry: For Ultimate Crispness
Heat about 2-3 inches of neutral oil (like vegetable, canola, or peanut oil) in a large Dutch oven or deep skillet to 350°F (175°C). Dip each marinated chicken piece into the batter, ensuring it’s fully coated, then carefully drop it into the hot oil. Fry in batches, making sure not to overcrowd the pan, for about 3-4 minutes until lightly golden. Remove with a slotted spoon and drain on a wire rack. Increase the oil temperature to 375°F (190°C). Fry the chicken a second time for another 1-2 minutes, or until deep golden brown and extra crispy. This double-fry method is non-negotiable for that authentic Copycat Panda Express crunch! See more easy recipes
4. Craft the Sauce: Simmer to Perfection
While the chicken drains, prepare the sauce. In a saucepan, combine the fresh orange juice, orange zest, soy sauce, rice vinegar, sugar, and the remaining ginger and garlic. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Gradually whisk the slurry into the simmering sauce. Continue to cook, stirring, until the sauce thickens and becomes glossy, about 2-3 minutes. Remove from heat and stir in the sesame oil.
5. Combine and Serve: Coat Evenly for Maximum Deliciousness
In a large bowl, or directly in the saucepan (if it’s large enough), add the double-fried crispy chicken. Pour the warm orange sauce over the chicken and toss gently but quickly, ensuring every piece is evenly coated. You want the chicken to be drenched in that glorious, sticky sauce. Serve immediately to enjoy the best texture and flavor!
Expert Tips for Orange Chicken Perfection
- Don’t Overcrowd the Pan for Frying: Frying in small batches is crucial. Overcrowding drops the oil temperature, leading to greasy, less crispy chicken. Give your chicken pieces room to breathe and crisp up!
- Use Fresh Orange Zest for Intense Flavor: Bottled orange juice is fine in a pinch, but fresh orange zest provides an unparalleled aromatic burst that truly elevates the sauce and makes this Copycat Panda Express recipe sing.
- Adjust Sweetness/Tartness to Your Preference: Taste the sauce before adding the chicken. If you prefer it sweeter, add a touch more sugar. If you like it tangier, a splash more rice vinegar or even a squeeze of lemon juice can work wonders.
- Serve Immediately for Best Texture: While delicious, fried chicken coated in sauce is best enjoyed right after it’s made. The crispiness will start to soften over time.
- Always Test Your Oil Temperature: Use a kitchen thermometer for precise oil temperatures. Too low, and the chicken absorbs oil; too high, and it burns before cooking through.
Storage and Reheating Instructions
While this Copycat Panda Express Orange Chicken is best enjoyed fresh, you can store leftovers!
Storage: Store leftover cooked chicken and any remaining sauce in separate airtight containers in the refrigerator for up to 3 days. Keeping them separate helps preserve the chicken’s texture as much as possible.
Reheating: To reheat the chicken, the best method for maintaining some crispness is in an air fryer or oven. Place the chicken on a baking sheet or in the air fryer basket in a single layer at 350°F (175°C) for 8-10 minutes, or until heated through and slightly crispy again. Reheat the sauce gently in a small saucepan over low heat, adding a splash of water if it’s too thick. Once the chicken is hot, toss it with the reheated sauce. Avoid reheating in the microwave, as it will make the chicken soggy.
What to Serve with Your Homemade Orange Chicken
Complete your takeout experience with these classic pairings:
- Steamed White or Brown Rice: The perfect absorbent canvas for that glorious orange sauce.
- Steamed Broccoli or Asparagus: Adds a welcome pop of green, nutrients, and a fresh crunch to cut through the richness.
- Side of Chow Mein: For a truly authentic feast, whip up some homemade chow mein to accompany your Copycat Panda Express masterpiece.
Frequently Asked Questions About Copycat Orange Chicken
Can I make this gluten-free?
Can I bake or air fry the chicken instead?
How can I make the sauce spicier?
Copycat Panda Express: Easy Orange Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings
Description
Recreate the iconic sweet and tangy flavor and perfect crispy texture of your favorite takeout with this easy-to-follow Orange Chicken recipe. Save money and control your ingredients for a delicious meal at home.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp soy sauce (low sodium)
- 1 tsp fresh ginger, minced
- 1 tsp fresh garlic, minced
- Vegetable oil, for frying
For the Batter:
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cold water (or light beer)
For the Orange Sauce:
- 1 cup fresh orange juice
- 2 tbsp orange zest
- 1/4 cup soy sauce (low sodium)
- 1/4 cup rice vinegar
- 1/2 cup granulated sugar
- 1 tsp fresh ginger, minced
- 1 tsp fresh garlic, minced
- 1 tbsp cornstarch (for slurry)
- 1 tbsp cold water (for slurry)
- 1 tsp sesame oil
Instructions
- Step 1: Prep & Marinate Chicken
Cut chicken into 1-inch pieces. In a bowl, combine chicken with 1 tbsp soy sauce, 1 tsp minced ginger, and 1 tsp minced garlic. Marinate for 15-20 minutes. - Step 2: Prepare Batter
Whisk cornstarch, flour, baking soda, salt, and pepper in a bowl. Gradually add cold water, whisking until smooth and lump-free, like pancake batter. - Step 3: Double Fry Chicken
Heat 2-3 inches of oil to 350°F (175°C). Dip chicken in batter, then fry in batches for 3-4 minutes until lightly golden. Remove and drain. Increase oil to 375°F (190°C). Fry chicken a second time for 1-2 minutes until deep golden and crispy. - Step 4: Craft the Orange Sauce
In a saucepan, combine orange juice, orange zest, 1/4 cup soy sauce, rice vinegar, sugar, remaining ginger, and garlic. Bring to a simmer, stirring until sugar dissolves. Whisk 1 tbsp cornstarch with 1 tbsp cold water (slurry). Whisk slurry into simmering sauce; cook for 2-3 minutes until thickened and glossy. Remove from heat and stir in sesame oil. - Step 5: Combine & Serve
Add double-fried chicken to a large bowl or saucepan. Pour warm orange sauce over chicken and toss gently to coat evenly. Serve immediately with rice or vegetables.
- Prep Time: 25 mins
- Cook Time: 20 mins