Copycat Panda Express Orange Chicken Recipe

Panda Express Orange Chicken is the most-ordered dish for a reason — crispy fried chicken tossed in a glossy, sweet-tangy orange sauce that’s impossible to stop eating. This copycat is genuinely better than takeout: extra-crispy chicken, a bright fresh-orange sauce, and ready in 35 minutes.

Why You’ll Love This Orange Chicken

• Crispy and saucy — the crunch holds up in the sticky orange glaze.
• Better than takeout — fresher sauce, no MSG, all the flavor.
• Family favorite — serve over rice and watch it disappear.
• 35 minutes — faster than delivery.

The Ingredients That Matter

• Chicken thighs — juicier and more forgiving than breast for frying.
• Cornstarch coating — the key to that shatteringly crisp exterior.
• Fresh orange juice — brightens the sauce and makes it taste authentic.
• Soy + rice vinegar + sugar — the sweet-savory-tangy balance.

How to Make It

Coat and fry the chicken until crispy, simmer the orange sauce and thicken it, then toss the chicken to coat. Serve over rice. Full steps are in the recipe card below.

Pro Tips

• Double fry for extra crunch that survives the sauce.
• Toss right before serving so the chicken stays crispy.
• Use fresh orange juice and a little zest for the brightest flavor.
• Add red pepper flakes for a subtle kick.

Copycat Panda Express Orange Chicken

The famous copycat Panda Express Orange Chicken - crispy fried chicken in a sweet, tangy, sticky orange sauce. Better than takeout and ready in 35 minutes.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 1.5 pounds chicken thighs cut into bite-size pieces
• 1 egg beaten
• 1/2 cup cornstarch
• 1/4 cup flour

Orange Sauce

• 1/2 cup orange juice
• 1/3 cup sugar
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch plus 2 tbsp water

Equipment

• Wok or deep skillet

Method

 

1. Toss the chicken in egg, then in the cornstarch and flour. Fry in hot oil until golden and crispy, then drain.
2. Simmer the orange juice, sugar, soy sauce, and vinegar in a wok. Stir in the cornstarch slurry until thickened and glossy.
3. Toss the crispy chicken in the sauce to coat.
4. Serve immediately over steamed rice, garnished with orange zest.

Notes

Fry the chicken twice for extra crunch that holds up in the sauce. Add red pepper flakes for a little heat.

What to Serve With It

Serve over steamed rice or alongside Copycat P.F. Chang’s Lettuce Wraps for a full Asian-takeout night at home.

Frequently Asked Questions

Can I use chicken breast?

Yes, but thighs stay juicier. If using breast, don’t overcook it after frying.

Can I bake or air-fry the chicken?

Air-frying works — spray the coated chicken with oil and air-fry at 400°F until crisp, then toss in the sauce.

How do I make the sauce thicker?

Add a little more cornstarch slurry and simmer until it reaches a glossy, syrupy consistency.

More Copycat Favorites

Pair it with P.F. Chang’s Lettuce Wraps.

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