Satisfy your taste buds with this homemade version of the iconic Panda Express Orange Chicken! Enjoy a restaurant meal in the comfort of your own kitchen.
This copycat recipe brings the popular Panda Express Orange Chicken straight to your dinner table. The sweet and tangy flavors are simply amazing. Admittedly, this dish is one of my favorites, but the cost of dining out has become outrageous, and the portion sizes are questionable. This is why copycat recipes like this one are so important! I’m not advocating that we “stick it to the man,” but honestly, if you can make it at home, do it. You can also double this orange chicken recipe and have plenty for lunches or dinners for the week!
Ingredients
- 2 pounds chicken thighs, boneless and skinless
- Flour
- Cornstarch
- Water
- 1 large egg
- Coarse sea salt
- White pepper
- Oil
- Garlic
- Minced ginger (or ginger powder)
- Red chili flakes
- Orange juice
- Distilled vinegar
- Brown sugar
- White sugar
- Soy sauce
- Sesame oil
How to Make Panda Express Orange Chicken
- Cut chicken thighs into 1-inch chunks, making sure to remove any excess fat still on the meat. Set aside.
- In a medium-sized bowl, whisk together the flour, cornstarch, salt, and white pepper.
- Next, stir in the egg, water, and oil until it resembles pancake batter.
- Submerge the chicken in the batter, cover the bowl with plastic wrap, and place it in the refrigerator for 30 minutes.
- Heat 6 cups of oil in a wok or a large sturdy pot until it reaches 350˚F.
- Carefully add the batter-coated chicken to the wok, cook for 5-6 minutes until nearly golden brown.
- Remove the cooked chicken pieces and transfer them to a paper towel-lined cutting board or jerky rack to drain.
- In a separate pot, heat 1 tablespoon of oil over medium-high heat for 30-45 seconds, or until it starts to shimmer.
- Reduce the heat to medium and cook the garlic, ginger, and pepper flakes for 30 seconds, stirring constantly so it doesn’t burn.
- Next, add both sugars and stir to combine.
- Pour in the orange juice and simmer until the sugar dissolves. Reduce heat as needed. Stir occasionally.
- Once dissolved, stir in the vinegar and soy sauce.
- In a small bowl, combine the cornstarch and water until smooth. Whisk the mixture into the sauce, and continue simmering until it reaches a syrup-like consistency.
- Finally, fold in the cooked chicken pieces until they are completely coated in the orange sauce. Drizzle with sesame oil, and serve the orange chicken over cooked jasmine or white rice.
Recipe Tip: To make this orange chicken recipe gluten-free friendly, use an all-purpose gluten-free flour blend in place of flour, and use gluten-free soy sauce (tamari). As always, it’s important to read labels on items like vinegar to ensure that they do not contain any gluten-derived ingredients.
Storing Leftover Orange Chicken
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in vacuum-sealed bags for up to 2 months or in an airtight container for up to 1 month. Reheat the orange chicken in your air fryer for 5 minutes at 350˚F, or until heated all the way through. You can also reheat in the microwave for 1-2 minutes, or in your oven at 350˚F for 10 minutes or so.
More Recipes to Enjoy!
Panda Express Orange Chicken (Copycat Recipe)
Equipment
- 1 Wok
Ingredients
- 2 pounds chicken thighs boneless and skinless
- 2 1/2 cups flour
- 1 cup cornstarch
- 1 cup water more as needed
- 1 tablespoon oil
- 1 large egg
- 1 tablespoon coarse sea salt
- 1 teaspoon white pepper
- 6 cups of oil for frying
- For sauce
- 1 tablespoon oil
- 3 cloves garlic minced
- 1/2 teaspoon minced ginger or 1/4 teaspoon ginger powder
- pinch of red chili flakes
- 1/4 cup orange juice
- 1/4 cup distilled vinegar
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1 1/2 teaspoons sesame oil
Instructions
- Cut chicken thighs into 1-inch chunks, making sure to remove any excess fat still on the meat. Set aside.
- In a medium-sized bowl, whisk together the flour, cornstarch, salt, and white pepper.
- Next, stir in the egg, water, and oil until it resembles pancake batter.
- Submerge the chicken in the batter, cover the bowl with plastic wrap, and place it in the refrigerator for 30 minutes.
- Heat 6 cups of oil in a wok or large sturdy pot, until it reaches 350˚F.
- Carefully add the batter-coated chicken to the wok, cook for 5-6 minutes until nearly golden brown.
- Remove the cooked chicken pieces and transfer them to a paper towel-lined cutting board or jerky rack to drain.
- In a separate pot, heat 1 tablespoon of oil over medium-high heat for 30-45 seconds, or until it starts to shimmer.
- Reduce the heat to medium and cook the garlic, ginger, and pepper flakes for 30 seconds, stirring constantly so it doesn’t burn.
- Next, add both sugars and stir to combine.
- Pour in the orange juice and simmer until the sugar dissolves. Reduce heat as needed. Stir occasionally.
- Once dissolved, stir in the vinegar and soy sauce.
- In a small bowl, combine the cornstarch and water until smooth. Whisk the mixture into the sauce, and continue simmering until it reaches a syrup-like consistency.
- Finally, fold in the cooked chicken pieces until they are completely coated in the orange sauce. Drizzle with sesame oil, and serve on top of cooked jasmine or white rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in vacuum-sealed bags for up to 2 months or in an airtight container for up to 1 month. Reheat in your air fryer for 5 minutes at 350˚F, or until heated all the way through.
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