This Panda Express Copycat Orange Chicken is a tasty treat that features crispy chicken pieces tossed in a sweet and zesty orange sauce. It’s quick and easy to whip up at home!
Who doesn’t love that crunch and bright flavor? I sometimes make extra sauce just for dipping—because let’s face it, more sauce is always better, right? 🍊
I enjoy serving this dish over a bed of fluffy rice. It makes for a simple dinner that feels a bit special, plus it’s sure to impress your family or friends!
Key Ingredients & Substitutions
Chicken Thighs: I recommend using boneless, skinless chicken thighs for their tenderness and flavor. You could substitute with chicken breast if you prefer, but it might be a bit drier.
All-Purpose Flour & Cornstarch: The mix creates a crispy coating. If you’re gluten-free, try using gluten-free flour for a similar result. Rice flour also works well for an even crunchier texture.
Orange Juice and Zest: Freshly squeezed juice is best for flavor, but you can use bottled juice in a pinch. Make sure it’s 100% orange juice without additives. Lemon juice adds a nice contrast if you’re low on oranges.
Soy Sauce: Regular soy sauce gives a deep umami flavor. If you’re avoiding gluten, use tamari or coconut aminos as a substitute, which are both great alternatives.
Garlic and Ginger: Fresh is always better for these spices as it gives a lively kick to the sauce. If you’re short on time, jarred versions can work but won’t be as aromatic.
How Do You Achieve the Perfectly Crispy Chicken?
Getting that golden, crispy coating is key to this dish. Here’s how to master it:
- Pat the chicken pieces dry with paper towels. Moisture makes it harder to get crispy, so this step is important.
- Coat each piece well in the flour and cornstarch mix. After dipping in water, let excess batter drip off before frying to avoid sogginess.
- Heat your oil to exactly 350°F (175°C); too hot and the coating will burn, too cool and it’ll absorb too much oil. Use a thermometer for accuracy if you have one.
- Fry in small batches, so the oil temperature stays consistent. This helps to achieve that crispy finish.
- Let fried chicken drain on paper towels. This removes excess oil, keeping it crispy.
How to Make Panda Express Copycat Orange Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup water
- Vegetable oil (for frying)
For the Orange Sauce:
- 1/2 cup orange juice (freshly squeezed preferred)
- Zest of 1 orange
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- 1/2 tsp ginger, minced
- 1/2 tsp garlic, minced
- 1/4 tsp red pepper flakes (optional)
For Garnish:
- Sliced green onions
- Sesame seeds (optional)
How Much Time Will You Need?
This delicious recipe takes about 20 minutes of prep time and around 20-30 minutes for cooking. You will spend a little time frying the chicken and another few minutes making the tasty orange sauce. In about an hour, you’ll have a fantastic homemade version of your favorite dish!
Step-by-Step Instructions:
1. Prepare the Chicken Coating:
In a mixing bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, and onion powder. Mix them well so the seasonings are evenly distributed.
2. Coat the Chicken:
Take each piece of chicken and dip it into the dry mixture, ensuring it is coated all over. Then, toss the coated chicken pieces into the water to create a batter-like coating. Let any extra batter drip off before frying.
3. Heat the Oil:
In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). You want enough oil for frying, about 2-3 inches deep, so the chicken can float and crisp up nicely.
4. Fry the Chicken:
Carefully add the coated chicken pieces to the hot oil in batches. Fry them until they’re golden brown and crispy, about 4-5 minutes for each batch. Once done, remove them with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
5. Make the Orange Sauce:
In a saucepan over medium heat, combine the orange juice, orange zest, sugar, soy sauce, rice vinegar, ginger, garlic, and red pepper flakes (if you’re using them). Stir these ingredients together and bring to a gentle simmer.
6. Thicken the Sauce:
Add the cornstarch slurry to the pan, stirring constantly. Cook for 1-2 minutes or until the sauce thickens to your liking. Remove from heat once thickened.
7. Combine Chicken and Sauce:
In a large mixing bowl, toss the fried chicken pieces with the warm orange sauce until they’re all evenly coated. Be gentle to keep the chicken crispy!
8. Serve and Enjoy:
Serve the orange chicken hot, garnished with sliced green onions and a sprinkle of sesame seeds if you like. It pairs wonderfully with fried rice or chow mein. Enjoy your homemade feast!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can substitute boneless, skinless chicken breasts for chicken thighs! Just be aware that breasts can be drier, so it’s essential to not overcook them. Fry until they reach a golden color and ensure they have reached an internal temperature of 165°F (75°C).
What If I Don’t Have Fresh Orange Juice?
No worries! You can use store-bought orange juice in a pinch. Just keep in mind that the flavor may be slightly less vibrant. You might also want to add a bit more orange zest or a splash of lemon juice to enhance the citrus flavor.
How to Store Leftovers?
To store leftovers, place any uneaten orange chicken in an airtight container and refrigerate it for up to 3 days. To reheat, simply microwave it or warm it on the stovetop over low heat until heated thoroughly to maintain a good texture.
Can I Adjust the Spice Level?
Absolutely! If you prefer it milder, simply omit the red pepper flakes. For more heat, you can add a bit of sriracha or your favorite hot sauce to the orange sauce while it’s simmering. Adjust to taste as you go!
