Panda Express Orange Chicken Copycat

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Panda Express Orange Chicken Copycat

Prep Time 40 minutes
Cook Time 15 minutes
Course Appetizer


  • 1.5 pounds boneless skinless chicken thighs
  • 1/2 cup all-purpose flour
  • 1 cup cornstarch
  • Salt and pepper
  • 2 large eggs
  • Salt and pepper
  • 1/4 cup soy sauce
  • 1/3 cup orange juice
  • 1/3 cup rice vinegar
  • 1 cup brown sugar
  • 1/2 tablespoon sesame oil
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon red pepper flakes
  • 1/4 cup water + 3 tablespoons cornstarch
  • Vegetable oil for frying
  • Optional garnish: green onions and sesame seeds


  • Cut the chicken thighs into bite-sized pieces.
  • In a wide shallow bowl, whisk together the flour, cornstarch, a sprinkle of salt, and a sprinkle of black pepper to taste.
  • In a small deep bowl, whisk together the eggs, a sprinkle of salt, and a sprinkle of black pepper to taste.
  • Dip a few chicken pieces at a time first into the wet batter, letting any excess drip off, and then into the dry mixture, shaking off any excess. Set them on a plate and finish breading all the chicken.
  • Over medium-high heat, add soy sauce, orange juice, rice vinegar, brown sugar, sesame oil, minced garlic, minced ginger, and red pepper flakes to a pot. Bring to a simmer and then pour in the cornstarch slurry (water and cornstarch whisked together) to thicken into a glaze. Once it thickens, remove from heat and transfer to a large bowl. Set aside.
  • Heat vegetable oil to 350°F in a frying pan. Drop the breaded chicken in, making sure not to overcrowd. Fry in two batches. Once golden, about 4 minutes, remove from the oil and drain on a paper towel.
  • Toss the chicken in the glaze.
  • Garnish with green onions and sesame seeds, and enjoy with rice or noodles!


  • You can use chicken breast, tofu, or beef instead of chicken thighs.
  • For an extra orange kick, add some orange zest into the glaze after it thickens.

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