This Panda Express Copycat Orange Chicken is sweet, tangy, and oh-so-crispy! Using tender chicken pieces coated in a tasty orange sauce, it’s a total crowd-pleaser.
Making this at home is way too easy! I love pairing it with steaming rice and some veggies. Don’t be surprised if you want seconds—you definitely will! 🍊🐼
Key Ingredients & Substitutions
Chicken Thighs: I recommend using boneless, skinless chicken thighs for their juiciness and flavor. If you prefer, chicken breasts can be used, but they may dry out more easily when fried.
Flour & Cornstarch: This combo creates a crispy coating. If gluten-free is a must, you can use a gluten-free flour blend in place of all-purpose flour.
Orange Juice: Fresh orange juice provides the best flavor, but store-bought works just fine. You can also substitute with other citrus juices like lemon or lime for a different twist.
Vegetable Oil: While I use vegetable oil for frying, you can opt for peanut oil, which adds a nice flavor and has a high smoke point. Just be cautious if you’re cooking for someone with nut allergies.
How Do I Ensure Crispy Fried Chicken?
Getting that perfect crisp on your fried chicken is key! Here’s how you can do it:
- Make sure your oil is hot enough—around 375°F (190°C)—before adding the chicken. A good trick is to drop a small piece of bread in the oil; if it browns in about 60 seconds, you’re ready to fry.
- Don’t overcrowd the pot. Fry in batches to keep the oil temperature steady, which helps maintain crispiness.
- Allow the chicken to drain on paper towels after frying; this removes excess oil and keeps it light.
How to Make Panda Express Copycat Orange Chicken
Ingredients You’ll Need:
For the Chicken Coating:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 2 large eggs
- 2 cups vegetable oil (for frying)
For the Orange Sauce:
- 1/2 cup orange juice
- 1/4 cup sugar
- 1/4 cup soy sauce
- 2 tbsp white vinegar
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1 tsp minced fresh ginger
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
For Garnish:
- Sliced green onions
- Sesame seeds (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes to make from start to finish. You’ll need about 10 minutes for prep work and another 20 minutes for cooking. Perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Prepare the Chicken Coating:
In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and ginger powder. This will be your coating mix. Make sure everything is well mixed together for even flavor!
2. Coat the Chicken:
In a separate bowl, beat the eggs. Take each piece of chicken, dip it in the egg mixture, and then coat it with the flour mixture. Make sure each piece is fully covered so it gets nice and crispy when frying.
3. Fry the Chicken:
Heat the vegetable oil in a deep fryer or a large heavy pot over medium-high heat. You want the oil to be hot, about 375°F (190°C). Carefully add the coated chicken pieces in batches—don’t crowd the pot! Fry them for about 5-7 minutes or until they are golden brown and fully cooked. Once done, remove the chicken with a slotted spoon and place them on paper towels to drain any excess oil.
4. Make the Orange Sauce:
In a saucepan, combine the orange juice, sugar, soy sauce, white vinegar, sesame oil, minced garlic, and minced ginger. Heat it on medium until it starts to simmer. Then, add in the cornstarch slurry (cornstarch mixed with water) and stir for about 1-2 minutes until the sauce thickens. Once ready, remove it from the heat.
5. Combine and Serve:
In a large bowl, take the fried chicken pieces and pour the orange sauce over them. Gently toss everything together until the chicken is well coated with the sauce. Serve hot, garnished with sliced green onions and sesame seeds if you like. Enjoy your delicious homemade Panda Express Orange Chicken!
Can I Use Chicken Breast Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts for this recipe. Just remember that chicken breast can be drier than thighs, so be careful not to overcook them during frying. They should also be cut into similar bite-sized pieces for even cooking.
What Can I Substitute for Cornstarch?
If you don’t have cornstarch, you can use arrowroot powder or potato starch as alternatives. Both work similarly to thicken the sauce. If you’re using flour instead, note that it may give the sauce a slightly different texture and flavor.
How to Store Leftover Orange Chicken?
Store leftover orange chicken in an airtight container in the fridge for up to 3 days. To reheat, place it in a skillet over medium heat with a splash of water or chicken broth to keep it moist. You can also microwave it, but be careful not to overcook it.
Can I Make the Orange Sauce Ahead of Time?
Absolutely! You can prepare the orange sauce a day in advance. Just let it cool, then store it in an airtight container in the fridge. When you’re ready to use it, gently reheat it on the stove, adding a little water if it has thickened too much.
