🍊 Copycat Panda Express Orange Chicken

Crispy, sweet, and tangy — this homemade Panda Express Orange Chicken recipe tastes just like your favorite takeout classic! Easy, addictive, and ready in 30 minutes.

🛒 Ingredients

For the Chicken:

  • 1 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces

  • 1 cup cornstarch

  • 2 large eggs, beaten

  • Salt and pepper to taste

  • Vegetable oil for frying

For the Orange Sauce:

  • ¾ cup orange juice (fresh or bottled)

  • 1 tbsp orange zest

  • ⅓ cup sugar

  • 2 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tbsp oyster sauce (optional but authentic)

  • 2 cloves garlic, minced

  • 1 tsp grated fresh ginger

  • 1–2 tsp Sriracha or chili flakes (adjust to taste)

  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

For Garnish:

  • Sliced green onions

  • Toasted sesame seeds

👩🏻‍🍳 Directions

  1. Prep the Chicken:
    Season chicken pieces lightly with salt and pepper. Dip each piece into beaten eggs, then dredge in cornstarch until evenly coated.

  2. Fry Until Golden:
    Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry chicken in batches until crisp and golden, about 4–5 minutes per batch. Drain on paper towels.

  3. Make the Sauce:
    In a saucepan, combine orange juice, zest, sugar, soy sauce, vinegar, oyster sauce, garlic, ginger, and chili. Simmer for 2–3 minutes. Stir in cornstarch slurry and cook until the sauce thickens and becomes glossy.

  4. Combine & Toss:
    Add fried chicken to the sauce and toss until every piece is beautifully coated.

  5. Serve & Garnish:
    Sprinkle with sesame seeds and green onions. Serve immediately with steamed rice or lo mein noodles.

❤️ Sunday Tip

For a lighter version, air-fry the chicken at 400°F for 10–12 minutes or bake on a rack-lined sheet pan at 425°F until crisp — then toss with sauce just before serving.