Name: Panda Express Orange Chicken Copycat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 700 g boneless (skinless chicken thighs, cut into bite-sized pieces); 100 g cornflour; 50 g plain flour; 1 teaspoon salt; ½ teaspoon white pepper; 2 large eggs (beaten); 750 ml vegetable oil (for frying); 200 ml fresh orange juice (from about 3-4 oranges); 80 g caster sugar; 60 ml rice vinegar; 3 tablespoons soy sauce (use tamari for gluten-free); 2 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 1 tablespoon cornflour mixed with 2 tablespoons water (slurry); 1 teaspoon sesame oil; Spring onions and orange zest (to garnish)

I still remember the first time I bit into a piece of Panda Express orange chicken and thought, “I can make this at home.” After years of tweaking and testing, I’ve finally cracked the code. This Panda Express orange chicken copycat recipe delivers that signature glossy, sticky-sweet sauce with a satisfying crunch, all without leaving your kitchen.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 to 6
Difficulty: Medium

Why You’ll Love This Panda Express Orange Chicken Copycat

Restaurant quality at home: You get that same addictive balance of sweet and tangy orange flavour, but with fresher ingredients and no preservatives.
Crispy chicken that stays crunchy: The double-dredge method creates a sturdy coating that holds up beautifully under the sauce.
Fully customisable heat level: You control the spice, so it can be mild enough for little ones or fiery for those who love a kick.
Budget-friendly alternative: Making this at home costs a fraction of takeaway, and you get far more generous portions.
Better than delivery: The chicken stays crispy, the sauce is perfectly thick, and it’s on your table in the time it takes to wait for a delivery driver.

Panda Express Orange Chicken Copycat

15 min prep · 30 min cook · 4 servings

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Ingredients You’ll Need

700g boneless, skinless chicken thighs, cut into bite-sized pieces
100g cornflour
50g plain flour
1 teaspoon salt
½ teaspoon white pepper
2 large eggs, beaten
750ml vegetable oil, for frying
200ml fresh orange juice (from about 3-4 oranges)
80g caster sugar
60ml rice vinegar
3 tablespoons soy sauce (use tamari for gluten-free)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornflour mixed with 2 tablespoons water (slurry)
1 teaspoon sesame oil
Spring onions and orange zest, to garnish

Tip: For the best texture, use chicken thighs rather than breast meat – they stay juicier during frying and absorb the sauce beautifully.

How to Make Panda Express Orange Chicken Copycat

Prepare the coating: In a large bowl, whisk together the cornflour, plain flour, salt, and white pepper. In a separate bowl, beat the eggs until they’re a uniform, pale yellow colour. Toss the chicken pieces into the flour mixture, ensuring each piece is thoroughly coated. Shake off any excess – you want a light, even dusting.
First fry for tenderness: Heat the oil in a deep, heavy-bottomed pan to 175°C. The oil should shimmer and a small piece of bread dropped in should sizzle immediately. Working in batches, fry the chicken for 4-5 minutes. The pieces will be a very pale golden colour and will feel tender when pressed. Drain on kitchen paper.
Second fry for crunch: Increase the oil temperature to 190°C. Return the chicken pieces to the oil in batches and fry for another 2-3 minutes. You’ll hear a satisfying crackle as they hit the hot oil. The coating will turn a deep, rich golden brown and feel rigid to the touch. Drain again.
Make the orange sauce: While the chicken rests, combine the orange juice, caster sugar, rice vinegar, and soy sauce in a wok or large frying pan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely. The liquid will be clear and fragrant with citrus.
Add aromatics and thicken: Stir in the minced garlic and grated ginger. Let the sauce bubble for 2 minutes – you’ll smell the garlic and ginger becoming fragrant. Give the cornflour slurry a final stir, then pour it into the simmering sauce while whisking constantly. Watch as the sauce transforms from a thin liquid to a glossy, translucent glaze that coats the back of a spoon.
Finish with sesame oil: Remove the pan from the heat and stir in the sesame oil. The sauce will have a beautiful amber colour and a sticky, syrupy texture. Taste it – it should be sweet, tangy, and savoury all at once.
Toss and serve: Add the crispy chicken pieces to the warm sauce and toss gently with a spatula until every piece is evenly coated. The sauce should cling to each piece without making it soggy. Transfer to a serving plate and scatter with spring onion rings and a dusting of fresh orange zest.

Tips From My Kitchen

Double frying is non-negotiable for the crunch: The first fry at a lower temperature cooks the chicken through gently, while the second fry at a higher temperature creates that ultra-crisp shell. If you skip the second fry, you’ll end up with soft, sad chicken that turns soggy the moment it hits the sauce.
Use fresh orange juice, not from concentrate: Bottled orange juice is often pasteurised and lacks the bright, zesty flavour you need. Freshly squeezed juice has natural pectin that helps the sauce thicken properly and gives it that vibrant, authentic taste. I’ve been making this for over 8 years, and it never disappoints when I use fresh oranges.
Let the sauce cool slightly before tossing with the chicken: If you toss piping hot sauce with freshly fried chicken, the steam will soften the coating immediately. Let the sauce sit for 2 minutes after removing from the heat – it will still be warm enough to coat the chicken but won’t create that soggy mess.
Work in small batches for frying: Crowding the pan drops the oil temperature dramatically, leading to greasy, oil-logged chicken. Fry in batches of no more than 8-10 pieces at a time, and always let the oil come back up to temperature between batches.
Grate the orange zest finely: Using a microplane or fine grater, remove only the coloured part of the peel, not the white pith underneath. The pith is bitter and will ruin the sauce’s delicate sweet-tangy balance. A good grating gives you those tiny, aromatic flecks that make the dish look professional.

Delicious Variations to Try

Spicy Version: Add 1-2 teaspoons of dried chilli flakes to the sauce along with the garlic and ginger, or stir in 1 tablespoon of sriracha or sambal oelek. The heat builds gradually without overpowering the orange flavour. My kids absolutely devour this every time I make it, so I keep the heat mild for them and add extra chilli to my own portion at the end.
Vegetarian/Vegan Option: Swap the chicken for 500g of extra-firm tofu, pressed and cut into cubes. Coat and fry exactly as you would the chicken, or use cauliflower florets for a lighter version. The sauce works beautifully with both alternatives.
Different Protein: Use boneless, skinless chicken breast if you prefer white meat, or try large peeled prawns for a seafood twist. Prawns will cook much faster – fry for just 2 minutes total, then toss with the sauce.

What to Serve With Panda Express Orange Chicken Copycat

Steamed jasmine rice or fluffy white rice to soak up the extra sauce
Stir-fried greens like bok choy or tenderstem broccoli with garlic
Egg fried rice with peas, corn, and spring onions
A simple cucumber salad with rice vinegar and sesame seeds for freshness

Frequently Asked Questions

Can I bake the chicken instead of frying?

You can, but the texture will be noticeably different – baked chicken won’t develop that same shatteringly crisp coating that frying provides. If you’re avoiding oil, spray the coated chicken generously with cooking oil and bake at 220°C for 15-20 minutes, turning halfway through. The result is still tasty, just not identical to the original.

How do I store leftovers and reheat them?

Keep the chicken and sauce separate if possible – store them in airtight containers in the fridge for up to 3 days. To reheat, warm the chicken in an air fryer at 180°C for 5 minutes to restore some crispness, then toss with the sauce which you’ve reheated gently on the hob. Microwaving will make the coating soft and chewy.

Can I make the sauce ahead of time?

Absolutely! The sauce keeps beautifully in the fridge for up to a week. Simply prepare it as directed, let it cool completely, and store it in a sealed jar. When you’re ready to serve, reheat it gently in a pan, adding a splash of water if it’s become too thick, then toss with freshly fried chicken.

Why did my sauce turn out too thin or too thick?

The consistency depends entirely on the cornflour slurry. If your sauce is too thin, you didn’t cook it long enough after adding the slurry – let it simmer for an extra minute while stirring. If it’s too thick, you added too much slurry or cooked it too long; simply whisk in a tablespoon of water or orange juice to loosen it.

Can I use orange marmalade instead of fresh orange juice?

Yes, marmalade can work in a pinch, but it will make the sauce much sweeter and thicker, with a different texture. If using marmalade, reduce the sugar by half and add a splash of water or orange juice to thin it out. The flavour won’t be quite as bright and fresh, but it’s a decent shortcut when you’re short on time.