Copycat Panda Express Orange Chicken
This crispy fried orange chicken recipe recreates everything you love about Panda Express—zesty orange sauce, juicy chicken, and that perfect crunch—all from your own kitchen.
Equipment
- 1 Mixing bowl Large
- 1 Deep fryer or heavy pot For frying
- 1 Slotted spoon For draining chicken
Ingredients
Chicken & Batter
- 1 1/2 cups all-purpose flour for that crunchy base
- 1/2 cup cornstarch adds extra crispiness
- 1/2 tablespoon salt
- 1/2 teaspoon pepper
- 1 large egg room temperature
- 1 1/4 cups sparkling water chilled
- 1 tablespoon sesame oil
- 1 1/2 pounds boneless skinless chicken thighs cut into 1-inch chunks
- Oil for deep-fat frying
Orange Sauce
- 1 tablespoon canola oil
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic
- 1 1/2 teaspoons minced fresh gingerroot
- 2 tablespoons sugar
- 2 tablespoons light brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons orange juice
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon grated orange zest
- 1 tablespoon water part of slurry
- 1 tablespoon cornstarch mixed with water for slurry
Instructions
Instructions
- Whisk together flour, cornstarch, salt, and pepper in a large bowl.
- Add the egg, chilled sparkling water, and sesame oil. Stir gently until combined.
- Heat oil in a deep-fryer or heavy pot to 350°F.
- Dip chicken chunks in the batter and let excess drip off. Fry in batches for 4–5 minutes until golden brown and cooked through.
- Remove chicken using slotted spoon and place on paper towels to drain.
- In a separate pan, heat canola oil, crushed red pepper, garlic, and ginger.
- Add sugars, vinegar, orange juice, soy sauce, and orange zest to the pan. Stir to combine.
- Mix water and cornstarch to make a slurry. Stir into sauce and cook until thickened.
- Toss fried chicken in the sauce. Let soak briefly before serving.
Notes
Serve over steamed rice and garnish with green onions or toasted sesame seeds. Store sauce and chicken separately for best leftovers.