Last Updated on February 22, 2023 by Karen
Crispy pieces of fried chicken coated in a delicious sweet and sticky orange sauce, this Panda Express Copycat Orange Chicken will become your new favorite weeknight dinner option!
One of the most popular dishes on the Panda Express menu is their Orange Chicken. As much as I love stopping by the Panda Express near me for a quick lunch or dinner, I really enjoy recreating copycat takeout recipes at home, especially this chicken dish. When you serve it fresh, the chicken stays nice and crunchy, while coated in a sweet and sticky sauce. It’s a family favorite – even my picky eating toddler loves it!
This Orange Chicken recipe completely satisfies my cravings for takeout. And since I usually make two batches (one waiting in my freezer), I can have this dinner ready in about fifteen minutes. Way better than pick-up or delivery.
Unlike a lot of the orange chicken recipes that are deep fried in oil, this version doesn’t require deep frying. Instead, you can pan fry it in a skillet with very little mess, yet you still get that crispy, crunch coating on the chicken. I’ve also included an air fryer method below, which is much lighter too.
Craving for Chinese takeout dishes? Here are some more Panda Express Copycat recipes:
Beijing Beef
Crispy Honey Sesame Chicken
Wok-Fried Shrimp
Black Pepper Angus Steak
What is Orange Chicken?
Orange Chicken is a signature dish at Panda Express which features crispy bite sized fried chicken tossed in a sweet and tangy orange sauce. It’s one of the most popular chicken dishes on the menu of Panda Express.
Here are the ingredients you will need to make this Panda Express Copycat Orange Chicken:
Chicken: You can use boneless skinless chicken thighs for the best flavor, or chicken breasts for a lighter option. Make sure the chicken pieces are about the same size so they cook evenly.
Egg: Added to the marinade and helps the cornstarch stick to the beef for a crunchy coating.
Oil: You can use any neutral oil with high smoking point, such as vegetable, canola, or peanut oil.
Garlic: Use freshly minced garlic for the best flavor.
Ginger: Fresh ginger is a must. Do not substitute with dry ginger powder.
Vegetables: Onions and red bell pepper.
Orange juice: You can use fresh squeezed or bottled orange juice
Soy sauce: I like to use low-sodium soy sauce
Rice vinegar: Rice vinegar has a mild flavor and is commonly used in Asian dishes. You can also substitute with white vinegar or apple cider vinegar if you don’t have rice vinegar.
Brown sugar: Gives the dish a bit more sweetness.
Orange zest: This is optional but I highly recommend it. I find the sauce tastes much more vibrant and flavorful with it.
Cornstarch: Used for the crispy, crunchy coating on the chicken and also helps thicken the sauce.
How to Make Panda Express Orange Chicken without deep frying:
1. Marinade chicken for 15 minutes.
2. Coat chicken with cornstarch and cook in a skillet until golden brown on both sides. The trick to getting the crispy chicken coating without deep frying in oil is to not disturb the chicken. Flip to the other side and use tongs to separate the chicken pieces if they are stuck together.
2. Stir fry the vegetables until they are crisp tender.
3. Add the sauce mixture and cook until thickened. Return the chicken to the skillet, and cook until heated through. Serve immediately.
Do you need to marinade the chicken?
I recommend marinating the chicken for at least 15 minutes so the chicken stays crispy on the outside and nice and tender on the inside.
How do you make this dish spicy?
You can add 1/2 teaspoon of red pepper flakes, 1 teaspoon (or to taste) Sriracha or chili garlic sauce to the sauce mixture to make it spicy.
Can you make this dish in an air fryer?
Yes, just skip the marinate, coat the chicken with a light dusting of cornstarch (you might not need the full 1/2 cup of cornstarch), brush or spritz with oil, and cook in an air fryer at 400F for 7-9 minutes, or until the chicken reaches 165F internally. Cook the vegetables and sauce in a large saucepan and combine the cooked chicken with the sauce.
Can you make this Orange Chicken recipe completely gluten-free?
This dish can definitely be made gluten-free! Instead of soy sauce, you can substitute with low-sodium tamari soy sauce which is gluten-free.
How do I store and reheat this dish?
You can store this dish for up to 4 days in an airtight container in the fridge or in the freeze for up to 3 months. Reheat in the microwave or in a skillet over medium-high heat until the chicken is warmed through. Note that the chicken will lose its crispiness when reheated.
Can this dish be made ahead for meal prep?
Absolutely! I actually like to make a double (even triple) batch whenever I make this recipe, to enjoy immediately and for freezer meals later. If you’re making it for meal prep, the trick is to cook the chicken until it is fully cooked inside but just lightly golden brown on the outside. Freeze the pan fried chicken pieces on a sheet pan and then transfer it to an airtight ziplock bag. When you’re ready to serve, heat oven to 350F and cook chicken until it is crispy and golden brown (about 12 minutes in my convection oven) or you can also reheat in an air fryer. Toss with the sauce (thawed and reheated in a skillet) until evenly coated and serve!
What if I don’t want to use chicken thighs or breasts?
If you’re not feeling like chicken, you can easily replace the chicken with beef or pork tenderloin strips. Give this recipe a try with chicken wings – the orange sauce is so delicious on hot, crispy wings.
How do you serve this Orange Chicken dish?
I like to serve this Orange Chicken dish with steamed white or brown rice and some steamed or sauteed veggies (such as garlic broccoli or sugar snap peas) to round out the meal. You can also serve it with lo mein noodles, fried rice, or cauliflower rice.
Another idea is to serve this in an Orange Chicken Sandwich! This sounds like a really tasty sandwich and has been tested in the Panda Express Innovation Kitchen in Pasadena, California. Since it hasn’t rolled out to the rest of the country, you can make your own Orange Chicken Sandwich with sriracha mayo, pickles, and the crispy chicken covered in orange chicken sauce. Instead of cutting them into chunks, you’d want to cut the chicken into large strips so it is easier to put in a sandwich.
If you like this recipe, try my other Chinese restaurant favorites:
Quick and Easy Chicken Fried Rice
Chinese Barbecued Pork (Char Siu)
Flaky Chinese Scallion Pancakes
Panda Express Copycat Orange Chicken (No Deep Frying)
Ingredients
- 1 lb boneless skinless chicken thighs or breast cut into 1-inch chunks
- ½ tsp salt
- 1 egg beaten
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 2 cloves garlic minced
- 1/2 tsp grated ginger
- 1 small onion
- 1 red bell pepper
- 1/2 cup orange juice
- 2 tbsps low-sodium soy sauce
- 1 tbsp rice vinegar
- 2 tbsps brown sugar
- 2 tbsps cornstarch
- Zest of one orange
- Scallions to garnish optional
Instructions
- In a medium bowl, combine chicken, salt, and egg, and mix well. Cover and set aside for 15 minutes.
- When the chicken is done marinating, add cornstarch to the mixture.
- In a heavy-bottomed skillet, heat vegetable oil over medium high heat. Add chicken all at once, spread out into an even layer, and cook until golden brown on both sides, turning once. Transfer to a paper towel lined plate, reserving about 1 tablespoon of oil in the skillet.
- Add garlic, ginger, onions, pepper, and cook for 2 minutes.
- In a medium bowl, whisk together orange juice, soy sauce, rice vinegar, sugar, cornstarch, and orange zest. Stir in the sauce mixture, stirring continuously, until the sauce has thickened.
- Return the cooked chicken to the skillet and toss to coat well. Serve immediately.
Tastes exactly like Panda Express, and the coating is much more crunchy too!