Name: Panda Express Style Orange Chicken (Copycat)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Asian
Ingredients: 2 pounds boneless skinless chicken breasts, cut into 1‑inch pieces; ½ cup all‑purpose flour; ½ cup cornstarch; 1 teaspoon paprika; ½ teaspoon coarse black pepper; 1 teaspoon garlic salt; ½ teaspoon onion powder; ½ cup milk; 1 large egg; 1 tablespoon vegetable oil; Vegetable oil (or other neutral oil) for frying; — Sauce —; 1 tablespoon sesame oil; 1 teaspoon red chili pepper paste; 1 teaspoon garlic paste; 1 teaspoon ginger paste; 1 tablespoon light soy sauce; 1 tablespoon orange zest; ¼ cup rice vinegar; ½ cup granulated sugar; ½ cup orange juice; 1 tablespoon cornstarch; 2 green onions (thinly sliced, for garnish, optional)

Crispy, juicy chicken pieces coated in a thick, sweet, and tangy orange sauce—this Panda Express style orange chicken tastes just like the takeout favorite, but better. Each bite brings that signature balance of crunch and saucy goodness, all made fresh right in my kitchen.

Why I Love This Recipe

I love how this orange chicken hits every craving I have for comfort food with an Asian twist. The chicken is ultra-crispy thanks to a flour and cornstarch coating, while the sauce is a beautiful mix of sweet citrus and subtle heat. It’s a total crowd-pleaser and surprisingly simple to make at home. I can also adjust the spice level or make it extra saucy, just how I like it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds boneless skinless chicken breasts, cut into 1‑inch pieces
½ cup all‑purpose flour
½ cup cornstarch
1 teaspoon paprika
½ teaspoon coarse black pepper
1 teaspoon garlic salt
½ teaspoon onion powder
½ cup milk
1 large egg
1 tablespoon vegetable oil
Vegetable oil (or other neutral oil) for frying

For the Sauce:

1 tablespoon sesame oil
1 teaspoon red chili pepper paste
1 teaspoon garlic paste
1 teaspoon ginger paste
1 tablespoon light soy sauce
1 tablespoon orange zest
¼ cup rice vinegar
½ cup granulated sugar
½ cup orange juice
1 tablespoon cornstarch
2 green onions, thinly sliced (optional, for garnish)

Directions

I heat about 4–5 inches of oil in a heavy-bottomed pot or Dutch oven until it reaches 375°F (190°C).
While the oil heats, I mix the flour, cornstarch, paprika, black pepper, garlic salt, and onion powder in a shallow bowl.
In another bowl, I whisk the milk, egg, and 1 tablespoon of vegetable oil.
I dip chicken pieces a few at a time into the milk mixture, then coat them in the flour mixture until evenly coated.
Once the oil is hot, I carefully fry the chicken in batches for 2–3 minutes until golden brown. I remove them with a slotted spoon and let them drain on paper towels.
To make the sauce, I heat sesame oil in a saucepan over medium heat. I sauté the chili paste, garlic paste, and ginger paste for 1–2 minutes.
I stir in the soy sauce, orange zest, rice vinegar, and sugar. Then I mix the cornstarch with the orange juice and add it to the saucepan. I let it simmer until thickened.
Finally, I toss the crispy chicken pieces in the orange sauce until well-coated. I garnish with sliced green onions and serve it up hot.

Servings and timing

This recipe makes about 6 to 8 servings.
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Variations

Spicy Kick: I sometimes add extra chili paste or a few dashes of hot sauce to increase the heat.
Baked Version: For a lighter version, I bake the chicken pieces on a greased sheet at 425°F until golden and crisp, then toss them in the sauce.
Vegetarian Twist: I swap chicken for crispy tofu or cauliflower florets. The sauce still tastes incredible.
Gluten-Free: I use a gluten-free flour blend and tamari instead of soy sauce.
Orange-Honey Glaze: I replace half of the sugar with honey for a more floral sweetness.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for 1 to 2 days. While the chicken is crispiest right after frying, I can reheat it in a 375°F oven or air fryer for 5–8 minutes to bring back some crunch. Microwaving is convenient, but the texture gets a bit soft.

FAQs

What makes this orange chicken taste like Panda Express?

I use a balance of sweet, tangy, and savory ingredients—like orange zest, rice vinegar, and chili paste—just like the restaurant version. The crispy battered chicken also mimics that signature crunch.

Can I make this dish ahead of time?

I prefer making it fresh, but I sometimes prep the chicken and sauce separately, then store them in the fridge. I reheat and toss everything together right before serving.

What’s the best oil for frying?

I go with neutral oils like vegetable, canola, or peanut oil. They handle high heat well and don’t affect the flavor.

Can I use chicken thighs instead of breasts?

Absolutely. I’ve used boneless skinless chicken thighs for a juicier bite. They work great and add more flavor.

How do I make this dish less sweet?

If I want a less sweet version, I reduce the sugar to ⅓ cup or add more rice vinegar and zest to balance it with acidity.

Conclusion

This Panda Express style orange chicken is my go-to when I want something indulgent, flavorful, and downright satisfying. It’s fun to make and even more fun to eat. Whether I’m cooking for a crowd or just craving a takeout favorite, this recipe delivers every time.