I have the secret ingredient that makes this copycat Panda Express orange chicken taste exactly like the real deal. It’s a simple upgrade that gives you that bold, signature flavor. Once you try it, you’ll see why mine stands out over others!
The Reason This One Actually Tastes Right
- The Secret Ingredient Makes All the Difference: Instead of watered down orange juice, my recipe uses orange extract for a more concentrated flavor.
- Crispy Chicken That Stays Crispy: A simple coating and frying method gives you that signature crunch, even after tossing it in the sauce.
- Make It a Full Takeout Night at Home: Pair this with my copycat chow mein and Beijing beef to create a complete takeout-style meal!
Panda Express Orange Chicken Ingredients
- Chicken: Boneless skinless chicken thighs are a must! It keeps the chicken from drying out and is what Panda Express uses.
- Cornstarch: I use it to coat the chicken an help thicken the sauce.
- Orange Extract: The SECRET ingredient! It’s even listed in the ingredients on their website. Many copycat recipes use orange juice, but a Panda Express chef claims they do not.
- Orange Zest: This adds a pop of orange flavor! Use more or less to your liking.
- Distilled Vinegar: A lot of copycat recipes use rice vinegar. Distilled vinegar is listed in the ingredients on their website, so distilled white vinegar it is!
How to Make Panda Express Orange Chicken
I’ve always been a Panda Express girl, and always a fan of their orange chicken. I’ve been testing this copycat recipe for a while and am so excited to share it with you. It’s as delicious as it is easy! Make some broccoli, honey walnut shrimp and fried rice to go with it!
- Coat: Place the chicken pieces in a large ziplock bag, then sprinkle the chicken with garlic salt. Crack an egg on top of the chicken, then massage it in with your hand to coat the chicken. Add the cornstarch and all-purpose flour on top of the chicken, then seal the bag and shake to coat the chicken well.
- Make Orange Sauce: In a medium-sized bowl, add sugar, distilled vinegar, soy sauce, orange extract, cornstarch, garlic, ginger paste, red pepper flakes, and orange zest, and whisk until combined.
- Cook: In a large skillet or wok, add the oil and heat over medium-high heat. Once the oil is hot enough, add the coated chicken, and cook for 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.
- Thicken Sauce: Return to the skillet over medium-high heat and add the orange sauce. Whisk and heat the sauce for 3-5 minutes, or until the sauce is bubbly and slightly thickened.
- Combine: Add the cooked chicken back to the skillet, then toss it in the sauce to coat thoroughly. Heat the sauce with the chicken for about 2 minutes. The sauce will thicken more as it sticks to the chicken. Garnish Panda Express Orange Chicken with red pepper flakes and serve over rice.
Alyssa’s Pro Tip
Don’t Skip This Step! Heating the sauce and chicken together for a few minutes at the end really helps the sauce stick to the chicken.
Must Have Tools For This Recipe
- Wok or Large Frying Pan: Gets the chicken hot and saucy like real takeout.
- Whisk: Makes the sauce smooth and lump-free.
- Measuring Cups and Spoons: Keeps the sauce balanced and consistent every time.
- Knife: For quick, easy chopping.
- Microplane Grater (Zester): Makes zesting super easy and fast,
Panda Express Orange Chicken
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Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken thighs cut into 1-inch pieces
- ½ teaspoon garlic salt
- 1 large egg
- ½ cup cornstarch
- ½ cup all-purpose flour
- ⅓ cup canola oil or vegetable oil more if needed
Orange Sauce
- 1 cup granulated sugar
- ¾ cup distilled vinegar
- ¼ cup soy sauce
- 1 ½ teaspoons orange extract
- 2 tablespoons cornstarch
- ½ teaspoon minced garlic
- ½ teaspoon ginger paste
- ½ teaspoon red pepper flakes
- 1 tablespoon orange zest about 1 medium orange
Instructions
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Place 1 ½ pounds boneless skinless chicken thighs in a large ziplock bag. Sprinkle the chicken with ½ teaspoon garlic salt. Crack 1 large egg on top of the chicken and massage it in with your hand to coat the chicken.
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Add ½ cup cornstarch and ½ cup all-purpose flour on top of the chicken. Seal the bag and shake to coat the chicken well.
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In a medium-sized bowl, whisk together 1 cup granulated sugar, ¾ cup distilled vinegar, ¼ cup soy sauce, 1 ½ teaspoons orange extract, 2 tablespoons cornstarch, ½ teaspoon minced garlic, ½ teaspoon ginger paste, ½ teaspoon red pepper flakes, and 1 tablespoon orange zest.
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In a large skillet or wok, add ⅓ cup canola oil or vegetable oil and heat over medium-high. Once the oil is hot enough, add the coated chicken. Cook for 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.
-
Returning to the skillet over medium-high heat, add the orange sauce. Whisk and heat the sauce for 3-5 minutes, or until the sauce is bubbly and slightly thickened.
-
Add the cooked chicken back to the skillet. Toss the chicken in the sauce to coat it well. Heat the sauce with the chicken for about 2 minutes. The sauce will thicken more as it sticks to the chicken. Garnish with red pepper flakes and serve over rice.
Notes
- Fridge: If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.
- Reheating: Warm in the microwave for 1-2 minutes.
Nutrition
