This Copycat Panda Express Orange Chicken Recipe delivers everything you love about the takeout classic, right from your own kitchen. Crispy golden chicken, a sweet and tangy homemade orange sauce, and fluffy white rice all come together in just 30 minutes. I tested this recipe a dozen times before my teenagers finally gave it the ultimate stamp of approval.
The first time I made this, I honestly wasn’t sure the sauce would come together. My son walked into the kitchen, smelled the orange and ginger, and asked if I had ordered takeout. That’s when I knew this one was a keeper.
What makes this Copycat Panda Express Orange Chicken so good is the combination of a light, crispy cornstarch coating on the chicken and a sauce built with fresh orange juice instead of the bottled stuff. The result is brighter, more vibrant, and way more satisfying than anything from a drive-through window. Plus, at 32 grams of protein per serving, it actually fuels you.
Table of Contents
Ingredients for Copycat Panda Express Orange Chicken
Getting the right ingredients makes all the difference here. I always use fresh-squeezed orange juice for the sauce because bottled juice tends to be too sweet and lacks that bright citrus punch that defines this dish. Three medium oranges will give you exactly what you need.
Chicken:
- 1/2 cup canola oil, I recommend canola or another neutral high-smoke-point oil for the crispiest results
- 1 lb chicken breasts (diced into 1-inch pieces)
- 2 large eggs (whisked)
- 1/2 cup cornstarch, in my experience, cornstarch alone creates a crispier coating than flour alone, which is why the ratio here leans heavy on cornstarch
- 1/4 cup all-purpose flour
- 1/3 cup water
Orange Chicken Sauce:
- 3/4 cup fresh orange juice (about 3 medium oranges, freshly squeezed), I always squeeze fresh; bottled juice makes the sauce taste flat
- 1 tbsp cornstarch
- 2 tbsp honey
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 cloves garlic (minced)
- 1 tsp orange zest, pro tip: zest your oranges before cutting them in half to juice; it’s so much easier
- 1 tsp fresh ginger (minced)
Rice:
- 1 cup white rice
- 1 1/4 cups water
- 1 tsp butter
- 1 pinch salt
To Serve:
- 4 green onions (sliced)
- Sesame seeds for garnish
Step-by-Step Instructions
In my experience, having everything prepped and ready before you heat the oil is what keeps this recipe stress-free. This moves fast once the skillet gets hot, so prep your sauce and coat your chicken first.
Step 1: Whisk all orange sauce ingredients together in a medium bowl until the cornstarch is fully dissolved with no lumps. Set aside. Add rice, water, butter, and salt to your rice cooker and start it now so it’s ready when the chicken is done.
Step 2: In a large bowl, whisk the eggs, then add cornstarch, flour, and water. Stir until you have a smooth, thick coating batter. Add diced chicken and toss until every piece is evenly coated. The mixture should cling to the chicken and look slightly pasty, not runny. If it seems too thin, add a teaspoon more cornstarch.
Step 3: Heat canola oil in a large skillet over medium-high heat for about 2 minutes. Test the oil by dropping a tiny bit of batter in. If it sizzles immediately and floats, the oil is ready. Do not rush this step. Cold oil will make the chicken greasy instead of crispy.
Step 4: Add coated chicken pieces in a single layer. Do not crowd the pan or the pieces will steam instead of fry. Work in two batches if needed. Cook for 3 to 4 minutes per side until deep golden brown and cooked through to 165°F internal temperature. Transfer to a paper towel-lined plate and season lightly with salt while still hot.
Step 5: Once your chicken is done, pour the sauce into a small pot over medium-high heat. Stir constantly for 2 to 3 minutes until the sauce thickens and turns glossy. Watch closely once it starts bubbling. The cornstarch thickens fast and can scorch if left unattended.
Step 6: Add the crispy chicken to your large bowl, pour the warm sauce over the top, and gently toss until every piece is coated. Serve immediately over rice from the rice cooker. Garnish with sliced green onions and sesame seeds and serve right away for maximum crunch.
What to Serve with Copycat Panda Express Orange Chicken
The sweet, tangy sauce on this orange chicken pairs best with sides that add crunch, freshness, or a neutral base to balance the bold flavors. Here are my favorite pairings:
Steamed Broccoli: The mild earthiness of steamed broccoli is a classic match for orange chicken. It soaks up the extra sauce beautifully and adds fiber and color to the plate.
Garlic Chicken Fried Rice: If you want a full takeout-style spread, this garlicky fried rice is the perfect side. The savory, umami flavors complement the sweet orange sauce without competing with it.
Asian Chicken Fried Rice: Another incredible rice option that brings toasted sesame, soy, and egg to the table. It turns this into a full restaurant-quality meal at home.
Cucumber Salad with Rice Vinegar: A cool, lightly dressed cucumber salad cuts through the richness of the orange glaze and keeps the meal feeling fresh and light. A simple splash of rice vinegar and a pinch of sesame seeds is all you need.
Healthy Chicken Stir Fry Skillet: Load up on vegetables by serving a quick veggie stir fry alongside. The light savory stir fry sauce complements the orange chicken perfectly and adds a satisfying crunch.
Shrimp Stir Fry with Noodles: For a surf-and-turf Asian dinner night, these sesame noodles with shrimp make a show-stopping companion dish that shares similar flavor profiles.
Egg Roll in a Bowl: This cabbage-based dish is a low-carb, protein-packed side that balances the sweetness of the orange sauce with savory, slightly spicy notes.
Storage and Serving Tips
Store leftover Copycat Panda Express Orange Chicken in an airtight container in the refrigerator for up to 5 days. I recommend storing the chicken and rice separately so the coating does not absorb too much moisture and go soft overnight.
To reheat, warm the chicken in a skillet over medium-high heat for 3 to 4 minutes. This brings back a good portion of the crispiness that a microwave will flatten out. Add a small splash of fresh orange juice to the pan if the sauce has thickened too much in the fridge.
For longer storage, freeze the cooked chicken (without sauce if possible) for up to 3 months. Thaw overnight in the refrigerator, reheat in a hot skillet, warm the sauce separately, then toss and serve with freshly cooked rice.
Conclusion
This Copycat Panda Express Orange Chicken is everything a weeknight dinner should be: fast, satisfying, packed with flavor, and easy enough that you will actually make it again. With 32 grams of protein per serving and a homemade sauce that beats anything from a takeout bag, this recipe earns a permanent place in your dinner rotation. Give it a try tonight and let me know what your family thinks!
Copycat Panda Express Orange Chicken
Equipment
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Large skillet
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Small pot
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Large bowl
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Rice cooker
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Whisk
Ingredients
- 0.5 cup canola oil neutral, high smoke point oil
- 1 lb chicken breasts diced into 1-inch pieces
- 2 large eggs whisked
- 0.5 cup cornstarch for coating
- 0.25 cup all-purpose flour
- 0.33 cup water for coating batter
- 0.75 cup fresh orange juice freshly squeezed, about 3 medium oranges
- 1 tbsp cornstarch for sauce
- 2 tbsp honey
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tsp orange zest zest before juicing
- 1 tsp fresh ginger minced
- 1 cup white rice
- 1.25 cups water for rice
- 1 tsp butter
- 1 pinch salt
- 4 green onions sliced, for garnish
- sesame seeds for garnish
Instructions
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Whisk all orange sauce ingredients together in a medium bowl until the cornstarch is fully dissolved with no lumps. Set aside. Add rice, water, butter, and salt to your rice cooker and start it now so it is ready when the chicken is done.
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In a large bowl, whisk the eggs, then add cornstarch, flour, and water. Stir until you have a smooth, thick coating batter. Add diced chicken and toss until every piece is evenly coated. The mixture should cling to the chicken. If too thin, add a teaspoon more cornstarch.
-
Heat canola oil in a large skillet over medium-high heat for about 2 minutes. Test by dropping a tiny bit of batter in. If it sizzles immediately and floats, the oil is ready. Do not rush this step as cold oil will make the chicken greasy.
-
Add coated chicken pieces in a single layer without crowding the pan. Work in two batches if needed. Cook for 3 to 4 minutes per side until deep golden brown and cooked through to 165 degrees F internal temperature. Transfer to a paper towel-lined plate and season lightly with salt.
-
Once chicken is done, pour the sauce into a small pot over medium-high heat. Stir constantly for 2 to 3 minutes until the sauce thickens and turns glossy. Watch closely once it starts bubbling as cornstarch thickens fast and can scorch if unattended.
-
Add the crispy chicken to your large bowl, pour the warm sauce over the top, and gently toss until every piece is coated. Serve immediately over rice. Garnish with sliced green onions and sesame seeds and serve right away for maximum crunch.
