Panda Express Orange Chicken Copycat
Recreate the irresistible flavors of your favorite takeout with this Panda Express Orange Chicken Copycat recipe! Featuring tender, juicy chicken thighs coated in a perfectly crispy golden crust, this dish is elevated by a tangy-sweet orange sauce infused with hints of garlic, ginger, and a touch of heat from red chili flakes. Made with freshly squeezed orange juice and a blend of pantry staples like soy sauce and vinegar, the glossy glaze clings beautifully to each bite. Ready in just 40 minutes, this homemade version is an easy, crowd-pleasing option for a weeknight dinner or a fun family meal. Serve it over steamed rice or alongside stir-fried vegetables for a truly satisfying experience. Perfect for orange chicken lovers looking to recreate this takeout classic at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb chicken thighs
- 1 egg
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 cup cornstarch
- 0.5 cup all-purpose flour
- 2 cups vegetable oil
- 0.5 cup orange juice
- 3 tbsp sugar
- 2 tbsp brown sugar
- 2 tbsp distilled white vinegar
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 0.5 tsp red chili flakes
- 1 tbsp cornstarch (for sauce)
- 2 tbsp water (for cornstarch slurry)
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and black pepper in a mixing bowl.
In a separate bowl, whisk together the egg and coat the chicken pieces thoroughly.
In another shallow dish, mix together the cornstarch and all-purpose flour.
Dredge each chicken piece in the flour mixture until evenly coated.
Heat the vegetable oil in a large skillet or deep fryer over medium-high heat. When the oil reaches 350°F (175°C), fry the chicken in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on a paper towel-lined plate.
In a medium saucepan, combine orange juice, sugar, brown sugar, vinegar, soy sauce, minced garlic, minced ginger, and red chili flakes. Bring to a simmer over medium heat, stirring occasionally.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
Gradually whisk the cornstarch slurry into the sauce to thicken it. Let it simmer for another 1-2 minutes until the sauce reaches a glossy, thick consistency.
Add the fried chicken pieces to the saucepan and toss to coat them evenly in the orange sauce.
Serve immediately with steamed rice or vegetables. Garnish with sesame seeds or green onions, if desired.
Nutrition Facts
Calories |
5307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.4 g | 611% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 270.6 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 1633 mg | 71% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 65.7 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 136 mg | 10% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1627 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
