Orange Chicken (Panda Express Copycat)

If you love that tangy, slightly sweet, sticky orange sauce that coats every nook of crispy chicken at popular takeout spots, you’re in for a treat. This Orange Chicken (Panda Express Copycat) recipe delivers the same bright, savory-sweet flavors at home with everyday pantry ingredients and a straightforward method. The coating crisps up just right, and the sauce clings beautifully—perfect over steamed rice or with a side of stir-fried veggies. Below you’ll find a clear ingredient list, step-by-step directions rewritten for clarity, and helpful tips to make this your go-to weeknight favorite.

Why this version works

This Orange Chicken (Panda Express Copycat) balances acidity from fresh orange zest and orange juice with the depth of hoisin and soy sauce, while sugar gives it that glossy, sticky finish. A simple batter—made with a mixture of flour, cornstarch, an egg, and ice-cold water—creates a light, crackly crust on each bite-sized piece of chicken thigh. Finishing the cooked chicken in the pan with a quick sauce toss keeps everything saucy without turning the crust soggy.

Ingredients

• ⅓ cup hoisin sauce
• 1 teaspoon orange zest
• 3 tablespoon orange juice
• 3 tablespoon soy sauce
• ½ cup sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoon water
• 2½ cups flour, divided
• 1 cup water, ice cold
• 1 large egg
• ¼ cup cornstarch
• 1 teaspoon salt
• ½ teaspoon black pepper
• Vegetable oil for frying and then for stir-frying
• 1 lb chicken thighs, boneless, skinless, cut into bite-sized pieces
• 1 tablespoon ginger, fresh, minced
• 2 large cloves garlic, minced
• 1 tablespoon scallion, chopped, for garnish (optional)

Equipment

• Large mixing bowls
• Whisk and fork
• Measuring cups and spoons
• Heavy-bottomed skillet or wok
• Deep frying pot or deep skillet
• Slotted spoon or spider strainer
• Paper towels and a wire rack
• Small bowl for slurry

Prep at a glance

• Cut the chicken into bite-sized pieces so they cook evenly.
• Measure and organize the ingredients for the batter and sauce.
• Keep the batter ingredients cold—use ice-cold water—to help create a crisp crust.
• Heat oil to the correct frying temperature so pieces cook through quickly and crisp up.

Step-by-step directions

Make the orange sauce

1. In a medium bowl, whisk together ⅓ cup hoisin sauce, 1 teaspoon orange zest, 3 tablespoon orange juice, 3 tablespoon soy sauce, and ½ cup sugar until the sugar begins to dissolve and the mixture is smooth. Set this aside; it will be the base of your sauce.
2. In a separate small bowl, combine 1 tablespoon cornstarch with 2 tablespoon water to make a slurry. Stir until the cornstarch is fully dissolved with no lumps. Keep this nearby for thickening the sauce later.

Prepare the batter and dredge

3. In a large mixing bowl, combine 2½ cups flour and ¼ cup cornstarch, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk these dry ingredients together so the cornstarch and flour distribute evenly.
4. Crack 1 large egg into a separate bowl and lightly beat. Add 1 cup ice-cold water to the beaten egg, then whisk together briefly—don’t overmix. The cold water helps create a crisp exterior when fried.
5. Pour the cold egg-and-water mixture into the dry ingredients and stir until just combined. The batter should be slightly lumpy; overmixing will develop gluten and make the crust dense. If the batter seems too thick, it should still be coatable but not soupy.
6. Toss the bite-sized chicken thigh pieces into the batter, making sure each piece is thoroughly coated. Work in batches if needed so the chicken is coated evenly.

Fry the chicken

7. Pour enough vegetable oil into a deep frying pot or heavy skillet to reach about 2 inches deep. Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, test by dropping a small amount of batter into the oil—if it sizzles and rises to the surface quickly without browning too fast, it’s ready.
8. Carefully add battered chicken pieces to the hot oil in a single layer without crowding. Fry in batches to maintain oil temperature. Cook each batch for 4–6 minutes, turning once or twice, until the exterior is golden-brown and the chicken is cooked through. Smaller pieces may take less time; larger pieces may take longer. Use a slotted spoon or spider to transfer cooked pieces to a wire rack set over paper towels to drain. Repeat until all chicken is fried.

Finish the sauce and toss

9. Pour a tablespoon of vegetable oil into a clean skillet or wok and place over medium heat. Add 1 tablespoon minced ginger and 2 large cloves minced garlic. Sauté for about 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
10. Pour the prepared hoisin-orange-soy-sugar mixture into the skillet with the ginger and garlic. Bring it to a simmer over medium heat, stirring to combine.
11. Once the sauce is simmering, stir in 1 teaspoon sesame oil. Give the cornstarch slurry (the 1 tablespoon cornstarch mixed with 2 tablespoon water) a quick stir, then pour it into the simmering sauce while whisking. Continue cooking for 1–2 minutes until the sauce thickens and becomes glossy. If the sauce gets too thick, add a teaspoon or two of water to reach your desired consistency.
12. Reduce the heat to low. Carefully add the fried chicken pieces to the pan and toss gently to coat each piece with the sauce. Work quickly so the coating retains some crispness. Heat through for a minute or two so the flavors meld and the chicken is fully coated.

Serve

13. Transfer the sauced chicken to a serving platter. Garnish with 1 tablespoon chopped scallions if desired for a fresh pop of color and mild onion flavor.
14. Serve immediately over steamed white rice, fried rice, or alongside steamed vegetables. This dish is best enjoyed right after tossing so the exterior remains slightly crisp under the sauce.

Tips for success

• Use chicken thighs rather than breasts for juicier, more forgiving bites that stay moist during frying and saucing.
• Keep the batter ingredients cold—the ice-cold water is intentional for a lighter, crispier crust.
• Don’t overcrowd the fryer. Crowding drops oil temperature and yields soggy, greasy chicken.
• Fry in two stages if needed: a shorter fry at lower temperature to cook through, then a quick higher-temperature fry to finish crisping if pieces are large or oil temperature fluctuates.
• If you want less sweetness, reduce sugar slightly, but remember it contributes to the classic glossy, sticky finish associated with this style of orange chicken.

Make-ahead and storage

You can prepare the sauce up to a day ahead and refrigerate in an airtight container. Reheat the sauce gently and whisk in a splash of water if it has thickened. Fried chicken is best when eaten the same day; however, leftover sauced chicken keeps well in the refrigerator for up to 3 days in a sealed container. Reheat gently in a skillet over medium-low heat until warmed through so you don’t overcook the chicken or burn the sauce. For better texture, reheat fried chicken pieces briefly in a hot oven (400°F / 200°C) on a wire rack for 5–8 minutes before tossing with warmed sauce.

Flavor variations

• Add red pepper flakes or a small amount of chili paste to the sauce for heat.
• Stir in a splash of rice vinegar if you prefer a tangier edge to balance the sweetness.
• Swap some of the sugar for honey or maple syrup for a different kind of caramelized flavor.

Frequently asked questions

Can I bake the chicken instead of frying? You can, though the texture will differ. Coat the chicken with the batter, place on an oiled rack over a baking sheet, and bake at 425°F (220°C) until cooked through and golden, about 20–25 minutes, flipping halfway. For extra crispness, finish under the broiler briefly, but watch carefully to avoid burning.

Is cornstarch necessary? Yes—cornstarch in the batter and as a slurry helps create the signature crisp crust and glossy sauce. If you must substitute, potato starch can work, but it may alter texture slightly.

Can I use chicken breast? Yes, but reduce cooking time to avoid drying out breast meat. Pound thicker pieces to even thickness so they cook uniformly, or cut into uniform smaller pieces.

Final thoughts

This Orange Chicken (Panda Express Copycat) hits all the right notes: sweet, slightly savory, bright with citrus, and satisfyingly textural thanks to the crisp batter. It’s a crowd-pleasing recipe for weeknights, dinner parties, or takeout cravings. The method is forgiving and adaptable, so once you’ve made it a couple of times, you’ll find small tweaks that suit your taste—more heat, less sugar, or extra orange zest for zing. Serve it with fluffy rice and some quick stir-fried greens for a complete meal your family will love.

Enjoy experimenting, and when everything comes together—crispy chicken, glossy orange sauce, a sprinkle of scallions—you’ll have a homemade favorite that rivals your go-to takeout.