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Crispy Copycat Panda Express Orange Chicken Recipe with Steamed Rice

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A quick and easy homemade version of Panda Express orange chicken with a crispy coating and tangy-sweet sauce, served with steamed rice. Perfect for busy weeknights and satisfying dinners.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup cornstarch (can substitute with potato starch)
  • 1 large egg
  • 1/2 cup all-purpose flour
  • Salt and black pepper, to taste
  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons soy sauce
  • 1/4 cup granulated sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
  • 1 teaspoon orange zest
  • Optional: pinch of red pepper flakes
  • Steamed white jasmine rice or brown rice (about 2 cups cooked)
  • Optional garnish: sliced green onions or sesame seeds

Instructions

  1. Cut the chicken thighs into bite-sized pieces, about 1 to 1.5 inches. Pat dry with paper towels and season lightly with salt and pepper.
  2. In a large bowl, whisk together the egg and about 1 tablespoon water. In another bowl, combine cornstarch, flour, salt, and pepper.
  3. Dip each chicken piece into the egg wash, then dredge thoroughly in the cornstarch-flour mixture. Press gently to adhere coating. Set aside on a plate or wire rack.
  4. Pour about 2 inches of vegetable oil into a frying pan or wok and heat to 350°F (175°C). Test oil by dropping a bit of batter; it should sizzle and float immediately.
  5. Fry chicken in batches for 4-5 minutes, turning occasionally until golden brown and cooked through. Remove with slotted spoon and drain on paper towels.
  6. In a medium saucepan over medium heat, combine orange juice, soy sauce, sugar, rice vinegar, ginger, and garlic. Bring to a gentle simmer.
  7. Slowly whisk in the cornstarch slurry and cook until sauce thickens and becomes glossy, about 2-3 minutes. Stir in orange zest and optional red pepper flakes.
  8. Add fried chicken pieces to the sauce and toss gently to coat evenly without making chicken soggy.
  9. Cook rice according to package instructions or in a rice cooker while preparing chicken and sauce.
  10. Serve the orange chicken over steamed rice and garnish with sliced green onions or sesame seeds if desired.

Notes

Pat chicken dry to ensure crispiness. Fry in small batches to maintain oil temperature and avoid greasy chicken. Toss chicken in sauce just before serving to keep coating crispy. If sauce thickens too much, thin with water or orange juice. Re-fry chicken briefly to refresh crispiness if needed. For gluten-free, substitute flour with almond flour or gluten-free blend and use tamari instead of soy sauce.

Nutrition

Keywords: orange chicken, Panda Express copycat, crispy chicken, homemade dinner, easy recipe, fried chicken, orange sauce, weeknight meal

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