Crispy Orange Chicken (Panda Express Copycat)

Why You’ll Love This Recipe

• Ultra-crispy, craggy crust thanks to cornstarch (and a quick double fry).
• Bright, glossy orange glaze balanced with soy, ginger-garlic, and a gentle chili heat.
• Restaurant-style technique made weeknight-friendly with staple ingredients.
• That signature hint of caramel adds depth and a subtle bittersweet finish.

Grocery List

• Produce: 2 large oranges, fresh ginger, garlic, scallions
• Dairy: None (1 egg optional, not dairy)
• Pantry: Boneless skinless chicken thighs, cornstarch, baking powder, low-sodium soy sauce, rice vinegar, light brown sugar, granulated sugar, red pepper flakes or chili-garlic paste, toasted sesame oil, neutral frying oil, jasmine rice, sesame seeds, kosher salt, white or black pepper

Full Ingredients

For the Chicken

• 1.5 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1 tsp kosher salt
• 1/2 tsp white pepper (or black pepper)
• 1 large egg white (optional, improves adhesion and crunch)
• 1 cup cornstarch
• 1/2 tsp baking powder
• Neutral oil for frying, about 3 cups (to a depth of ~2 inches)

For the Orange Glaze

• Zest of 1 large orange (about 1 tbsp)
• 3/4 cup fresh orange juice (from about 2 oranges)
• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1/3 cup packed light brown sugar
• 2 tbsp granulated sugar (to caramelize)
• 2–3 garlic cloves, minced (about 2 tsp)
• 1 tbsp freshly grated ginger
• 1/2 tsp red pepper flakes (or 1 tsp chili-garlic paste, to taste)
• 1 tsp toasted sesame oil
• 2 tsp cornstarch + 2 tsp water (slurry)

For Finishing & Serving

• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds
• Steamed jasmine rice, for serving (about 4 cups cooked)
• Extra orange zest, optional, for garnish

Step-by-Step Instructions

Step 1: Prep and season the chicken

Pat the chicken pieces dry with paper towels to remove surface moisture. In a bowl, toss with the kosher salt and white pepper. If using, add the egg white and mix until the chicken is lightly coated and tacky. Let sit for 10 minutes while you set up the dredge and the oil.

Step 2: Dredge for a craggy, crisp coating

In a shallow bowl, whisk together the cornstarch and baking powder. Add the seasoned chicken and toss, pressing the coating onto each piece so it adheres in uneven, craggly bits (those fry up extra crisp). Shake off excess and rest the coated pieces on a plate or rack for 5 minutes to hydrate the starch.

Step 3: Fry the chicken

Pour oil into a heavy pot or deep skillet to about 2 inches depth. Heat to 325°F. Fry the chicken in batches without crowding until light golden and cooked through, 4–5 minutes per batch. Drain on a wire rack. Increase oil to 375°F and refry each batch 1–2 minutes until deep golden and very crisp. Drain again. (Single-fry option: 350°F for 5–6 minutes, though double-frying yields the best crunch.)

Step 4: Whisk the sauce base

In a bowl or measuring cup, whisk together the orange juice, soy sauce, rice vinegar, brown sugar, red pepper flakes (or chili-garlic paste), sesame oil, and the cornstarch slurry (2 tsp cornstarch + 2 tsp water). Keep the orange zest, garlic, and ginger ready by the stove.

Step 5: Caramelize sugar and build the glaze

In a large nonstick skillet or wok, sprinkle in 2 tbsp granulated sugar and melt over medium heat, swirling occasionally, until it turns medium amber, 2–3 minutes. Immediately add the ginger and garlic and stir for 10 seconds (they will sizzle). Carefully pour in the orange sauce mixture while whisking; the caramel will seize at first, then dissolve. Simmer 1–2 minutes until the sauce is glossy and thick enough to coat a spoon. Stir in the orange zest.

Step 6: Toss and serve

Add the hot, crispy chicken to the pan and toss for 30–45 seconds until every piece is lacquered. Remove from heat, shower with sliced scallions and sesame seeds, and serve immediately over steamed jasmine rice. Garnish with extra orange zest if desired.

Pro Tips

• Dry chicken equals crisp chicken—pat thoroughly before seasoning.
• Let the dredged chicken rest 5 minutes; it hydrates the cornstarch for a better craggy crust.
• Use a thermometer for consistent oil temperatures; temperature swings cause soggy coating.
• Stop the caramel at medium amber; darker means bitter. If it does go too far, start the caramel over—it’s quick.
• Keep the sauce slightly thicker than you think; it thins as it coats the chicken’s rough surface.

Variations

• Air Fryer: Toss dredged chicken with 2 tbsp oil. Air fry at 400°F for 12–14 minutes, shaking halfway, until crisp. Toss in sauce.
• Tofu or Cauliflower: Swap in extra-firm tofu (pressed and cubed) or par-cooked cauliflower florets. Dredge and cook as directed.
• Extra Spicy: Add 1–2 tsp chili-garlic paste or a sliced fresh red chili to the sauce for more heat.

Storage & Make-Ahead

For best texture, keep fried chicken and sauce separate if not serving immediately. Refrigerate both up to 3 days. Re-crisp chicken on a wire rack at 400°F for 8–10 minutes or in an air fryer at 375°F for 5–6 minutes; rewarm sauce gently and toss just before serving. The orange glaze can be made 4 days ahead. Fried chicken (unsauced) can be frozen up to 2 months; re-crisp from frozen at 400°F for 12–15 minutes.

Nutrition (per serving)

Approximate: 560 calories; 32 g protein; 55 g carbohydrates; 22 g fat; 1,200 mg sodium. Values will vary with oil absorption and exact ingredients.