Copycat Panda Express Orange Chicken

Copycat Panda Express Orange Chicken


(2 votes) 5 2

If you're like me, Panda Express has the best of all worlds. It's chinese take out, made fresh, and quick to pick up. Eating out every day can get pricey though, so we've come up with this Copycat Panda Express Orange Chicken recipe, their by far most popular entree.

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Chicago, IL

Serving Size / Yield

5 servings


  • 1 egg
  • salt and pepper to taste
  • 3 Tbs. vegetable oil
  • ¼ C. flour
  • ½ C. + 1 Tbs. cornstarch
  • 2 lbs. boneless chicken breast, cubed
  • 1 tsp. sesame oil
  • 1 clove garlic, minced
  • 1 tsp. ginger, minced
  • ½ tsp. chili pepper paste
  • 3 green onions, chopped
  • 1 Tbs. rice wine
  • ¼ C. water
  • 2 Tbs. soy sauce
  • 1 Tbs. water
  • 5 Tbs. sugar
  • 5 Tbs. white vinegar
  • zest of one orange

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In a bowl, mix the egg, salt pepper, and one tablespoon of oil

Add the flour and cornstarch and stir until there are no lumps

Heat oil in a wok for deep frying. It should be 375 degrees Fahrenheit

Add the chicken to the flour mixture and toss

Fry for 3 minutes or until crisp. Use a slotted spoon to take the chicken out and drain. Set on paper towels

Empty the wok and heat over high heat

Add the sesame oil

Cook the garlic and ginger for 10 seconds, add the chile paste and green onions

Pour in the rice wine and stir quickly, then add the soy sauce, water, sugar and white vinegar

Boil and add chicken

Mix the remaining cornstarch into the water and add

Cook, stirring, until the sauce begins to thicken

Stir in orange zest.

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