Panda Express Orange Chicken Dupe

Craving the sweet and tangy flavors of Panda Express’s famous orange chicken? Now you can recreate this beloved dish right in your own kitchen! This homemade version features crispy, golden chicken bites coated in a glossy, citrusy sauce with just the right amount of sweetness and heat. Perfectly balanced with hints of garlic, soy, and chili flakes, this dish is a guaranteed crowd-pleaser.

Not only is this orange chicken recipe easy to follow, but it’s also ready in under 40 minutes, making it ideal for busy weeknights or a cozy weekend treat. Pair it with steamed rice or your favorite stir-fried vegetables for a complete meal that rivals your favorite takeout.

Keep reading for step-by-step instructions, pro tips for frying the chicken to perfection, and how to make the ultimate orange sauce. Let’s get cooking and bring the flavors of Panda Express to your table!

Serves:  4

Ingredients:

• 2 Pounds chicken breast, cubed

• 1 Cups cornstarch

• 2 Cups eggs (beaten)

• 6 Cups oil (for frying in deep pan, may need less/or more depending on pan depth)

• 1 Cups orange juice (for sauce)

• .5 Cups sugar (for sauce)

• .25 Cups rice vinegar (for sauce)

• 2 Tablespoons soy sauce (for sauce)

• 1 Tablespoons cornstarch (for sauce, to make slurry)

• 2 Tablespoons water (for sauce, to make slurry)

• 1 Teaspoons chili flakes

Instructions:

1. Prepare the Chicken:
Heat about 1 inch of oil in a deep skillet or wok over medium-high heat (approximately 350°F if using a thermometer).

Coat the cubed chicken in cornstarch, then dip each piece into the beaten eggs, ensuring an even coating.

Fry the chicken in batches for 4-5 minutes per batch, turning occasionally, until golden brown and fully cooked (internal temperature of 165°F). Remove and drain on a paper towel-lined plate.

2. Make the Sauce:
In a separate pan, combine orange juice, sugar, rice vinegar, soy sauce, and chili flakes.

Heat over medium heat, stirring occasionally, and bring to a gentle simmer for 5-7 minutes, allowing the sugar to dissolve and flavors to meld.

3.Thicken the Sauce:
Reduce heat to medium-low and stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).

Cook for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy.

4. Combine and Serve:
Add the fried chicken to the pan with the sauce and toss to coat evenly.
Serve immediately, garnished with green onions or sesame seeds if desired.