Why is my orange chicken not crispy like Panda Express?

The key is double frying at the correct temperatures and using enough cornstarch in the coating. Make sure your oil reaches 350°F for the first fry and 375°F for the second fry. Also, serve immediately after saucing - the coating softens quickly.

Can I make Panda Express orange chicken in an air fryer?

Yes, spray coated chicken pieces with oil and air fry at 380°F for 12-14 minutes, flipping halfway through. The texture won't be quite as crispy as deep-fried, but it's a healthier alternative that still tastes great.

What can I use instead of white vinegar in orange chicken sauce?

Rice vinegar makes the best substitute and is actually more authentic. Apple cider vinegar also works but will slightly change the flavor. Use the same amount as called for white vinegar.

Is Panda Express orange chicken spicy?

The original has just a hint of heat from dried chilies - it's more sweet than spicy. This recipe's 1/2 teaspoon of red pepper flakes matches that mild heat level. Add more for spicier or omit completely for kids.

Panda Express Copycat

·entree

Panda Express Orange Chicken

Name: Orange Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 4 cups
Ingredients: 2 pounds boneless skinless chicken thighs; 2 large eggs; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 3/4 cup cornstarch; 1/4 cup all-purpose flour; 4 cups vegetable oil; 1 cup granulated sugar; 1/2 cup white vinegar; 2 tablespoons soy sauce; 1/4 cup water; Zest of 1 large orange; 1/4 cup fresh orange juice; 2 tablespoons cornstarch; 1 tablespoon fresh ginger; 2 cloves garlic; 1/2 teaspoon red pepper flakes; 2 tablespoons vegetable oil

Panda Express Orange Chicken recipe brings the chain's most popular dish right to your kitchen with crispy battered chicken tossed in a sweet and tangy citrus glaze. This iconic Chinese-American dish features tender chicken pieces with a crunchy coating that stays crisp even after being coated in the signature orange sauce. The restaurant version achieves its distinctive flavor through a perfect balance of orange zest, soy sauce, and just enough heat from dried chilies. Making this copycat version at home lets you enjoy that same addictive sweet-and-savory combination whenever cravings strike, and you'll be amazed at how closely it matches the original.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Yield

about 4 cups

Difficulty

Medium

Equipment: Heavy-bottomed pot or deep fryer · Candy/deep fry thermometer · Wire rack · Large wok or skillet · Slotted spoon

Ingredients

For the Chicken

boneless skinless chicken thighs — cut into 1-inch pieces2 pounds

large eggs — beaten2

salt1/2 teaspoon

white pepper1/4 teaspoon

cornstarch3/4 cup

all-purpose flour1/4 cup

vegetable oil — for frying4 cups

For the Orange Sauce

granulated sugar1 cup

white vinegar1/2 cup

soy sauce2 tablespoons

water1/4 cup

large orange — about 1 tablespoonZest of 1

fresh orange juice1/4 cup

cornstarch — mixed with 2 tablespoons water2 tablespoons

fresh ginger — minced1 tablespoon

garlic — minced2 cloves

red pepper flakes1/2 teaspoon

vegetable oil2 tablespoons

Instructions

Prepare the Chicken

Season chicken pieces with salt and white pepper, then dip each piece in beaten egg. In a bowl, mix cornstarch and flour, then coat each egg-dipped chicken piece thoroughly, pressing the coating to adhere. The double coating of egg then starch mixture creates that signature crispy exterior that stays crunchy even when sauced.

Heat Oil for Frying

Heat oil in a heavy pot to 350°F (175°C), using a thermometer to monitor temperature accurately. The oil should be at least 3 inches deep to allow chicken pieces to float freely. Maintaining proper temperature is crucial - too hot and the coating burns before the chicken cooks through, too cool and the coating absorbs oil and becomes soggy.

First Fry

Working in batches of 8-10 pieces, fry chicken for 3-4 minutes until light golden brown. The chicken won't be fully cooked yet - this first fry sets the coating. Remove with a slotted spoon and drain on a wire rack. Let oil return to 350°F between batches.

Make the Orange Sauce

In a large wok or skillet, heat 2 tablespoons oil over medium-high heat. Add ginger, garlic, and red pepper flakes, stirring for 30 seconds until fragrant but not browned. Add sugar, vinegar, soy sauce, water, orange zest, and orange juice. Bring to a boil, stirring until sugar dissolves completely - the sauce should be clear and glossy.

Thicken the Sauce

Stir the cornstarch slurry to recombine, then add to the boiling sauce while stirring constantly. The sauce will thicken within 30 seconds to a glossy, coating consistency that clings to the back of a spoon. Remove from heat immediately to prevent over-thickening.

Second Fry

Increase oil temperature to 375°F (190°C). Fry the chicken pieces again for 2-3 minutes until deep golden brown and internal temperature reaches 165°F. This double-frying technique ensures maximum crispiness. Drain briefly on wire rack.

Combine and Serve

Working quickly, add the hot fried chicken to the wok with orange sauce. Toss vigorously for 30-45 seconds until every piece is evenly coated. The hot chicken will slightly thin the sauce to the perfect consistency. Serve immediately while the coating is still crispy.

Pro tips for authenticity

▸Use chicken thighs instead of breasts - they stay juicier and match Panda Express's texture better. The higher fat content prevents drying out during double frying.

▸Can't find white pepper? Use half the amount of black pepper. For the orange juice, fresh-squeezed tastes best but store-bought works fine.

▸The sauce can be made 3 days ahead and refrigerated. The coated raw chicken can be frozen for up to 1 month - fry directly from frozen, adding 1-2 minutes to cooking time.

▸The biggest mistake is frying at too low a temperature. Use a thermometer and be patient between batches. Soggy coating can't be fixed after the fact.

▸Serve over steamed white rice or fried rice with a side of stir-fried vegetables. Green beans or broccoli provide a nice contrast to the sweet chicken.

▸For extra authenticity, garnish with toasted sesame seeds and sliced green onions just like the restaurant does.

Refrigerator

Store in an airtight container for up to 3 days. Keep sauce and chicken separate if possible to maintain some crispness.

Freezer

Freezes well for up to 2 months. Freeze in a single layer first, then transfer to bags.

Reheat

Reheat in a 400°F oven for 10-12 minutes to recrisp the coating. Microwave makes it soggy.

Nutrition per serving

542

Calories

31g

Protein

68g

Carbs

14g

Fat

Fiber

894mg

Sodium

How does it compare to the real thing?

This copycat version captures about 90% of Panda Express's Orange Chicken magic. The sauce is virtually identical - that perfect sweet-tangy orange glaze with a hint of heat. The main difference is in the coating texture; while this homemade version is deliciously crispy, Panda Express achieves a slightly lighter, more shatteringly crisp coating through their commercial fryers and proprietary battering technique. The restaurant version also tends to have a more uniform appearance since they use perfectly portioned chicken pieces. However, many taste testers actually prefer this homemade version for its fresher orange flavor and the ability to control the sweetness level.

Frequently asked questions

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