This Panda Express Orange Chicken recipe tastes just like the takeout version with crispy chicken tossed in a sweet and spicy orange sauce.

Why youโll love this recipe
- Takeout copycat: This orange chicken tastes just like the kind from Panda Express, with less calories.
- Orange sauce: The homemade orange sauce has the perfect combo of sweet and spicy.
Ingredients and substitutions
- Canola oil โ or another high smoke point oil like avocado oil.
- Chicken breasts โ chicken thighs would also work.
- Eggs โ coat the chicken in buttermilk instead.
- Cornstarch โ try arrowroot or potato starch instead.
- Flour โ swap out for a gluten-free flour of your choice.
- Green onions โ white onion would also be good.
- Sesame seeds โ leave these off in a pinch.
Orange chicken sauce
- Orange juice โ freshly squeezed is best but you can use bottled orange juice in a pinch.
- Honey โ agave or maple syrup can be used, but the flavour will be different.
- Hoisin sauce โ use soy sauce or oyster sauce instead.
- Rice vinegar โ apple cider vinegar or white wine vinegar will work as well.
- Garlic โ fresh minced garlic is best but garlic powder will work in a pinch.
- Orange zest โ you can use lemon zest, but the flavour will be different.
- Ginger โ use fresh minced ginger. If you canโt find any, ground ginger can be used instead.
Rice
- White rice โ brown rice or cauliflower rice would also be good.
- Butter โ you can use a little bit of margarine or olive oil instead.

How to make this recipe

Step 1: Make the orange sauce.
Mix the sauce ingredients together.
Step 2: Coat the chicken.
Dredge the chicken in egg, then toss in the flour and cornstarch.

Step 3: Cook the chicken.
Brown the chicken in a skillet until cooked through, then drain on a paper-towel-lined plate.
Step 4: Toss in the sauce.
Toss the chicken in the orange sauce then serve over rice.

Recipe tips
Here are my tops tips for making the best orange chicken:
- Donโt skip the cornstarch: This will help make the chicken extra crispy.
- Try a wok: Woks heat up quickly and retain heat well, giving you that crispy takeout texture.
- Use fresh OJ: It will give your sauce the best flavour, but bottled orange juice will also work.
Frequently asked questions
Is orange chicken spicy?
The hoisin sauce will give the orange sauce a bit of kick, but itโs not overly spicy. Itโs the perfect blend of sweet and spicy!
How many calories are in this recipe?
One serving of Panda Expressโ orange chicken has 490 calories without the rice. In comparison, my recipe has 449 calories including rice, so youโre saving calories by making it at home.
Can you make it in the slow cooker?
You can try cooking raw chicken in the sauce in the slow cooker, but you wonโt be able to brown the chicken so it wonโt have that amazing crispy texture.

Storing and reheating
Storing: Store the leftovers in the fridge for 5 days.
Freezing: Freeze the chicken for 3 months, then thaw in the fridge overnight.
Reheating: Reheat in a skillet over medium-high heat to maintain that crispiness. You can microwave it for 1-2 minutes instead, but the chicken may get soggy.

More Panda Express recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

Copycat Panda Express Orange Chicken Recipe
Ingredients
- 1/4 cup canola oil
- 1 lb chicken breasts, diced
- 2 eggs whisked
- 1/2 cup cornstarch
- 1 cup flour
- 4 green onions, sliced
- Sesame seeds, for garnish
Orange chicken sauce
- 1/3 cup orange juice preferably from an orange
- 1 tbsp cornstarch
- 1 tbsp honey
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 4 cloves garlic, minced
- 1 tsp orange zest
- 1 tsp ginger, minced
Rice
- 1 1/4 cups water
- 1 cup white rice
- 1 tsp butter
- 1 pinch salt
Instructions
- Mix sauce ingredients in a bowl and set aside. Add rice ingredients to a rice cooker and cook.
- Add eggs to a bowl, then mix cornstarch and flour together in another large bowl. Dredge chicken in egg mixture, then toss in flour mixture.
- Heat canola oil in a large skillet over med-high heat. When lightly smoking, add chicken and cook for 3-4 minutes per side until golden brown. Add chicken to a paper-towel lined plate to drain oil. Season with salt and set aside.
- Meanwhile, microwave sauce in a large bowl for 1 minute.
- Gently toss chicken with sauce in the large bowl, then serve over rice. Garnish with green onions and sesame seeds, then serve and enjoy!
Share With Me!
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