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Crispy orange chicken pieces coated in glossy sauce in a white bowl on a wooden table

Copycat Orange Chicken

This copycat Panda Express orange chicken recipe delivers crispy chicken tossed in a sticky sweet-tangy orange sauce with bold takeout-style flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-American
Calories: 520
Ingredients Method

Ingredients
  

  • 600 g Chicken thighs, boneless skinless, cut into bite-size pieces
  • 1/2 cup Cornstarch
  • 3 tbsp Vegetable oil
  • 1/2 cup Orange juice
  • 3 tbsp Soy sauce
  • 3 tbsp Sugar
  • 2 tbsp Rice vinegar
  • 2 tsp Fresh ginger, minced
  • 3 piece Garlic cloves, minced
  • 1 tsp Orange zest

Method
 

  1. Whisk together orange juice, soy sauce, sugar, rice vinegar, ginger, garlic, and orange zest in a small bowl until the sugar dissolves, then set aside.
  2. Toss the chicken pieces with cornstarch until evenly coated, shaking off any excess.
  3. Heat vegetable oil in a large skillet over medium-high heat, then fry the chicken in batches for 6 to 8 minutes, turning occasionally, until golden and crispy and the internal temperature reaches 165°F / 74°C.
  4. Remove the chicken to a plate, pour the orange sauce into the same skillet, and simmer for 3 to 4 minutes until thickened and glossy.
  5. Return the chicken to the skillet and toss quickly in the sauce for 30 seconds to coat evenly.
  6. Serve immediately to keep the coating crisp.