Go Back
–+ servings
A black dinner plate filled with white rice topped with orange chicken and garnished with chopped scallions.

Orange Chicken (Panda Express Copycat)

Course: Entree
Cuisine: Chinese / American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 763kcal
Author: Kris Longwell
If you love orange chicken from Panda Express, then you are going to absolutely flip for this dish. Extra crispy chicken in a deeply flavorful orange sauce. Truly amazing.
Print Recipe

Equipment

  • 1 Wok or sturdy pot that can handle high heat

Ingredients

For the Sauce

  • ⅓ cup hoisin sauce
  • 1 teaspoon orange zest
  • 3 tablespoon orange juice
  • 3 tablespoon soy sauce
  • ½ cup sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoon water

For the Chicken

  • 2½ cups flour divided
  • 1 cup water ice cold
  • 1 large egg
  • ¼ cup cornstarch
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Vegetable oil for frying and then for stir-frying.
  • 1 lb chicken thighs boneless, skinless, cut into bite-sized pieces

Finishing

  • 1 tablespoon ginger fresh, minced
  • 2 large cloves garlic minced
  • 1 tablespoon scallions chopped, for garnish (optional)

Instructions

Make the Sauce

  • In a medium bowl, mix together all of the sauce ingredients until fully combined. Set aside.
    ⅓ cup hoisin sauce, 1 teaspoon orange zest, 3 tablespoon orange juice, 3 tablespoon soy sauce, ½ cup sugar, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 2 tablespoon water

Prepare the Chicken and Stir-Fry

  • In a medium bowl or pan, mix together 1½ cups of flour with the cold water and egg. Stir until a batter forms (it should have the same consistency as pancake batter).
    2½ cups flour, 1 cup water, 1 large egg
  • In another bowl, pan, or platter, mix together 1 cup of flour, ¼ cup cornstarch, salt, and pepper.
    ¼ cup cornstarch, 1 teaspoon salt, ½ teaspoon black pepper
  • Heat about 2 inches of vegetable oil in your wok to 350°F.
    Vegetable oil
  • Working in batches, coat the chicken pieces in the wet batter and then dredge in flour. Set aside. Finish the remaining chicken.
    1 lb chicken thighs
  • Working in batches, fry the battered chicken in the oil until golden brown and very crispy. Carefully remove from the oil with a spider or metal tongs and let drain on a plate lined with paper towels.
  • Carefully discard all of the oil from the wok and clean it out with a paper towel. See NOTES.
  • Heat 2 tablespoon of vegetable oil over high heat in your wok.
  • Add the ginger and garlic and stir-fry for about 30 seconds. Stir constantly.
    1 tablespoon ginger, 2 large cloves garlic
  • Carefully pour in the reserved sauce and stir frequently. Bring to a boil and let simmer for about 2 to 3 minutes, or until slightly thickened.
  • Add all of the fried chicken pieces and stir to fully coat. Serve at once over rice, garnished with scallions.
    1 tablespoon scallions

Video

Notes

See the video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube channel.  
Boneless, skinless chicken breasts can be substituted for chicken thighs.
You can fry the chicken up in a separate pot or deep-fryer and then cook the sauce in the wok or sturdy skillet.  Discard of any oil responsibly (don't pour down the kitchen sink!). 
Leftovers will keep in the fridge for up to 3 days.  Reheat in the microwave for about 1 minute.  This dish is best served piping hot right out of the wok!
We love serving this over Steamed Rice. 

Nutrition

Calories: 763kcal | Carbohydrates: 107g | Protein: 31g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1819mg | Potassium: 437mg | Fiber: 3g | Sugar: 33g | Vitamin A: 201IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 5mg