DIY: Panda Express Orange Chicken Copycat

DIY: Panda Express Orange Chicken Copycat

Take a look at this really easy few ingredients recipe. Absolutely anyone can do it, you don't need to be an expert, but you will look like one and for a really affordable price. Absolutely everyone will love it! Keep reading to discover the best Panda Express Orange Chicken Copycat!

Everyone loves Panda Express. You won't believe how easy this recipe is. The secret is mixing the perfect ingredients! You only need very few ingredients and very easy steps to achieve this incredible and delicious Panda Express Orange Chicken Copycat. Keep reading to discover an amazing recipe!

We all have that relative who is mad crazy about Panda Express. Let's make that person happy by doing the best Panda Express Orange Chicken Copycat recipe you have ever seen. You won't regret it, plus it is super easy. You don't need to be an expert!

We all have that relative who is mad crazy about Panda Express.


2 large eggs, beaten

1/2 c. plus 1 tbsp. cornstarch, divided

1/4 c. all-purpose flour

Kosher salt

Freshly ground black pepper

2 lb. boneless skinless chicken breasts, cut into 1” pieces

Canola oil

2 cloves garlic, minced

1/2 tsp. freshly minced ginger

1/2 tsp. crushed red pepper flakes

2/3 c. freshly squeezed orange juice

2 tbsp. low-sodium soy sauce

1 tbsp. apple cider vinegar

2 tbsp. sweet chili sauce

2 tbsp. hoisin sauce

1 tbsp. brown sugar

Juice of 1/2 lemon

2 green onions, thinly sliced

Cooked white rice, for serving

Set up a dredging station


1- Set up a dredging station: In one bowl, add eggs, and in a second bowl, mix together ½ cup cornstarch and flour and season with salt and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, tapping off any excess. 

2- In a large, deep skillet over medium-high heat, heat ¼'' oil. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate. 

3- In a saucepan over medium heat, heat 1 tablespoon oil. Add garlic, ginger, and red pepper flakes and cook for 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and lemon juice and bring to a simmer. 

4- Meanwhile, in a small bowl, whisk together the remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk into the sauce to thicken and simmer until sauce is syrupy, about 5 minutes. 

5- Toss chicken with sauce and green onions. Serve over rice.


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