Copycat Panda Express™ Orange Chicken
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Take control of your takeout spending by making your favorite on-the-go recipe right at home. This Panda Express™ orange chicken recipe has a touch of sweet, a bit of spice and lots of sticky—it’s crunchy, saucy and delicious in all the right ways.MORE+LESS-
Updated November 28, 2019
cup orange juice concentrate
tablespoons apple cider vinegar
teaspoon red pepper flakes
boneless skinless chicken breasts, diced
teaspoon fresh ground pepper
cup coconut oil (for frying)
cups vegetable oil (for frying)
Preheat oven to 425°F. In a pot, combine orange juice concentrate, soy sauce, vinegar, sugar and red pepper flakes. Heat until boiling. Set aside.
In a large wok or skillet, heat coconut oil and vegetable oil to medium.
Add beaten eggs to a large bowl. In another bowl, combine cornstarch, salt and pepper. Dip chicken pieces in egg mixture, then in cornstarch, twice, finishing with a cornstarch layer.
Fry the battered chicken pieces in hot oil until golden brown. Transfer to a 9 x 9-inch baking dish.
Drizzle sauce over chicken. Bake for 15-20 minutes, stirring every 5 minutes to coat. Serve over sticky rice, if desired.
- Crank up the spice-o-meter by increasing the amount of red pepper flakes.
- Serve this copycat orange chicken with fried rice, plain rice or chow mein for an authentic Panda Express™ experience at home.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 5 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- The secret to why this copycat Panda Express™ orange chicken recipe is so good has to do with the battering. Normally a deep-fried piece of chicken would be covered in flour—not so in this recipe. Instead, we use cornstarch and egg for a lighter tempura-style coating.