Copycat Panda Express Orange Chicken
Make Panda Express Orange Chicken at home with this copycat recipe. Crispy, tangy, and delicious with healthier modifications.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 3 large eggs
- 3 tablespoons vegetable oil for cooking
- 1 cup fresh orange juice
- 2 tablespoons orange zest
- 1/4 cup rice vinegar
- 1/3 cup honey or pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon ginger, minced
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions, sliced for garnish
- 1 teaspoon sesame seeds for garnish
Instructions
- 1
Cut the chicken breasts into bite-sized pieces, approximately 1 to 1.5 inches in size.
- 2
In a shallow bowl, whisk together the cornstarch, flour, salt, white pepper, and cayenne pepper.
- 3
In another bowl, beat the eggs lightly until combined.
- 4
Dip each chicken piece into the beaten egg, then coat thoroughly in the cornstarch mixture, shaking off excess.
- 5
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- 6
Working in batches to avoid overcrowding, fry the chicken pieces for 4-5 minutes per side until golden brown and cooked through, then transfer to a paper towel-lined plate.
- 7
In a separate saucepan, combine the fresh orange juice, orange zest, rice vinegar, honey, soy sauce, ginger, garlic, and red pepper flakes.
- 8
Bring the sauce mixture to a simmer over medium heat and cook for 3-4 minutes until the flavors meld together.
- 9
Create a slurry by mixing cornstarch with water, then whisk it into the simmering sauce and stir continuously for 1-2 minutes until thickened.
- 10
Remove the sauce from heat and stir in the sesame oil for depth of flavor.
- 11
Add the cooked chicken pieces to the orange sauce and toss gently until every piece is evenly coated.
- 12
Transfer the orange chicken to a serving platter and garnish with sliced green onions and sesame seeds.
- 13
Serve immediately over steamed white rice or brown rice for a complete meal.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| all-purpose flour and cornstarch coating | almond flour mixed with cornstarch in 1:1 ratio | Almond flour adds protein and healthy fats while reducing refined carbohydrates, creating a lower glycemic impact |
| honey or maple syrup | monk fruit sweetener or allulose in equal amount | These sweeteners provide sweetness without spiking blood sugar levels, reducing inflammation from refined sugar |
| vegetable oil | avocado oil or ghee | These oils have higher smoke points and contain more anti-inflammatory compounds compared to standard vegetable oil |
| white pepper | black pepper or white pepper from freshly ground peppercorns | Freshly ground pepper contains higher levels of piperine, a compound with anti-inflammatory and antioxidant properties |
| rice vinegar | apple cider vinegar with the mother | Raw apple cider vinegar contains probiotics and enzymes that support gut health and improve digestion |
| regular soy sauce | tamari or coconut aminos | These alternatives are lower in sodium and contain less of inflammatory additives while tamari is gluten-free |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 465 |
| Total Fat | 11g |
| Saturated Fat | 2g |
| Cholesterol | 85mg |
| Sodium | 680mg |
| Carbohydrates | 54g |
| Fiber | 2g |
| Sugar | 28g |
| Protein | 34g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
