I turned Panda Express Orange Chicken copycat sauce into an easy baked Orange Chicken that joins my Takeout Recipes as a healthier, 30-minute alternative to frying.

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I like turning a takeout favorite into something faster and a bit healthier at home. My baked orange chicken uses boneless skinless chicken thighs dunked in a bright sauce made with fresh orange juice, and somehow it tastes like the Panda Express Orange Chicken copycat sauce you crave.

I messed up a few times, burned a batch once, but figured out little hacks that make the glaze sing. Its tangy, sticky and oddly satisfying, and you’ll wanna know how I got there.

If you love Takeout Recipes or hunting for Easy Fun Food Recipes this one’s gonna make you curious.

Ingredients

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Chicken thighs, rich in protein and fat, stay juicy and handle baking well.
Orange juice and zest add vitamin C, bright citrus flavor, sweet and slightly tart.
Cornstarch thickens the sauce, helps a crispy coating on the chicken when baked.
Sugar and brown sugar sweeten the sauce, add caramel notes and balance acidity.
Rice vinegar adds tang and acidity, it cuts the sweet for balance.
Soy sauce gives salty umami depth, you can use low sodium to tame salt.
Garlic and ginger bring bright aromatics, a bit of heat and warm spice.
Sesame oil and seeds add nutty aroma and a toasty finish, nice garnish.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs, about 700 g (thighs give better texture)

2 large eggs

3/4 cup cornstarch, divided

1/4 cup all purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons vegetable oil

1/2 cup fresh orange juice

1 tablespoon finely grated orange zest

1/2 cup granulated sugar

2 tablespoons packed brown sugar

1/4 cup rice vinegar

2 tablespoons low sodium soy sauce

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 tablespoons water (for cornstarch slurry)

1/4 teaspoon crushed red pepper flakes or a pinch cayenne, optional

2 green onions, sliced, for garnish optional

1 tablespoon sesame seeds, for garnish optional

How to Make this

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1. Preheat oven to 425 F and line a baking sheet with foil, set a wire rack on top (or just oil the sheet), this helps the chicken get crispy. Pat 1 1/2 pounds boneless skinless chicken thighs dry and cut into bite sized pieces.

2. Whisk 2 large eggs in one bowl. In another bowl mix 1/2 cup cornstarch, 1/4 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Dip each piece first in the eggs, then toss in the dry mix so every piece is well coated.

3. Arrange the coated chicken in a single layer on the rack or baking sheet, don’t crowd them. Drizzle or brush the pieces with 2 tablespoons vegetable oil (or spray) so they brown better. Bake 18 to 20 minutes, flipping once halfway, until golden and internal temp reads 165 F.

4. While the chicken bakes, make the orange sauce: in a medium saucepan combine 1/2 cup fresh orange juice, 1 tablespoon finely grated orange zest, 1/2 cup granulated sugar, 2 tablespoons packed brown sugar, 1/4 cup rice vinegar, 2 tablespoons low sodium soy sauce, 1 tablespoon sesame oil, 2 cloves garlic minced, 1 tablespoon fresh ginger minced and 1/4 teaspoon crushed red pepper flakes if using.

5. Bring the sauce to a simmer over medium heat, stirring to dissolve the sugars and mellow the vinegar. Taste and adjust a little if you want it sweeter or tangier, but don’t overcook yet.

6. Make the slurry by whisking the remaining 1/4 cup cornstarch with 3 tablespoons water until smooth. Slowly whisk the slurry into the simmering sauce and cook 1 to 2 minutes until the sauce turns glossy and coats the back of a spoon.

7. If the sauce gets too thick, thin with a splash of water or extra orange juice. Keep it warm on the lowest heat while the chicken finishes.

8. When chicken is done, dump it into a large bowl, pour the hot orange sauce over and toss quickly to coat everything. If you want the sauce to set a bit more on the chicken, spread the sauced pieces back on the baking sheet and broil for 1 to 2 minutes, watching closely so it doesn’t burn.

9. Garnish with sliced green onions and 1 tablespoon sesame seeds if you like. Serve immediately over rice or steamed veggies, and try not to burn your tongue cause it’s gonna be hot and so good.

Equipment Needed

1. Baking sheet with a wire rack and some foil (or skip the rack and oil the sheet)
2. Cutting board and a sharp chef’s knife, for trimming and cutting the thighs into bite sized pieces
3. Two medium mixing bowls, one for whisked eggs and one for the dry cornstarch/flour mix
4. Whisk (also used to make the cornstarch slurry)
5. Measuring cups and spoons
6. Tongs (or a fork) and a spatula for flipping and tossing
7. Pastry brush or oil mister to coat the chicken so it browns better
8. Medium saucepan plus a wooden spoon or silicone spatula for the orange sauce
9. Instant read thermometer and a large bowl to toss the baked chicken with the hot sauce

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes. Breasts work fine but they cook faster and can dry out, so cut them into even bite sized pieces and watch the bake time. Aim for an internal temp of 165 F (74 C). Thighs are more forgiving and stay juicier, thats why I usually use them.

Q: How do I get the chicken crispy in the oven? A: Two keys: use a wire rack over the baking sheet so hot air circulates around the pieces, and preheat the oven to 425 F (220 C). Lightly spray or brush the coated pieces with oil and bake 18 to 25 minutes, flipping once halfway through. The baking powder in the coating helps create a crunchy exterior.

Q: My sauce is too thin or too thick, how do I fix it? A: If too thin, make a small cornstarch slurry by stirring about 1 tablespoon cornstarch into the 3 tablespoons of water you have listed, then whisk it into the simmering sauce a little at a time until it thickens and becomes glossy. If too thick, stir in a teaspoon or two of orange juice or water until it loosens up.

Q: Can I make this ahead or freeze it? A: Yes. Make the sauce up to 5 days ahead and keep it refrigerated. Cooked chicken keeps 3 to 4 days in the fridge. For freezing, store cooked chicken and sauce separately in airtight containers for up to 2 to 3 months. Thaw overnight and reheat gently so the sauce doesnt separate.

Q: Any tips for better flavor or less sugar? A: Brighten the sauce with extra fresh orange zest, and add a splash more rice vinegar if it tastes too sweet. To cut sugar, try replacing half the granulated sugar with honey or reduce the granulated sugar by 25 percent and taste as you go. Remember reducing sugar will change the glossy texture a bit.

Q: Any swaps for dietary needs or pantry limits? A: For gluten free use tamari or coconut aminos in place of soy sauce, and make sure your cornstarch is pure. If you dont have rice vinegar, use apple cider vinegar but use a touch less. Sesame oil gives the sauce its nutty finish so try to keep that if you can.

Baked Orange Chicken Made With Panda Express Orange Chicken Copycat Sauce With An Easy Baked Recipe Substitutions and Variations

Boneless skinless chicken thighs: chicken breasts (cut into bite sized pieces, cook a little less so they dont dry out), bone in chicken thighs (remove bones after cooking for more flavor), extra firm tofu (press well, cube and bake for a veg option), cauliflower florets (roast first so they hold up)
Cornstarch: arrowroot powder (same ratio, good for clear glossy sauce), tapioca starch (works well, may be slightly chewier), potato starch (great for crispiness), all purpose flour (use about 2x cornstarch amount, crust will be heavier)
Rice vinegar: apple cider vinegar (milder, use same amount), white wine vinegar (slightly sharper), lemon juice (adds fresh citrus, reduce a little if you dont want it too tart)
Low sodium soy sauce: regular soy sauce (use same amount but watch salt), tamari (gluten free and similar flavor), coconut aminos (lower sodium and slightly sweeter), Worcestershire sauce (small splash for depth, not a 1 for 1 swap)

Pro Tips

1) Use room temp eggs and cold dry mix, and let the coated pieces rest in the fridge for 10 to 15 minutes before baking. That little wait helps the coating stick so it wont flake off when you toss with sauce.

2) For extra crisp without frying, dust a tiny extra layer of dry cornstarch on the pieces right before oiling and baking. Also brush or spray oil so every nook gets a sheen, or they brown patchy.

3) When making the sauce, always taste as you go. If it seems too sharp add a splash more brown sugar, if too sweet add a tsp more rice vinegar. And remember the sauce will thicken as it cools so keep it a bit thinner on the stove than you think you need.

4) Mix the cornstarch slurry with cold water first, whisk smooth, then slowly pour into the simmering sauce while stirring vigorously. If lumps form, pull the pan off heat and whisk like mad or strain, but avoid overcooking the sugars or ginger or it gets bitter.

Baked Orange Chicken Made With Panda Express Orange Chicken Copycat Sauce With An Easy Baked Recipe

Recipe by James Level

0.0 from 0 votes

I turned Panda Express Orange Chicken copycat sauce into an easy baked Orange Chicken that joins my Takeout Recipes as a healthier, 30-minute alternative to frying.

Servings

servings

Calories

770

kcal

Equipment: 1. Baking sheet with a wire rack and some foil (or skip the rack and oil the sheet)
2. Cutting board and a sharp chef’s knife, for trimming and cutting the thighs into bite sized pieces
3. Two medium mixing bowls, one for whisked eggs and one for the dry cornstarch/flour mix
4. Whisk (also used to make the cornstarch slurry)
5. Measuring cups and spoons
6. Tongs (or a fork) and a spatula for flipping and tossing
7. Pastry brush or oil mister to coat the chicken so it browns better
8. Medium saucepan plus a wooden spoon or silicone spatula for the orange sauce
9. Instant read thermometer and a large bowl to toss the baked chicken with the hot sauce

Ingredients

1 1/2 pounds boneless skinless chicken thighs, about 700 g (thighs give better texture)
2 large eggs
3/4 cup cornstarch, divided
1/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
1/2 cup granulated sugar
2 tablespoons packed brown sugar
1/4 cup rice vinegar
2 tablespoons low sodium soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons water (for cornstarch slurry)
1/4 teaspoon crushed red pepper flakes or a pinch cayenne, optional
2 green onions, sliced, for garnish optional
1 tablespoon sesame seeds, for garnish optional

Directions

Preheat oven to 425 F and line a baking sheet with foil, set a wire rack on top (or just oil the sheet), this helps the chicken get crispy. Pat 1 1/2 pounds boneless skinless chicken thighs dry and cut into bite sized pieces.
Whisk 2 large eggs in one bowl. In another bowl mix 1/2 cup cornstarch, 1/4 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Dip each piece first in the eggs, then toss in the dry mix so every piece is well coated.
Arrange the coated chicken in a single layer on the rack or baking sheet, don’t crowd them. Drizzle or brush the pieces with 2 tablespoons vegetable oil (or spray) so they brown better. Bake 18 to 20 minutes, flipping once halfway, until golden and internal temp reads 165 F.
While the chicken bakes, make the orange sauce: in a medium saucepan combine 1/2 cup fresh orange juice, 1 tablespoon finely grated orange zest, 1/2 cup granulated sugar, 2 tablespoons packed brown sugar, 1/4 cup rice vinegar, 2 tablespoons low sodium soy sauce, 1 tablespoon sesame oil, 2 cloves garlic minced, 1 tablespoon fresh ginger minced and 1/4 teaspoon crushed red pepper flakes if using.
Bring the sauce to a simmer over medium heat, stirring to dissolve the sugars and mellow the vinegar. Taste and adjust a little if you want it sweeter or tangier, but don’t overcook yet.
Make the slurry by whisking the remaining 1/4 cup cornstarch with 3 tablespoons water until smooth. Slowly whisk the slurry into the simmering sauce and cook 1 to 2 minutes until the sauce turns glossy and coats the back of a spoon.
If the sauce gets too thick, thin with a splash of water or extra orange juice. Keep it warm on the lowest heat while the chicken finishes.
When chicken is done, dump it into a large bowl, pour the hot orange sauce over and toss quickly to coat everything. If you want the sauce to set a bit more on the chicken, spread the sauced pieces back on the baking sheet and broil for 1 to 2 minutes, watching closely so it doesn’t burn.
Garnish with sliced green onions and 1 tablespoon sesame seeds if you like. Serve immediately over rice or steamed veggies, and try not to burn your tongue cause it's gonna be hot and so good.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 225g
Total number of serves: 4
Calories: 770kcal
Fat: 31g
Saturated Fat: 6.5g
Trans Fat: 0g
Polyunsaturated: 7.5g
Monounsaturated: 11.3g
Cholesterol: 256mg
Sodium: 375mg
Potassium: 503mg
Carbohydrates: 64g
Fiber: 0.5g
Sugar: 34g
Protein: 49g
Vitamin A: 200IU
Vitamin C: 15mg
Calcium: 49mg
Iron: 2.6mg

Baked Orange Chicken Made With Panda Express Orange Chicken Copycat Sauce With An Easy Baked Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Baked Orange Chicken Made With Panda Express Orange Chicken Copycat Sauce With An Easy Baked Recipe Substitutions and Variations

Pro Tips