WHY YOU’LL LOVE THIS PANDA EXPRESS ORANGE CHICKEN RECIPE

• Crispy chicken that stays juicy inside
  
• Glossy, bold orange sauce with real citrus flavor
  
• Better-than-takeout at home
  
• Adjustable heat level
  
• Crowd-pleasing and completely craveable

Panda Express Orange Chicken

There are certain things you order every single time at a restaurant. For me? It was ALWAYS the orange chicken at Panda Express.

That glossy, sticky sauce. The crispy coating that somehow survives being drenched. The balance of sweet, tangy, and just a little heat. It’s comfort food with personality.

And once I figured out how to recreate Panda Express orange chicken sauce at home with real orange zest, fresh juice, garlic, and ginger… I stopped settling for the food court version.

The trick is temperature. Hot oil gives you that crisp shell. A properly thickened sauce gives you that lacquered finish that clings to every inch instead of sliding off.

And you don’t toss the chicken until the sauce is glossy and ready.

This isn’t rushed cooking. This is controlled chaos. And it’s worth every step.

INGREDIENT NOTES

• Boneless Skinless Chicken Breasts: Cut into evenly-sized pieces so they cook uniformly.
  
• Flour + Cornstarch: The combo creates a lighter, crispier coating than flour alone.
  
• Fresh Orange Juice & Zest: Real citrus makes all the difference.
  
• Rice Vinegar: Adds sharpness and acidity to balance the sugar.
  
• Sesame Oil: Brings warmth and depth to homemade Panda Express orange chicken sauce.
  
• Red Chili Paste: Adjust the amount to match your heat preference.

VARIATIONS

Spicier Version: Double the amount of chili paste or add red pepper flakes.

Orange-Lemon Blend: Replace half of the orange juice with lemon juice for sharper citrus flavor.

Air Fryer Option: Air fry coated chicken pieces at 400°F until crisp, then toss in the sauce.

Honey Orange: Replace some of the sugar with honey for deeper sweetness.

Sesame Finish: Sprinkle Panda Express orange chicken with sesame seeds before serving.

SERVING SUGGESTIONS

• Enjoy with steamed rice or Panda fried rice for the full takeout experience.
  
• Pair with our Thai Pineapple Fried Rice to really bring out the citrus flavors.
  
• Serve this Panda Express orange chicken recipe family style with egg rolls.
  
• Add steamed broccoli or snap peas to round out the plate.
  
• Spoon saucy chicken pieces into lettuce cups for a lighter option.

ORANGE CHICKEN PANDA EXPRESS FAQ

When recreating orange chicken from Panda Express, the key to that signature texture is the flour-and-cornstarch combination.

Cornstarch lightens the coating and promotes crisping, while flour provides structure.

Maintaining oil between 350°F and 375°F is critical. Too cool and the chicken absorbs oil. Too hot and the exterior browns before the inside cooks through.

The sauce thickens because of the cornstarch slurry added to hot liquid. When it reaches a simmer, the starch activates and creates that glossy, clingy finish.

Wait to toss the chicken only once the sauce is fully thickened. That’s how you keep crispness intact as long as possible.

TOOLS NEEDED

• Heavy Dutch Oven or Stockpot: Consistent heat means stable frying.
  
• Candy or Oil Thermometer: Temperature control matters for best results.
  
• Slotted Spoon: To safely remove chicken pieces from the hot oil.
  
• Mixing Bowls: To set up the dredging station.
  
• Saucepan: For building the homemade Panda Express orange sauce.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Copycat Recipes

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Panda Express Orange Chicken

Panda Express Orange Chicken brings takeout-level drama to your kitchen with this copycat recipe. Sticky, crispy, and completely addictive!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 6 – 8

Calories 404cal

Author Donna Elick

Ingredients

FOR THE CHICKEN

• 2 pounds boneless skinless chicken breasts cut into 1-inch pieces
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon paprika
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/2 cup whole milk
• 1 large egg
• 1 tablespoon vegetable oil
• Vegetable oil for frying

FOR THE SAUCE

• 1 tablespoon sesame oil
• 1 teaspoon red chili paste
• 1 tablespoon minced garlic about 3 cloves
• 1 tablespoon minced fresh ginger about 1-inch piece
• 1 tablespoon light soy sauce
• 1 tablespoon orange zest
• 1/4 cup rice vinegar
• 1/2 cup granulated sugar
• 1/2 cup fresh orange juice
• 1 tablespoon cornstarch
• 2 green onions, thinly sliced

Instructions

• HEAT OIL: Pour vegetable oil into a heavy Dutch oven or stockpot to about 4 inches deep. Heat to 375°F over medium heat.
• MAKE DRY MIXTURE: In a shallow bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon paprika, 1/2 teaspoon fresh ground black pepper, 1 teaspoon garlic salt, and 1/2 teaspoon onion powder.
• MAKE WET MIXTURE: In a separate bowl, whisk together 1/2 cup whole milk, 1 large egg, and 1 tablespoon vegetable oil until smooth.
• COAT CHICKEN: Dip the chicken pieces into the milk mixture, then into the flour mixture, coating evenly.
• FRY: Carefully add several coated chicken pieces into the hot oil. Fry for 2 to 3 minutes until light golden brown and cooked through. Maintain oil temperature between 350°F and 375°F. Remove with a slotted spoon and drain on paper towels. Repeat in batches.
• MAKE SAUCE: In a saucepan over medium heat, add 1 tablespoon sesame oil. Stir in 1 teaspoon red chili paste, 1 tablespoon minced garlic, and 1 tablespoon minced fresh ginger. Cook for 1 to 2 minutes until fragrant.
• ADD LIQUIDS: Add 1 tablespoon light soy sauce, 1 tablespoon orange zest, 1/4 cup rice vinegar, and 1/2 cup granulated sugar. Stir to combine.
• THICKEN: Whisk 1 tablespoon cornstarch into 1/2 cup fresh orange juice until smooth. Pour into the saucepan and simmer for 2 to 3 minutes, stirring constantly, until thickened and glossy.
• TOSS: Add the fried chicken to the sauce and toss until fully coated.
• SERVE: Garnish with 2 green onions, thinly sliced if desired and serve immediately.

Notes

Oil Temperature: Keep oil between 350°F and 375°F. Too low and the chicken absorbs oil. Too high and the coating burns.

Spice Level: Adjust chili paste to control heat. As written, this is mildly spicy.

Make-Ahead Tip: Sauce can be made up to 3 days ahead and stored in the refrigerator.

Storage: Store leftovers in an airtight container for up to 2 days. Best enjoyed fresh for crisp texture.

Reheating: Reheat gently in a skillet. The coating will soften.

Nutrition

Serving: 1 | Calories: 404cal | Carbohydrates: 40g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 130mg | Sodium: 753mg | Sugar: 20g | Fiber: 1g | Calcium: 51mg | Iron: 1mg

Post originally published April 18, 2022, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Panda Express Orange Chicken appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE PANDA EXPRESS CHICKEN AND MUSHROOMS

• Ready in 1 hour (with marinating time).
  
• Crispy-tender veggies, never soggy.
  
• That signature saucy, glossy Panda flavor.
  
• Perfect for meal prep or freezing.

Mushroom Chicken Panda Express

You know those times when you’re craving takeout but don’t want to change out of your comfy pants? This Panda Express Mushroom Chicken Copycat is the answer!

It’s saucy, savory, and lick-the-plate good… everything you love about the restaurant version, but homemade and even better.

Each piece of chicken is tender and juicy, the sauce is silky and full of flavor, and it all comes together faster than you can drive to Panda Express.

Trust me, once you try it, this mushroom chicken Panda Express recipe is going straight into your weeknight dinner rotation. Clean plate club, here we come!

While we’re on the topic of skipping takeout, my new Simple Orange Chicken Recipe comes together in just 40 minutes & feels just like it came right from your favorite Chinese restaurant!

INGREDIENT NOTES

• Chicken: Boneless, skinless chicken breasts work perfectly here, but boneless thighs will give you juicier, more tender bites.
  
• Shaoxing wine: A staple in Chinese cooking that adds depth. If you can’t find it (check the international aisle or Asian market), use dry sherry or even apple juice in a pinch.
  
• Mushrooms: White mushrooms are classic in the mushroom chicken at Panda Express, baby bellas or shiitakes add richer flavor.
  
• Zucchini: Slice into half moons so they cook quickly but still hold texture.
  
• Soy Sauce: Use light soy sauce (not dark) for a balanced saltiness without overpowering.
  
• Oyster Sauce: Adds umami depth you can’t skip. If needed, hoisin sauce is a decent substitute but sweeter.
  
• Cornstarch: Helps to tenderize the meat (along with baking soda), plus it thickens both the marinade and sauce. Don’t skip or you’ll lose that glossy Panda finish.

VARIATIONS

Spicy Mushroom Chicken: Add a teaspoon of chili garlic sauce or a pinch of red pepper flakes to the sauce.

Low Carb: Swap zucchini with broccoli florets or green beans and serve over cauliflower rice.

Meat Lovers Twist: Replace zucchini with extra chicken and mushrooms for a protein-heavy version.

Extra Veggie: Add bell peppers, snap peas, or bok choy to Panda Express chicken and mushrooms for more crunch and color.

Meal Prep Friendly: Double the recipe and portion into containers with rice for grab-and-go lunches.

SERVING SUGGESTIONS

• Steamed White Rice: The classic base to soak up all that glossy sauce.
  
• Panda Fried Rice: Even more flavor and an extra dose of veggies!
  
• Stir Fry Noodles: Serve this mushroom chicken Panda copycat over garlic noodles or chow mein for a slurpable sidekick.
  
• Asian Cucumber Salad: Light, refreshing, and balances the richness.
  
• Egg Rolls: Pair with veggie egg rolls or chicken spring rolls for a takeout-at-home vibe.
  
• Beverage Pairing: A crisp, cold lager or sparkling water with lime cuts through the richness.

PANDA EXPRESS MUSHROOM CHICKEN FAQ

I’ve been recreating takeout favorites in my kitchen for over a decade, and this Panda Express Mushroom Chicken is one of those recipes that proves homemade is always better.

The secret is in the marinade: a touch of baking soda keeps the chicken tender, just like the restaurant does, while the cornstarch creates a silky coating for the sauce to cling to.

Cooking at high heat locks in flavor and keeps the veggies crisp, not soggy.

Over the years, I’ve tested this mushroom chicken Panda recipe enough times to know… once you try it, Panda Express won’t see you nearly as often.

TOOLS NEEDED

• Large Nonstick Skillet or Wok: Essential for high-heat stir-frying.
  
• Mixing Bowls: For marinating the chicken and whisking the sauce.
  
• Sharp Knife & Cutting Board: To prep chicken and vegetables evenly.
  
• Whisk: Helps blend the sauce and prevent lumps.
  
• Tongs or Spatula: For tossing chicken and veggies without breaking them.

Enjoy!

With love, from our simple kitchen to yours.

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Mushroom Chicken Panda Express (Copycat Recipe)

The Mushroom Chicken at Panda Express is saucy, savory, and perfectly tender… but my easy copycat version is even tastier than takeout!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

chill time 15 minutes minutes

Total Time 1 hour hour

Servings 5

Calories 256cal

Author Donna Elick

Ingredients

Stir-Fry Ingredients

• 1 pound boneless skinless chicken breasts cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine or cooking sherry
• 1 tablespoon packed light brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 2 tablespoons canola oil or vegetable oil
• 2 cups sliced white mushrooms
• 1 medium zucchini cut into half circles
• Sesame seeds for garnish

Sauce Ingredients

• 1 tablespoon sesame oil
• 2 teaspoons packed light brown sugar
• 1 tablespoon mirin or rice vinegar
• 1 tablespoon finely minced fresh ginger
• 1 tablespoon finely minced garlic about 3 cloves
• 1/4 cup light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch

Instructions

• Marinate the Chicken: Pat 1 pound boneless skinless chicken breasts dry with paper towels and place in a medium mixing bowl. In a small bowl, whisk 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon packed light brown sugar, 1 tablespoon cornstarch, and 1 teaspoon baking soda until smooth. Pour marinade over chicken, toss to coat, cover with plastic wrap, and refrigerate for 15–30 minutes.
• Make the Sauce: In a medium bowl, whisk together 1 tablespoon sesame oil, 2 teaspoons packed light brown sugar, 1 tablespoon mirin, 1 tablespoon finely minced fresh ginger, 1 tablespoon finely minced garlic, 1/4 cup light soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch. Set aside.
• Prepare the Vegetables: Slice mushrooms and zucchini so they’re ready before cooking.
• Cook the Chicken: Heat 2 tablespoons canola oil in a large nonstick skillet or wok over medium-high heat. Add chicken in a single layer (cook in batches if needed). Sauté for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and keep warm.
• Sauté Aromatics and Veggies: Add sesame oil to the same skillet. Stir in garlic and ginger, cooking for 1 minute until fragrant. Increase heat to medium-high, add 2 cups sliced white mushrooms and 1 medium zucchini, and sauté for 2–3 minutes until lightly browned but still crisp-tender.
• Add the Sauce and Combine: Stir the sauce mixture, then pour it into the skillet. Cook for 2–3 minutes, stirring constantly, until the sauce thickens. Return chicken to the skillet and toss everything together until coated.
• Serve: Garnish with Sesame seeds and serve hot with steamed rice or noodles.

Notes

Make-Ahead Tips: Chicken can be marinated up to 24 hours in advance. Keep covered in the refrigerator until ready to cook. Sauce can also be whisked together and stored in a sealed jar in the fridge for up to 2 days.

Storage: Store cooled chicken and vegetables in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze fully cooked chicken and sauce (without zucchini) for up to 3 months in a freezer-safe container. Add freshly sautéed zucchini when reheating for best texture.

Reheating: Reheat gently in a skillet over medium heat with a splash of water or chicken stock until warmed through. Avoid microwaving too long, as it can make the chicken rubbery and veggies soggy.

Nutrition

Serving: 1 | Calories: 256cal | Carbohydrates: 11g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 1218mg | Sugar: 6g | Fiber: 1g | Calcium: 23mg | Iron: 1mg

Originally published December 2022, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mushroom Chicken Panda Express (Copycat Recipe) appeared first on The Slow Roasted Italian.

A blend of honey, soy sauce, garlic, and more creates a delicious glaze to coat the tender bites of sirloin and vegetables in this broccoli beef Panda Express recipe.

Plus, you can make this takeout alternative right at home for a fraction of the cost! We also have a kung pao chicken recipe that is absolutely amazing. 

For more restaurant copycats like this Panda Express Broccoli Beef, try my Ginger Beef Stir Fry or Cheesecake Factory Bang Bang Shrimp.

The tender beef strips paired with the tender broccoli are what set the texture over the top. 

And since you really only need a few basic ingredients to make this easy weeknight dinner, you’ll be hooked and making it again in no time at all! 

It’s a simple way to get the family to eat cooked broccoli and everyone will love the combined flavors of this Chinese-American cuisine. 

Fill up a small bowl or medium bowl, top with some diced green onions, and enjoy every single bite of this broccoli beef recipe! 

This tastes just like it came from Panda Express! 

Panda Express Broccoli Beef

This Panda Express beef broccoli recipe comes together just as quickly, and you can easily adjust the level of spiciness to suit your taste buds. 

It tastes just like it came from your favorite Chinese restaurant, and is simple to make! 

Or you can try our classic Chinese ginger beef stir fry that is sure to wow your taste buds!

If you prefer chicken, this skillet meal with pineapple has a lighter flavor and is a great way to use up leftover vegetables as well.

Panda Express Broccoli Beef – Ingredient Notes

• Beef – While sirloin steak is more budget-friendly, flank or skirt steak can be used as well.
  
• Soy sauce – Replace with coconut aminos to make this recipe gluten-free.
  
• Honey – The sweetness adds balance to the heat and saltiness of the other ingredients. I recommend raw honey for a more natural flavor.
  
• Garlic paste – Find tubes of this in the produce section of the store near the herbs. Substitute with 3 minced garlic cloves if you prefer fresh garlic.
  
• Sriracha – This is completely optional and makes the dish a lot spicier than Panda Express Broccoli Beef. Feel free to leave it out entirely or use 1 teaspoon ginger paste for a more mellow heat.
  
• Extra vegetables – You can add sliced bell pepper or onions to the dish as well during the same step as the broccoli. 

Broccoli Beef Panda Express Recipe Tips and Tricks

• Get a good sear. Your large skillet should be nice and hot before adding the steak. Be sure not to overcrowd the pan, or the meat will steam instead of brown. 
  
• Season to taste. To control the amount of salt in the broccoli beef Panda Express dish, use reduced sodium broth and soy sauce and add salt and pepper as needed towards the end of cooking this delicious dish, sure to be a family favorite!
  
• Not enough sauce? Feel free to double the ingredient amounts if you like extra, and increase the cornstarch if you want the consistency to be thicker.

Panda Express Beef Broccoli Recipe FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Panda Express Broccoli Beef Copycat Recipe + Video

Panda Express broccoli beef is a salty, sweet stir fry that will get your taste buds dancing. Make this recipe for a quick and easy dinner!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 455cal

Author Donna Elick

Ingredients

• 6 tablespoons low-sodium soy sauce divided
• 1 lime juiced
• 1/4 cup honey divided
• 2 tablespoons cornstarch divided
• 1 1/2 pounds sirloin steak
• 2 tablespoons vegetable oil
• 2 tablespoons garlic paste
• 3/4 cup low sodium beef broth
• 1/4 cup Sriracha
• 1 head broccoli cut into florets
• Salt to taste
• Ground black pepper to taste
• Cooked white rice for serving

Garnish

• Everything But The Bagel Seasoning or sesame seeds
• Green onions or chives

Instructions

• In a medium bowl, whisk together ¼ cup soy sauce, lime juice, 1 tablespoon honey, and 1 tablespoon of corn starch.
• Trim any excess fat off of the sirloin and then slice it into thin strips against the grain. Add to the marinade and toss to coat. Marinate for 20 minutes.
• After marinating, add vegetable oil to a large skillet over medium-high heat and add in the strips of steak and cook until browned, about 90 seconds per side. Transfer the steak to a bowl; set aside.
• Add the garlic to the pan and cook for about 30 seconds over medium heat.
• Whisk the remaining tablespoon of cornstarch into the beef broth, then add it to the pan along with the remaining 2 tablespoons of soy sauce, remaining 3 tablespoons of honey, and the sriracha. Whisk until combined.
• Add the broccoli and cook until bright green and slightly tender, about 3 to 5 minutes.
• Add the steak back into the pan along with any drippings and heat through. Add salt and pepper to taste.
• Serve over rice and garnish with Everything But The Bagel Seasoning or sesame seeds and green onions.

Video

Notes

This recipe has a lot more kick than a traditional beef & broccoli recipe thanks to the sriracha and is fairly spicy. The sriracha can be reduced, if desired.

The honey adds a nice sweetness to balance the heat of the sriracha and the saltiness of the soy sauce.

I prefer to use reduced sodium broth and soy sauce in my asian inspired dishes, which is why salt and pepper is added to taste since the salt content can vary greatly in this recipe depending on the brand and kind used.

You can add sliced bell pepper or onions to the dish as well during the same step as the broccoli.

Coconut aminos can be substituted for soy sauce

1 teaspoon of ginger paste may be added for more flavor dimension.

3 cloves of garlic can be used in place of the garlic paste.

Garlic paste is found in the produce section near the herbs.

This recipe was adapted from Delish

Nutrition

Serving: 1 | Calories: 455cal | Carbohydrates: 37g | Protein: 45g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 104mg | Sodium: 1493mg | Sugar: 21g | Fiber: 5g | Calcium: 148mg | Iron: 5mg

Originally published February 2021, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Panda Express Broccoli Beef Copycat Recipe + Video appeared first on The Slow Roasted Italian.

This dish has a lot of flavor! The tender chicken paired with green onions, red bell peppers, green bell peppers, red chilies, and simple sauce ingredients literally bring the flavors of this Panda Express version right to your own kitchen.

It tastes like a dish you’d get from real Chinese restaurants. 

It’s one of my favorite copycat recipes to make because I can mix and add everyday ingredients to get even more delicious spicy flavors. 

The next time that you’re craving this signature dish, it’s time to follow the steps listed on the printable recipe card below. 

The spicy sauce paired with the delicious chicken pieces literally makes one of the most delicious dishes, ever. 

You can enjoy this as is, or pair it with a bowl of white rice or brown rice – your choice! 

Kung Pao Chicken Panda Express

Panda Express™ food is so good! The most popular menu items are Orange Chicken, Fried Rice, Mushroom Chicken,  and Broccoli Beef.

If you love great Asian stir fry dishes but want to make them yourself, this copycat Panda Express Kung Pao Chicken recipe is perfect for you!! I love the simple steps that result in this delicious experience! 

We also have a fabulous ginger beef stir fry that is a perfect balance of flavors.

Ingredient Notes and Substitutions

• Chicken Breast – You’ll need boneless skinless chicken breast, or if you like dark meat better, get some boneless chicken thighs. If you’re looking for a meatless option, tofu is a great substitute.
  
• Shaoxing Wine – Dry sherry works well in its place, but it’s just a tad sweeter.
  
• Mirin – Rice vinegar can be used instead, but your dish won’t be as sweet. Add a bit more light brown sugar to taste at the end!
  
• Zucchini, Red Bell Pepper, and Scallions – Any squash or bell pepper really works just fine in this recipe — actually, most veggies are perfect for this dish! 
  
  Try out a few different vegetables and see what you think! Fresh mushrooms would be yummy, too! I’ve added green beans before and it was delicious. 
  
  Bulk up this Kung Pao chicken Panda Express recipe with some mushrooms and eggplant, especially if you’re going meatless.
  
• Chiles de Arbol – This tiny chile has a huge personality — and by that, I mean it’s super spicy! Red chile paste is also pretty spicy and will work as a substitute.
  
• Peanuts – Toasted cashews are a good substitute if you’re not a fan of peanuts. And if you have a nut allergy, you can leave them out altogether.
  
  But I LOVE the texture of adding crunchy peanuts to Kung Pao chicken recipes! 
  
• Sichuan Peppercorns – This savory black pepper sauce is made with dried berries. 
  
  Use crushed red pepper flakes or chili flakes if you can’t find the peppercorns, but you’ll lose the signature lemony aroma that this chicken stir fry has.
  
  The Kung Pao sauce is the key to bringing all the flavors together. 

Tips for Making Panda Kung Pao Chicken at Home

• Control the Heat 

A slightly longer saute on the chiles and peppercorns will really enhance the heat! 

Alternatively, if you’re seeking less spice, you can always use less of each or opt for a milder pepper and spice — jalapenos and paprika, for example. 

But you’ll lose what really makes this Kung Pao chicken Panda Express recipe special!

• Be Mindful of the Meat

Cook the meat in batches if you can’t fit all of the chicken in your pan at once without piling up. 

You want one layer of meat, with space in between pieces, to help it cook evenly and get that tasty, crispy exterior! 

• Use the Right Tools

A nonstick large skillet is your best bet for browning the meat without stripping away the marinade — a common mistake made with stainless steel or unseasoned woks. 

If you have a seasoned wok on hand, that would be an even better choice for this Kung Pao chicken Panda copycat! It helps to bring out the bold flavors of this Szechwan-inspired dish

Storing and Reheating Panda Express Kung Pao Chicken

Cooked chicken will last for 3 to 4 days in the fridge. The veggies will soften over time, but they’re perfectly safe for the same length of time.

To reheat, throw Panda Kung Pao chicken back into your skillet or wok and fry over medium until everything is warmed through. 

Panda Express Kung Pao Chicken also freezes really well! Transfer to a freezer bag and enjoy within 3 months. Thaw in the fridge before reheating! 

Panda Express Kung Pao Chicken Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Fantastic Copycat Chicken Recipes

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Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Print

Kung Pao Chicken Panda Express Copycat Recipe

Kung Pao Chicken at Panda Express has an incredible sweet and spicy flavor and crunch, and it’s so simple to make at home with this recipe!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

marinate time 30 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 417cal

Author Donna Elick

Equipment

• mixing bowl
• zip top bag
• large skillet

Ingredients

• 2 pounds boneless skinless chicken breasts cut into 1-inch pieces
• 4 tablespoons soy sauce divided
• 2 tablespoon Shaoxing wine or cooking sherry, divided
• 2 tablespoons cornstarch divided
• 2 teaspoons baking soda
• 2 tablespoons sesame oil divided
• 1/4 cup light brown sugar
• 1/4 cup mirin or rice vinegar
• 2 tablespoons vegetable oil plus more as needed
• 1 medium zucchini cut into bite-sized chunks
• 1 red bell pepper cut into bite-sized chunks
• 4 scallions divided (reserve 1 for garnish)
• 8 dried chiles de árbol
• 1 tablespoon finely minced ginger
• 1 tablespoon finely minced garlic
• 1 teaspoon sichuan peppercorns
• 1/2 cup peanuts

Instructions

• Use paper towels to pat chicken dry; Place chicken into a large zip top bag or bowl.
• To a small bowl, add the marinade ingredients: 1 tablespoon soy sauce,1 tablespoon wine (or sherry), 1 tablespoon cornstarch, and the baking soda. Whisk to combine.
• Pour marinade over the chicken pieces. Seal or cover the bag/bowl and chill in the refrigerator for 30 minutes.
• Meanwhile, chop the vegetables and gather the seasonings so that everything is prepared before you start cooking.
• In a medium bowl, whisk together remaining 1 tablespoon wine/sherry, 3 tablespoons soy sauce, 1 tablespoon sesame oil, sugar, rice vinegar, and cornstarch. Set aside.
• After 30 minutes, remove chicken from the marinade, then immediately discard the marinade.
• Heat 1-2 tablespoons of vegetable oil in a large skillet or work over medium high heat. Add chicken and cook for 5-7 minutes, stirring to brown on all sides. Ensure that chicken is cooked through (no pink should remain and internal temperature of chicken should be 165°F.) Transfer chicken from the pan onto a plate and set aside. ** You may need to cook chicken in batches so the chicken can cook in a single layer with space between each piece.
• Add the remaining tablespoon of sesame oil to the skillet, along with the ginger, garlic, and peppercorns. Saute for 1-2 minutes, until the garlic and ginger are fragrant.
• Add the bell peppers, zucchini, scallion (reserve some for garnish), and dried chile peppers. Saute for another 1-2 minutes. The vegetables should be tender-crisp, not soggy.
• Add the sauce mixture to the skillet, stirring and cooking until it thickens. Add the chicken and peanuts to the pan and heat all ingredients through, tossing to coat the chicken and vegetables with sauce.
• Serve hot, garnished with reserved scallion. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Notes

The chiles and peppercorns add spiciness to this dish. Saute them for longer (or prior to adding vegetables and other ingredients to the pan) to kick up the heat. You can substitute red chile paste or red pepper flakes if you can’t find the peppercorns and/or dried chiles, but their distinctive flavors are a signature part of Kung Pao chicken.

Unless you have a well-seasoned wok, I highly recommend using a nonstick skillet for cooking. This will allow you to brown the chicken without the marinade/coating sticking to the skillet. A deep golden brown on the chicken gives it great flavor and a lovely appearance. This is difficult to replicate in a stainless steel skillet or an unseasoned work.

Nutrition

Serving: 1 | Calories: 417cal | Carbohydrates: 23g | Protein: 38g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 1297mg | Sugar: 14g | Fiber: 3g | Calcium: 49mg | Iron: 2mg

Originally published October 2022, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Kung Pao Chicken Panda Express Copycat Recipe appeared first on The Slow Roasted Italian.

This is a must make for cooked rice! Not only is fried rice a popular side dish, but copycat recipes like this taste just like the real deal, too!

The homemade version of this recipe tastes like restaurant quality and is the perfect example of how you can create new recipes at home to be a yummy main dish or great side dish. Plus, you’ll save money! 

This signature dish is popular at Panda Express for a reason, and know you’ll get to whip it up at home in your own kitchen using only a handful of ingredients!

Follow the simple steps below to make this Asian-inspired meal. It’s the perfect recipe for a fun and delicious dinner! 

Panda Express Fried Rice

The absolute best Chinese rice recipe you can find will be simple, quick, and authentic — and this copycat Panda Express rice checks all the boxes!

Sesame oil flavors and fluffs up a mountain of steamed rice with a handful of vegetables plus a serving of eggs for a meal that’s certifiably satisfying!

This copycat version of fried rice from Panda Express™ is so great for saving time and money in the kitchen. 

Pair it with my broccoli beef, mushroom chicken, and Kung Pao chicken recipes — they’re also budget-friendly, super quick, and beyond tasty!

Next make my Hot Dog Fried Rice for a fun, kid-approved weeknight dinner!

Ingredient Notes and Substitutions

• Long Grain Rice – If you’re going for fluffy, not sticky, then long grain is the way to go for fried rice like Panda Express! 
  
  Medium grain or jasmine are okay substitutes to use, but short grain should be avoided. 
  
• Salted Butter – If you have a good nonstick pan, some cooking spray, or a dash of vegetable oil, you can skip the butter when frying your eggs. 
  
  But if you just love that rich buttery flavor, you won’t want to leave it out!
  
• Sesame Oil – A little bit of this oil brings a LOT of flavor, so go easy with it! 
  
  And if you’re not a fan, you have plenty of alternatives — vegetable, olive, avocado, and peanut oils would all do the trick. 
  
  However, it’s what gives any Chinese fried rice restaurant style recipe its iconic flavor, so I really recommend trying it at least once! 
  
• Frozen Peas & Carrots – These are the veggies included in the original Panda Express fried rice recipe, but use any ol’ bag of vegetables you have in your freezer!
  
  Corn, broccoli, green beans — any of them will do!
  
• Green Onions – These tasty greens make a crunchy, flavorful garnish. 
  
  But you can also toss them in when you add the scrambled eggs back to the pan, if you want a good dose of oniony flavor throughout the dish. 

Tips for Making Chinese Fried Rice Restaurant Style

• Use Cold Rice – The rice needs to be completely cooled off, not fresh from the cooker. 
  
  Better yet, use rice from the night before or the morning of! I’ve found that a good 8 hours or longer in the fridge makes the rice just perfect for frying.
  
• Add Extra Flavor – To enhance the flavor of the rice, cook it in stock instead of water! Chicken, beef, or vegetable would all work.
  
• Cook the Eggs Slowly – Avoid burnt, thin scrambled eggs by cooking them low and slow over a medium-low temperature until cooked through. 
  
  A quick fry on high will make tough, rubbery eggs. 
  
• Preparing For Frying – Wipe away any and all leftovers from the scramble before frying the rice. 
  
  After adding the oil, wait until it heats enough to shimmer on the surface and then add the rice. Give it a stir and a toss, coating with the oil, and fry away!

Storing and Reheating Leftover Panda Express Rice

Any Chinese fried rice restaurant style recipe is fantastic for meal prep! It’s good in the refrigerator for up to 5 days, and this recipe makes 5 servings. 

Make a single batch for lunch throughout the week, or double the recipe for multiple dinners!

Use an airtight container or Ziploc bag for storage. To reheat, cover with a damp paper towel and microwave in short bursts until warmed and softened.

Fried Rice Panda Express FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Print

Panda Express Fried Rice Copycat Recipe

Panda Express Fried Rice is quick, delicious, and so easy to make! Stir fry this fast and filling Chinese rice recipe in just 30 minutes!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 5 1 cup servings

Calories 275cal

Author Donna Elick

Equipment

• small bowl
• whisk
• skillet

Ingredients

• 1 tablespoon salted butter
• 2 large eggs
• 1 tablespoon vegetable oil
• 4 cups cooked long-grain rice cooled
• 1 ½ cups frozen peas and carrots
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 3 green onions sliced, for garnish

Instructions

• Melt butter in a large skillet or wok over low heat.
• Crack eggs into a small bowl and whisk to combine. Add the beaten eggs to the skillet and cook over medium-low heat, breaking them up with a spatula, until cooked through. Transfer scrambled eggs to a plate and set aside.
• Heat vegetable oil in the skillet over medium-high heat.
• Add rice and vegetables, sauteeing for 1-2 minutes to combine ingredients.
• Combine the soy sauce and sesame oil together in a small bowl; pour over the rice mixture in the pan. Continue cooking for another 8-10 minutes. Stir the scrambled eggs back into the skillet and allow them to warm through.
• Serve fried rice hot, garnished with green onions. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Rinse the rice well before cooking it. You can cook the rice in water or add a little more flavor by cooking it in vegetable or chicken stock. Rice should be cooled completely before making this recipe.

Scrambled eggs are best when cooked “slow and low”. If you cook them on high heat, they will fry up super fast, but they will be overcooked and taste tough and rubbery. If you’d like to cook them without butter, you can simply use a non-stick pan, a bit of nonstick cooking spray, or even a little vegetable oil.

Remove all remnants of the eggs from the pan before frying up the rice. Heat the oil until it shimmers before adding in the rice. Toss the rice initially to spread the oil throughout the rice, but then give it a few minutes between stirs to get some good heat at the bottom of the pan and “fry.”

Nutrition

Serving: 1 | Calories: 275cal | Carbohydrates: 42g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 685mg | Sugar: 0.5g | Fiber: 2g | Calcium: 43mg | Iron: 1mg

Originally published October 2022, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Panda Express Fried Rice Copycat Recipe appeared first on The Slow Roasted Italian.