Panda Express Orange Sauce (Copycat)
Panda Express Orange Sauce is the sweet, tangy, and slightly spicy glaze that makes their Orange Chicken one of the most popular menu items in fast-casual dining history. This bright orange sauce combines the citrusy brightness of fresh orange juice with the savory depth of soy sauce and the warming heat of red pepper flakes. The result is a perfectly balanced sweet-and-sour sauce with a gentle kick that coats crispy chicken pieces beautifully. What makes this sauce truly special is the combination of orange zest and juice, which provides authentic citrus flavor that's both refreshing and complex. The addition of rice vinegar adds tang, while brown sugar and honey create the signature glossy sweetness. Ginger and garlic provide aromatic depth that elevates this sauce beyond simple sweet-and-sour. This copycat recipe recreates that iconic flavor using fresh, quality ingredients you can feel good about. The sauce comes together quickly on the stovetop and thickens to the perfect consistency for coating fried chicken, vegetables, or even shrimp. Whether you're making homemade Orange Chicken for takeout night or looking for a versatile Asian-inspired sauce to keep in your culinary arsenal, this recipe delivers restaurant-quality results that taste even better than the original.
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Ingredients
- •3/4 cup orange juice (freshly squeezed)
- •Zest of 1 orange
- •1/3 cup brown sugar
- •1/4 cup rice vinegar
- •3 tablespoons soy sauce
- •2 tablespoons honey
- •2 cloves garlic (minced)
- •1 tablespoon fresh ginger (grated)
- •1/2 teaspoon red pepper flakes
- •2 tablespoons cornstarch
- •2 tablespoons water
Instructions
- 1
In a medium saucepan, combine orange juice, orange zest, brown sugar, rice vinegar, soy sauce, and honey. Stir well.
- 2
Add minced garlic, grated ginger, and red pepper flakes to the mixture. Stir to combine.
- 3
Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally.
- 4
In a small bowl, whisk together cornstarch and water to create a smooth slurry.
- 5
Once the sauce is boiling, reduce heat to medium-low and slowly pour in the cornstarch slurry while stirring constantly.
- 6
Continue cooking for 2-3 minutes, stirring frequently, until sauce thickens to a glossy, syrupy consistency.
- 7
Remove from heat and let cool slightly. The sauce will continue to thicken as it cools.
- 8
Use immediately to coat fried chicken or vegetables, or store in refrigerator for up to 1 week. Reheat gently before using.
Tips & Variations
Pro Tips
- • Taste and adjust seasoning as you go
- • Use room temperature ingredients for best emulsification
- • Let flavors meld by refrigerating 30 minutes before serving
Storage
- • Refrigerator: Up to 1 week in airtight container
- • Freezer: Up to 3 months (thaw overnight)
Variations
Make it spicier with cayenne, tangier with extra lemon, or creamier with more mayo. Customize to your taste!
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