Panda Express Copycat Orange Chicken | Slow Cooker Recipe
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I remember the first time I tried to recreate Panda Express orange chicken at home — the zingy sauce, glossy coating, and that irresistible crunch. This slow cooker version lets you lock in the bright orange flavor and tender chicken with minimal hands-on time, so it’s perfect for busy weeknights or meal prep days. If you like set-it-and-forget-it dinners that still taste restaurant-quality, this recipe will become a go-to. For more slow-cooker inspiration while you prep, check out this cozy slow cooker chicken stew.
Why you’ll love this dish
This slow cooker orange chicken blends convenience with the bold flavors you crave from takeout. You get tender, saucy chicken that soaks up an orange-sweet-and-tangy glaze without standing at the stove. It’s kid-friendly, easy to scale up for guests, and forgiving if you need to tweak sweetness or heat.
“Hands-off cooking, bright citrus punch, and the family asked for seconds — this slow cooker orange chicken is a keeper.” — A dinner-tested review
Beyond the taste, this version saves time and reduces splatter compared with deep frying. If you want a crisp finish, I’ll show a simple broil or air-fryer trick in the Tips section.
How this recipe comes together
Before ingredients: here’s a quick process overview so you know what to expect.
- Toss bite-sized chicken in a light coating of cornstarch for a silky sauce and slight surface texture.
- Combine orange sauce ingredients in the slow cooker and add chicken.
- Cook on low for 3–4 hours (or high for 1.5–2 hours) until the chicken is tender and fully cooked.
- Thicken the sauce at the end with a cornstarch slurry, then optionally crisp bite-sized pieces under a broiler or in an air fryer for the classic texture.
This approach keeps steps simple and lets the slow cooker develop flavor while you do other things.
Gather these items
What you’ll need to make this copycat orange chicken.
- 2 lbs boneless skinless chicken thighs or breasts, cut into 1½-inch pieces (thighs stay juicier)
- 1/2 cup cornstarch (plus 1–2 tbsp for slurry)
- 1 tbsp vegetable oil (if you choose to sear)
- Sauce:
- 1 cup orange juice (fresh for bright flavor)
- 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/2 cup brown sugar or honey (adjust to taste)
- 2 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 2 garlic cloves, minced
- Zest of 1 orange (adds brightness)
- 1/4 tsp red pepper flakes (optional)
- Garnish: sliced scallions, toasted sesame seeds, extra orange zest
Ingredient notes and swaps:
- For a gluten-free version, use tamari or a gluten-free soy sauce and ensure cornstarch is certified gluten-free.
- Prefer less sweet? Reduce brown sugar and add a splash more vinegar.
- For a lower-sugar option, swap brown sugar for a sugar substitute and increase orange zest.
(If you’re also exploring more slow-cooker meals, try this slow cooker Parmesan herb chicken orzo recipe for another easy dinner.)
Directions to follow
Follow these short, clear steps for consistent results.
- Pat chicken pieces dry. Toss them in 1/2 cup cornstarch until lightly coated. Shake off excess.
- (Optional) Heat oil in a skillet over medium-high and brown chicken for 1–2 minutes per side. Browning is optional but helps texture.
- Whisk together orange juice, soy sauce, brown sugar, rice vinegar, ginger, garlic, orange zest, and red pepper flakes.
- Place coated (and optionally browned) chicken in the slow cooker. Pour sauce over the chicken and stir gently to combine.
- Cook on low for 3–4 hours or high for 1.5–2 hours, until the chicken reaches 165°F and is tender.
- About 10–15 minutes before serving, mix 1–2 tbsp cornstarch with 2 tbsp cold water to form a slurry. Stir the slurry into the slow cooker and cook on high (or switch to high) until the sauce thickens and glazes the chicken, about 5–10 minutes.
- For extra crunch, spread chicken on a baking sheet and broil for 3–5 minutes or air-fry at 400°F for 5 minutes, watching carefully so it doesn’t burn.
- Serve immediately topped with scallions and sesame seeds.
Best ways to enjoy it
Serve orange chicken over steaming jasmine or brown rice for a classic pairing. Try these serving ideas:
- Fried or steamed rice and a side of quickly sautéed broccoli or snap peas for color and crunch.
- Noodles tossed with a little sesame oil and scallions for a noodle bowl.
- Lettuce cups topped with orange chicken for a lighter, low-carb option.
- Garnish with extra orange zest, sliced chili, or toasted sesame seeds for texture and brightness.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerate in an airtight container up to 3–4 days.
- Freeze in portioned, freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating:
- Stovetop: Reheat gently in a skillet over medium-low with a splash of water or orange juice to loosen sauce. Heat to 165°F.
- Microwave: Cover and reheat in short bursts, stirring to ensure even heating.
- Oven: Place in an ovenproof dish at 350°F, covered, until warmed through.
Food safety: cooked chicken should reach an internal temp of 165°F. Discard leftovers left out over 2 hours.
Helpful cooking tips
- Cornstarch coating vs. searing: cornstarch absorbs sauce and yields a glossy finish. Quick searing gives extra texture but is optional.
- Brighten the sauce with fresh orange zest at the end — it lifts the flavor.
- If your sauce is too thin, use a cornstarch slurry. If too thick, thin with a splash of orange juice or water.
- To cut prep time, buy pre-sliced chicken or ask your butcher to cut it for you.
- For crispier results without frying, air-fry small batches after slow cooking.
- Want to prep ahead? Assemble the chicken and sauce in the slow cooker insert and refrigerate overnight. Start the cooker the next day and add the slurry at the end.
- For another hearty slow-cooker main, see this cozy slow cooker chicken stew for different techniques.
Creative twists
Try these variations to change the profile or accommodate diets:
- Spicy orange: add sriracha or sambal oelek to the sauce.
- Honey-orange: swap brown sugar for honey and lower orange juice slightly.
- Vegetarian alternative: exchange chicken for extra-firm tofu, pressed and tossed in cornstarch, then slow-cook briefly and finish in an air fryer.
- Citrus swap: combine orange and tangerine juice, or add lime for tang.
- Lower-sodium option: use low-sodium soy sauce and reduce added salt.
Your questions answered
Q: How long does this take start to finish?
A: Active prep is about 15–20 minutes. Slow cooker time is 1.5–4 hours depending on low vs. high and whether you brown the chicken.
Q: Can I use frozen chicken?
A: It’s safer to thaw chicken first to ensure even cooking. If using frozen, add extra cooking time and verify the internal temp reaches 165°F.
Q: How do I get that classic crispy coating without frying?
A: After slow cooking, toss small batches in an air fryer at 400°F for 3–5 minutes, or broil briefly on a baking sheet. Watch closely to avoid burning.
Q: Is this recipe gluten-free?
A: Yes if you use tamari or a certified gluten-free soy sauce and ensure all packaged ingredients are gluten-free.
Q: Can I prep the sauce ahead of time?
A: Absolutely — make the sauce up to 2 days ahead and store in the fridge. Combine with chicken in the slow cooker when ready.
Conclusion
If you want another slow-cooker take on orange chicken to compare notes, check out this Slow Cooker Orange Chicken – Dinner at the Zoo for a similar hands-off method. For a slightly different flavor profile and technique, see this Easy Slow Cooker Orange Chicken guide.
Copycat Panda Express Orange Chicken
Ingredients
Method
- Pat chicken pieces dry and toss them in 1/2 cup cornstarch until lightly coated. Shake off excess.
- (Optional) Heat oil in a skillet over medium-high and brown chicken for 1–2 minutes per side.
- Whisk together orange juice, soy sauce, brown sugar, rice vinegar, ginger, garlic, orange zest, and red pepper flakes.
- Place coated (and optionally browned) chicken in the slow cooker. Pour sauce over the chicken and stir gently to combine.
- Cook on low for 3–4 hours or high for 1.5–2 hours until the chicken reaches 165°F and is tender.
- About 10–15 minutes before serving, mix 1–2 tbsp cornstarch with 2 tbsp cold water to form a slurry. Stir the slurry into the slow cooker until the sauce thickens and glazes the chicken, about 5–10 minutes.
- For extra crunch, spread chicken on a baking sheet and broil for 3–5 minutes or air-fry at 400°F for 5 minutes.
- Serve immediately topped with scallions and sesame seeds.
