Making your favorite Panda Express dishes at home has never been easier! This copycat recipe includes their famous orange chicken, crispy honey walnut shrimp, savory fried rice, and chow mein noodles. Every bite is packed with authentic flavors, and best of all, you can make as much as you want without the takeout price tag. And let’s be honest—nothing stings more than paying an extra $2 just for a small portion of honey walnut shrimp. With this recipe, you can enjoy as much as you like at home!
Why You’ll Love This Recipe
- Authentic Flavor – These dishes taste just like the real deal (or even better!).
- Crispy & Crunchy – Thanks to the double-frying method, both the chicken and shrimp stay ultra-crispy.
- Cost-Effective – No need to pay extra for honey walnut shrimp when you can make a whole batch for the same price!
- Customizable – Adjust seasonings, spice levels, or ingredients to fit your preferences.
The Importance of Double Frying
Double frying is the key to achieving the signature crunch that makes Panda Express’s fried items so addicting. The first fry cooks the protein through while forming a light crust, and the second fry crisps it up, ensuring a golden-brown, extra-crispy finish. Skipping this step will result in soggy chicken or shrimp, so don’t cut corners!
Panda Express Copycat: Orange Chicken, Honey Walnut Shrimp, Fried Rice, and Chow Mein
Description
This Panda Express copycat recipe includes all your takeout favorites: crispy orange chicken coated in a sweet and tangy sauce, crunchy honey walnut shrimp, perfectly seasoned fried rice, and flavorful chow mein. With step-by-step instructions, you can recreate these iconic dishes at home for a fraction of the price.
Ingredients
ORANGE CHICKEN
orange chicken - chicken marinade
orange chicken - wet batter
orange chicken - sauce
HONEY WALNUT SHRIMP
honey walnut shrimp - candied walnuts
honey walnut shrimp - fried shrimp
honey walnut shrimp - sauce
CHOW MEIN
FRIED RICE
Instructions
ORANGE CHICKEN
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Marinate the Chicken
In a large bowl, mix cubed chicken with salt, chicken bouillon powder, ginger, garlic powder, onion powder, and white pepper. Let sit in the fridge for at least 30 minutes.
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Prepare the Batter
Mix flour, rice flour, cornstarch, salt, and water until a thick batter forms. Coat chicken thoroughly.
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First Fry
Heat oil to 350°F (175°C). Fry chicken in batches for 5-7 minutes until lightly golden. Remove and drain on a paper towel-lined rack.
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Second Fry
Increase oil temperature back to 350°F. Fry chicken again for 2-3 minutes until deep golden brown and crispy.
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Make the Sauce
Whisk together soy sauce, rice vinegar, orange juice, sugar, garlic, water, red pepper flakes, and cornstarch.
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Coat the Chicken
Heat sauce in a wok over medium-low heat until thickened. Add fried chicken and toss until evenly coated.
HONEY WALNUT SHRIMP
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Make Candied Walnuts
Melt butter in a saucepan, add walnuts, then remove. In the same pan, heat water and brown sugar until thickened, then toss in walnuts. Spread onto parchment paper.
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Prepare the Batter
Whisk egg whites until soft peaks form, then fold in cornstarch.
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Fry the Shrimp
Coat shrimp in the batter, fry at 350°F for 4-5 minutes. Let cool, then fry a second time for 2 more minutes.
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Make the Sauce
Whisk together mayo, MSG, honey, and condensed milk. Brush sauce onto fried shrimp and serve with candied walnuts.
CHOW MEIN
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Prepare the Sauce
Whisk together soy sauce, oyster sauce, sugar, chicken broth, cornstarch, garlic powder, sesame oil, and white pepper.
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Boil Noodles
Cook according to package instructions, then drain
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Stir-Fry Vegetables
In a hot wok, stir-fry celery, cabbage, onion for 1 minute.
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Combine Everything
Add noodles and sauce, tossing until well coated.
FRIED RICE
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Scramble the Eggs
Heat oil in a wok, scramble eggs, then remove.
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Cook Vegetables
Add oil, stir-fry onions until translucent, then add peas, carrots, and green onions.
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Fry the Rice
Add rice, soy sauce, and oyster sauce, tossing to combine.
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Season and Finish
Add chicken bouillon powder, white pepper, and scrambled eggs back in.
