Panda Express Copycat: Orange Chicken, Honey Walnut Shrimp, Fried Rice, and Chow Mein
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
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
- 3 lb chicken thighs cubed
- 2 tsp salt
- 1/2 tsp chicken bouillon powder
- 1 tsp powdered ginger
- 2 tsp white pepper
- 1 tsp garlic powder
- 1 tsp onion powder
orange chicken – wet batter
- 75 g all purpose flour
- 225 g rice flour
- 75 g cornstarch
- 1 tbsp salt
- 380 ml water more or less to get thick pancake batter texture
orange chicken – sauce
- 1/4 cup soy sauce
- 1/3 cup rice vinegar
- 1/3 cup orange juice
- 3/4 cup sugar
- 1 clove garlic minced
- 1/4 cup water
- 3 tbsp cornstarch
- red pepper flakes
HONEY WALNUT SHRIMP
honey walnut shrimp – candied walnuts
- 3 tbsp butter
- 1 cup walnuts halved
- 1/3 cup water
- 1/3 cup brown sugar
honey walnut shrimp – fried shrimp
- 120 g egg whites
- 2/3 cup cornstarch
- 1 lb shrimp peeled and deveined
honey walnut shrimp – sauce
- 60 g mayo
- 1/2 tsp MSG can replace with salt, or chicken bouillon powder
- 2 tbsp honey
- 1 tbsp sweetened condensed milk
CHOW MEIN
- 1 lb noodles I used gloryland foods brown rice and millet rice noodles
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 1/4 cup chicken broth
- 1/2 tbsp cornstarch
- 1/2 tsp garlic powder
- 1/4 tsp sesame oil
- 1/4 tsp white pepper
- 2 stalks celery diced; more or less based on personal preference
- 1 cup cabbage thinly sliced; more or less based on personal preference
- 1/2 onion thinly sliced
FRIED RICE
- 2 eggs beaten
- 2 cups rice day old, refrigerated
- 1/4 cup peas
- 1/4 cup carrots diced
- 1/2 onion diced
- 2 stalks green onions finely chopped
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- chicken bouillon powder to taste
- white pepper to taste
Instructions
ORANGE 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.
- Mix flour, rice flour, cornstarch, salt, and water until a thick batter forms. Coat chicken thoroughly.
- 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.
- Increase oil temperature back to 350°F. Fry chicken again for 2-3 minutes until deep golden brown and crispy.
- Whisk together soy sauce, rice vinegar, orange juice, sugar, garlic, water, red pepper flakes, and cornstarch.
- Heat sauce in a wok over medium-low heat until thickened. Add fried chicken and toss until evenly coated.
HONEY WALNUT SHRIMP
- 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.
- Whisk egg whites until soft peaks form, then fold in cornstarch.
- Coat shrimp in the batter, fry at 350°F for 4-5 minutes. Let cool, then fry a second time for 2 more minutes.
- Whisk together mayo, MSG, honey, and condensed milk. Brush sauce onto fried shrimp and serve with candied walnuts.
CHOW MEIN
- Whisk together soy sauce, oyster sauce, sugar, chicken broth, cornstarch, garlic powder, sesame oil, and white pepper.
- Cook according to package instructions, then drain
- In a hot wok, stir-fry celery, cabbage, onion for 1 minute.
- Add noodles and sauce, tossing until well coated.
FRIED RICE
- Heat oil in a wok, scramble eggs, then remove.
- Add oil, stir-fry onions until translucent, then add peas, carrots, and green onions.
- Add rice, soy sauce, and oyster sauce, tossing to combine.
- Add chicken bouillon powder, white pepper, and scrambled eggs back in.
