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!
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!
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.
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.
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.
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.
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.
