Panda Express at Home: 4 Irresistible Copycat Recipes You’ll Make Again and Again

Craving that iconic Panda Express flavor without leaving your kitchen? You’re in the right place. This ultimate guide brings you the best copycat versions of fan-favorite dishes: spicy-sweet Firecracker Chicken, classic tangy Orange Chicken, creamy-crunchy Honey Walnut Shrimp, and savory Black Pepper Angus Steak (also called Pepper Steak or similar to Beijing Beef). These easy, restaurant-quality recipes use everyday ingredients and deliver bold Asian-inspired flavors perfect for weeknight dinners, date nights, or feeding a crowd.

Whether you love crispy fried chicken coated in glossy sauce or tender stir-fried beef with peppers, these homemade versions taste just like (or better than!) takeout. Let’s get cooking!

1. Firecracker Chicken – Spicy, Sweet & Addictively Crispy

This bold, fiery-sweet chicken is coated in a glossy buffalo-style sauce with a kick of red pepper flakes—perfect for spice lovers.

Ingredients (Serves 4)

• 3 large boneless, skinless chicken breasts, cut into 1-inch chunks
• ¾ cup cornstarch
• 2 large eggs
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ cup vegetable oil (for frying)
• Sauce:
• 1 cup buffalo wing sauce (Frank’s RedHot or similar)
• ⅛ cup granulated sugar
• 1 tbsp apple cider vinegar
• ½–1 tsp red pepper flakes (adjust for heat)
• ¼ cup sliced green onions
• 1 tbsp sesame seeds

Instructions

1. Pat chicken dry. Season with salt and pepper.
2. In a bowl, whisk eggs. Place cornstarch in a separate shallow dish.
3. Dip chicken pieces in egg, then dredge in cornstarch, shaking off excess.
4. Heat vegetable oil in a large skillet or wok over medium-high heat (about 350°F).
5. Fry chicken in batches 4–5 minutes until golden and cooked through (internal temp 165°F). Drain on paper towels.
6. In the same pan (wipe if needed), combine buffalo sauce, sugar, vinegar, and red pepper flakes. Simmer 2–3 minutes until slightly thickened.
7. Toss crispy chicken in sauce until fully coated.
8. Garnish with green onions and sesame seeds. Serve over steamed rice.

Pro Tip: For extra crunch, double-fry the chicken—fry once at 325°F for 3 minutes, rest, then fry again at 375°F for 2 minutes.

2. Orange Chicken – The Most Popular Panda Express Copycat

Tangy, sweet orange sauce clings to ultra-crispy chicken bites—restaurant perfection at home.

Ingredients (Serves 4–5)

• 2 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 1½ cups cornstarch
• 2 eggs, beaten
• ½ tsp salt
• ½ tsp black pepper
• Vegetable oil for frying
• Orange Sauce:
• 18 oz orange marmalade (about 1½–2 cups)
• ¼ cup low-sodium soy sauce
• ¼ cup BBQ sauce (sweet variety works best)
• 2 tbsp rice vinegar or apple cider vinegar
• 1 tsp minced garlic
• 1 tsp grated fresh ginger
• Zest and juice of 1 orange (optional for brightness)
• 1–2 tbsp water or orange juice to thin if needed

Instructions

1. Season chicken with salt and pepper. Dip in beaten egg, then coat generously in cornstarch.
2. Heat ½ inch oil in a deep skillet to 350°F. Fry chicken in batches 4–6 minutes until golden and crispy. Drain.
3. In a saucepan, combine marmalade, soy sauce, BBQ sauce, vinegar, garlic, ginger, and orange zest/juice. Simmer over medium heat 5–7 minutes, stirring until smooth and thickened.
4. Toss hot chicken in the orange sauce until evenly coated.
5. Serve immediately with steamed rice and garnish with green onions or sesame seeds.

Make it lighter: Bake at 400°F on a wire rack for 25–30 minutes, flipping halfway, then toss in sauce.

3. Honey Walnut Shrimp – Creamy, Crunchy & Luxurious

This Panda Express classic features crispy shrimp in a sweet-creamy sauce with candied walnuts—decadent yet simple.

Ingredients (Serves 4)

• Candied Walnuts:
• 1 cup whole shelled walnuts
• ¼ cup granulated sugar
• 1 tbsp water
• Shrimp & Batter:
• 1 lb large shrimp, peeled and deveined
• ½ cup cornstarch
• ¼ cup rice flour (or all-purpose flour)
• 2 egg whites
• ½ tsp salt
• Canola or vegetable oil for frying
• Honey Cream Sauce:
• ¼ cup mayonnaise
• 2 tbsp honey
• 2 tbsp sweetened condensed milk
• 1 tsp lemon juice

Instructions

1. Candied Walnuts: In a skillet over medium heat, combine sugar and water. Stir until sugar dissolves, then add walnuts. Cook 3–5 minutes, stirring constantly until caramelized and coated. Spread on parchment to cool.
2. Whisk egg whites until frothy. In another bowl, mix cornstarch, rice flour, and salt.
3. Dip shrimp in egg whites, then dredge in flour mixture.
4. Heat oil to 350°F. Fry shrimp 2–3 minutes until golden and curled. Drain.
5. Whisk mayonnaise, honey, condensed milk, and lemon juice until smooth.
6. Toss fried shrimp and candied walnuts in the sauce.
7. Serve over rice or greens—garnish with green onions.

Tip: Use tail-on shrimp for beautiful presentation.

4. 15-Minute Black Pepper Angus Steak – Savory & Peppery Stir-Fry

Tender steak cubes with crisp bell peppers and onions in a rich black pepper sauce—fast and flavorful.

Ingredients (Serves 4)

• 1 lb Angus sirloin or flank steak, cut into 1-inch cubes
• ½ tsp baking soda (for tenderizing)
• 1 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce
• 2 tsp cornstarch
• ½ tsp black pepper
• 2 tbsp vegetable oil
• Veggies & Sauce:
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• ½ large yellow onion, chopped
• 4 cloves garlic, minced
• 1 tsp grated ginger
• ¼ cup low-sodium soy sauce
• 1 tbsp dry sherry or rice wine
• 2 tsp sugar
• 1 tbsp black pepper (freshly ground)
• 1 tsp sesame oil
• 2 tbsp water + 1 tsp cornstarch (slurry)

Instructions

1. Toss steak with baking soda, soy sauce, 1 tsp cornstarch, and black pepper. Marinate 15–20 minutes.
2. Heat 1 tbsp oil in a wok or large skillet over high heat. Sear steak 2–3 minutes until browned but not fully cooked. Remove.
3. Add remaining oil. Stir-fry onion, bell peppers, garlic, and ginger 2–3 minutes until crisp-tender.
4. Return steak to pan. Add soy sauce, sherry, sugar, black pepper, and sesame oil.
5. Stir in cornstarch slurry. Cook 1–2 minutes until sauce thickens and coats everything.
6. Serve hot over rice or noodles.

Quick Hack: Slice steak against the grain for maximum tenderness.

Best Tips for Panda Express-Style Success at Home

• Use a thermometer for perfect frying oil temperature.
• Prep all ingredients before cooking—stir-fries move fast!
• Velveting (baking soda marinade) makes beef melt-in-your-mouth tender.
• Double sauces if you love extra for dipping or rice.

Frequently Asked Questions (FAQs)

Q: Can I bake instead of fry the chicken or shrimp?
A: Yes! For orange/firecracker chicken, bake at 425°F for 25–30 minutes on a wire rack, then toss in sauce. Shrimp can be air-fried at 400°F for 6–8 minutes.

Q: How do I make these recipes gluten-free?
A: Use tamari instead of soy sauce, gluten-free oyster sauce, and ensure cornstarch/BBQ sauce labels are GF.

Q: Can I prep these ahead?
A: Yes—marinate proteins and chop veggies up to 24 hours ahead. Fry or stir-fry just before serving for best texture.

Q: What’s the best side dish?
A: Steamed jasmine rice, chow mein, super greens, or fried rice pair perfectly.

Q: How spicy is Firecracker Chicken?
A: Moderately spicy—adjust red pepper flakes to taste. Start with ½ tsp for mild.

Conclusion

These four Panda Express copycat recipes bring the bold, crave-worthy flavors of the restaurant straight to your kitchen—without the delivery fee or wait time. From the irresistible crunch of Orange Chicken to the luxurious creaminess of Honey Walnut Shrimp, and the peppery punch of Black Pepper Angus Steak, there’s something for every craving. Whip up a feast for family movie night, impress guests, or treat yourself to takeout vibes any day of the week. Which dish will you try first? Drop a comment below with your favorites, and enjoy your homemade Panda Express feast!