We veganized Panda Express orange chicken—here’s the keeper version

There’s a time and place for nostalgia food, and for me, orange chicken is squarely in that lane.

The glossy sauce. The crispy bites. The sweet-tart citrus that wakes everything up.

I’ve been testing vegan versions for months—tweaking the batter, dialing the orange, and finding a sauce that clings like a hug instead of slipping off like a bad handshake.

This is the keeper version I’ll be making on repeat for weeknights, game nights, and “we need takeout energy without takeout” nights.

Why this version is the keeper

Three reasons.

First, texture. We get a shatter-crisp exterior that doesn’t sog out the second the sauce hits it. That comes from a light cornstarch batter plus a double-cook method that takes minutes, not hours.

Second, sauce cling. I want glossy—not gloopy.

The trick is a balanced slurry (cornstarch + water) added to a quick-simmered base of fresh orange juice, zest, and a hit of rice vinegar. It coats every craggy edge.

Third, weeknight-proof. Everything can be prepped ahead.

The sauce sits in a jar, the “chicken” gets par-cooked, and dinner snaps together in under 15 minutes.

Ingredients you’ll need

Here’s the short list with flexible options so you can use what you have.

Vegan “chicken”: Extra-firm tofu (pressed), store-bought vegan chicken pieces, or cauliflower florets for a veggie twist. I rotate among all three.

For the crisp: Cornstarch, all-purpose flour (or gluten-free blend), baking powder, salt, white pepper (optional but nice), and cold sparkling water (or just cold water).

Orange sauce essentials: Fresh orange juice and zest, soy sauce or tamari, rice vinegar, brown sugar (or coconut sugar), garlic, ginger, a touch of chili (crushed red pepper or sambal), and toasted sesame oil.

Finishers: Scallions, toasted sesame seeds, and orange wedges.

Pantry swaps: Maple syrup instead of sugar, tamari for gluten-free, and chili crisp instead of flakes if you want extra texture.

Make the crispy “chicken”

I’ve tried a dozen paths here. My favorites: tofu and store-bought vegan nuggets. Tofu soaks up the sauce like a dream; nuggets are fast and almost foolproof.

Tofu method: Press a block of extra-firm tofu for 20–30 minutes. Tear it into bite-size chunks (tearing > cubing for more craggy edges). Toss in a teaspoon of soy sauce and a drizzle of neutral oil to lightly season.

Nugget method: Use your favorite brand. Keep pieces bite-sized.

Cauliflower method: Break into 1½-inch florets, pat dry, and season with a pinch of salt.

Now the batter: Whisk ½ cup cornstarch, ½ cup flour, ½ teaspoon baking powder, ½ teaspoon salt, and a few shakes of white pepper. Add ¾ cup very cold sparkling water, whisking just until smooth and pourable—think heavy cream. If it’s too thick, splash more water; too thin, add a teaspoon of cornstarch.

Dip your tofu/nuggets/cauliflower into the batter, let excess drip, then fry or air-fry:

Stovetop: Shallow-fry in ¼–⅓ inch neutral oil over medium-high until golden and crisp, about 3–4 minutes per side. Drain on a rack.

Air fryer: Spray the basket, arrange pieces without crowding, mist lightly with oil, and cook at 400°F (205°C) for 10–12 minutes, flipping once, until crisp and lightly browned.

I’ve mentioned this before but tearing tofu (instead of perfect cubes) gives you those irregular edges that grab sauce like crazy.

Stir together the orange sauce

This sauce is all about balance—sweet, sour, salty, bright. In a bowl, whisk:

• ¾ cup fresh orange juice (from about 2 oranges)

• 1 tablespoon finely grated orange zest

• 3 tablespoons soy sauce or tamari

• 2–3 tablespoons brown sugar (start lower; you can always add more)

• 2 tablespoons rice vinegar

• 2 garlic cloves, minced

• 1 teaspoon grated fresh ginger

• ½–1 teaspoon crushed red pepper (to taste)

• 1 teaspoon toasted sesame oil

In a separate small cup, mix 2 teaspoons cornstarch with 2 teaspoons cold water.

Bring it together

Heat a large skillet or wok over medium heat. Add a teaspoon of neutral oil and the sauce base. Bring to a gentle simmer.

Whisk in the cornstarch slurry; keep the sauce moving until glossy and slightly thick, 30–60 seconds.

Add your crispy pieces and toss quickly to coat, just until everything is shiny and cloaked. If the sauce gets too thick, splash in a tablespoon of water and toss again.

Cut the heat, shower with scallions and sesame seeds, and you’re done.

Serve and pairings

I like it classic over steamed jasmine rice with a side of garlicky greens (broccolini or bok choy).

Feeling extra? Add orange segments tossed in at the end for bursts of fresh sweetness.

A squeeze of lime alongside is surprisingly good—it sharpens the edges of the sauce without making it sour.

Make-ahead, storage, and reheating

Make-ahead: The sauce base (before adding the slurry) keeps 5–7 days in the fridge. Shake before using.

The cornstarch slurry should be mixed fresh.

Batching: Fry the protein earlier in the day and cool completely on a rack. Re-crisp in a 400°F (205°C) oven or air fryer for 4–6 minutes before saucing.

Storage: Leftovers keep 2–3 days in an airtight container. The coating softens a bit, but a quick reheat in a hot skillet revives it. If it’s too thick post-fridge, add a splash of water to loosen the sauce.

Variations and substitutions

Gluten-free: Use tamari and a 1:1 gluten-free flour blend in the batter.

No refined sugar: Maple syrup works; reduce the liquid slightly by simmering 30 seconds longer before adding the slurry.

Less sweet, more heat: Drop the sugar to 1½ tablespoons and add extra chili flakes or a teaspoon of chili crisp at the end.

Orange-forward: Use blood oranges when they’re in season for a slightly berry-like note and a deeper color.

Kid-friendly: Skip the chili and let people add heat at the table.

Troubleshooting

Sauce too thin? You likely under-measured the slurry or didn’t simmer long enough. Re-mix 1 teaspoon cornstarch with 1 teaspoon water, pour in slowly while the sauce bubbles, and whisk until it glosses up.

Sauce too thick or sticky? Remove from heat and whisk in warm water, 1 tablespoon at a time.

Coating got soggy? Re-crisp the pieces in a hot oven or air fryer before tossing in sauce. Always sauce at the last minute.

Batter sliding off? Pat the protein very dry before dipping. With tofu, a light dusting of cornstarch before battering helps the grip.

Too sweet? Hit the pan with an extra teaspoon of rice vinegar and a pinch of salt.

The full recipe

Vegan Orange “Chicken” (Panda-style, keeper version)
Serves 3–4 | Active time 25 minutes | Total time 40 minutes

You’ll need

• 14 oz (400 g) extra-firm tofu, pressed and torn into bites
  or 12–14 oz vegan chicken nuggets or 1 small head cauliflower in florets

• Neutral oil, for frying or misting

• ½ cup (60 g) cornstarch

• ½ cup (65 g) all-purpose flour (or GF blend)

• ½ tsp baking powder

• ½ tsp fine salt

• ⅛ tsp white pepper (optional)

• ~¾ cup (180 ml) very cold sparkling water (or water)

Orange sauce

• ¾ cup (180 ml) fresh orange juice

• 1 tbsp finely grated orange zest

• 3 tbsp soy sauce or tamari

• 2–3 tbsp brown sugar (to taste)

• 2 tbsp rice vinegar

• 2 garlic cloves, minced

• 1 tsp grated fresh ginger

• ½–1 tsp crushed red pepper

• 1 tsp toasted sesame oil

• 2 tsp cornstarch + 2 tsp cold water (slurry)

To finish

• 2 scallions, thinly sliced

• 1 tbsp toasted sesame seeds

• Orange wedges, for serving

Do this

1. Prep the protein. Press tofu 20–30 minutes, then tear into chunks. If using nuggets, thaw if frozen. If using cauliflower, pat the florets very dry. Season any option with a pinch of salt.

2. Make the batter. In a bowl, whisk cornstarch, flour, baking powder, salt, and white pepper. Whisk in cold sparkling water until the batter is the texture of heavy cream.

3. Cook the bites.

   • Shallow-fry: Heat ¼–⅓ inch oil in a wide skillet over medium-high. Dip pieces in batter, let excess drip, and fry in batches 3–4 minutes per side until crisp and golden. Drain on a rack.

   • Air-fry: Spray basket, arrange battered pieces without crowding, mist lightly with oil, and air-fry at 400°F (205°C) for 10–12 minutes, flipping once.

4. Make the sauce. In a large skillet or wok over medium heat, combine orange juice, zest, soy sauce, sugar, rice vinegar, garlic, ginger, chili, and sesame oil. Bring to a simmer. Stir the cornstarch slurry to recombine and whisk it in. Simmer 30–60 seconds until glossy and slightly thick.

5. Coat and serve. Add the crispy pieces to the sauce and toss quickly to coat. Pull from heat, scatter scallions and sesame seeds, and serve hot with rice and greens.

Notes

• Start with less sugar; oranges vary. Taste and adjust at the stove.

• Don’t over-reduce the sauce before you add the slurry—gloss comes fast.

• For extra orange oomph, add a few thin strips of zest as garnish.

What to serve it with

Keep it simple: rice and a green veg.

Or go full takeout-style with steamed dumplings, sliced cucumbers with rice vinegar, and orange wedges on the side.

If you’re prepping lunches, portion rice, orange chicken, and blanched greens into containers and you’ve got three bangin’ meals ready to go.

Why this feels like takeout (without the takeout)

Part of what we crave with classic takeout is consistency—crispy plus sticky plus citrusy sweet.

This version delivers all of that, but cleaner and fully plant-based. The batter is light. The sauce is bright.

And you control the balance. That’s the kind of small kitchen win that builds confidence fast.

Final bite

If orange chicken sits in your comfort-food hall of fame, this vegan version earns a top spot.

It’s fast, flexible, and wildly satisfying.

Next time someone says they’re missing takeout, you’ll have an answer that hits all the same notes—no delivery fee required.