Hot Orange Chicken (Panda Express Copycat) Recipe
Introduction
Hot Orange Chicken is a fiery and flavorful dish inspired by a Panda Express favorite. This recipe combines crispy fried chicken with a tangy, sweet, and spicy orange sauce that’s quick to make and sure to impress. Perfect for a weeknight dinner or entertaining guests!
Ingredients
- 2 lbs chicken breasts or thighs, cut into bite-sized pieces
- 1 cup cornstarch
- ½ cup all-purpose flour
- 2 eggs
- 2 tbsp oil (for egg wash)
- 1 tsp salt
- ½ tsp white pepper
- Oil for frying
- 1 cup orange juice
- 1 orange, zest of
- 3 tbsp soy sauce
- 4 tbsp rice wine vinegar
- ½ cup brown sugar
- 2 tsp sesame oil
- 1 tbsp cornstarch (for sauce)
- 1 tbsp green onions, sliced (plus more for garnish)
- 2 tbsp oil (for stir-frying)
- ½ cup dried whole red chili peppers
- 6 tsp red pepper flakes
- 1 tbsp sesame oil (for stir-frying)
- 2 cloves garlic, minced
- 1 tbsp ginger, grated (optional)
Instructions
- Make the Orange Sauce: In a medium bowl, whisk together orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, sesame oil, cornstarch, and sliced green onions until smooth and lump-free. Cover and set aside at room temperature to let the flavors meld.
- Prep and Bread the Chicken: Combine cornstarch, flour, salt, and white pepper in a shallow dish. In another bowl, whisk eggs with 2 tablespoons oil until slightly thickened. Heat oil in a deep pan to 375°F.
- Coat the Chicken: Dip chicken pieces in egg wash, then dredge thoroughly in the flour mixture, pressing gently to adhere. Work in batches to avoid clumping.
- Fry the Chicken: Lightly dust off excess flour from chicken. Fry in hot oil without overcrowding for about 3 minutes until golden and crispy. Adjust heat to maintain 375°F. Drain on wire rack over paper towels.
- Stir-Fry in Wok: Heat 2 tablespoons oil in a wok over medium-high heat. Add dried whole red chili peppers and red pepper flakes, cooking 15 seconds while stirring.
- Add Aromatics: Stir in garlic, ginger (if using), and 1 tablespoon sesame oil. Cook another 15 seconds, stirring to prevent burning.
- Cook the Sauce: Pour the prepared orange sauce into the wok. Stir constantly as it bubbles and thickens, about 2 minutes.
- Toss Chicken in Sauce: Add fried chicken to the wok and toss to coat evenly with sauce. Cook for 1 minute to warm through and absorb flavors.
- Serve: Plate the hot orange chicken immediately over freshly cooked rice and garnish with additional sliced green onions.
Tips & Variations
- Use chicken thighs for more moisture and flavor compared to breasts.
- Adjust the red pepper flakes to control the heat level to your liking.
- For a less spicy version, omit dried chili peppers and reduce or skip red pepper flakes.
- Make sure to maintain oil temperature while frying to keep chicken crispy and less greasy.
- Add bell peppers or snap peas to the stir-fry for extra crunch and color.
Storage
Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the chicken crispy. Avoid microwaving as it can make the breading soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
Yes, but make sure to thaw it completely and pat dry to prevent excess moisture, which affects the breading and frying process.
Is there a substitute for cornstarch in the sauce?
You can use arrowroot powder or potato starch as a thickening agent if cornstarch is unavailable, but use the same quantity.
PrintHot Orange Chicken (Panda Express Copycat) Recipe
This Hot Orange Chicken recipe is a fiery and flavorful copycat of the beloved Panda Express dish. Featuring crispy fried chicken pieces coated in a tangy, sweet, and spicy orange sauce, this dish delivers a perfect balance of heat and zest. The homemade sauce is infused with dried chili peppers and red pepper flakes, enhanced by garlic and optional ginger, making it a standout meal that’s easy to prepare at home. Crispy on the outside and juicy on the inside, this orange chicken is perfect served over steamed rice and garnished with fresh green onions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese American
Ingredients
Chicken and Breading
- 2 lbs chicken breasts or thighs, cut into bite-sized pieces
- 1 cup cornstarch
- ½ cup all-purpose flour
- 2 eggs
- 2 tbsp oil (for egg wash, canola or vegetable oil)
- 1 tsp salt
- ½ tsp white pepper
- Oil for frying (vegetable or canola oil)
Orange Sauce
- 1 cup orange juice
- 1 orange, zest of
- 3 tbsp soy sauce
- 4 tbsp rice wine vinegar
- ½ cup brown sugar
- 2 tsp sesame oil
- 1 tbsp cornstarch (for sauce thickening)
- 1 tbsp green onions, sliced (plus more for garnish)
Stir-Fry Aromatics
- 2 tbsp oil (for stir-frying, canola or vegetable oil)
- ½ cup dried whole red chili peppers
- 6 tsp red pepper flakes
- 1 tbsp sesame oil (for stir-frying)
- 2 cloves garlic, minced
- 1 tbsp ginger, grated (optional)
Instructions
- Make the Orange Sauce: In a medium bowl, whisk together orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, 2 tsp sesame oil, cornstarch, and sliced green onions until smooth and well combined. Cover and let sit at room temperature to allow flavors to meld.
- Prep and Bread the Chicken: In a shallow dish, mix cornstarch, flour, salt, and white pepper. In another bowl, whisk eggs with 2 tbsp oil until slightly thickened and frothy. Heat oil in a deep skillet or wok to 375°F.
- Coat the Chicken: Dip chicken pieces in egg wash, then dredge thoroughly in the flour-cornstarch mixture pressing lightly to adhere, working in batches.
- Fry the Chicken: Remove excess flour from coated chicken and fry in hot oil in batches without overcrowding for about 3 minutes until golden brown and crispy. Maintain oil temperature at around 375°F. Drain fried chicken on a wire rack over paper towels.
- Stir-Fry Aromatics: In a clean wok, heat 2 tbsp oil over medium-high heat. Add dried chili peppers and red pepper flakes, stir for 15 seconds to release flavors. Add garlic, ginger (if using), and 1 tbsp sesame oil, cooking for another 15 seconds carefully to avoid burning.
- Cook the Sauce: Pour prepared orange sauce into the wok and stir continuously for about 2 minutes as it thickens and bubbles at the edges.
- Toss Chicken in Sauce: Add the crispy fried chicken pieces to the wok and toss thoroughly for about 1 minute to coat and warm through.
- Serve: Plate the hot orange chicken immediately over freshly cooked rice and garnish with additional sliced green onions for flavor and color.
Notes
- Maintaining oil temperature at 375°F during frying is critical for achieving a crispy, non-greasy chicken coating.
- You can use chicken breasts or thighs depending on your preference; thighs tend to be juicier.
- Adjust red pepper flakes according to your heat tolerance for a milder or spicier dish.
- Using a wire rack instead of just paper towels to drain fried chicken prevents sogginess by allowing oil to drip away.
- The sauce can be prepared ahead and left to sit for deeper flavor development.
- Optional grated ginger adds aromatic warmth and complements the garlic and chili heat.
- Serve immediately for best texture; the chicken will lose crispiness if left in sauce too long.
Keywords: Orange Chicken, Hot Orange Chicken, Panda Express Copycat, Crispy Orange Chicken, Spicy Orange Chicken, Fried Chicken Recipe
