Print

Hot Orange Chicken (Panda Express Copycat) Recipe

Print Recipe

★★★★★

4.8 from 140 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Coat the Chicken: Dip chicken pieces in egg wash, then dredge thoroughly in the flour-cornstarch mixture pressing lightly to adhere, working in batches.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://flavorsbymaya.com/hot-orange-chicken-panda-express-copycat-recipe/