Hot Orange Chicken Panda Express Recipe
Recreate the flavorful Hot Orange Chicken from Panda Express at home with crispy fried chicken pieces tossed in a tangy, spicy orange sauce. This recipe features a perfectly balanced sauce made from fresh orange juice, zest, soy sauce, and chili peppers, paired with tender chicken coated in a crispy cornstarch and flour breading, fried to golden perfection and stir-fried with aromatic spices for a restaurant-quality meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Ingredients
Scale
Chicken and Coating
- 2 lbs boneless skinless chicken breasts or thighs, cut into 1–2 inch pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp white pepper
- 2 eggs
- 2 tablespoons canola or vegetable oil (for egg wash)
- Oil for frying (amount as needed)
Orange Sauce
- 1 cup orange juice
- Zest of 1 orange
- 3 tablespoons soy sauce
- 4 tablespoons rice wine vinegar
- 1/2 cup brown sugar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon green onions, sliced (plus extra for garnish)
Stir Fry Ingredients
- 2 tablespoons canola or vegetable oil
- 1/2 cup dried whole red chili peppers
- 6 teaspoons red pepper flakes
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- Optional: 1 tablespoon grated ginger
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. Cover and set aside to let flavors meld.
- Prep and Bread Chicken: In a shallow dish, combine cornstarch, all-purpose flour, salt, and white pepper, mixing well to evenly distribute. In a separate medium bowl, whisk eggs with 2 tablespoons oil vigorously until mixture emulsifies. Heat oil to 375°F in a heavy-bottom skillet, wok, or deep sauté pan, using a thermometer to maintain consistent temperature.
- Coat the Chicken: Working in batches, dip chicken pieces into the egg wash to coat thoroughly, then dredge in the flour mixture ensuring every piece is fully coated without exposed chicken. Shake off excess flour before frying.
- Fry the Chicken: Fry the chicken in batches for about 3 minutes each until golden and crispy, adjusting heat to maintain oil temperature. Transfer cooked chicken to a wire rack to drain excess oil and keep crisp.
- Stir-Fry Aromatics: In a clean wok, heat 2 tablespoons oil over medium-high heat. Add dried red chili peppers and red pepper flakes, stirring constantly for about 15 seconds to release their heat and flavor.
- Add Garlic and Ginger: Stir in minced garlic and, if using, grated ginger along with sesame oil. Cook for another 15 seconds while stirring to prevent burning and develop a fragrant base.
- Thicken the Sauce: Pour the prepared orange sauce into the wok. Let it simmer and bubble around the edges while stirring often until it thickens, about 2 minutes.
- Combine Chicken and Sauce: Add the fried chicken pieces to the wok and toss repeatedly to evenly coat in the thickened sauce. Allow the chicken to warm through and absorb the sauce for about 1 minute.
- Serve: Plate the hot orange chicken over steamed rice, garnish with additional sliced green onions, and enjoy immediately for best texture and flavor.
Notes
- Using a thermometer ensures the oil stays at the right temperature for crispy chicken without being greasy.
- If you prefer less heat, reduce or omit the red pepper flakes and dried chili peppers.
- Fresh orange zest adds brightness; do not substitute with dried zest for best flavor.
- For easier cleanup, use a wire rack to drain the chicken after frying instead of paper towels.
- This dish pairs excellently with steamed jasmine rice or fried rice.
- Leftover sauce can be stored separately in the fridge for up to 3 days.
Keywords: Hot Orange Chicken, Panda Express Copycat, Fried Chicken, Orange Sauce, Crispy Chicken, Chinese-American Recipe, Spicy Orange Chicken, Asian Stir Fry