Introduction

Hot Orange Chicken is a flavorful, crispy dish inspired by the popular Panda Express classic. Combining tender fried chicken with a spicy-sweet orange sauce, it’s perfect for a satisfying homemade meal. This recipe offers a delicious balance of heat, tang, and sweetness that will please the whole family.

The image shows a white bowl filled with a base layer of fluffy white rice, topped with a generous layer of crispy, golden-brown fried chicken pieces that are glazed in a shiny, thick amber-colored sauce. The chicken pieces are evenly coated with the sauce that gives them a glossy texture, and they are sprinkled with small white sesame seeds. Scattered green onion slices add a pop of fresh green color on top. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a medium bowl, whisk together orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, 2 tsp sesame oil, 1 tbsp cornstarch, and sliced green onions. Cover and set aside at room temperature to allow flavors to meld.

Step 2: In a shallow dish, combine cornstarch, flour, salt, and white pepper. In another bowl, whisk eggs with 2 tbsp oil until slightly thickened and frothy.

Step 3: Heat oil for frying to 375°F in a deep skillet, wok, or heavy pan, using a thermometer to maintain temperature.

Step 4: Dip chicken pieces into the egg wash, then coat thoroughly in the flour mixture. Press lightly to adhere. Work in batches to avoid clumping.

Step 5: Remove excess flour from chicken and carefully fry in the hot oil without overcrowding. Fry about 3 minutes until golden and crispy. Drain on a wire rack lined with paper towels.

Step 6: In a clean wok, heat 2 tbsp oil over medium-high heat. Add dried red chili peppers and red pepper flakes, stir for 15 seconds.

Step 7: Add garlic, ginger (if using), and 1 tbsp sesame oil. Stir for another 15 seconds, avoiding burning the garlic.

Step 8: Pour in the prepared orange sauce and cook, stirring constantly, until it bubbles and thickens, about 2 minutes.

Step 9: Add the fried chicken pieces, tossing continuously to coat evenly with sauce for about 1 minute until warmed through.

Step 10: Serve immediately over rice and garnish with additional sliced green onions.

Tips & Variations

Use chicken thighs for juicier, more flavorful meat compared to breasts.

Add more or fewer chili peppers and red pepper flakes to adjust the heat level to your preference.

For a thicker sauce, dissolve extra cornstarch in cold water and stir into the sauce during cooking.

Garnish with toasted sesame seeds for added texture and flavor.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken and pat it dry before breading to ensure the coating sticks and fries properly.

Is this recipe very spicy?

The recipe has a noticeable heat from chili peppers and red pepper flakes, but you can reduce or omit these ingredients for a milder version.

Dinner

Hot Orange Chicken (Panda Express Copycat) Recipe