Hot Orange Chicken (Panda Express Copycat) Recipe
This Hot Orange Chicken recipe is a delicious Panda Express copycat featuring crispy fried chicken pieces tossed in a tangy, sweet, and spicy orange sauce. The dish combines the perfect balance of heat from chili peppers and red pepper flakes with the fresh citrus flavor of orange juice and zest. It’s an irresistible meal served best over steamed rice for a satisfying takeout-style dinner at home.
- 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
Scale
Chicken and Coating
- 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 (enough to heat to 375°F in pan)
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 Flavorings
- 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, sesame oil, cornstarch, and sliced green onions until well blended and smooth. Cover and let sit at room temperature to allow flavors to meld.
- Prep and Bread the Chicken: In a shallow dish, combine cornstarch, all-purpose flour, salt, and white pepper. In another bowl, whisk eggs with 2 tablespoons oil until emulsified and frothy. Heat oil in a heavy-bottomed skillet or wok to 375°F. Dip chicken pieces into egg wash, then dredge thoroughly in the dry mixture, pressing coating onto chicken. Work in batches.
- Fry the Chicken: Remove excess flour from coated chicken. Fry chicken in hot oil without overcrowding for about 3 minutes until golden brown and crispy. Maintain oil temperature near 375°F by adjusting heat. Remove chicken with slotted spoon and drain on wire rack lined with paper towels.
- Stir-Fry the Sauce and Aromatics: In a clean wok, heat 2 tablespoons oil over medium-high heat. Add dried whole red chili peppers and red pepper flakes; stir for 15 seconds. Add minced garlic, grated ginger (if using), and 1 tablespoon sesame oil; cook 15 seconds, stirring continuously to avoid burning.
- Combine Sauce and Chicken: Pour orange sauce into wok; stir constantly as it bubbles and thickens over about 2 minutes. Add fried chicken pieces and toss to coat thoroughly in the sauce. Continue tossing for about 1 minute to warm through and infuse flavors.
- Serve: Serve hot orange chicken immediately over steamed rice. Garnish with additional sliced green onions for color and flavor.
Notes
- Maintaining the correct oil temperature (375°F) is key to achieving a crispy chicken coating without greasiness.
- Do not overcrowd the frying pan to ensure even cooking and crispiness.
- Optional grated ginger adds depth to the sauce but can be omitted if unavailable.
- Use a wire rack to drain fried chicken to keep it crispy instead of paper towels alone.
- The sauce thickens quickly due to cornstarch—stir constantly to avoid lumps and sticking.
- Adjust red pepper flakes quantity to control the spice level according to your preference.
Keywords: Hot Orange Chicken, Panda Express Copycat, Fried Chicken, Orange Sauce, Spicy Chicken, Chinese Takeout Recipe
