Introduction

Hot Orange Chicken is a fiery and flavorful take on the beloved Panda Express classic. Crispy fried chicken pieces are tossed in a tangy, sweet, and spicy orange sauce for a dish that’s perfect for weeknight dinners or special occasions. This copycat recipe delivers restaurant-quality taste right at home.

A white bowl filled with a base layer of fluffy white rice, topped with a thick layer of golden-brown fried chicken pieces covered in a shiny, rich amber-colored sauce with a sticky texture. The chicken is sprinkled with small white sesame seeds and a few small green onion slices scattered around, adding a fresh green touch. The bowl is placed on a white marbled surface, with a glimpse of another bowl containing red and orange ingredients in the top right corner. 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: Make the Orange Sauce. In a medium bowl, whisk together the orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, sesame oil, cornstarch, and sliced green onions until smooth. Cover and set aside at room temperature to let the flavors meld.

Step 2: Prepare the dredge. Combine cornstarch, all-purpose flour, salt, and white pepper in a shallow dish. In another bowl, whisk eggs with 2 tablespoons of oil until frothy and slightly thickened.

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

Step 4: Working in batches, dip chicken pieces into the egg wash, then coat evenly with the flour mixture, pressing lightly to adhere.

Step 5: Shake off excess flour and carefully fry chicken pieces in hot oil, avoiding overcrowding. Cook about 3 minutes until golden and crispy. Drain on a wire rack lined with paper towels.

Step 6: In a clean wok, heat 2 tablespoons oil over medium-high heat. Add dried chilies and red pepper flakes, stirring for 15 seconds without burning.

Step 7: Add garlic, optional ginger, and 1 tablespoon sesame oil. Stir quickly for another 15 seconds to release aroma.

Step 8: Pour in the prepared orange sauce. Stir continuously as it thickens over about 2 minutes.

Step 9: Add the fried chicken to the wok. Toss well for about 1 minute to coat and warm through.

Step 10: Serve immediately over rice, garnished with sliced green onions.

Tips & Variations

For extra crispiness, double-fry the chicken by frying once at a lower temperature, resting, then frying again briefly at a higher temperature.

Adjust chili flakes to control heat level according to your preference.

Use chicken thighs for juicier results or breasts for a leaner option.

Add bell peppers or snap peas for extra crunch and color.

FAQs

Can I use store-bought orange juice for the sauce?

Yes, fresh or store-bought orange juice works well. Fresh juice adds a brighter flavor, but bottled juice is convenient and still delicious.

What oil is best for frying the chicken?

Use a neutral, high smoke point oil like canola, vegetable, or peanut oil for frying. These oils handle high heat well and won’t impart unwanted flavors.