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Hot Orange Chicken (Panda Express Copycat) Recipe

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★★★★★

5 from 72 reviews

This Hot Orange Chicken recipe is a delicious Panda Express copycat that features crispy fried chicken pieces coated in a tangy, sweet, and spicy orange sauce. The chicken is double-breaded and deep-fried to perfection, then stir-fried briefly with a vibrant orange glaze infused with chili peppers, garlic, and ginger for an authentic and flavorful takeout experience at home.

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 canola or vegetable oil (for egg wash)
  • 1 tsp salt
  • ½ tsp white pepper
  • Oil for frying (vegetable or canola oil), enough for deep frying

Orange Sauce

  • 1 cup orange juice
  • Zest of 1 orange
  • 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

  • 2 tbsp canola or vegetable 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

  1. 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 at room temperature to allow flavors to meld.
  2. 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 of oil until emulsified and frothy. Heat oil for frying to 375°F in a heavy-bottomed skillet or wok. Dip chicken pieces first into egg wash, then dredge thoroughly in flour-cornstarch mixture. Work in batches.
  3. Fry the Chicken: Remove excess flour from chicken pieces by dusting lightly. Fry chicken in hot oil in batches, avoiding overcrowding, for about 3 minutes until golden brown and crispy. Maintain oil temperature near 375°F. Drain cooked chicken on wire racks lined with paper towels.
  4. Stir-Fry in Wok: Heat 2 tablespoons oil in a clean wok 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 quickly. Pour in orange sauce and stir as it bubbles and thickens (~2 minutes). Add fried chicken and toss continuously to coat and warm through (~1 minute).
  5. Serve: Serve immediately over freshly cooked rice. Garnish with additional sliced green onions for extra flavor and presentation.

Notes

  • Maintaining the oil temperature at 375°F is crucial for crispy, non-greasy chicken.
  • Work in batches when frying to avoid overcrowding, which lowers oil temperature.
  • Use a wire rack instead of paper towels alone to drain fried chicken to keep it crispier.
  • Adjust the amount of red chili peppers and red pepper flakes according to your preferred heat level.
  • Ginger is optional but adds a nice aromatic depth to the sauce.
  • This dish is best served immediately to enjoy the crispiness of the chicken coated in sauce.

Keywords: Panda Express, Orange Chicken, Copycat Recipe, Fried Chicken, Chinese Takeout, Spicy Orange Sauce

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