Hot Orange Chicken Panda Express Copycat Recipe

Sharing is caring!

Craving the bold and fiery flavors of Panda Express’ popular Orange Chicken, but with an extra kick? This Hot Orange Chicken recipe is a spicy twist on the beloved classic, bringing the perfect balance of heat and sweetness to your dinner table. Tender pieces of chicken are crispy fried, then tossed in a sizzling wok with a zesty, tangy, and spicy orange sauce that packs a punch. Ideal for spice lovers, this recipe gives you all the flavor you adore from the restaurant version, with an irresistible extra fiery kick!

Print

Whether you’re looking to impress your friends or enjoy a vibrant dinner at home, this recipe is sure to be a hit. Let’s dive into the steps and ingredients that make this Hot Orange Chicken so delicious and satisfying.

Ingredients

To make Hot Orange Chicken, gather the following ingredients:

For the Chicken

• 2 lbs boneless skinless chicken breasts or thighs, cut into 1-2″ inch pieces
• 1 cup cornstarch
• ½ cup all-purpose flour
• 2 eggs
• 2 tablespoons canola or vegetable oil
• 1 tsp salt
• ½ tsp white pepper
• Oil for frying

For the Orange Sauce

• 1 cup orange juice
• 1 orange, zest of
• 3 tablespoons soy sauce
• 4 tablespoons rice wine vinegar
• ½ cup brown sugar
• 2 teaspoons sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon green onions, sliced (plus extra for garnish)

For Stir-Frying

• 2 tablespoons canola or vegetable oil
• ½ cup dried whole red chili peppers
• 6 teaspoons red pepper flakes
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• Optional: 1 tablespoon grated ginger

Step-by-Step Instructions

1. Make the Orange Sauce

• In a medium bowl, whisk together all of the ingredients for the orange sauce: orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, sesame oil, cornstarch, and green onions. Once everything is well combined, cover the bowl and set it aside to use in the final steps.

2. Prepare and Bread the Chicken

• In a shallow dish, combine the cornstarch, flour, salt, and white pepper. Mix well so that the seasoning is evenly distributed throughout.
• In a medium bowl, whisk the eggs with 2 tablespoons oil until the mixture emulsifies and the egg no longer looks stringy.
• Heat oil in a heavy-bottom skillet, wok, or deep sauté pan to 375°F (190°C). Use a thermometer to keep track of the temperature.
• While the oil is heating, dip the chicken pieces into the egg wash, making sure each piece is well-coated. Then, toss the chicken into the cornstarch-flour mixture, ensuring that the pieces are fully covered. The key is to ensure no chicken shows through the breading.

3. Fry the Chicken

• Once the oil reaches the right temperature, dust off any excess flour from the chicken and fry it in batches. Fry the chicken pieces for about 3 minutes, or until they are golden brown and crispy. Be sure to maintain the oil temperature as it will drop when the chicken is added.
• After frying, place the cooked chicken pieces on a wire rack to drain excess oil.

4. Stir-Fry in the Wok

• In a wok or large pan, heat 2 tablespoons oil over medium-high heat.
• Add the dried whole red chili peppers and red pepper flakes. Stir-fry for about 15 seconds, allowing the peppers to release their heat.
• Add the minced garlic (and grated ginger if using) and sesame oil. Stir-fry for another 15 seconds to release the flavors.
• Pour the prepared orange sauce into the wok, stirring as it heats through. Allow the sauce to simmer and thicken for about 2 minutes.
• Add the crispy chicken pieces to the wok and toss them in the sauce to coat them evenly. Stir for about 1 minute until the chicken is well-coated and heated through.

5. Serve and Garnish

• Serve your Hot Orange Chicken over steamed rice for a satisfying meal. Garnish with extra sliced green onions for a burst of freshness and color.

Flavors, Textures, and Aromas

This Hot Orange Chicken has a bold and unforgettable flavor profile. The crispy, golden-brown chicken contrasts beautifully with the tangy orange sauce, which balances sweetness and acidity. The fiery kick from the dried chili peppers and red pepper flakes adds depth to the dish without overwhelming the taste. As you take a bite, the sweetness of the orange sauce hits first, followed by the heat, leaving a warm, spicy glow. The garlic and ginger infuse the sauce with savory undertones, while the fresh green onions offer a light, crisp note to balance the richness.

Visually, the dish is vibrant, with the red chilies and glossy sauce making the chicken pieces gleam with flavor. The aroma of sizzling chili peppers, garlic, and citrus wafts through the air, beckoning you to dig in.

Tips and Tricks

• Substitutions:
  • You can substitute chicken breasts with thighs for a juicier option.
  • Use honey or maple syrup instead of brown sugar for a different twist on the sweetness.
  • Coconut aminos can be used as a soy sauce alternative for a gluten-free version.
  • For a vegetarian version, swap chicken for crispy tofu or cauliflower.
• Make It Less Spicy:
  • Adjust the red pepper flakes and dried chili peppers to your preferred spice level.
  • To reduce heat, omit the dried whole red chili peppers and use just a pinch of red pepper flakes.
• Serving Suggestions:
  • Pair with steamed jasmine rice or fried rice to absorb the flavorful sauce.
  • Serve with a side of stir-fried vegetables or a crisp salad to add freshness.

Why You’ll Love This Recipe

This Hot Orange Chicken brings the perfect blend of heat, tang, and sweetness, giving you an unforgettable dining experience. It’s a fiery and flavorful take on a beloved takeout classic that you can enjoy at home. With easy-to-find ingredients and simple steps, you’ll be able to recreate this dish and impress your family or guests in no time. Whether you’re a spice enthusiast or just looking for something exciting for dinner, this recipe hits all the right notes.

Get ready for a mouthwatering, spicy adventure with Hot Orange Chicken—it’s bold, it’s sweet, and it’s packed with flavor!