Copycat Panda Express Hot Orange Chicken (Sweet, Spicy, and Crispy!)

This Copycat Panda Express Hot Orange Chicken is a game-changer! It captures all the delicious flavors of the popular takeout dish, with crispy fried chicken pieces coated in a sweet, spicy, and tangy orange sauce. I love how this recipe lets you enjoy your favorite restaurant meal at home, and it’s surprisingly easy to make. It’s perfect for a weeknight dinner, a family meal, or any time you’re craving that classic Panda Express flavor. Get ready for a dish that’s even better than the original!

Why You’ll Love This Hot Orange Chicken

• Tastes Like Panda Express: This recipe captures the signature sweet, spicy, and tangy flavors of Panda Express Orange Chicken.
• Crispy Chicken: The chicken is double-coated in a cornstarch and flour mixture, resulting in extra-crispy fried chicken.
• Delicious Orange Sauce: The homemade orange sauce is made with fresh orange juice and zest for a bright, citrusy flavor.
• Easy to Make: This recipe is straightforward and uses simple ingredients.
• Customizable Heat: Adjust the amount of red pepper flakes to control the spice level.

Ingredients for Hot Orange Chicken

Here’s what you’ll need to make this copycat recipe. The full list with measurements is in the recipe card below.

Chicken

• Boneless skinless chicken breasts or thighs, cut into 1-2″ inch pieces (Meat)
• Cornstarch (for coating)
• All-purpose flour (for coating)
• Eggs (Binder)
• Canola or vegetable oil (for frying and cooking)
• Salt (Seasoning)
• White pepper (Spice)

Orange Sauce

• Orange juice (Liquid)
• Orange, zest of (Flavoring)
• Soy sauce (Condiment)
• Rice wine vinegar (Acid)
• Brown sugar (Sweetener)
• Sesame oil (Flavoring)
• Cornstarch (Thickener)
• Green onions, sliced (plus extra for garnish) (Vegetable)

Stir-Fry

• Canola or vegetable oil (Oil)
• Dried whole red chili peppers (Spice)
• Red pepper flakes (Spice)
• Sesame oil (Flavoring)
• Garlic, minced (Aromatic)
• Ginger, grated (optional) (Aromatic)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Hot Orange Chicken as is, but here are a few ideas for variations:

• Adjust the Heat: Use more or fewer red pepper flakes and dried chili peppers to control the spice level.
• Add Vegetables: Stir-fry some broccoli florets, bell peppers, or snap peas along with the chicken.
• Use a Different Protein: Try this recipe with shrimp, tofu, or even beef.
• Make it Gluten-Free: Use gluten-free flour and tamari instead of soy sauce.
• Add Pineapple: Add chunks

How to Make Hot Orange Chicken

Let me show you how to make this delicious Copycat Panda Express Hot Orange Chicken:

Make The Orange Sauce

1. In a medium bowl, I whisk together all of the ingredients for the sauce (orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, sesame oil, cornstarch, and green onions).
2. I cover it and set it aside until it’s ready to be used in the final step.

Prep and Bread Chicken

1. I prep the dredge by adding the cornstarch and flour together in a shallow pie dish (or similar).
2. I whisk in the salt and white pepper until it’s evenly distributed.
3. In a medium bowl, I whisk together the eggs with 2 tablespoons of vegetable oil. I whisk vigorously until the egg is no longer stringy and the mixture starts to emulsify.
4. I start to get the oil heated to 375 degrees F (190°C) in a heavy-bottom skillet, wok, or deep saute pan. I attach a thermometer to best manage the heat.
5. While the oil is heating, I work in batches, placing the diced chicken pieces into the egg wash.
6. I coat the chicken well, then toss it into the dredging flour.
7. I coat the chicken pieces well on all sides, making sure no chicken shows through the breading.

Fry the Chicken

1. I dust off the excess flour and carefully fry the chicken in batches for about 3 minutes, until golden brown and crispy. Be sure to adjust the heat as it will drop once the chicken is added.
2. I place the cooked chicken on a wire rack to drain off any excess oil.

Stir Fry in Wok

1. In a wok, I add 2 tablespoons of vegetable oil and heat it over medium-high heat.
2. I add in the dried chili peppers and red pepper flakes.
3. I heat them through for about 15 seconds, stirring constantly.
4. I add in the minced garlic (and ginger, if using) and sesame oil and cook for another 15 seconds, stirring constantly.

Thicken Sauce and Combine

1. I pour the prepared orange sauce into the wok.
2. It will start to bubble on the edges and begin to thicken, about 2 minutes.
3. I add the crispy chicken pieces to the sauce and toss multiple times to coat them well and warm the chicken back up, about 1 minute.

Serve

1. Serve over rice.

Tips and Tricks for the BEST Crispy Chicken

Here are my secrets for making this chicken extra crispy and flavorful:

• Double Coating: Coating the chicken in both an egg wash and a flour/cornstarch mixture creates an extra-crispy crust.
• Hot Oil: Make sure the oil is hot enough (375°F/190°C) before adding the chicken. This helps to create a crispy crust and prevents the chicken from absorbing too much oil.
• Don’t Overcrowd the Pan: Fry the chicken in batches to ensure it cooks evenly and gets crispy.
• Use a Wire Rack: Placing the cooked chicken on a wire rack allows excess oil to drain off, keeping the chicken crispy.
• Fresh Orange Juice and Zest: Using fresh orange juice and zest adds a bright, citrusy flavor to the sauce.

How to Serve

This Hot Orange Chicken is delicious served with:

• Rice: White rice, brown rice, or fried rice are all great options.
• Noodles: Serve it over lo mein, chow mein, or rice noodles.
• Steamed Vegetables: Add a side of steamed broccoli, green beans, or bok choy.

Make Ahead and Storage

You can prepare the orange sauce ahead of time and store it in the refrigerator. Leftover chicken and sauce can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or in the microwave.

FAQs about Hot Orange Chicken

• Can I use chicken thighs instead of breasts?
  • Yes, you can use boneless, skinless chicken thighs. They may take a bit longer to cook.
• Can I bake the chicken instead of frying it?
  • Yes, you can
• Can I make this without the chili peppers?
  • Yes, you can.

Enjoy this delicious and easy-to-make Copycat Panda Express Hot Orange Chicken! It’s a flavorful and satisfying meal that’s sure to become a new family favorite.

Hot Orange Chicken (Panda Express Style)

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 20minutes
• Total Time: 40 minutes
• Yield: 4-6 1x
• Category: Main Course
• Cuisine: Asian-Inspired, Chinese-American

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Description

This Hot Orange Chicken recipe captures the sweet, spicy, and tangy flavors of the popular Panda Express dish. Crispy, golden-brown chicken pieces are coated in a vibrant orange sauce with a kick of chili peppers and red pepper flakes.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1–2 inch pieces
• 1 cup cornstarch
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tablespoons canola oil or vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon white pepper (or black pepper)
• Canola oil or vegetable oil, for frying (enough for deep frying or shallow frying)

For the Orange Sauce:

• 1 cup orange juice (freshly squeezed or store-bought)
• Zest of 1 orange
• 3 tablespoons soy sauce (low-sodium recommended)
• 4 tablespoons rice wine vinegar
• 1/2 cup packed light brown sugar
• 2 teaspoons sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon green onions, sliced (plus more for garnish)

For the Stir-Fry:

• 2 tablespoons canola oil or vegetable oil
• 1/2 cup dried whole red chili peppers (see notes)
• 6 teaspoons red pepper flakes (adjust to your spice preference)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• Optional: 1 tablespoon fresh ginger, grated

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Instructions

• Make the Orange Sauce: In a medium bowl, whisk together the orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, sesame oil, and cornstarch until well combined and the cornstarch is dissolved. Set aside.

• Prepare Breading Station:

  • Dish 1 (Dredge): In a shallow dish (like a pie plate), combine the cornstarch, flour, salt, and white pepper. Whisk to distribute evenly.
  • Dish 2 (Egg Wash): In a medium bowl, whisk together the eggs and 2 tablespoons of vegetable or canola oil until the mixture is smooth and emulsified (no longer stringy).

• Heat Oil for Frying: Heat enough oil for frying in a heavy-bottomed skillet, wok, or deep sauté pan to 375°F (190°C). Use a deep-fry or candy thermometer to monitor the oil temperature.

• Bread Chicken (in Batches): While the oil is heating, bread the chicken pieces. Working in batches, dip each chicken piece into the egg wash, making sure it’s fully coated. Then, dredge the chicken in the cornstarch-flour mixture, pressing gently to ensure it’s well coated on all sides. Shake off any excess flour.

• Fry Chicken (in Batches): Carefully add the breaded chicken pieces to the hot oil, working in batches to avoid overcrowding the pan. Fry for about 3 minutes per batch, or until the chicken is golden brown, crispy, and cooked through. Adjust the heat as needed to maintain the oil temperature.

• Drain Chicken: Remove the cooked chicken from the oil using a slotted spoon or spider and place it on a wire rack set over a baking sheet to drain excess oil.

• Stir-Fry Aromatics: In a clean wok or large skillet, heat 2 tablespoons of vegetable or canola oil over medium-high heat. Add the dried whole chili peppers and red pepper flakes. Cook, stirring constantly, for about 15 seconds, or until fragrant. Be careful not to burn the peppers.

• Add Garlic and Ginger: Add the minced garlic and grated ginger (if using) to the wok, along with the 1 tablespoon of sesame oil. Cook, stirring constantly, for another 15 seconds, or until fragrant.

• Thicken Sauce: Pour the prepared orange sauce into the wok. Bring to a simmer, stirring constantly. The sauce will start to bubble and thicken, about 2 minutes.

• Combine Chicken and Sauce: Add the crispy fried chicken pieces to the thickened orange sauce. Toss gently to coat the chicken evenly. Cook for about 1 minute, or until the chicken is heated through.

• Serve: Serve immediately over cooked rice (white, brown, or jasmine). Garnish with sliced green onions.

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Notes

• Chicken: You can use either chicken breasts or thighs. Thighs will be more moist and flavorful.
• Dried Chili Peppers: The dried whole chili peppers add a smoky flavor and visual appeal. You can adjust the amount to your spice preference, or omit them for a milder dish. Look for them in the Asian or international section of your grocery store, or in a dedicated Asian market.
• Red Pepper Flakes: Adjust the amount of red pepper flakes to your preferred level of spiciness.
• Oil Temperature: Maintaining the correct oil temperature is crucial for crispy chicken. Use a thermometer to ensure the oil stays at 375°F (190°C).
• Serving Suggestions: Serve this hot orange chicken over rice, noodles, or with steamed vegetables.