Description

This Hot Orange Chicken recipe is a fiery twist on the classic Panda Express Orange Chicken, featuring tender, crispy fried chicken pieces tossed in a bold, spicy, and tangy orange sauce. Infused with whole dried red chili peppers, red pepper flakes, garlic, ginger, and a sweet citrus glaze, it offers a perfect balance of heat and sweetness ideal for those who love a spicy kick with their takeout favorites.

Ingredients

Scale

Chicken and Coating

2 lbs boneless skinless chicken breasts or thighs, cut into 1-2 inch pieces
1 cup cornstarch
1/2 cup all-purpose flour
2 eggs
2 tablespoons oil (canola or vegetable)
1 tsp salt
1/2 tsp white pepper
Oil for frying (enough to deep fry)

Orange Sauce

1 cup orange juice
Zest of 1 orange
3 tablespoons soy sauce
4 tablespoons rice wine vinegar
1/2 cup brown sugar
2 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon green onions, sliced (plus extra for garnish)
2 tablespoons oil (canola or vegetable)

Spices and Aromatics

1/2 cup dried whole red chili peppers
6 teaspoons red pepper flakes
1 tablespoon sesame oil
2 cloves garlic, minced
Optional: 1 tablespoon ginger, grated

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken: In a large bowl, combine the cornstarch, all-purpose flour, salt, and white pepper. In a separate bowl, beat the eggs. Dip the chicken pieces first into the beaten eggs, then dredge thoroughly in the cornstarch-flour mixture to coat evenly. Set aside.
Fry the Chicken: Heat enough oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the coated chicken pieces in batches until golden brown and fully cooked inside, about 5-7 minutes per batch. Remove and drain on paper towels.
Prepare the Orange Sauce: In a saucepan, combine the orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, and 2 teaspoons of sesame oil. Bring the mixture to a simmer over medium heat. In a small bowl, mix 1 tablespoon of cornstarch with a little water to make a slurry, then whisk it into the simmering sauce to thicken. Stir in the sliced green onions and remove from heat once thickened.
Sauté Spices and Aromatics: In a wok or large skillet, heat 2 tablespoons of canola or vegetable oil over medium-high heat. Add the dried whole red chili peppers, red pepper flakes, minced garlic, and optional grated ginger along with 1 tablespoon sesame oil. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.
Toss Chicken in Sauce: Add the fried chicken pieces to the wok with the spices. Pour the prepared orange sauce over the chicken and stir well to coat everything evenly. Cook together for 2-3 minutes until heated through and flavors meld.
Garnish and Serve: Garnish with additional sliced green onions. Serve hot over steamed rice or your preferred side dish for a spicy, tangy dinner experience.

Notes

Tender chicken breasts are sliced into bite-sized pieces, fried crispy, and tossed in a sizzling wok full of fragrant spices, garlic, and a citrusy tangy sweet sauce.
This copycat recipe is a spin on Panda Express’s classic Orange Chicken amped up with tons of chilies for an intensely fiery but balanced flavor.
The spice is intensely fiery delicious but not overwhelming, as it’s complemented by the sweet tanginess of the orange sauce.
Adjust the amount of red pepper flakes and dried chilies to suit your preferred spice level.
Use vegetable or canola oil for frying and stir-frying for their high smoke points.

Nutrition

Serving Size: 1/4 of recipe (approximately 250g)
Calories: 520 kcal
Sugar: 22 g
Sodium: 850 mg
Fat: 22 g
Saturated Fat: 4.5 g
Unsaturated Fat: 15 g
Trans Fat: 0.1 g
Carbohydrates: 48 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 100 mg