Hot Orange Chicken: The Ultimate Panda Express Recipe
Introduction to Hot Orange Chicken
Hot Orange Chicken is a dish that combines the crispy texture of fried chicken with a sweet, tangy, and slightly spicy orange sauce. This beloved dish takes your taste buds on an exciting journey, capturing the essence of both comfort food and bold flavors. Whether you are looking for a delightful family dinner or a dish to impress your friends, this homemade version of Hot Orange Chicken will surely be a hit!
A Personal Story Behind My Hot Orange Chicken Journey
Growing up, my family often visited our favorite local Chinese restaurant, where we would savor their famous Hot Orange Chicken. It was always a special treat for us. I remember how my eyes would light up when the dish arrived at our table, its vibrant orange sauce glistening under the restaurant lights. Recreating this dish at home brings back those cherished memories, allowing me to share the joy of flavor and togetherness with my loved ones.
What Makes This Hot Orange Chicken Recipe Special?
What sets this Hot Orange Chicken recipe apart is the perfect balance of flavors. The crispy chicken is coated in a light batter, which contrasts beautifully with the sweet and spicy orange sauce. The addition of dried chili peppers and red pepper flakes adds a delightful kick, making it a flavorful experience for spice lovers. Additionally, this recipe allows you to control the heat and sweetness, making it adaptable to your family’s preferences.
The Full Hot Orange Chicken Recipe
Ingredients
- 2 pounds 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 canola or vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- Oil for frying
- 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 canola or vegetable oil (for stir-frying)
- 1/2 cup dried whole red chili peppers
- 6 teaspoons red pepper flakes
- 1 tablespoon sesame oil (for stir-frying)
- 2 cloves garlic, minced
- Optional: 1 tablespoon ginger, grated
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, cornstarch, and sliced green onions. Cover and set aside.
- Prep and Bread the Chicken: In a shallow dish, combine the cornstarch and flour. Whisk in the salt and white pepper until evenly mixed. In another bowl, whisk the eggs with 2 tablespoons of oil until well combined.
- Heat the Oil: In a heavy-bottomed skillet, wok, or deep sauté pan, heat oil to 375°F (190°C). Use a thermometer for accuracy to ensure perfect frying.
- Coat the Chicken: Working in batches, dip the chicken pieces into the egg wash, ensuring they are well coated. Then, toss them in the cornstarch-flour mixture until fully covered.
- Fry the Chicken: Carefully add the coated chicken pieces to the hot oil, frying in batches for about 3 minutes or until golden brown. Adjust the heat as needed to maintain the temperature. Once cooked, place the chicken on a wire rack to drain excess oil.
- Stir-Fry in Wok: In a wok, heat 2 tablespoons of oil over medium-high heat. Add the dried chili peppers and red pepper flakes, stirring for about 15 seconds. Then, add the minced garlic (and ginger if using) and sesame oil, cooking for another 15 seconds.
- Thicken the Sauce: Pour the prepared orange sauce into the wok. Cook for about 2 minutes, stirring until it begins to bubble and thicken.
- Combine and Serve: Add the crispy chicken pieces to the sauce, tossing to coat well and warm the chicken for about 1 minute. Serve over rice and garnish with extra green onion slices.
Serving Suggestions and Variations for Hot Orange Chicken
Hot Orange Chicken pairs beautifully with steamed rice, which absorbs the delicious sauce. For a complete meal, consider serving it with steamed vegetables like broccoli or snap peas for added nutrition and color. If you’re looking to adapt the dish, you can reduce the amount of red pepper flakes and chili peppers for a milder flavor. Additionally, feel free to experiment by adding other vegetables to the stir-fry, such as bell peppers or carrots, for more texture and taste.
Frequently Asked Questions About Hot Orange Chicken
- Can I make this dish ahead of time? Yes, you can prepare the chicken and sauce ahead of time and combine them just before serving to maintain the chicken’s crispiness.
- How can I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or on the stovetop for the best texture.
- Is this recipe spicy? The spiciness can be adjusted according to your preference. Reduce the amount of dried chili peppers and red pepper flakes for a milder version.
Enjoy this delightful crispy orange chicken that’s sure to impress your family and friends!
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Calories per Serving: 350
- Servings: 6
Hot Orange Chicken
Equipment
- Heavy-bottomed skillet or wok For frying and stir-frying.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts or thighs cut into 1-2 inch pieces
- 1 cup cornstarch
- 1 cup orange juice
- 1 tablespoon green onions sliced plus extra for garnish
- 1 /2 all-purpose flour
- 2 tablespoons canola or vegetable oil
- 1 teaspoon salt
- 1 /2 teaspoon white pepper
- 1 /2 dried whole red chili peppers
- 6 teaspoons red pepper flakes
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 tablespoon ginger grated (optional)
- 1 cup brown sugar
- 4 tablespoons rice wine vinegar
- 1 tablespoon cornstarch
- 2 tablespoons canola or vegetable oil (for stir-frying)
- 1 tablespoon sesame oil (for stir-frying)
Instructions
- 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. Cover and set aside.
- In a shallow dish, combine the cornstarch and flour. Whisk in the salt and white pepper until evenly mixed. In another bowl, whisk the eggs with 2 tablespoons of oil until well combined.
- In a heavy-bottomed skillet, wok, or deep sauté pan, heat oil to 375°F (190°C). Use a thermometer for accuracy.
- Working in batches, dip the chicken pieces into the egg wash, ensuring they are well coated. Then, toss them in the cornstarch-flour mixture until fully covered.
- Carefully add the coated chicken pieces to the hot oil, frying in batches for about 3 minutes or until golden brown. Adjust the heat as needed to maintain the temperature. Once cooked, place the chicken on a wire rack to drain excess oil.
- In a wok, heat 2 tablespoons of oil over medium-high heat. Add the dried chili peppers and red pepper flakes, stirring for about 15 seconds. Then, add the minced garlic (and ginger if using) and sesame oil, cooking for another 15 seconds.
- Pour the prepared orange sauce into the wok. Cook for about 2 minutes, stirring until it begins to bubble and thicken.
- Add the crispy chicken pieces to the sauce, tossing to coat well and warm the chicken for about 1 minute. Serve over rice and garnish with extra green onion slices.