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Hot Orange Chicken Panda Express Recipe

Hot Orange Chicken

A delicious homemade version of Hot Orange Chicken featuring crispy chicken coated in a sweet and spicy orange sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 350 kcal

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.

Notes

For a milder dish, reduce the amount of red pepper flakes and chili peppers. Serve with steamed vegetables for a complete meal.
Keyword Hot Orange Chicken Recipe