Description

This Hot Orange Chicken recipe is a fiery twist on the classic Panda Express favorite, featuring tender chicken pieces fried to a crispy golden brown and tossed in a bold, spicy, and tangy orange sauce. Infused with dried chili peppers and red pepper flakes for an intense heat balanced by the sweetness of orange juice and brown sugar, this dish delivers a perfect combination of spicy, sweet, and savory flavors. Garnished with fresh green onions, it’s a deliciously addictive takeout-style meal you can make at home.

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), plus more for frying
1 tsp salt
1/2 tsp white pepper

Orange Spice 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)
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

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Instructions

Prepare the chicken: Cut the chicken breasts or thighs into bite-sized 1-2 inch pieces. In a bowl, whisk together the eggs, salt, and white pepper. In another bowl, mix the cornstarch and all-purpose flour.
Coat the chicken: Dip each chicken piece into the egg mixture, then dredge thoroughly in the cornstarch-flour mixture to coat evenly.
Fry the chicken: Heat oil in a deep fryer or large pan over medium-high heat until hot. Fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
Prepare the orange sauce base: In a small bowl, mix orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, and 1 tablespoon cornstarch; set aside.
Sauté aromatics and spices: Heat 2 tablespoons oil and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Add dried whole red chili peppers, red pepper flakes, minced garlic, and optional ginger. Stir-fry until fragrant, about 1-2 minutes, being careful not to burn the spices.
Cook the sauce: Pour the orange sauce mixture into the wok with the aromatics. Stir continuously and cook until the sauce thickens and becomes glossy.
Toss chicken in sauce: Add the fried chicken pieces and sliced green onions to the wok. Toss well to coat each piece evenly with the spicy orange sauce. Cook for an additional 2-3 minutes to allow flavors to meld.
Garnish and serve: Remove from heat and garnish with extra sliced green onions. Serve hot with steamed rice or your favorite sides.

Notes

Tender chicken breasts are sliced into bite-sized pieces, fried crispy, and tossed in a wok full of fragrant spices, garlic, and a citrusy, tangy, sweet sauce.
This copycat recipe is a spicy spin on the classic Panda Express Orange Chicken, amped up with lots of chilies for an intensely fiery but balanced flavor.
The heat is strong but balanced with sweetness and acidity from orange and brown sugar, making it deliciously addictive.
Adjust the amount of dried chili peppers and red pepper flakes to suit your spice tolerance.
Use canola or vegetable oil for frying and stir-frying as they have high smoke points.
Ginger is optional but adds a nice warmth and depth to the flavor.

Nutrition

Serving Size: 1 serving (approximately 1/4 of recipe)
Calories: 520 kcal
Sugar: 18 g
Sodium: 720 mg
Fat: 25 g
Saturated Fat: 4.5 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 105 mg