Panda Express Hot Orange Chicken

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You can make tasty hot orange chicken at home just like Panda Express. This copycat recipe uses simple ingredients you probably have in your kitchen. The secret is in the sauce, which combines vinegar, sugar, soy sauce, and orange extract for that perfect sweet and tangy flavor.

To make the chicken, you’ll coat pieces in a seasoned egg mixture and cornstarch before frying until golden brown. Then you’ll stir-fry dried chilis, garlic, and ginger before adding the orange sauce. The result is crispy chicken bites coated in a spicy-sweet glaze that rivals the restaurant version.

Exact Ingredients List

Here’s what you’ll need to make Panda Express Hot Orange Chicken at home:

For the sauce:

• 1/4 cup white vinegar
• 1/4 cup sugar
• 2 tablespoons water
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon orange extract
• 1/2 teaspoon salt
• Orange zest (optional)

For the chicken:

• 1 pound boneless skinless chicken thighs
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1 tablespoon vegetable oil (plus extra for frying)
• 1 cup cornstarch
• 1/2 cup all-purpose flour

For the final touch:

• 2 tablespoons sesame oil
• 4-6 dried Tianjin peppers
• 2 teaspoons chili flakes
• 1 teaspoon minced garlic
• 1/2 teaspoon minced ginger

Make sure you have all these items ready before you start cooking. This will make the process smoother and more enjoyable.

Instructions

You’re about to make some tasty hot orange chicken! Here’s how to do it:

To make the Orange Sauce:

1. In a bowl, whisk together the white vinegar, white granulated sugar, water, soy sauce, cornstarch, orange extract, salt, and the optional orange zest.
2. Cover the bowl and set aside.

To bread the chicken:

1. Chop the skinless, boneless chicken thighs into bite-sized pieces. Pat with a paper towel and let them air dry.
2. In a wide, shallow bowl, whisk together the flour and cornstarch.
3. In another wide, shallow bowl, whisk together the egg, salt, white pepper, and vegetable oil. 
4. Set a wire rack on a baking tray. 
5. Dip one piece of chicken in the egg mixture and shake off any excess.
6. Then dip the chicken in the flour mixture and coat all sides, pressing down lightly to ensure the meat is coated. Shake off the excess and place it on the wire rack. Repeat with the remaining chicken pieces.

To fry the chicken;

1. Set a clean wire rack on a baking tray and line it with paper towels. 
2. Heat a heavy-bottomed pot, like a Dutch oven or wok, over medium-high heat. Add about four inches of vegetable oil.
3. Once the oil reaches 350°F, slowly add the breaded chicken pieces. Don’t crowd the pot. You will need to fry in batches to maintain the oil temp. 
4. Drain the cooked chicken on the paper towel-lined rack. If you are concerned about oneness, check with an instant-read thermometer. 
5. Cook the rest of the breaded chicken in batches. 

To finish the Panda Express Hot Orange Chicken recipe:

1. Mince the garlic and ginger and set aside. 
2. In a large enough pan or skillet to fit all the chicken, heat the sesame oil over medium heat. 
3. Add the Tianjin peppers to the skillet and saute them for about a minute. 
4. Add the red chili flakes and cook until they’re fragrant, about one minute. 
5. Add the Orange Chicken sauce. Simmer and stir for about a minute until the sugar dissolves and the sauce thickens slightly. 
6. Add the chicken to the skillet and toss to coat.
7. Garnish with sliced green onions if desired.

Your hot orange chicken is ready! Serve it up and enjoy your homemade Panda Express-style meal.

Possible Substitutes List & Recipe Variations

Can’t find all the ingredients? No worries! Here are some swaps you can try:

Orange Chicken Sauce:

• Replace white vinegar with rice vinegar or apple cider vinegar
• Swap sugar for honey or brown sugar
• Use tamari instead of soy sauce for a gluten-free option

Chicken:

• Try chicken breast instead of thighs
• Swap cornstarch for arrowroot powder
• Use gluten-free flour as a substitute for all-purpose flour

Want to mix things up? Try these tasty variations:

• Add orange zest to boost the citrus flavor
• Toss in some steamed broccoli or bell peppers for extra veggies
• Sprinkle sesame seeds on top for a crunchy finish

For a healthier twist, you can bake the chicken instead of frying. Just coat the pieces and bake at 400°F for about 20 minutes, flipping halfway through.

Feel free to adjust the spice level by adding more or less chili flakes. You can also use fresh chili peppers if you prefer.

Tips, Tricks & Storing

For extra crispy chicken, double-coat it in the cornstarch mixture. Dip it once, shake off the excess, then dip it again before frying.

Make sure your oil is hot enough before frying. Use a thermometer to keep it at 350°F. This helps the chicken get crispy without absorbing too much oil.

Don’t overcrowd the pan when frying. Cook the chicken in small batches for the best results.

To store leftovers, let the chicken cool completely. Put it in an airtight container and keep it in the fridge for up to 3 days.

When reheating, use an air fryer or oven to bring back the crispiness. Avoid the microwave, as it can make the chicken soggy.

For a healthier version, you can bake the chicken instead of frying. Coat it as directed, then bake at 400°F for about 20 minutes, flipping halfway through.

To make the dish spicier, add more chili flakes or use hotter peppers. For less heat, reduce or skip the chili flakes.