There’s something irresistible about the combination of crispy fried chicken coated in a tangy, spicy, and slightly sweet orange glaze. If you’ve ever had Panda Express’ Hot Orange Chicken, you know exactly what I mean. That crunchy, golden exterior paired with the bold citrusy sauce makes it a favorite for takeout lovers everywhere.
Making this dish at home means you get to enjoy all that crispy, sticky goodness without having to leave your kitchen. Plus, you can tweak the spice level to your liking and ensure that every bite is fresh and flavorful. Whether you’re craving comfort food or want to impress your family with a homemade version of their favorite takeout dish, this recipe has you covered!
Why You’ll Love This Recipe
- Better than takeout – This homemade version is fresher, crispier, and just as flavorful as the restaurant version.
- Customizable spice level – You can adjust the heat to your liking, making it mild or extra fiery.
- Simple ingredients – Everything you need can be found at your local grocery store.
- Perfectly crispy – The double-frying method ensures the chicken stays crunchy even after being coated in sauce.
- Great for meal prep – Make a big batch and enjoy leftovers throughout the week!
Ingredients You’ll Need
For the Chicken:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- ½ cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup water
- Oil, for frying
For the Orange Sauce:
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- ⅓ cup soy sauce
- ⅓ cup honey
- ¼ cup rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon ginger, minced
- 3 cloves garlic, minced
- 2 green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
How to Make Hot Orange Chicken
Step 1: Prepare the Chicken
Start by cutting your chicken thighs into bite-sized pieces. Using chicken thighs instead of chicken breasts makes a big difference—they stay juicy and tender even after frying.
In a large bowl, mix together the cornstarch, flour, salt, black pepper, garlic powder, and onion powder. In a separate bowl, whisk the eggs with water. Dip each piece of chicken into the egg mixture first, then coat it well in the dry flour mixture. This double-coating process ensures an extra crispy exterior.
Step 2: Fry the Chicken
Heat oil in a deep pan or wok to about 350°F (175°C). Carefully drop in the chicken pieces in small batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes, or until the chicken turns golden brown. Remove and place on a wire rack or paper towels to drain excess oil.
For an extra crispy texture, fry the chicken a second time for another 2-3 minutes. This step helps seal in the crunch and makes the coating extra crispy, just like restaurant-style fried chicken.
Step 3: Make the Orange Sauce
In a saucepan over medium heat, add sesame oil and sauté the garlic and ginger until fragrant (about 30 seconds). Pour in the orange juice, orange zest, soy sauce, honey, and rice vinegar. Stir well and let it simmer for about 5 minutes.
Slowly add the cornstarch slurry while stirring continuously. This helps thicken the sauce to a glossy, sticky consistency. Add the red pepper flakes and adjust based on your heat preference. Simmer for another 2-3 minutes until the sauce is thick and coats the back of a spoon.
Step 4: Toss the Chicken in the Sauce
Once your chicken is fried and the sauce is thickened, it’s time to bring everything together! Add the crispy chicken to a large bowl, then pour the hot orange sauce over it. Toss well until every piece is coated in the flavorful glaze.
Step 5: Garnish and Serve
Sprinkle chopped green onions and sesame seeds over the top for extra flavor and a pop of color. Serve hot over steamed rice or with stir-fried vegetables for a complete meal.
Helpful Tips
- Use fresh orange juice – Freshly squeezed orange juice gives the best flavor, but store-bought works in a pinch.
- Double-fry for crispiness – Frying the chicken twice ensures it stays crunchy even after being coated in sauce.
- Adjust the spice level – If you prefer it milder, reduce the red pepper flakes. For extra heat, add a dash of sriracha or chili paste.
- Don’t skip the cornstarch slurry – This helps thicken the sauce, so it clings to the chicken perfectly.
- Serve immediately – This dish is best enjoyed fresh while the chicken is crispy and the sauce is hot.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Halal-Friendly
Notes
- For extra crunch – Let the coated chicken sit for a few minutes before frying. This helps the batter adhere better, creating a crispier texture.
- Prevent soggy chicken – If making ahead, store the fried chicken and sauce separately. Toss them together just before serving.
- Use a thermometer for frying – Keeping the oil at a steady 350°F (175°C) ensures the chicken fries evenly and stays crispy.
- Make it gluten-free – Swap the all-purpose flour for a gluten-free flour blend and use tamari instead of soy sauce.
- Enhance the citrus flavor – Add an extra teaspoon of orange zest for a bolder, more fragrant orange taste.
- For a healthier option – Air-fry the chicken at 400°F (200°C) for 12-15 minutes, flipping halfway, or bake for a crispy but lighter version.
Storage Instructions
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven or air fryer to help maintain crispiness. Avoid microwaving, as it can make the chicken soggy.
If you want to freeze the chicken, store the fried pieces separately from the sauce. When ready to eat, reheat the chicken in the oven and warm up the sauce on the stovetop before tossing them together.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but keep in mind that thighs are juicier and tend to hold up better during frying.
What can I serve with Hot Orange Chicken?
This dish pairs well with steamed white rice, fried rice, stir-fried vegetables, or even noodles.
How do I make it less spicy?
Simply reduce or omit the red pepper flakes if you prefer a milder sauce.
Can I bake the chicken instead of frying?
For a healthier alternative, you can bake the chicken at 400°F (200°C) for about 20-25 minutes or until crispy. However, it won’t have the same deep-fried crunch.
Related Recipes
If you loved this Hot Orange Chicken, check out these other homemade takeout favorites:
Conclusion
Making Hot Orange Chicken at home is a game-changer. You get to enjoy the crispy, spicy, and citrusy flavors of the takeout classic, but with the bonus of fresh ingredients and customizable spice levels. Whether you’re cooking for yourself or sharing with family and friends, this dish is sure to be a hit. Give it a try and let me know how it turns out!
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Hot Orange Chicken (Panda Express Copycat)
Description
There’s something irresistible about the combination of crispy fried chicken coated in a tangy, spicy, and slightly sweet orange glaze. If you’ve ever had Panda Express’ Hot Orange Chicken, you know exactly what I mean. That crunchy, golden exterior paired with the bold citrusy sauce makes it a favorite for takeout lovers everywhere.
Making this dish at home means you get to enjoy all that crispy, sticky goodness without having to leave your kitchen. Plus, you can tweak the spice level to your liking and ensure that every bite is fresh and flavorful. Whether you’re craving comfort food or want to impress your family with a homemade version of their favorite takeout dish, this recipe has you covered!
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- ½ cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup water
- Oil, for frying
For the Orange Sauce:
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- ⅓ cup soy sauce
- ⅓ cup honey
- ¼ cup rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon ginger, minced
- 3 cloves garlic, minced
- 2 green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
Start by cutting your chicken thighs into bite-sized pieces. Using chicken thighs instead of chicken breasts makes a big difference—they stay juicy and tender even after frying.
In a large bowl, mix together the cornstarch, flour, salt, black pepper, garlic powder, and onion powder. In a separate bowl, whisk the eggs with water. Dip each piece of chicken into the egg mixture first, then coat it well in the dry flour mixture. This double-coating process ensures an extra crispy exterior.
Heat oil in a deep pan or wok to about 350°F (175°C). Carefully drop in the chicken pieces in small batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes, or until the chicken turns golden brown. Remove and place on a wire rack or paper towels to drain excess oil.
For an extra crispy texture, fry the chicken a second time for another 2-3 minutes. This step helps seal in the crunch and makes the coating extra crispy, just like restaurant-style fried chicken.
In a saucepan over medium heat, add sesame oil and sauté the garlic and ginger until fragrant (about 30 seconds). Pour in the orange juice, orange zest, soy sauce, honey, and rice vinegar. Stir well and let it simmer for about 5 minutes.
Slowly add the cornstarch slurry while stirring continuously. This helps thicken the sauce to a glossy, sticky consistency. Add the red pepper flakes and adjust based on your heat preference. Simmer for another 2-3 minutes until the sauce is thick and coats the back of a spoon.
Once your chicken is fried and the sauce is thickened, it’s time to bring everything together! Add the crispy chicken to a large bowl, then pour the hot orange sauce over it. Toss well until every piece is coated in the flavorful glaze.
Sprinkle chopped green onions and sesame seeds over the top for extra flavor and a pop of color. Serve hot over steamed rice or with stir-fried vegetables for a complete meal.
Notes
- For extra crunch – Let the coated chicken sit for a few minutes before frying. This helps the batter adhere better, creating a crispier texture.
- Prevent soggy chicken – If making ahead, store the fried chicken and sauce separately. Toss them together just before serving.
- Use a thermometer for frying – Keeping the oil at a steady 350°F (175°C) ensures the chicken fries evenly and stays crispy.
- Make it gluten-free – Swap the all-purpose flour for a gluten-free flour blend and use tamari instead of soy sauce.
- Enhance the citrus flavor – Add an extra teaspoon of orange zest for a bolder, more fragrant orange taste.
- For a healthier option – Air-fry the chicken at 400°F (200°C) for 12-15 minutes, flipping halfway, or bake for a crispy but lighter version.
