Orange Chicken is one of Panda Express’s signature menu items, and this version takes the original dish to a whole new extreme. If you love the chain’s famous Orange Chicken and want to fire up your tastebuds, this is the recipe for you.
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Why you are going to love Panda Express Hot Orange chicken
If traditional Orange Chicken doesn’t satisfy your need for heat, then you’ll probably want to try this Panda Express Hot Orange Chicken recipe. This version of the dish contains liberal amounts of chili flakes and Tianjin peppers, making it more spicy.
But heat isn’t the only thing Hot Orange Chicken has going for it. The bright orange flavor helps rein in the spice, and the crunchy breading and juicy chicken make this one dish you don’t want to skip.
What makes Panda Express’s Hot Orange Chicken different from their Orange Chicken?
According to a video, there isn’t much of a difference between Panda Express Hot Orange Chicken and the original Orange Chicken. The main difference is the inclusion of whole red chilies and bumping up the amount of red chili flakes. Adventurous fans of the old-school Orange Chicken won’t be disappointed by this recipe.
Panda Express Hot Orange Chicken ingredients
For the Hot Orange Sauce, you’ll need:
- White vinegar
- White granulated sugar
- Water
- Soy sauce
- Cornstarch
- Orange extract
- Salt
- Orange zest (optional)
The orange zest has oils that add freshness to the sauce, so include it if you can. But if you do use orange zest, make sure it comes from well-washed organic oranges.
For breading and frying the chicken, you’ll need:
- Boneless skinless chicken thighs
- All-purpose flour
- Cornstarch
- Egg
- Salt
- Ground white pepper
- Vegetable oil
- Garlic cloves
- Fresh ginger
- Sesame oil
- Tianjin peppers
- Chili flakes
Tianjin, or Red Chinese Peppers, are often sold dried in Asian grocery stores. If you can’t find them, Japone dried chili peppers will also work.
How to make Hot Orange Chicken Panda Express Style
To make the Orange Sauce:
- In a bowl, whisk together the white vinegar, white granulated sugar, water, soy sauce, cornstarch, orange extract, salt, and the optional orange zest.
- Cover the bowl and set aside.
To bread the chicken:
- Chop the skinless, boneless chicken thighs into bite-sized pieces. Pat with a paper towel and let them air dry.
- In a wide, shallow bowl, whisk together the flour and cornstarch.
- In another wide, shallow bowl, whisk together the egg, salt, white pepper, and vegetable oil.
- Set a wire rack on a baking tray.
- Dip one piece of chicken in the egg mixture and shake off any excess.
- 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;
- Set a clean wire rack on a baking tray and line it with paper towels.
- Heat a heavy-bottomed pot, like a Dutch oven or wok, over medium-high heat. Add about four inches of vegetable oil.
- 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.
- Drain the cooked chicken on the paper towel-lined rack. If you are concerned about oneness, check with an instant-read thermometer.
- Cook the rest of the breaded chicken in batches.
To finish the Panda Express Hot Orange Chicken recipe:
- Mince the garlic and ginger and set aside.
- In a large enough pan or skillet to fit all the chicken, heat the sesame oil over medium heat.
- Add the Tianjin peppers to the skillet and saute them for about a minute.
- Add the red chili flakes and cook until they’re fragrant, about one minute.
- Add the Orange Chicken sauce. Simmer and stir for about a minute until the sugar dissolves and the sauce thickens slightly.
- Add the chicken to the skillet and toss to coat.
- Garnish with sliced green onions if desired.
What to serve with Hot Orange Chicken
Why not make it a Chinese feast by cooking some of the other favorite Panda Express recipes to go along with Hot Orange Chicken?
- Panda Express Cream Cheese Rangoon – Fried wontons filled with scallion-garlic cream cheese may not be authentic Chinese cooking, but it sure is delicious. Don’t forget the sweet and sour dipping sauce.
- Panda Express Fried Rice – This classic side dish is a must-have, with its savory blend of rice, peas, carrots, and eggs, all tossed in a light soy sauce. It pairs perfectly with the bold flavors of Hot Orange Chicken, balancing the heat with a comforting, starchy base.
- Panda Express Super Greens – A healthier option that doesn’t skimp on flavor, this mix of broccoli, kale, and cabbage adds a crunchy, fresh contrast to the spiciness of the chicken. The light seasoning allows the natural flavors of the greens to shine through.
- Panda Express Mixed Vegetables – A colorful medley of veggies that complements chicken by adding a bit of variety and freshness to your plate. The subtle flavors of the stir-fried vegetables help to mellow out the spiciness of the chicken, making each bite even more enjoyable.
How to store Hot Orange Chicken
To prevent the breading from getting soggy, keep any unsauced cooked chicken and the prepared sauce in separate containers in the fridge. Stored this way, both the chicken and sauce will stay fresh for about three days. Sauced chicken should be reheated the next day.
To freeze the cooked chicken, spread the pieces out on a baking tray and then freeze for about an hour. Transfer the frozen chicken pieces to an airtight container and store them for up to a month. You can freeze room-temperature sauce separately, or a better option is to make the sauce fresh when you reheat the chicken.
The best way to reheat Panda Express Hot Orange Chicken
Reheat thawed Hot Orange Chicken in a skillet over medium heat. Add a few tablespoons of water to the skillet to help thin out the sauce, and simmer uncovered until the chicken is hot.
More Panda Express copycat recipes
- Beijing Beef
- Chili Crisp Shrimp
- Chow Mein
- Firecracker Chicken
- Honey Sesame Chicken
- Kung Pao Chicken
- String Bean Chicken
Favorite Chinese recipes
- Beef Teriyaki Stir Fry
- Egg Foo Young
- Chicken Lo Mein
- Chinese Spare Ribs
- Hunan Chicken
- Sweet & Sour Chicken
Check out more of my easy recipes for Chinese food and the best copycat fast food recipes here on CopyKat!
Panda Express Hot Orange Chicken
Ingredients
Orange Chicken 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 if desired
Chicken
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1 tablespoon vegetable oil plus additional for frying
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 pound boneless skinless chicken thighs cut into 1-inch pieces
- vegetable oil for frying
- 2 tablespoons sesame oil
- 4 to 6 dried tianjin peppers
- 2 teaspoons chili flakes
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
Instructions
- To make the orange chicken sauce, whisk all the ingredients together in a small bowl. Set aside.
- Prepare a dredging station for the chicken: In a large bowl, whisk the egg, salt, white pepper, and vegetable oil. In a second bowl, stir together the cornstarch and flour.
- Dip the chicken pieces into the egg mixture. Shake off any excess and dredge the chicken in the cornstarch mixture. Press down lightly so the cornstarch adheres on all sides.
- In a deep fryer or Dutch oven, heat 4 inches of vegetable oil to 350°F. Working in batches, drop the chicken pieces into the oil one at a time. Deep-fry until the breading turns golden brown and the chicken reaches an internal temperature of 165°F, about 3 to 4 minutes. Remove the chicken from the oil and transfer to a rack to drain.
- When the chicken has almost finished frying, heat the sesame oil in a large skillet over medium heat. Add the dried chilis and cook until lightly toasted, about 1 minute. Add the chili flakes and cook until fragrant, about 1 minute. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the reserved orange chicken sauce to the skillet and bring the mixture to a simmer. Cook, stirring, until the sugar dissolves and the sauce thickens, 1 to 2 minutes. Add the chicken to the skillet and toss to coat. Serve immediately.
D Shihinski
How many pounds of chicken thighs would you recommend for a batch of orange chicken Stephanie?
Stephanie Manley
I would recommend 1 pound of boneless thigh meat for this recipe.