Hot Orange Chicken Panda Express Recipe
Introduction
Panda Express’ Hot Orange Chicken is a bold, flavorful dish combining crispy chicken pieces with a sweet, tangy, and spicy orange sauce. This dish has become a favorite in American Chinese cuisine due to its bold flavors and satisfying crunch. It’s perfect for those who enjoy sweet and spicy flavors with a bit of heat. Whether you’re recreating it at home or just curious about its preparation, this recipe will guide you through every step to make this signature dish.
The History of Hot Orange Chicken
Hot Orange Chicken, like many American Chinese dishes, was created to appeal to the American palate, combining both the sweetness that Americans love in sauces with an infusion of spice. While it may not be found in traditional Chinese cuisine, the dish has become iconic in many Chinese-American restaurants, with Panda Express’s version being one of the most popular. It evolved from the classic orange chicken but with an extra level of heat to spice things up.
Ingredients Breakdown
The key ingredients in Hot Orange Chicken are:
- Chicken: Typically boneless, skinless chicken thighs are preferred because of their juiciness and flavor. They’re cut into bite-sized chunks for easy frying.
- Batter: The crispy outer layer of the chicken is created using a mixture of flour, cornstarch, and a bit of seasoning, which gives it a crunch.
- Orange Sauce: The sauce is made from fresh orange juice, sugar, soy sauce, rice vinegar, garlic, ginger, and sometimes chili paste or hot sauce for the spicy kick.
- Chilies: Dried red chilies or chili flakes are key to adding heat to the dish.
- Oil: For frying the chicken. Vegetable oil or peanut oil works best for deep frying.
- Garnishes: Typically, green onions or sesame seeds are sprinkled over the top for added flavor and a touch of freshness.
Step-by-Step Recipe:
Ingredients:
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten
- Oil for frying (vegetable or peanut oil)
- 1/2 cup fresh orange juice
- 2 tbsp soy sauce
- 1/4 cup sugar
- 2 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tsp fresh ginger, minced
- 1-2 tbsp chili paste or hot sauce (adjust to heat preference)
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup green onions, chopped (for garnish)
- Sesame seeds (optional for garnish)
Instructions:
- Prepare the Chicken:
- In a medium bowl, mix the flour, cornstarch, salt, and pepper.
- Dip each chicken piece into the beaten egg, then coat it with the flour mixture. Set aside.
- Fry the Chicken:
- Heat the oil in a deep pan or wok over medium-high heat.
- Fry the chicken pieces in batches, making sure not to overcrowd the pan, for about 3-4 minutes per batch until golden brown and crispy.
- Remove and drain on paper towels.
- Prepare the Sauce:
- In a separate pan, combine the orange juice, soy sauce, sugar, rice vinegar, garlic, ginger, chili paste or hot sauce, and red pepper flakes (if using).
- Bring the mixture to a simmer over medium heat, stirring occasionally. Let it cook for about 5 minutes or until the sauce thickens.
- Coat the Chicken:
- Add the fried chicken pieces to the pan with the sauce. Toss gently to coat the chicken with the sauce, making sure it’s evenly covered.
- Garnish and Serve:
- Garnish with chopped green onions and sesame seeds. Serve immediately with steamed rice or veggies.
Tips for the Perfect Hot Orange Chicken:
- Crispiness: To maintain the chicken’s crispy texture, make sure the oil is hot enough for frying, but not too hot that it burns the batter. A good test is to drop a small piece of batter into the oil – it should sizzle and float to the surface quickly.
- Balance the Heat: Adjust the amount of chili paste or hot sauce to suit your spice tolerance. You can always add more spice later, but you can’t take it out once it’s in the sauce!
- Fresh Orange Juice: Always use fresh orange juice for a vibrant, zesty flavor. Avoid store-bought juice as it can lack the fresh citrus punch.
- Double Fry: For an extra crispy chicken, you can fry the chicken twice. Fry them once, then let them cool for a few minutes before frying them again until they are crispy and golden.
Variations and Customizations:
- Vegetarian Option: Substitute the chicken with tofu or cauliflower for a plant-based version of Hot Orange Chicken.
- Less Heat: If you want a milder version, reduce or omit the chili paste and use a sweet orange sauce instead.
- Gluten-Free: Replace the all-purpose flour with gluten-free flour and cornstarch for a gluten-free batter.
- Add Veggies: For a healthier twist, stir in some sautéed vegetables like bell peppers, broccoli, or snap peas before serving.
Health Considerations and Nutritional Value:
- Calories: One serving of Hot Orange Chicken (around 1 cup of chicken and sauce) contains approximately 350-400 calories. The calorie count will vary depending on how much oil is used for frying.
- Fat: A significant portion of the calories comes from fat, especially if the chicken is fried. Using less oil or opting for air frying can reduce the fat content.
- Protein: Chicken thighs are a good source of protein, which helps in building muscle and repairing tissues. One serving can provide around 25-30g of protein.
- Carbs: The sauce contains sugar and carbs, especially from the orange juice and rice vinegar. If you want to cut down on carbs, you can reduce the sugar or use a sugar substitute.
- Gluten: Traditional Hot Orange Chicken is not gluten-free due to the batter, but substitutions like gluten-free flour and cornstarch make it a viable option for those with gluten sensitivities.
FAQ
- Can I bake the chicken instead of frying it? Yes! To make it a little healthier, you can bake the battered chicken at 400°F for about 20-25 minutes, flipping halfway through, until crispy.
- How do I store leftovers? Store any leftover Hot Orange Chicken in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven for the best texture, or in a skillet with a little oil.
- Can I freeze Hot Orange Chicken? Yes, you can freeze the fried chicken pieces before tossing them in the sauce. To reheat, bake them at 400°F for about 15 minutes, then toss them in the sauce once they’re crispy.
- What sides go well with Hot Orange Chicken? Steamed rice, fried rice, sautéed vegetables, or a simple salad with a light dressing are great side options.
This Hot Orange Chicken recipe is a perfect balance of sweet, tangy, and spicy, making it a favorite for anyone who loves bold flavors.
Hot Orange Chicken Panda Express Recipe
Panda Express' Hot Orange Chicken is a bold, flavorful dish combining crispy chicken pieces with a sweet, tangy, and spicy orange sauce. This dish has become a favorite in American Chinese cuisine due to its bold flavors and satisfying crunch. It's perfect for those who enjoy sweet and spicy flavors with a bit of heat. Whether you're recreating it at home or just curious about its preparation, this recipe will guide you through every step to make this signature dish.
Ingredients
- To Make Chicken
- 2 lbs chicken boneless skinless 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
- 1 tsp salt
- 1/2 tsp white pepper
- oil for frying
- To Make Orange Sauce
- 1 cup orange juice
- 1 orange zest of
- 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
- To Stir-Fry
- 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
Instructions
- Make The Orange Sauce
- In a medium bowl, whisk together all of the ingredients for the sauce, then cover and set it aside until it’s ready to be used in the final step.
- Prep and Bread Chicken
- Prep the dredge by adding cornstarch and flour together in a shallow pie dish (or similar). Whisk in the salt and pepper to it’s evenly distributed.
- In a medium bowl, whisk together the eggs with 2 tablespoons vegetable oil. Whisk vigorously until the egg is no longer stringy and the mixture starts to emulsify.
- Start to get the oil heated to 375 degrees in a heavy bottom skillet, wok or deep saute pan. Attach a thermometer to best manage the heat.
- While oil is heating, work in batches placing diced chicken pieces into the egg wash. Coat well then toss into the dredging flour. Coat the chicken pieces well on all sides making sure no chicken shows through the breading.
- Fry the Chicken
- Dust off the excess flour and fry them in batches for about 3 minutes. Be sure to adjust the heat as it will drop once the chicken is added. Place cooked chicken on a wire rack to drain oil.
- Stir Fry in Wok
- In a wok, add 2 tablespoons of vegetable oil and heat over medium-high. Add in the chili peppers and red pepper flakes. Heat through about 15 seconds, stirring constantly.
- Add in the garlic (and ginger if using) and sesame oil, cook another 15 seconds as you stir.
- Pour the sauce into the wok to thicken. You’ll see it start to bubble on the edges and begin to thicken, about 2 minutes. Add the crispy chicken pieces to the sauce and toss multiple times to coat well and warm the chicken back up, about 1 minute. Serve over rice and top with green onion slices.