Hot Orange Chicken – Panda Express Recipe

Panda Express’ Hot Orange Chicken is a fan-favorite dish known for its bold, tangy, and sweet flavor profile combined with a spicy kick. Crispy, battered chicken chunks are coated in a vibrant, citrusy sauce that has a perfect balance of sweetness, tartness, and heat. It’s a delectable, crave-worthy dish that has become a staple in Chinese-American fast food and is beloved by many.

The History of Hot Orange Chicken

The origins of Orange Chicken, including the “Hot” version, can be traced back to the fusion of Chinese and American cuisines. While Chinese cuisine, particularly in the U.S., was often modified to suit local tastes, the invention of Orange Chicken is generally attributed to Chinese-American chefs looking to create dishes with familiar flavors using ingredients readily available in the U.S.

Panda Express, in particular, made this dish famous in the late 1980s when it introduced its version of Orange Chicken. It’s believed that the dish was inspired by traditional Chinese-style orange sauce but was adjusted for American palates with more sweetness, a crispy coating on the chicken, and, later, a spicy kick for those who love heat.

Ingredients Breakdown

Chicken: Boneless, skinless chicken breast or thighs work well for this dish. The chicken is cut into bite-sized chunks and coated with batter before being fried.
Cornstarch: Used in the batter for the chicken, cornstarch helps achieve that ultra-crispy texture.
Egg: Helps bind the cornstarch and flour together, forming a batter that will coat the chicken.
Flour: Flour is combined with cornstarch to create the coating for the chicken, giving it a light, crunchy texture.
Orange Juice and Zest: Fresh orange juice and zest are key components that give the sauce its signature tangy and refreshing flavor.
Soy Sauce: Adds a salty, umami flavor to balance the sweetness of the orange juice.
Sugar: Provides the sweetness that contrasts the tangy and spicy elements.
Vinegar: Adds a bit of acidity to help balance the flavors in the sauce.
Garlic and Ginger: Fresh garlic and ginger are used to add aromatic depth to the sauce.
Chili Flakes or Red Pepper: For the “hot” aspect, chili flakes or red pepper paste are added to give the dish a spicy kick.
Sesame Oil: A small amount of sesame oil enhances the overall flavor with a toasty, nutty aroma.
Green Onions: Used for garnish, adding a mild onion flavor and freshness to the dish.

Step-by-Step Recipe

Ingredients:

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
1/2 cup cornstarch
1/2 cup all-purpose flour
1 egg, beaten
Vegetable oil for frying (enough to fill a frying pan or wok)
2 tbsp sesame oil
2 tbsp soy sauce
1/2 cup fresh orange juice (about 2-3 oranges)
2 tbsp orange zest
1/4 cup sugar (or to taste)
1 tbsp rice vinegar
2 garlic cloves, minced
1-inch piece ginger, grated
1/2 tsp crushed red pepper flakes (adjust based on heat preference)
2 green onions, sliced (for garnish)

Instructions:

Prepare the chicken: Cut the chicken into bite-sized pieces. In a bowl, combine the cornstarch and flour. Dip each piece of chicken into the egg, then coat it thoroughly with the cornstarch-flour mixture. Set the chicken aside on a plate.
Fry the chicken: Heat vegetable oil in a frying pan or wok over medium-high heat. Once the oil is hot (about 350°F or 175°C), fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Remove the chicken and place it on paper towels to drain excess oil.
Make the sauce: In a separate saucepan, heat sesame oil over medium heat. Add the minced garlic and grated ginger, cooking until fragrant, about 1 minute. Add the soy sauce, orange juice, orange zest, sugar, and rice vinegar. Bring the mixture to a simmer and cook for about 3-4 minutes, allowing it to thicken slightly.
Add the heat: Stir in the crushed red pepper flakes to the sauce, adjusting the quantity based on how spicy you want it. Continue to simmer for another 2-3 minutes until the sauce is thickened and glossy.
Coat the chicken: Once the sauce is ready, add the fried chicken pieces to the pan and toss them in the sauce until they are fully coated and glossy.
Garnish and serve: Remove the chicken from the pan and transfer it to a serving dish. Garnish with sliced green onions for a fresh, bright finish.
Serve: Serve your Hot Orange Chicken with steamed rice, fried rice, or vegetables for a complete meal.

Tips for the Perfect Hot Orange Chicken

Crispy chicken: Ensure the oil is hot enough for frying (around 350°F or 175°C) to make sure the chicken crisps up perfectly. Don’t overcrowd the pan while frying, as this can lower the oil temperature and result in soggy chicken.
Adjusting heat: You can adjust the spice level by controlling the amount of red pepper flakes or chili paste you add. For a milder version, use less, and for a hotter version, increase the quantity.
Fresh ingredients: Use freshly squeezed orange juice and zest for the best flavor. Pre-packaged juice doesn’t have the same freshness or depth.
Thickening the sauce: If you prefer a thicker sauce, you can make a slurry with cornstarch and water, adding it to the sauce while it simmers. This will thicken it more quickly.

Variations and Customizations

Vegetarian or Vegan: Use tofu or tempeh instead of chicken. Coat it in the same cornstarch-flour batter and follow the recipe as usual.
Add vegetables: For a more substantial meal, you can add sautéed vegetables like bell peppers, broccoli, or carrots to the dish.
Spicy Orange Chicken: For an extra hot version, use a spicy chili paste like sriracha or Thai red curry paste in the sauce. You can also add fresh chopped chili peppers to the frying oil for an additional heat boost.

Health Considerations and Nutritional Value

Hot Orange Chicken is a delicious, indulgent dish, but it’s not the lightest option. Here’s a breakdown:

Calories: One serving (approximately 1/4 of the recipe) contains around 400-500 calories, depending on how much oil is used for frying.
Fat: The chicken is fried, so it will be relatively high in fat. You can make it lighter by baking the chicken instead of frying it.
Protein: Since this dish is made with chicken, it’s a good source of protein. A typical serving will have around 30 grams of protein.
Carbohydrates: The dish includes sugar in the sauce and flour in the batter, so it has a moderate amount of carbs, approximately 40-50 grams per serving.
Sodium: Soy sauce contributes a lot of sodium. If you’re watching your sodium intake, use low-sodium soy sauce and reduce the amount used in the recipe.
Coconut oil option: Using coconut oil instead of sesame oil could add some extra flavor, but it will also increase the saturated fat content.

FAQ

Can I make this recipe gluten-free?
- Yes, you can substitute the all-purpose flour with a gluten-free flour blend and use a gluten-free soy sauce to make the dish gluten-free.
Can I bake the chicken instead of frying it?
- Absolutely! To bake the chicken, place it on a greased baking sheet and bake at 400°F (200°C) for 15-20 minutes or until golden and crispy.
How do I store leftovers?
- Store 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 microwave if you’re in a rush.
Can I make the sauce ahead of time?
- Yes, you can prepare the sauce in advance and store it in the refrigerator for up to a week. Just reheat it before tossing with the chicken.
How do I make it spicier?
- Add more crushed red pepper flakes, sriracha, or even fresh chili peppers to the sauce for a higher heat level.

Enjoy your homemade Hot Orange Chicken, with just the right amount of sweetness, tanginess, and heat!

Hot Orange Chicken Panda Express Recipe

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Prep Time 20

Cook Time 20

Total Time 1 40

Servings 3

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.

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