Hot Orange Chicken Panda Express Recipe

Introduction:

Panda Express’ Hot Orange Chicken is a delicious, bold, and tangy dish that combines crispy chicken with a vibrant and slightly spicy orange sauce. It’s one of the most popular menu items at Panda Express, known for its balance of sweet, spicy, and citrusy flavors. If you’re craving this crispy, flavor-packed dish, making it at home is easy and satisfying. In this recipe, we’ll recreate the signature Hot Orange Chicken flavor while adding a few tips for making it even better.

The History of Hot Orange Chicken:

While orange chicken is considered a Chinese-American dish, its roots are largely American. The dish was popularized by Chinese restaurants in the U.S. in the 1980s and has since become a beloved part of Chinese-American cuisine. It combines the crispy, battered chicken found in traditional Chinese-style dishes with a tangy, sweet, and citrusy sauce. Panda Express introduced their take on this dish as part of their menu and coined it “Orange Chicken,” which later evolved into the spicier “Hot Orange Chicken.” This version includes a bit of heat, adding a fiery kick to the classic recipe.

Ingredients Breakdown:

For the Chicken:

Boneless, Skinless Chicken Thighs (or Breasts): Chicken thighs are preferred for their juiciness and flavor, but chicken breasts work fine too.
Cornstarch: Provides the perfect crispy coating when fried.
Eggs: For binding the cornstarch to the chicken.
All-purpose Flour: Helps to create a light and crispy crust.
Baking Powder: Adds to the crunchiness of the coating.
Salt and Pepper: To season the chicken before coating.

For the Hot Orange Sauce:

Orange Juice: Fresh orange juice gives the sauce a bright and zesty citrus flavor.
Sugar: Sweetness balances the acidity of the orange juice and the heat.
Soy Sauce: Adds a salty umami flavor to the sauce.
Rice Vinegar: Provides acidity to balance the sweetness of the sugar and orange juice.
Garlic and Ginger: Essential for a fragrant and flavorful sauce base.
Chili Paste or Sriracha: For that spicy kick that makes the Hot Orange Chicken stand out.
Cornstarch: Used to thicken the sauce, giving it a glossy texture.
Sesame Oil: Adds a nutty richness to the sauce.

Step-by-Step Recipe:

1. Prepare the Chicken:

Cut the chicken thighs (or breasts) into bite-sized pieces.
In a large bowl, whisk together ½ cup cornstarch, ¼ cup flour, 1 teaspoon baking powder, salt, and pepper.
In a separate bowl, beat 1 large egg.
Dip each piece of chicken into the egg mixture, then coat in the cornstarch-flour mixture, pressing lightly to ensure it sticks.
Heat vegetable oil in a deep pan or wok over medium-high heat (around 350°F).
Fry the chicken pieces in batches for 4-5 minutes or until golden brown and crispy. Remove and set aside on paper towels to drain excess oil.

2. Make the Hot Orange Sauce:

In a small saucepan, combine ½ cup fresh orange juice, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sugar, 1 tablespoon chili paste or Sriracha, 2 minced garlic cloves, and 1 teaspoon grated ginger.
Bring to a simmer over medium heat and cook for 3-4 minutes to allow the flavors to meld.
In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry.
Slowly add the cornstarch mixture to the sauce while stirring constantly to thicken. Cook for another 1-2 minutes until the sauce reaches a glossy, thick consistency.
Stir in 1 tablespoon sesame oil for an added depth of flavor and richness.

3. Combine the Chicken and Sauce:

Add the crispy chicken pieces to the saucepan with the hot orange sauce.
Toss the chicken in the sauce until well coated. Make sure every piece is covered with that vibrant, spicy glaze.

4. Serve:

Serve your Hot Orange Chicken over a bed of steamed white or brown rice.
Garnish with sesame seeds and sliced green onions for a fresh, crunchy contrast.
Optionally, serve with sautéed vegetables such as broccoli or bell peppers for added nutrition.

Tips for the Perfect Hot Orange Chicken:

Use Chicken Thighs for Tenderness: Chicken thighs have more flavor and moisture than chicken breasts, making them perfect for this recipe.
Don’t Overcrowd the Pan: Fry the chicken in batches to ensure each piece gets crispy and doesn’t become soggy.
Adjust the Heat: If you like it spicier, add more chili paste or Sriracha. If you prefer it milder, reduce the amount.
Double the Sauce: If you love extra sauce to drizzle over rice, double the hot orange sauce ingredients.
Serve Immediately: For the crispiest chicken, serve immediately after tossing it in the sauce. The chicken will lose its crispiness over time.

Variations and Customizations:

Vegetarian Version: Replace chicken with tofu or cauliflower for a vegetarian/vegan version of this dish.
Crispier Coating: For a thicker coating, dip the chicken in a batter made from flour, cornstarch, baking powder, and a little soda water.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend and cornstarch for the crispy coating.
Less Sweet: If you prefer less sweetness, reduce the sugar or replace it with a natural sweetener like honey or agave.
Extra Veggies: Add some sautéed peppers, onions, or broccoli to the dish to add more color and nutrition.

Health Considerations and Nutritional Value:

Chicken: A good source of protein, chicken thighs provide essential nutrients like B vitamins (especially niacin and B6). Opting for leaner chicken breasts reduces fat content.
Orange Juice: Fresh orange juice is high in vitamin C, antioxidants, and potassium. However, it’s important to be mindful of the sugar content.
Oil: Deep-frying does add extra calories and fat, so consider using a healthier oil like avocado or canola oil for frying.
Sugar in Sauce: The amount of sugar in the sauce can be adjusted. If you’re concerned about sugar intake, you can reduce the sugar or substitute with a low-calorie sweetener.

The approximate nutritional breakdown (per serving) for Hot Orange Chicken is as follows:

Calories: 450-600 (depending on portion size and ingredients)
Protein: 25-35g (from chicken)
Carbohydrates: 40-60g (mostly from the sauce and rice)
Fat: 15-25g (due to the frying process)
Sugar: 15-25g (mostly from the orange juice and added sugar)

Frequently Asked Questions (FAQ):

1. Can I make the Hot Orange Chicken spicier?
Yes! To increase the spice level, add more Sriracha, chili paste, or even fresh chopped chilies to the sauce. Taste it as you go to adjust the heat to your preference.

2. Can I make this dish in advance?
While the chicken is best served fresh for maximum crispiness, you can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat it when you’re ready to serve.

3. Can I bake the chicken instead of frying it?
Yes, you can bake the chicken at 400°F for 20-25 minutes, flipping halfway through. While it won’t be as crispy as the fried version, it’s a healthier alternative.

4. Can I freeze leftover Hot Orange Chicken?
You can freeze the chicken (without the sauce) for up to 3 months. When ready to eat, reheat the chicken in the oven to restore crispiness and then toss it in the sauce when serving.

5. Is there a way to make the sauce less sugary?
Yes, you can reduce the amount of sugar in the sauce and balance it with a bit more vinegar to retain flavor depth.

Enjoy your homemade Hot Orange Chicken, and savor the spicy, citrusy delight in every bite

Hot Orange Chicken Panda Express Recipe

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Servings 8

Ingredients

CHICKEN:
1-1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 tablespoon salt
1/2 teaspoon pepper
1 large egg room temperature
1-1/4 cups sparkling water chilled
1 tablespoon sesame oil
1-1/2 pounds boneless skinless chicken thighs cut into 1-in. pieces
Oil for deep-fat frying
SAUCE:
1 tablespoon canola oil
1/2 teaspoon crushed red pepper flakes
1 tablespoon minced garlic
1-1/2 teaspoons minced fresh gingerroot
2 tablespoons sugar
2 tablespoons light brown sugar
2 tablespoons rice vinegar
2 tablespoons orange juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated orange zest
1 tablespoon water
1 tablespoon cornstarch
Hot cooked rice sliced green onions and toasted sesame seeds

Instructions

In a large bowl, combine flour, cornstarch, salt and pepper. Whisk in egg, sparkling water and sesame oil until smooth. Add chicken pieces; toss to evenly coat. Cover; transfer to the refrigerator. Let chicken marinate at least 30 minutes.
Heat oil about 1/2 to 1 in. deep in a large wok or Dutch oven to 350°. Working in batches, add a few pieces of the battered chicken to the preheated oil. Cook, turning occasionally until the chicken is deeply golden brown on all sides and cooked through, about 5-6 minutes. Transfer fried chicken pieces to a paper towel-lined sheet pan to drain. Repeat with remaining chicken pieces.
Heat canola oil in a large skillet to medium-high heat. Add red pepper flakes, garlic and ginger; cook 30-60 seconds or until fragrant. Add sugar, brown sugar, rice vinegar, orange juice, soy sauce and orange zest; stir until sugars dissolved and mixture begins to bubble.
In a small bowl, whisk together water and cornstarch until dissolved. Add to sauce; stir until smooth. Cook sauce until it thickens, 1-2 minutes.
Add fried chicken pieces to sauce; toss gently to coat. Serve with cooked rice and top with green onions and sesame seeds.

Pin1

1 Shares