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Hot Orange Chicken Panda Express Recipe

Hot Orange Chicken Panda Express Recipe

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 8
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add fried chicken pieces to sauce; toss gently to coat. Serve with cooked rice and top with green onions and sesame seeds.