Hot Orange Chicken (Panda Express Copycat)

Ingredients for Hot Orange Chicken

When I make this dish, I always start with fresh orange juice and zest for the brightest flavor. The combination of cornstarch and flour creates that signature crispy coating that stays crunchy even after tossing in the sauce. I recommend using chicken thighs if you want extra juicy results, though breasts work beautifully too.

For the Chicken:

• 2 lbs chicken breasts or thighs (cut into bite-sized pieces, about 1-inch cubes) – I usually go for thighs
• 1 cup cornstarch
• ½ cup all-purpose flour
• 2 eggs
• 2 tbsp oil (for egg wash)
• 1 tsp salt
• ½ tsp white pepper – Pro tip: this adds subtle heat without overpowering
• 2-3 inches of oil for frying (vegetable or canola works great)

For the Orange Sauce:

• 1 cup orange juice (fresh squeezed is best)
• 1 orange (zest only)
• 3 tbsp soy sauce
• 4 tbsp rice wine vinegar
• ½ cup brown sugar
• 2 tsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp green onions (sliced, plus more for garnish)

For the Stir-Fry:

• 2 tbsp oil
• ½ cup dried whole red chili peppers – My preference is to adjust this based on your heat tolerance
• 2 tbsp red pepper flakes (use less for milder version)
• 1 tbsp sesame oil
• 2 cloves garlic (minced)
• 1 tbsp ginger (grated, highly recommended for authentic flavor)

Step-by-Step Instructions

In my experience, the key to restaurant-quality Hot Orange Chicken is maintaining proper oil temperature and working in batches. This prevents overcrowding and ensures every piece gets perfectly crispy.

Step 1: Whisk together the orange juice, zest, soy sauce, rice wine vinegar, brown sugar, 2 teaspoons sesame oil, cornstarch, and green onions in a medium bowl. Cover and set aside at room temperature while you prepare the chicken.

Step 2: Combine cornstarch, flour, salt, and white pepper in a shallow dish. In a separate bowl, whisk eggs with 2 tablespoons oil until slightly frothy.

Step 3: Pour 2-3 inches of oil into a heavy-bottomed skillet or wok and heat to 375°F, using a thermometer clipped to the side of the pan for accurate monitoring.

Step 4: While the oil heats, prepare your first batch of chicken. Dip 6-8 pieces into the egg wash to coat thoroughly, then transfer to the flour mixture and coat well on all sides, pressing gently so the coating adheres. Dust off any excess flour. Keep remaining chicken refrigerated until ready to bread the next batch.

Step 5: Once oil reaches 375°F, carefully add the first batch of breaded chicken without overcrowding (pieces shouldn’t touch). Fry for 3-4 minutes, turning once, until deep golden brown and the internal temperature reaches 165°F. The chicken should feel firm when gently pressed with tongs. Adjust heat as needed to maintain 375°F.

Step 6: Transfer cooked chicken to a wire rack lined with paper towels. Repeat breading and frying with remaining chicken in batches, allowing oil to return to temperature between batches.

Step 7: In a clean wok or large skillet, heat 2 tablespoons oil over medium-high heat. Add dried chili peppers and red pepper flakes, toasting them in the hot oil for about 15 seconds while stirring constantly. Watch carefully so they don’t burn.

Step 8: Add minced garlic, ginger, and 1 tablespoon sesame oil to the wok. Stir constantly for another 15 seconds until fragrant but not browned.

Step 9: Pour the prepared orange sauce into the wok, stirring constantly. The sauce will bubble vigorously and thicken as it cooks, becoming glossy and coating the back of a spoon, about 2 minutes. If sauce becomes too thick, add 1-2 tablespoons of water or orange juice.

Step 10: Add all the crispy fried chicken to the wok and toss continuously for about 1 minute until every piece is thoroughly coated with the sticky orange glaze. Serve immediately over rice, garnished generously with sliced green onions.

Perfect Pairings for Hot Orange Chicken

This bold, flavorful dish pairs beautifully with sides that offer textural contrast and help balance the heat.

Jasmine Rice: The fragrant, slightly sweet flavor of jasmine rice perfectly complements the tangy orange sauce while providing a neutral base that soaks up every drop of that delicious glaze. You might also enjoy pairing this with our Sticky Chicken Bowls for another rice bowl inspiration.

Steamed Broccoli: Fresh broccoli florets add a crisp, healthy element that cuts through the richness of the fried chicken and provides essential nutrients to round out your meal. Our Chicken with Mixed Vegetable Stir Fry offers another great veggie-forward option.

Cucumber Salad: A light, refreshing cucumber salad with rice vinegar dressing offers cooling relief from the spicy chili peppers while adding bright acidity to the plate.

Chow Mein Noodles: Tossed noodles with vegetables create a complete takeout-style feast and add satisfying chewiness that contrasts beautifully with the crispy chicken. Check out our Thai Drunken Noodles for another exciting noodle dish.

Stir-Fried Snow Peas: Quick-cooked snow peas maintain their snap and bring a subtle sweetness that harmonizes with the orange sauce without competing for attention. Similar to the vegetables in our Chinese Beef and Broccoli, they add the perfect crisp texture.

Keep It Fresh: Storage Tips

Store leftover Hot Orange Chicken in an airtight container in the refrigerator for up to 3 days. I recommend separating the chicken from any rice or sides to maintain better texture.

For reheating, skip the microwave if you want to preserve that crispy coating. Instead, reheat in a 375°F oven on a wire rack for 8-10 minutes, or warm in a skillet over medium heat with a tiny splash of oil, which helps restore some of the original crunch.

This dish works wonderfully as meal prep too. You can prep the sauce and bread the chicken ahead of time, storing breaded pieces on a parchment-lined tray in the refrigerator for up to 4 hours. Then fry and toss everything together when you’re ready to eat for maximum freshness and crispiness.

FAQs

Hot Orange Chicken (Panda Express Copycat)

Crispy chicken pieces tossed in a tangy, fiery orange sauce with customizable heat level, ready in 45 minutes for an easy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs chicken breasts or thighs cut into 1-inch bite-sized pieces
• 1 cup cornstarch
• 0.5 cup all-purpose flour
• 2 eggs
• 2 tbsp oil for egg wash
• 1 tsp salt
• 0.5 tsp white pepper
• 2-3 inches oil for frying vegetable or canola
• 1 cup orange juice fresh squeezed preferred
• 1 orange zest only
• 3 tbsp soy sauce
• 4 tbsp rice wine vinegar
• 0.5 cup brown sugar
• 2 tsp sesame oil for sauce
• 1 tbsp cornstarch for sauce thickening
• 1 tbsp green onions sliced, plus more for garnish
• 2 tbsp oil for stir-frying
• 0.5 cup dried whole red chili peppers
• 2 tbsp red pepper flakes adjust for heat preference
• 1 tbsp sesame oil for stir-frying
• 2 cloves garlic minced
• 1 tbsp ginger grated

Equipment

• Heavy-bottomed skillet or wok for frying
• Thermometer for oil temperature
• Wire rack and paper towels
• Large skillet or wok for stir-frying

Method

 

1. Whisk together orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, 2 teaspoons sesame oil, cornstarch, and sliced green onions in a medium bowl. Cover and set aside at room temperature while you prepare the chicken.
2. Combine cornstarch, all-purpose flour, salt, and white pepper in a shallow dish. In a separate bowl, whisk eggs with 2 tablespoons oil until slightly frothy.
3. Pour 2-3 inches of oil into a heavy-bottomed skillet or wok and heat to 375°F, using a thermometer clipped to the side for accurate monitoring.
4. While oil heats, prepare your first batch. Dip 6-8 chicken pieces into egg wash to coat thoroughly, then transfer to flour mixture and coat well on all sides, pressing gently. Dust off excess flour. Keep remaining chicken refrigerated until ready to bread next batch.
5. Once oil reaches 375°F, carefully add first batch of breaded chicken without overcrowding. Fry for 3-4 minutes, turning once, until deep golden brown and internal temperature reaches 165°F. Adjust heat to maintain 375°F.
6. Transfer cooked chicken to wire rack lined with paper towels. Repeat breading and frying with remaining chicken in batches, allowing oil to return to temperature between batches.
7. In a clean wok or large skillet, heat 2 tablespoons oil over medium-high heat. Add dried chili peppers and red pepper flakes, toasting in hot oil for 15 seconds while stirring constantly.
8. Add minced garlic, ginger, and 1 tablespoon sesame oil to wok. Stir constantly for 15 seconds until fragrant but not browned.
9. Pour prepared orange sauce into wok, stirring constantly. Sauce will bubble and thicken, becoming glossy and coating back of spoon, about 2 minutes. If too thick, add 1-2 tablespoons water or orange juice.
10. Add all crispy fried chicken to wok and toss continuously for 1 minute until every piece is thoroughly coated with sticky orange glaze. Serve immediately over rice, garnished with sliced green onions.

Notes

For milder version, reduce chili peppers to 2-3 and red pepper flakes to 1-2 teaspoons. Maintain oil temperature at 375°F for best crispy results. Use fresh orange juice for optimal flavor. Chicken must reach internal temperature of 165°F for food safety. Store leftovers in airtight container for up to 3 days. Reheat in 375°F oven for 8-10 minutes to restore crispiness.