Hot Orange Chicken Panda Express

If you love the sweet, tangy flavor of orange chicken but want something with a serious kick, this Hot Orange Chicken Panda Express copycat is the recipe to try. Tender bite-sized chicken is coated in a light, crispy breading, fried until golden, and then tossed in a glossy orange sauce loaded with garlic, dried red chilies, and red pepper flakes.

The orange glaze brings plenty of sweetness and citrusy brightness, while the chili peppers add the fiery heat that makes this version stand out. Serve it over steamed rice with plenty of sliced green onions for an easy takeout-style dinner right at home.

Why You’ll Love This Recipe

• Crispy and flavorful: The chicken stays wonderfully crisp before being coated in the bold orange sauce.
• Sweet, tangy, and spicy: Orange juice, brown sugar, soy sauce, and vinegar create a perfectly balanced glaze.
• Serious heat: Dried red chilies and red pepper flakes give this chicken plenty of fiery flavor.
• Takeout favorite at home: You can enjoy that restaurant-style orange chicken without ordering delivery.
• Ready in about 40 minutes: It’s a great option when you want a flavorful weeknight meal.

Ingredients

To Make the Chicken

• Chicken breasts or thighs: Boneless, skinless chicken cut into small 1–2-inch pieces cooks quickly and makes perfect bite-sized portions.
• Cornstarch: Helps create an especially crisp coating around the chicken.
• All-purpose flour: Works with the cornstarch to give the chicken a sturdy, golden crust.
• Eggs: Help the flour mixture stick evenly to each piece of chicken.
• Canola or vegetable oil: Adds flavor and helps create the egg coating.
• Salt: Seasons the chicken and breading.
• White pepper: Adds a subtle peppery flavor without overpowering the orange sauce.
• Oil for frying: Use enough neutral oil to properly fry the chicken.

For the Orange Sauce

• Orange juice: Provides the bright citrus flavor at the heart of the sauce.
• Orange zest: Adds even more fresh orange aroma and flavor.
• Soy sauce: Brings savory depth and balances the sweetness.
• Rice wine vinegar: Adds tanginess to keep the glaze from tasting overly sweet.
• Brown sugar: Creates a rich, glossy sweetness.
• Sesame oil: Adds a nutty, aromatic finish.
• Cornstarch: Thickens the sauce into a coating consistency.
• Green onions: Add freshness and a mild onion flavor.

For the Stir-Fry

• Canola or vegetable oil: Provides the base for quickly stir-frying the aromatics and chilies.
• Whole dried red chili peppers: Bring bold chili flavor and plenty of heat.
• Red pepper flakes: Add another layer of fiery spice.
• Sesame oil: Gives the finished sauce a fragrant, nutty note.
• Garlic: Adds savory depth and aroma.
• Fresh ginger: Optional, but adds a bright, warming flavor.

How to Make Hot Orange Chicken Panda Express

Make the Orange Sauce

Start by making the sauce so it is ready when the chicken is fried. Add the orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, sesame oil, cornstarch, and sliced green onions to a medium bowl.

Whisk everything together until the cornstarch is fully incorporated and there are no obvious lumps. Cover the bowl and set it aside.

Prepare the Chicken Coating

Add the cornstarch and flour to a shallow dish. Whisk in the salt and white pepper until the seasonings are evenly distributed.

In a separate bowl, whisk the eggs with 2 tablespoons of vegetable or canola oil. Whisk vigorously until the egg mixture becomes smooth and slightly emulsified.

Cut the chicken into evenly sized 1–2-inch pieces. Keeping the pieces similar in size helps them cook at roughly the same rate.

Bread the Chicken

Begin heating the frying oil to 375°F in a heavy-bottomed skillet, wok, or deep sauté pan. A thermometer is especially helpful because maintaining the correct temperature makes it easier to achieve crispy chicken.

Working in batches, dip the chicken pieces into the egg mixture and coat them well. Transfer them to the flour and cornstarch mixture, tossing until every side is thoroughly covered.

Make sure there are no exposed areas of chicken, and gently shake off any excess coating before frying.

Fry the Chicken

Carefully add the breaded chicken to the hot oil in batches. Fry for about 3 minutes, adjusting the heat as needed because adding chicken will temporarily lower the oil temperature.

Once the chicken is golden and cooked through, transfer it to a wire rack to drain. A wire rack helps prevent the crispy coating from becoming soggy from sitting in excess oil.

Continue frying until all of the chicken is cooked.

Stir-Fry the Chicken in the Orange Sauce

Heat 2 tablespoons of vegetable or canola oil in a wok over medium-high heat. Add the whole dried red chili peppers and red pepper flakes. Stir constantly and cook for about 15 seconds to release their aroma.

Add the minced garlic, along with the grated ginger if you’re using it, and the sesame oil. Stir-fry for another 15 seconds.

Give the prepared orange sauce another quick whisk, since the cornstarch may have settled, then pour it into the wok. Let it bubble and thicken for about 2 minutes.

Add the crispy chicken and toss everything together several times until the pieces are completely coated in the glossy orange sauce. Continue cooking for about 1 minute, just long enough to warm the chicken through.

Serve immediately over steamed rice and finish with extra sliced green onions.

Tips for Success

• Use a thermometer for the frying oil. Keeping the oil around 375°F helps the chicken become crisp without absorbing too much oil.
• Don’t overcrowd the pan. Frying in batches keeps the oil temperature from dropping too dramatically.
• Whisk the sauce again before adding it to the wok. The cornstarch naturally settles while the sauce sits.
• Keep the chicken pieces similar in size. This helps them cook evenly.
• Use a wire rack after frying. It allows excess oil to drip away while keeping the coating crisp.
• Watch the chilies carefully. They only need a few seconds in the hot oil. Stir constantly so they don’t burn.
• Add the sauce after the aromatics are fragrant. This helps the garlic, chilies, and sesame oil flavor the entire glaze.

Equipment Needed

• Heavy-bottomed skillet, wok, or deep sauté pan
• Wok for stir-frying
• Cooking thermometer
• Shallow pie dish or dredging dish
• Medium mixing bowls
• Whisk
• Wire cooling rack
• Tongs or slotted spoon

Recipe Variations

Make It Milder

Reduce the amount of dried red chili peppers and red pepper flakes for a less spicy orange chicken. You can also leave out the red pepper flakes entirely.

Add More Ginger

For a stronger aromatic flavor, include the optional tablespoon of freshly grated ginger. Ginger pairs especially well with the orange and garlic in the sauce.

Use Chicken Thighs

Boneless, skinless chicken thighs work beautifully in this recipe and tend to stay especially juicy after frying.

Add Vegetables

For a more complete meal, toss in stir-fried vegetables such as broccoli, bell peppers, snap peas, or onions before adding the chicken back to the wok.

What to Serve With Hot Orange Chicken

Steamed white rice is the classic choice and is perfect for soaking up the extra orange sauce. Jasmine or basmati rice also works well.

For a lighter meal, serve the chicken alongside steamed broccoli or another simple vegetable. You can also pair it with fried rice or noodles for a full takeout-style dinner.

Storage and Reheating

Store leftover Hot Orange Chicken in an airtight container in the refrigerator.

For the best texture, reheat the chicken in a skillet or air fryer rather than the microwave. The coating can become softer after being refrigerated, but reheating it with dry heat helps bring back some of its crispness.

If using a skillet, warm the chicken over medium heat until heated through, turning occasionally.

Frequently Asked Questions

Is Hot Orange Chicken very spicy?

This recipe has a noticeable amount of heat from both whole dried red chili peppers and red pepper flakes. If you prefer a milder orange chicken, reduce the chilies and red pepper flakes to taste.

Can I use chicken breast instead of chicken thighs?

Yes. Both boneless, skinless chicken breasts and thighs work well. Cut the chicken into evenly sized pieces so everything cooks at the same rate.

How do I keep the chicken crispy?

Fry the chicken in batches and drain it on a wire rack instead of placing it directly on a plate. Also, avoid letting the chicken sit in the sauce for too long before serving.

Can I make the orange sauce ahead of time?

Yes. The sauce can be whisked together ahead of time and kept covered until you’re ready to cook the chicken. Give it another good whisk before adding it to the wok.

What kind of rice should I serve with orange chicken?

Steamed white rice is a simple and classic option. Jasmine rice, brown rice, or fried rice can also be served with the chicken.

Can I add ginger?

Absolutely. Freshly grated ginger is an optional ingredient in the recipe and adds a warm, fresh flavor that works beautifully with the orange sauce.

Final Thoughts

This Hot Orange Chicken Panda Express copycat brings together everything you want from a great takeout-style dinner: crispy chicken, a glossy orange glaze, savory garlic, fragrant sesame oil, and plenty of spicy chili flavor.

The combination of sweet brown sugar and bright orange juice keeps the heat balanced, while the crispy chicken gives every bite plenty of texture. Serve it over a bed of steamed rice with extra green onions, and you’ve got a homemade dinner that feels just as satisfying as your favorite takeout order.

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