Name: Hot Orange Chicken Panda Express
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese-American
Ingredients: To Make Chicken: 2 pounds 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 canola or vegetable oil; 1 teaspoon salt; 1/2 teaspoon white pepper; oil for frying; To Make Orange Sauce: 1 cup orange juice; zest of 1 orange; 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 canola or vegetable oil; 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

Description

Bite-sized pieces of chicken are fried to crispy perfection and tossed in a sizzling wok full of fragrant spices, garlic, and a citrusy, spicy, and sweet sauce in this copycat Panda Express Hot Orange Chicken recipe. Whole dried red chili peppers and red pepper flakes add a fiery kick that’s balanced by the sweet and tangy orange glaze.

Ingredients

To Make Chicken: 2 pounds 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 canola or vegetable oil; 1 teaspoon salt; 1/2 teaspoon white pepper; oil for frying
To Make Orange Sauce: 1 cup orange juice; zest of 1 orange; 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 canola or vegetable oil; 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

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Instructions

Make the Orange Sauce: In a medium bowl, whisk together all of the ingredients for the sauce. Cover and set aside until ready to use.
Prep and Bread the Chicken: Add the cornstarch and flour to a shallow pie dish. Whisk in the salt and white pepper until 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 begins to emulsify.
Heat frying oil to 375°F in a heavy-bottomed skillet, wok, or deep sauté pan. Use a thermometer to help maintain the temperature.
Working in batches, place the diced chicken pieces into the egg wash and coat well. Toss the chicken into the flour mixture and coat thoroughly on all sides, making sure no chicken is exposed.
Fry the Chicken: Dust off excess flour and fry the chicken in batches for about 3 minutes. Adjust the heat as needed because the temperature will drop when the chicken is added. Place cooked chicken on a wire rack to drain excess oil.
Stir-Fry in the Wok: Add 2 tablespoons vegetable oil to a wok and heat over medium-high heat. Add the dried chili peppers and red pepper flakes and heat for about 15 seconds, stirring constantly.
Add the garlic, ginger if using, and sesame oil. Cook for another 15 seconds while stirring.
Pour the orange sauce into the wok and cook until it bubbles around the edges and begins to thicken, about 2 minutes.
Add the crispy chicken pieces to the sauce and toss several times to coat well and warm the chicken, about 1 minute. Serve over rice and top with sliced green onions.

Notes

Fry the chicken in batches to keep the oil temperature consistent and ensure crispy pieces.
Adjust the amount of dried chili peppers and red pepper flakes to your preferred level of heat.
Serve over rice and garnish with extra sliced green onions.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stove Top, Fry
Cuisine: Chinese-American