Hot Orange Chicken Panda Express Recipe

Behind This Hot Orange Chicken Recipe

Hot orange chicken was a limited edition menu item from Panda Express that set the internet on fire. It’s a twist on classic orange chicken with extra red pepper flakes and Szechuan red chili peppers. It’s fiery and spicy but not overbearingly so, and still has the same sticky sweet texture and citrus flavor. If you’re sensitive to spice, though, keep in mind that while regular Panda Express orange chicken has one scoop of red pepper flakes, this hot version is made with SIX scoops.

I alternate between orange chicken and General Tso’s chicken when we get Chinese takeout so, naturally, it was love at first bite. And I’m not about to wait around for Panda Express to bring it back, so I had to recreate it at home.

And, keeping it totally real, I think my homemade version is better than Panda Express. It’s arguably more “orangey” than Panda Express’ version, thanks to fresh orange zest and juice that yield a real orange flavor, the chicken is juicy on the inside and crispy on the outside, and the sauce is sticky sweet.

Oh, and the best part? It’s ready in less than 40 minutes.

Tips from My Kitchen

• Use a thermometer. It’s important to keep the oil temperature at a consistent 375F to ensure crispy, fully cooked chicken. The easiest way to monitor this is with a thermometer on the side of the pan. If needed, let the temperature come back to 375F between batches.
• Coat the chicken evenly. The chicken should be fully coated in the egg wash to ensure the flour mixture sticks and doesn’t fall off. You want an even coating of flour as well. No part of the chicken should be visible through the flour.
• Work in batches. I find it easiest to work in batches throughout the recipe, from the egg wash to frying. That helps make sure each piece is fully coated in the breading and that the pan isn’t overcrowded.
• Drain on a wire rack. The breading does hold on to some oil, so I like to place the chicken on a wire rack over some paper towels after frying. Any excess oil drips off the chicken and air can still circulate under the wire rack (vs just placing it on paper towels), which helps maintain the crispy texture.
• Don’t zest the pith. Be sure you have a microplane or zester to remove the zest without removing the pith (the white bitter part).

Key Ingredients

Here’s a look at the most important ingredients in this recipe. The full list and exact measurements can be found in the recipe card below.

• Chicken – I used boneless skinless chicken breasts. You can also use dark meat like chicken thighs, which is what they use in the restaurant.
• Orange juice + zest – A whole orange is zested and added to the sauce to give it the real orange flavor.
• Brown sugar – Adds a caramely sugar taste.
• Soy sauce – The salty element for the sauce. I always use a low sodium variation as to not overwhelm the dish with too much salt.
• Rice wine vinegar – This adds tanginess to the sauce. If you can’t find rice wine vinegar, you can substitute with distilled white vinegar or apple cider vinegar.
• Garlic – Be sure to use freshly minced garlic and not the pre-minced kind in the jar as it doesn’t add a true distinct garlicky flavor.
• Sesame oil – Just a few spoonfuls go a long way in added flavor. If you can get your hands on toasted sesame oil it’s even more intensely flavored.
• Flour + cornstarch – The base for our chicken dredge, which helps make the chicken a little crispy and create a batter that doesn’t fall off. The cornstarch is also used in the sauce to help thicken.
• Red chili peppers – This is where we bring in the heat! Dried whole red chili peppers add spice to the sauce and the dish. Using whole peppers means that there are actual chunks of pepper in the dish vs just having the spicy flavor. If you can’t find them at your local store, you can get bags on Amazon.
• Red pepper flakes – These also crank up the heat and ensure it’s evenly distributed in every bite of the sauce.

Can I Make This Less Spicy?

Hot orange chicken is supposed to be…well, hot. But if you prefer it a little less hot, you can reduce the amount of red pepper flakes added. Keep in mind that a classic Panda Express orange chicken uses 1 scoop and adjust from there.

How To Make Hot Orange Chicken

Panda Express hot orange chicken is quick and easy to make at home, with no need to wait for it to appear in the restaurant again. The full printable instructions can be found in the recipe card below.

• Make the orange sauce. Whisk together all of the ingredients for the sauce. Cover and set aside.
• Prep to dredge the chicken. In one bowl, combine the cornstarch and flour with the salt and pepper. In another bowl, whisk the eggs with vegetable oil until it starts to emulsify. Preheat the oil to 375F.
• Dredge the chicken. Coat the diced chicken pieces in egg wash then toss in the flour. Be sure the chicken is coated on all sides, with no chicken showing through the breading. Dust off any excess flour.
• Fry the chicken. Fry the chicken in batches for about 3 minutes each. Place on a wire rack to drain. Repeat with the rest of the chicken.
• Stir fry the peppers. Add 2 tablespoons of oil to the wok over medium-high. Add the chili peppers and red pepper flakes. Stir constantly for 15 seconds. Add the garlic, ginger, and sesame oil for another 15 seconds.
• Thicken the sauce. Pour the sauce into the wok. It should bubble on the edges and thicken in 2 minutes or so.
• Toss the chicken. Add the fried chicken pieces to the sauce. Toss to coat. Cook for about 1 minute to heat through.
• Enjoy. Serve over rice as desired.

What To Serve It With

I typically enjoy my hot orange chicken over white rice with some green onions as a garnish. It would also be great over fried rice or plain lo mein noodles.

For sides, I like to add some steamed broccoli and an egg roll, which is basically what I would get at Panda Express.

How To Store & Reheat Leftovers

• Fridge: Leftover hot orange chicken can be stored in an airtight container in the fridge. It’s best enjoyed within 3-4 days. Be sure to store any leftover sauce with the chicken and keep rice or other sides separate.
• Reheat: The microwave is the easiest way to reheat it, though the stovetop works too. Just keep in mind that leftovers will not be as crispy as when it’s first cooked.

Looking for More Chinese Takeout Recipes?

• Beef and Broccoli
• Mango Chicken Fried Rice
• Crispy Honey Chicken
• Sticky Chili Apricot Chicken