Zesty Panda Express Hot Orange Chicken Copycat Recipe

Crispy, tangy hot orange chicken from panda express has stolen hearts across America.

Culinary enthusiasts regularly search for that perfect restaurant-style recreation at home.

My kitchen experiments revealed surprising techniques to nail those signature flavors.

Restaurants guard their secrets carefully, but home cooks can absolutely master this dish.

Simple ingredients and precise cooking methods make all the difference here.

Marinating chicken creates incredible depth and ensures each bite bursts with zesty goodness.

Prepare to become the neighborhood’s orange chicken champion – this recipe promises deliciousness in every single bite.

Why Everyone Loves This Hot Orange Chicken Copycat

• Crunch into Perfection: The double-coating technique with egg wash and cornstarch guarantees an irresistibly crispy chicken exterior that delivers satisfying texture in every bite.
• Master Restaurant-Quality Cooking: This copycat recipe allows home cooks to recreate a popular restaurant dish with professional-level techniques, bringing gourmet flavors directly to your kitchen.
• Customize Your Spice Level: By adjusting sriracha quantities, you can personalize the heat intensity to match your family's taste preferences, making it adaptable for mild to spicy food lovers.
• Quick Weeknight Dinner Champion: The straightforward recipe requires minimal ingredients and simple cooking steps, transforming a complex restaurant dish into an accessible meal that can be prepared swiftly.

Everything You Need for Hot Orange Chicken at Home

• Chicken Thighs: Tender meat that serves as the protein base for this delicious hot orange chicken dish.
• Eggs: Provides a binding layer for the cornstarch coating and adds richness to the chicken.
• Cornstarch: Creates a crispy, golden exterior for the chicken pieces.

• Salt, Black Pepper: Enhance the overall flavor of the chicken.
• Vegetable Oil: Enables deep-frying and creates a crispy texture for the chicken.

• Orange Juice, Orange Zest: Delivers the signature citrusy flavor and bright notes to the dish.
• Rice Vinegar, Soy Sauce, Sugar: Provides a balance of tangy, salty, and sweet flavors in the sauce.
• Garlic, Sriracha: Adds depth and a spicy kick to the orange sauce.
• Cornstarch (for Slurry): Thickens the sauce and creates a glossy, clingy texture.

• Green Onions, Sesame Seeds: Adds fresh color, mild onion flavor, and nutty crunch to the final dish.

Easy Steps to Cook Hot Orange Chicken Like Panda Express

Step 1: Prepare Chicken Pieces

Slice chicken thighs into uniform bite-sized chunks to ensure even cooking throughout.

Step 2: Create Egg Coating

Crack eggs into a medium bowl and whisk with salt and black pepper, creating a flavorful egg wash.

Step 3: Set Up Cornstarch Station

Pour cornstarch into a shallow dish, preparing for chicken coating.

Step 4: Coat Chicken

Dunk each chicken piece into the egg wash, then roll thoroughly in cornstarch. Shake off any excess coating to prevent clumping.

Step 5: Heat Cooking Oil

Fill a large skillet or wok with vegetable oil, heating to 350°F for perfect crispy frying.

Step 6: Fry Chicken Pieces

Gently lower coated chicken into hot oil, working in batches. Fry each batch for 3-4 minutes until achieving a beautiful golden brown color and crispy exterior.

Step 7: Drain Excess Oil

Transfer fried chicken to paper towels, allowing excess oil to drain away.

Step 8: Prepare Zesty Sauce

• Orange juice
• Rice vinegar
• Sugar
• Soy sauce
• Orange zest
• Minced garlic
• Sriracha sauce

Step 9: Create Sauce Thickener

Whisk cornstarch with a small amount of sauce mixture to create a smooth slurry, preventing lumpy sauce.

Step 10: Simmer Sauce

Bring sauce to a gentle simmer over medium heat. Stir constantly until the sauce becomes thick and glossy, approximately 2-3 minutes.

Step 11: Coat Chicken

Add crispy chicken to the sauce, gently tossing to ensure even coverage.

Step 12: Plate and Garnish

Transfer sauced chicken to a serving plate. Sprinkle with sliced green onions and sesame seeds for extra flavor and visual appeal.

Step 13: Serve Deliciously

Plate alongside steamed white rice for a complete and satisfying meal.

Best Tips to Nail That Sticky-Sweet Orange Chicken Sauce

• Achieve Crispy Perfection: Pat chicken pieces completely dry before coating to ensure maximum crunch and even browning.
• Manage Oil Temperature: Use a reliable thermometer to maintain consistent 350°F, preventing soggy or burnt chicken pieces.
• Create Balanced Sauce: Adjust sriracha and sugar levels to control spice and sweetness according to personal preference.
• Prevent Soggy Chicken: Serve sauce immediately after coating to maintain crispy texture and prevent chicken from becoming soft.
• Enhance Flavor Depth: Toast sesame seeds briefly in a dry pan to release nutty aromatics before sprinkling over finished dish.

Flavor Variations for Your Hot Orange Chicken Dish

• Spicy Lemon Chicken: Replace orange juice and zest with fresh lemon juice and zest, adding red pepper flakes for extra heat and tangy flavor.
• Honey Ginger Chicken: Swap sriracha with fresh grated ginger and replace sugar with honey, creating a sweeter and more aromatic sauce profile.
• Pineapple Teriyaki Chicken: Substitute orange juice with pineapple juice, incorporate teriyaki sauce instead of soy sauce, and add crushed pineapple chunks for tropical flair.
• Maple Sriracha Chicken: Use maple syrup instead of sugar, increase sriracha amount for intense spiciness, and finish with a maple glaze for rich, complex flavor.

What Goes Well with Hot Orange Chicken

• Rice Companion: Choose fluffy jasmine or basmati rice to absorb the tangy orange sauce, creating a perfect base that balances the crispy chicken's texture.
• Wine Harmony: Select a crisp Riesling or Gewürztraminer with slight sweetness that complements the chicken's spicy-citrus profile, cutting through the richness while enhancing overall flavor.
• Refreshing Sidekick: Brew an ice-cold green tea with subtle citrus notes, which cleanses the palate between bites and echoes the orange chicken's bright undertones.
• Veggie Contrast: Serve quick-pickled cucumber salad with rice vinegar and sesame oil, providing a cool, crunchy counterpoint to the hot, saucy chicken.

How to Keep Hot Orange Chicken Fresh and Tasty

• Place leftover hot orange chicken in an airtight container, keeping it fresh for 3-4 days in the refrigerator. Separate chicken from sauce to maintain crispiness.
• Wrap cooled chicken pieces individually in plastic wrap, then store in freezer-safe bags. Freeze for up to 2 months, ensuring maximum flavor retention.
• Restore crispy texture by warming chicken in a preheated oven at 375°F for 10-12 minutes. Avoid microwave to prevent soggy coating.
• Store orange sauce separately in a sealed container, preventing chicken from becoming soggy. Reheat sauce gently in a saucepan before combining with chicken.

FAQs About Making Hot Orange Chicken at Home

• How crispy will the chicken be?

The cornstarch coating creates an incredibly crispy exterior that stays crunchy even after being tossed in sauce, giving a perfect texture contrast to the juicy chicken inside.

• Can I use chicken breast instead of thighs?

Yes, chicken breast works well, but thighs provide more flavor and tenderness. Just ensure you cut them uniformly and don’t overcook to maintain moisture.

• Is the dish very spicy?

The sriracha adds a mild kick, but you can adjust the amount to control heat level. It’s generally more tangy and flavorful than intensely spicy.

• What makes the sauce stick to the chicken?

The cornstarch slurry helps thicken the sauce, allowing it to cling perfectly to the crispy chicken pieces without becoming watery or sliding off.

Hot Orange Chicken Panda Express Copycat Recipe

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4.8 from 35 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Savor Panda Express hot orange chicken’s bold flavors, blending sweet and spicy notes in a mouthwatering homemade version. Crispy chicken pieces glazed with zesty orange sauce promise a restaurant-quality meal you can easily recreate in your kitchen.

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Ingredients

Scale 1x2x3x

Chicken and Coating:

• 2 lbs boneless, skinless chicken thighs
• 1 cup cornstarch
• 2 eggs
• 1/2 tsp salt
• 1/4 tsp black pepper

Sauce Ingredients:

• 1/2 cup orange juice
• 1/4 cup rice vinegar
• 1/3 cup sugar
• 2 tbsp soy sauce
• 2 tbsp orange zest
• 2 cloves garlic, minced
• 1 tbsp sriracha sauce
• 1 tbsp cornstarch (for thickening)

Garnish and Serving:

• 2 green onions, sliced
• 1 tbsp sesame seeds
• 2 cups cooked white rice
• 1/4 cup vegetable oil (for frying)

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Instructions

1. Trim chicken thighs into bite-sized uniform pieces, ensuring consistent cooking.
2. Whisk eggs with salt and black pepper in a medium bowl, creating a seasoned egg wash.
3. Pour cornstarch into a separate shallow dish for coating the chicken pieces.
4. Dip each chicken piece into egg wash, then thoroughly coat with cornstarch, shaking off excess.
5. Heat vegetable oil in a large skillet or wok to 350°F, preparing for crispy frying.
6. Carefully place coated chicken pieces into hot oil, frying in batches for 3-4 minutes until golden brown and crispy.
7. Remove chicken and drain on paper towels to remove excess oil.
8. For sauce, combine orange juice, rice vinegar, sugar, soy sauce, orange zest, minced garlic, and sriracha in a saucepan.
9. Whisk cornstarch with a small amount of sauce mixture to create a smooth slurry, preventing lumps.
10. Bring sauce to a simmer over medium heat, stirring constantly until thickened and glossy, about 2-3 minutes.
11. Add crispy chicken to the sauce, gently tossing to coat evenly.
12. Transfer coated chicken to serving plate, garnish with sliced green onions and sesame seeds.
13. Serve immediately alongside steamed white rice for a complete meal.

Notes

• Trim chicken uniformly to ensure even cooking and crispy texture throughout each piece.
• Pat chicken dry before coating to help cornstarch adhere better and create extra crunch.
• Control oil temperature precisely with a thermometer for perfectly golden, non-greasy chicken.
• Adjust sauce spiciness by increasing or decreasing sriracha amount based on personal heat preference.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dinner, Snacks
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 18 g
• Sodium: 400 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 75 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 100 mg