If you love Panda Express Orange Chicken but always wished it had a little more heat, this Copycat Panda Express Hot Orange Chicken delivers the perfect combination of sweet, citrusy, spicy, and crispy.
Juicy pieces of chicken are coated in a light, crunchy breading, fried until golden, and tossed in a sticky homemade orange sauce made with fresh orange juice, garlic, ginger, soy sauce, and plenty of chili heat. It tastes like the classic takeout favorite, only bolder and spicier.
Panda Express describes its Hot Orange Chicken as “the original, with a spicy twist,” and this homemade version recreates that same sweet-heat balance using ingredients you can easily adjust at home. Panda Express
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Why You’ll Love This Hot Orange Chicken
- Crispy on the outside and tender inside
- Sweet, tangy, and noticeably spicy
- Made with fresh orange juice and orange zest
- Easy to customize based on your heat preference
- Ready in about 40 minutes
- Perfect with rice, chow mein, or steamed vegetables
- Tastes like your favorite Panda Express order
What Is Panda Express Hot Orange Chicken?
Hot Orange Chicken is a spicier variation of Panda Express’ Original Orange Chicken. It has the same crispy chicken and sticky orange glaze, but with an added kick from chili peppers.
The regular Orange Chicken is mostly sweet and tangy. Hot Orange Chicken brings much more heat without completely covering up the citrus flavor that makes the original so popular.
This copycat recipe builds that heat with chili garlic sauce, crushed red pepper, and dried red chilies. You can easily adjust those ingredients to make the dish moderately spicy or seriously hot.
Ingredients for Copycat Panda Express Hot Orange Chicken
For the crispy chicken
- Boneless, skinless chicken thighs: Thighs stay especially tender and closely mimic the texture of restaurant-style orange chicken.
- Egg: Helps the breading stick to the chicken.
- Cornstarch: Creates a light, crisp coating.
- All-purpose flour: Adds structure to the breading.
- Salt and black pepper: Season the chicken before frying.
- Garlic powder: Adds flavor throughout the coating.
- Neutral cooking oil: Use vegetable, canola, or peanut oil for frying.
For the hot orange sauce
- Fresh orange juice: Creates the bright citrus base.
- Orange zest: Gives the sauce a stronger, fresher orange flavor.
- Granulated sugar: Provides the familiar sweetness of orange chicken.
- Soy sauce: Adds saltiness and savory depth.
- Rice vinegar: Balances the sugar with acidity.
- Chili garlic sauce: Adds both heat and garlic flavor.
- Sriracha: Builds the spicy flavor without making it one-dimensional.
- Crushed red pepper flakes: Gives the sauce an extra kick.
- Dried red chilies: Optional, but they give the finished chicken a restaurant-style appearance and additional heat.
- Fresh garlic: Adds bold, savory flavor.
- Fresh ginger: Brightens the sauce and balances the sweetness.
- Sesame oil: Adds a rich, toasted finish.
- Cornstarch slurry: Thickens the sauce so it clings to every piece of chicken.
How to Make Panda Express Hot Orange Chicken
1. Prepare the chicken
Cut the chicken thighs into approximately 1-inch pieces. Try to keep them close to the same size so they cook evenly.
Pat the chicken dry with paper towels. Removing excess moisture will help the coating stay crisp.
2. Make the coating
In a shallow bowl, whisk together the cornstarch, flour, salt, black pepper, and garlic powder.
Beat the egg in a separate large bowl. Add the chicken pieces and toss until they are evenly coated.
Working with a few pieces at a time, transfer the chicken into the cornstarch mixture. Press the coating gently onto all sides of the chicken. Place the coated pieces on a wire rack or parchment-lined baking sheet while the oil heats.
3. Mix the hot orange sauce
In a bowl, whisk together the orange juice, orange zest, sugar, soy sauce, rice vinegar, chili garlic sauce, Sriracha, crushed red pepper, and sesame oil.
In a separate small bowl, stir together the cornstarch and water to make a slurry. Set both mixtures aside.
4. Fry the chicken
Heat approximately 2 inches of oil in a heavy-bottomed pot or deep skillet to 350°F.
Fry the chicken in small batches for 4 to 5 minutes, turning as needed, until golden brown and cooked through. The internal temperature should reach 165°F.
Do not crowd the pan. Adding too much chicken at once can lower the oil temperature and make the coating greasy instead of crisp.
Transfer the cooked chicken to a wire rack. Repeat until all the chicken has been fried.
5. Cook the sauce
Heat one tablespoon of oil in a large skillet or wok over medium heat.
Add the dried red chilies, garlic, and ginger. Cook for about 30 seconds, stirring constantly, until fragrant. Do not let the garlic burn.
Pour in the prepared orange sauce and bring it to a gentle simmer. Stir the cornstarch slurry again, then slowly pour it into the sauce.
Cook for 1 to 2 minutes, stirring frequently, until the sauce becomes glossy and thick enough to coat the back of a spoon.
6. Toss and serve
Add the fried chicken to the skillet and quickly toss it in the hot orange sauce. Continue tossing just until every piece is coated.
Serve the chicken immediately over white rice, fried rice, or chow mein. Garnish it with sliced green onions, sesame seeds, or additional orange zest if desired.
The Secret to Crispy Orange Chicken
The biggest challenge with homemade orange chicken is keeping the coating crispy after adding the sauce. These simple tips make a big difference:
- Pat the chicken dry before breading it.
- Use both cornstarch and flour in the coating.
- Make sure the frying oil reaches 350°F.
- Fry the chicken in small batches.
- Drain the chicken on a wire rack rather than paper towels.
- Thicken the sauce before adding the chicken.
- Toss the chicken with the sauce immediately before serving.
The longer the chicken sits in the sauce, the softer its coating will become. For the best texture, wait to combine the chicken and sauce until everyone is ready to eat.
How Spicy Is Hot Orange Chicken?
This recipe has a noticeable kick, but the heat should not overpower the orange flavor.
Medium heat, use one tablespoon of chili garlic sauce and omit the crushed red pepper. For hot chicken, prepare the recipe as written. For an extra-hot version, increase the chili garlic sauce or add extra crushed red pepper.
Keep in mind that dried red chilies can vary in heat. Leaving them whole adds a gentler flavor, while cutting them open releases more of their spicy oils.
Make It Your Own
Make it less spicy
Reduce the chili garlic sauce to one tablespoon, omit the red pepper flakes, and leave out the dried chilies.
Make it extra hot
Add another tablespoon of chili garlic sauce or a finely chopped fresh Fresno or Thai chili.
Use chicken breasts
Boneless, skinless chicken breasts can replace the thighs. Watch them closely because lean chicken breast can dry out more quickly.
Add vegetables
Stir-fried broccoli, red bell peppers, snap peas, or onions can be added before tossing everything with the sauce.
Make additional sauce
Double the sauce ingredients if you want extra hot orange sauce to spoon over rice or vegetables.
What to Serve With Hot Orange Chicken
Turn this spicy orange chicken into a complete takeout-style meal by serving it with:
For an easy dinner, I like serving it over white rice with steamed broccoli on the side. The plain rice helps balance the sweetness and heat of the sauce.
PrintCopycat Panda Express Hot Orange Chicken
This Copycat Panda Express Hot Orange Chicken features crispy fried chicken tossed in a sticky homemade orange sauce with fresh citrus, garlic, ginger, and plenty of spicy chili flavor. Serve it with rice or chow mein for an easy better-than-takeout dinner.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: Chinese Inspired
Ingredients
For the crispy chicken
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large egg
- ¾ cup cornstarch
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- Vegetable, canola, or peanut oil, for frying
For the hot orange sauce
- ½ cup fresh orange juice
- 1 tablespoon finely grated orange zest
- ⅓ cup granulated sugar
- 3 tablespoons soy sauce
- ¼ cup rice vinegar
- 2 tablespoons chili garlic sauce
- 1 tablespoon Sriracha
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon toasted sesame oil
- 1 tablespoon neutral cooking oil
- 4 to 6 dried red chilies, optional
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For serving
- Sliced green onions
- Sesame seeds
- Steamed white rice, fried rice, or chow mein
Instructions
- Prepare the chicken. Pat the chicken thighs dry with paper towels and cut them into approximately 1-inch pieces.
- Coat the chicken in egg. Beat the egg in a large mixing bowl. Add the chicken pieces and toss until evenly coated.
- Make the breading. In a separate shallow bowl, whisk together the cornstarch, flour, salt, black pepper, and garlic powder.
- Bread the chicken. Transfer the chicken pieces into the cornstarch mixture. Toss and gently press the coating onto each piece. Place the coated chicken on a wire rack or parchment-lined baking sheet.
- Mix the orange sauce. In a medium bowl, whisk together the orange juice, orange zest, sugar, soy sauce, rice vinegar, chili garlic sauce, Sriracha, crushed red pepper flakes, and sesame oil.
- Prepare the slurry. In a small bowl, stir together one tablespoon of cornstarch and two tablespoons of cold water. Set aside.
- Heat the frying oil. Add approximately 2 inches of frying oil to a heavy-bottomed skillet or Dutch oven. Heat the oil to 350°F.
- Fry the chicken. Working in small batches, fry the chicken for 4 to 5 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F.
- Drain the chicken. Transfer the fried chicken to a wire rack. Allow the oil to return to 350°F before frying the next batch.
- Sauté the aromatics. Heat one tablespoon of neutral oil in a large skillet or wok over medium heat. Add the dried red chilies, garlic, and ginger. Cook for about 30 seconds, stirring constantly.
- Cook the sauce. Pour the prepared orange sauce into the skillet. Bring it to a gentle simmer, stirring frequently.
- Thicken the sauce. Stir the cornstarch slurry again, then slowly pour it into the skillet. Cook for 1 to 2 minutes, stirring, until the sauce is thick, glossy, and able to coat the back of a spoon.
- Coat the chicken. Add the fried chicken to the skillet. Toss quickly with a wooden spoon until each piece is coated in the hot orange sauce.
- Serve immediately. Garnish with sliced green onions and sesame seeds. Serve with steamed rice, fried rice, or chow mein.
Notes
- Chicken thighs provide the juiciest, most restaurant-style results, but boneless chicken breasts can also be used.
- Keep the frying oil close to 350°F. Oil that is not hot enough can make the coating heavy and greasy.
- Fry the chicken in small batches so the oil temperature does not drop.
- Drain the chicken on a wire rack instead of paper towels to help preserve its crispy coating.
- For less heat, use one tablespoon of chili garlic sauce and omit the crushed red pepper flakes.
- For extra heat, add additional chili garlic sauce, crushed red pepper, or a sliced fresh chili.
- Leaving dried chilies whole adds gentler heat. Breaking them open will make the sauce considerably spicier.
- Toss the chicken with the sauce immediately before serving. The coating will soften the longer it sits in the sauce.
- Fresh orange juice and zest produce a brighter orange flavor than bottled juice.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Storage and Reheating
Store leftover Hot Orange Chicken in an airtight container in the refrigerator for up to three days.
The coating will soften after refrigeration, but the flavor will still be delicious. For the best results, reheat the chicken in a skillet over medium heat until hot. You can also use a 375°F air fryer for a few minutes, although heavily sauced pieces may remain somewhat soft.
Avoid overheating the chicken in the microwave because it can make the breading rubbery.
Can you freeze Hot Orange Chicken?
Yes. However, the best method is to freeze the fried chicken and sauce separately.
Place the cooled fried chicken on a baking sheet and freeze until firm. Transfer it to a freezer-safe container and freeze for up to two months. Freeze the sauce in a separate container.
Reheat the chicken in the oven or air fryer, warm the sauce in a skillet, and toss them together immediately before serving.
Frequently Asked Questions
Can I make Hot Orange Chicken without deep-frying?
Yes. Spray the coated chicken generously with cooking oil and air fry it at 400°F for approximately 10 to 14 minutes, turning halfway through. Cook it in batches so air can circulate around each piece.
The coating will be slightly different from the restaurant version, but it will still be crispy.
Can I use bottled orange juice?
You can, but fresh orange juice is strongly recommended. Fresh juice and zest give the sauce a brighter citrus flavor and prevent it from tasting overly sweet.
What kind of chicken does Panda Express use for Orange Chicken?
Boneless chicken pieces are used for Orange Chicken. At home, boneless, skinless chicken thighs provide the closest tender, juicy texture.
Why did my orange chicken turn soggy?
The oil may not have been hot enough, the pan may have been overcrowded, or the chicken may have sat in the sauce for too long. Fry at 350°F and toss the chicken with the sauce immediately before serving.
What can I substitute for chili garlic sauce?
Sambal oelek is the best substitute. You can also use additional Sriracha, although it will give the sauce a slightly sweeter flavor.
Final Thoughts
This Copycat Panda Express Hot Orange Chicken is everything a good takeout-inspired dinner should be: crispy, sticky, sweet, citrusy, and unapologetically spicy.
The fresh orange juice keeps the sauce bright, while garlic, ginger, chili sauce, and dried peppers give it enough heat to stand apart from traditional orange chicken. Best of all, you can control exactly how spicy it is.
Serve it hot over a bed of fluffy rice, add a simple vegetable on the side, and you have a restaurant-style dinner that is easy enough to make at home.
