Hey there, friends! If you’ve ever craved that sweet‑spicy punch from your favorite Chinese takeout and wondered whether you could pull it off in your own kitchen, this Hot Orange Chicken recipe is your answer. It hits that perfect balance of tangy citrus, chili heat, and satisfying crispiness—all in a single pan. No delivery wait, no soggy leftovers, and no mystery ingredients. Sound good? I thought so.

This isn’t just another “copycat” recipe (though it is inspired by Panda Express). It’s your chance to take back your kitchen, impress your family or guests, and enjoy a dish that feels like a special treat rather than a laborious project. Let’s get cooking.

Why You’ll Love This Hot Orange Chicken

You get crispy fried chicken coated in a sticky, spicy-orange glaze.
It’s an upgraded homemade takeout you control—heat level, sauce thickness, and ingredient quality.
It delivers that Panda Express copycat vibe without leaving your house.
It’s flexible: use breast or thigh meat depending on your preference.

Ingredients

Chicken & Coating

900 g (2 lbs) chicken breast or thigh, diced
120 g (1 cup) cornstarch
60 g (½ cup) all-purpose flour
2 eggs
30 ml (2 tbsp) oil (for egg wash)
5 g (1 tsp) salt
1 g (½ tsp) white pepper
Oil for frying

Sauce

240 ml (1 cup) orange juice
Zest of 1 orange
45 ml (3 tbsp) soy sauce
60 ml (4 tbsp) rice wine vinegar
110 g (½ cup) brown sugar
10 ml (2 tsp) sesame oil
8 g (1 tbsp) cornstarch
1 tbsp green onions, sliced

Stir‑Fry / Final Toss

30 ml (2 tbsp) oil
60 g (½ cup) dried whole red chili peppers
6 tsp red pepper flakes
15 ml (1 tbsp) sesame oil
2 garlic cloves, minced
1 tbsp grated ginger (optional)
Extra green onions, for garnish

Directions: Step by Step

Mix the sauce.
In a bowl, whisk together orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, sesame oil, cornstarch, and the sliced green onions. Set this aside while you prep the chicken.
Prep the coating.
In a shallow dish, combine cornstarch, flour, salt, and white pepper. In another bowl, whisk together the eggs and 30 ml oil to make an egg wash.
Fry the chicken.
- Heat oil in a deep pan to about 190 °C (375 °F).
- Dip each chicken piece first in the egg wash, then dredge in the flour/cornstarch mix, pressing gently so it sticks.
- Fry in batches for about 3–4 minutes per batch or until each piece is golden and crispy.
- Remove and let drain on a wire rack over paper towels (this helps keep them crisp).
Make the spicy stir‑fry base.
In a clean wok or deep skillet, heat 30 ml oil. Add the dried whole chilies and red pepper flakes and let them sizzle for about 15 seconds (watch closely—they’ll brown fast).
Then stir in minced garlic, grated ginger, and sesame oil.
Add the sauce and thicken.
Immediately pour in the prepared orange sauce. Stir constantly, allowing it to bubble and thicken (about 2 minutes) until it coats the back of a spoon.
Toss in the chicken.
Add your fried chicken pieces to the wok. Toss vigorously so every piece is glazed. Cook for another minute to marry flavors.
Serve.
Plate over steamed white rice (or fried rice if you prefer), garnish with extra green onions, and enjoy immediately while it’s hot and crispy.

Cooking Tips (From Your Kitchen Confidante)

Double-dredge for extra crisp? Not necessary here—the cornstarch + flour combo gives excellent texture already. Too much layering and the sauce will weigh it down.
Temperature matters. Keep your frying oil at 190 °C. If it drops too low, the chicken absorbs more oil. Too high, and you risk burning the coating. Use a thermometer if possible.
Dry vs. wet chilies. Dried red chilies deliver sharp heat and a toasty note. If you prefer less intensity, remove them after 10 seconds or use fewer flakes.
Sauce consistency tip: If the sauce thickens faster than expected, reduce heat. If it’s too thin, give it 30 more seconds to concentrate. It’ll cling better to the chicken that way.
Crispy rescue trick: If some pieces soften as they wait, you can flash them in a 200 °C (400 °F) oven for 2–3 minutes before tossing in the sauce.

A Little Kitchen Confession (Personal Story)

I’ll be honest—I attempted this Hot Orange Chicken recipe over a dozen times before it felt “right.” Once, I overcooked the sauce so it turned into glue; my family ended up digging into the garage for takeout boxes. Another time, I forgot to dry the chicken pieces properly and ended up with a greasy mess that looked more like fried batter soup than anything edible. But each misstep taught me something about balance—how much heat is too much, how long to fry, how to time the saucing so the chicken stays crisp.

One evening, late and ravenous, I decided to try again. I turned on lively music, gave myself permission for one messy attempt, and just cooked. That night, the result was magic. My kids devoured it. My partner raved. The fact that I had done this all at home—no delivery bags, no guilt over takeout markups—felt like a little victory. That’s the story behind this recipe. Give it a try with an open mind and maybe some fun music playing in the background. Mistakes are part of the process.

What to Serve With This (Pairing Guide)

Because Hot Orange Chicken is bold and full of flavor, I like to pair it with simpler, palate-refreshing sides that let the main dish shine:

Steamed jasmine or basmati rice (plain or lightly buttered) absorbs the orange sauce beautifully.
Stir-fried vegetables like bok choy, snap peas, or broccoli—lightly seasoned with garlic and a dash of sesame oil.
Cucumber salad (thin slices, a splash of rice vinegar, sesame seeds) adds cooling crunch.
Egg drop soup or a simple miso soup to open the palette.
Steamed buns or scallion pancakes if you want something more pillowy on the side.

I often keep my sides mild—no competing flavors—so each bite of chicken remains the star.

How to Store (And Reheat) Leftovers

Storage: Place cooled chicken (without sauce) in an airtight container. Keep sauce separate in a small jar or resealable container. Refrigerate up to 2 days.
Reheat the chicken: Preheat your oven or toaster oven to 200 °C (400 °F). Spread chicken on a baking sheet (single layer) and heat for 5–7 minutes until crisp again.
Reheat the sauce: Warm gently in a small saucepan over low heat, stirring to loosen it. If it’s too thick, add a splash of orange juice or water.
Final toss: Combine reheated chicken + sauce just before serving so you preserve crispiness.

Pro tip: Don’t mix sauce and chicken in the fridge—the moisture will make the coating soggy.

FAQs (Quick Answers for Curious Cooks)

Can I use orange marmalade instead of fresh orange juice?

You can, but marmalade tends to be much sweeter and chunkier. If you do, reduce brown sugar and possibly strain out large fruit bits. The fresh juice + zest gives balance and brightness.

Can I skip the fried chilies or reduce the spice?

Absolutely. Omit whole dried chilies and cut red pepper flakes in half for a milder version. You’ll still get the “orange chicken” essence without melting your taste buds.

Can I use thighs instead of breasts?

Yes! Thighs will stay juicier and a little darker in color, which many prefer. Adjust fry time just slightly if pieces are larger.

Can I air fry or bake instead of deep-frying?

You can try, but you’ll lose some crispiness. If baking, coat well, use a wire rack, and flip halfway. If air-frying, do small batches and spray with oil. The texture won’t be identical, but it’ll still be tasty.

What about leftover sauce—can I use it for other dishes?

Definitely. Use as a glaze for grilled shrimp, stir-fry vegetables, or even as a marinade for pork chops.

Final Thoughts (Let’s Make This Happen)

There you have it—your step-by-step guide to Hot Orange Chicken, infused with the sweet‑spicy punch of spicy orange chicken glory and the crispy satisfaction of crispy fried chicken you’d expect from a good Panda Express copycat. There’s something deeply rewarding about turning what feels like “restaurant food” into a warm, home‑cooked meal.

If you try it, I’d love to hear how it turns out—what you tweaked, whether it rocked your spice tolerance, or what side you served it with. May your kitchen smell like sunshine and your dinner table feel like a treat. Enjoy every saucy, crispy bite!

Discover more delicious recipes by following me on Facebook and Pinterest.