Description

A spicy, tangy, and crispy homemade takeout favorite inspired by Panda Express. This Hot Orange Chicken delivers a sweet-spicy citrus glaze over golden fried chicken for a restaurant-style experience in under an hour.

Ingredients

Scale

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

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Instructions

Mix the sauce: In a bowl, whisk orange juice, zest, soy sauce, rice wine vinegar, brown sugar, sesame oil, cornstarch, and sliced green onions. Set aside.
Prepare coating: In one dish, combine cornstarch, flour, salt, and white pepper. In another, whisk eggs with oil for an egg wash.
Fry chicken: Heat oil to 190 °C (375 °F). Dip chicken pieces in egg wash, dredge in flour mix, then fry in batches for 3–4 minutes until golden and crispy. Drain on a rack.
Stir-fry base: In a wok, heat oil. Add dried chilies and red pepper flakes for 15 seconds. Stir in garlic, ginger, and sesame oil.
Thicken sauce: Pour in prepared orange sauce. Stir for 2 minutes until thickened.
Toss chicken: Add fried chicken and toss until fully glazed. Cook 1 minute to blend flavors.
Serve: Garnish with extra green onions. Serve hot over rice.

Notes

Fry in batches to keep oil temperature stable.

For milder spice, reduce or omit chilies and flakes.

Keep chicken and sauce separate for storage; combine only when serving.

For reheating, crisp chicken in oven before tossing with warmed sauce.

Baking or air-frying works but reduces crispiness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop + Deep Frying
Cuisine: Chinese-American