Restaurant Inspired
Origin and Cultural Significance
Hot Orange Chicken is a spicier twist on the iconic Orange Chicken, which was first introduced by Panda Express in 1987 and quickly became their best-selling dish. Inspired by Hunan-style cooking, the dish blends sweet citrus with spicy chili flavors, appealing to diners who love bold and fiery flavors. This “hot” version reflects how Americanized Chinese food continues to evolve, adapting to modern cravings for heat and complexity. It combines the familiar comfort of fried chicken with the exciting kick of chili, making it a favorite for spice lovers. Today, it represents the creative side of Chinese-American cuisine, balancing tradition and innovation.
Unique Ingredients and Flavors
Crispy fried chicken is coated in a glossy, sticky sauce made from orange juice, zest, soy sauce, vinegar, garlic, and ginger. The “hot” variation incorporates red chili flakes, fresh chilies, or chili paste for extra heat. Sweetness from sugar or honey balances the spice, while sesame oil adds nutty depth. The result is crispy chicken cloaked in a sauce that is tangy, sweet, and fiery at once. Garnished with sesame seeds and green onions, it’s a colorful, flavorful dish that excites the palate.
Panda Express Hot Orange Chicken (Copycat Recipe) – Crispy Chicken Tossed in Spicy Sweet Orange Chili Sauce
This Panda Express Hot Orange Chicken copycat recipe recreates the restaurant classic with crispy chicken bites tossed in a sweet, tangy, and spicy orange chili sauce. The chicken is double-fried for crunch, then coated in a sticky glaze made with orange juice, garlic, ginger, soy, and chilies. Perfect for serving with steamed rice or noodles, this recipe delivers restaurant-quality flavor in under 40 minutes. Once you try it, you’ll see why this spicy twist on Orange Chicken is a fan favorite.
Ingredients
Hot Orange Sauce:
Instructions
1. Prepare the Chicken
- Cut chicken into uniform bite-sized cubes (about 1-inch pieces).
- Pat chicken dry with paper towels to remove moisture.
- In one bowl, whisk the eggs. In another, place cornstarch for coating.
- Dredge each chicken piece in cornstarch, dip into beaten egg, then coat again lightly with cornstarch (double coating ensures crispiness).
- Arrange coated chicken on a parchment-lined tray.
2. Heat Oil for Frying
- Pour vegetable oil into a deep skillet or wok until about 2 inches deep.
- Heat oil to 350°F over medium-high heat. Use a thermometer for accuracy.
- Test readiness by dropping in a pinch of cornstarch — it should sizzle immediately.
3. Fry the Chicken
- Working in batches, carefully place chicken pieces into hot oil.
- Fry for 4–5 minutes, stirring gently so pieces don’t stick.
- Remove when golden brown and place on a wire rack or paper towels.
- For maximum crunch, return chicken to oil for a second fry of 1–2 minutes.
4. Make the Hot Orange Sauce
- In a small bowl, whisk together orange juice, zest, soy sauce, vinegar, sugar/honey, garlic, ginger, sesame oil, chili flakes, and chili paste.
- Pour mixture into a saucepan and bring to a simmer over medium heat.
- Stir continuously until sugar dissolves.
- Add cornstarch slurry and whisk until sauce thickens into a glossy glaze (about 2–3 minutes).
5. Toss Chicken in Sauce
- Place fried chicken into a clean wok or skillet over medium heat.
- Pour hot orange sauce over the chicken.
- Toss gently with a spatula to coat every piece evenly.
- Let cook for 1–2 minutes so the sauce clings and caramelizes slightly.
6. Garnish and Serve
- Transfer to a platter or bowl.
- Sprinkle with sesame seeds and sliced green onions.
- Serve immediately with steamed white rice, fried rice, or chow mein noodles.
Note
Hot Oil Warning: Frying can cause oil splatters — use a splatter guard and never overcrowd the pan.
Allergy Warning: Contains soy, gluten, and eggs. Use tamari, egg replacer, and gluten-free cornstarch for adjustments.
Only toss chicken in sauce right before serving to preserve crunch.
