Description

This Hot Orange Chicken recipe is a fiery twist on the classic Panda Express Orange Chicken, featuring tender bite-sized pieces of crispy fried chicken tossed in a vibrant, spicy, and tangy orange sauce. Infused with dried chili peppers, red pepper flakes, garlic, and ginger, this dish delivers an exciting balance of heat and sweetness perfect for spice lovers craving a bold, flavorful meal.

Ingredients

Scale

Chicken and Coating

2 lbs boneless skinless chicken breasts or thighs, cut into 1-2 inch pieces
1 cup cornstarch
1/2 cup all-purpose flour
2 eggs
2 tablespoons oil (canola or vegetable)
1 teaspoon salt
1/2 teaspoon white pepper
Oil for frying (enough to deep fry)

Spicy Orange Sauce

1 cup orange juice
Zest of 1 orange
3 tablespoons soy sauce
4 tablespoons rice wine vinegar
1/2 cup brown sugar
2 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon green onions, sliced (plus extra for garnish)
2 tablespoons oil (canola or vegetable)
1/2 cup dried whole red chili peppers
6 teaspoons red pepper flakes
1 tablespoon sesame oil
2 cloves garlic, minced
Optional: 1 tablespoon ginger, grated

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Instructions

Prepare the Chicken Coating: In a large mixing bowl, combine cornstarch, all-purpose flour, salt, and white pepper. In a separate bowl, beat the eggs. Dip the chicken pieces first into the eggs, then dredge thoroughly in the dry flour mixture until well coated.
Fry the Chicken: Heat enough oil in a deep pan or wok over medium-high heat to deep fry the chicken pieces. Once the oil is hot (around 350°F), fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Make the Spicy Orange Sauce: In a bowl, whisk together orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, and cornstarch until smooth and set aside. In a wok or large skillet, heat 2 tablespoons of oil over medium heat. Add dried whole red chili peppers and red pepper flakes, frying briefly until fragrant. Stir in minced garlic and grated ginger (if using) and saute for 30 seconds.
Cook Sauce and Combine: Pour the orange sauce mixture into the wok with spices and cook, stirring frequently, until it thickens and becomes glossy. Stir in the 2 teaspoons of sesame oil and green onions, reserving some for garnish.
Toss Chicken in Sauce: Add the fried chicken pieces to the wok and toss well to coat all pieces evenly with the spicy orange sauce. Cook together for 1-2 minutes to allow flavors to meld and the chicken to heat through.
Serve: Transfer the hot orange chicken to a serving platter, garnish with additional sliced green onions, and serve immediately with steamed rice or your choice of side.

Notes

Tender chicken breasts or thighs are sliced into bite-sized pieces, fried crispy, and tossed in a wok full of fragrant spices, garlic, and a citrusy tangy sweet sauce.
This copycat recipe amps up the classic Orange Chicken with lots of dried chili peppers and red pepper flakes, creating an intensely fiery but balanced flavor.
The heat is lively without overwhelming the sweet and tangy notes of the orange sauce.
Use boneless, skinless chicken thighs for juicier meat or breasts for leaner results.
Adjust the amount of red pepper flakes to your preferred spice level.
Serve with steamed white rice or fried rice to soak up the delicious sauce.

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 550 kcal
Sugar: 20 g
Sodium: 900 mg
Fat: 25 g
Saturated Fat: 4 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 85 mg