Description

Craving a spicy and sweet takeout experience? This Hot Orange Chicken (Panda Express Copycat) recipe is your go-to solution! Juicy chicken pieces are perfectly crispy and tossed in a tangy orange sauce that strikes the ideal balance between heat and sweetness. Whether it’s a busy weeknight or a lively gathering, this dish promises to impress with its vibrant flavors and satisfying textures. With straightforward preparation steps and minimal ingredients, even beginner cooks can create this delightful meal in no time.

Ingredients

Scale

2 lbs chicken breasts or thighs
1 cup cornstarch
½ cup all-purpose flour
2 eggs
2 tbsp oil for egg wash
1 tsp salt
½ tsp white pepper
Oil for frying
1 cup orange juice
1 orange zest
3 tbsp soy sauce
4 tbsp rice apple vinegar
½ cup brown sugar
2 tsp sesame oil
1 tbsp cornstarch for sauce
1 tbsp green onions, sliced (plus more for garnish)
2 tbsp oil for stir-frying
½ cup dried whole red chili peppers
6 tsp red pepper flakes
2 cloves garlic, minced
1 tbsp ginger, grated (optional)

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Instructions

In a large bowl, mix cornstarch, flour, salt, and white pepper. In another bowl, whisk eggs with oil.
Coat chicken pieces in the egg wash followed by the cornstarch mixture.
Heat oil in a frying pan over medium-high heat and fry chicken until golden brown, about 5-7 minutes per batch.
For the sauce, combine orange juice, zest, soy sauce, vinegar, brown sugar, sesame oil, and cornstarch in a saucepan over medium heat. Stir until thickened (5-10 minutes).
In a skillet, sauté dried whole red chili peppers in oil; add fried chicken and garlic. Pour the orange sauce over and stir to coat.
Garnish with sliced green onions before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1 cup (150g)
Calories: 359
Sugar: 21g
Sodium: 900mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 22g
Cholesterol: 135mg