Hot Orange Chicken Panda Express

If you’ve ever had a day where your brain is running on iced coffee and good intentions, Hot Orange Chicken Panda Express vibes are basically a love language. You want something crispy, sticky-saucy, a little spicy… and you want it now—without leaving the house, wrangling everyone into shoes, or paying “extra sauce” prices (I said what I said).

This recipe is my weeknight hero: it tastes like that sweet-and-spicy takeout treat, but you control the heat, the crunch, and the “how much sauce is too much sauce?” (Answer: there is no such thing.) I’m Aneta from Chicken Magic Recipes, and trust me—your kitchen is about to smell like orange-caramel heaven with a tiny chili kick that says, “I have my life together,” even if your laundry pile says otherwise.

Why You’ll Love This Hot Orange Chicken Panda Express

• Fast comfort food energy: you can knock this out in about 30 minutes if you’re moving with purpose (or bribed by hunger).
• Crispy chicken + glossy sauce: that classic crunch-meets-sticky situation we all crave.
• Choose-your-own spice adventure: go “pleasant tingle” or “where’s my water?”—you’re the boss.
• Picky-eater friendly: keep the chili separate for the kids, then make yours fiery like the main character you are.

Ingredients You’ll Need

To Make the Chicken

• 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 tsp salt
• 1/2 tsp white pepper
• Oil for frying

To Make the 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)

To Stir-Fry

• 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

How to Make Hot Orange Chicken Panda Express Recipe at Home

This is the flow: make sauce → bread chicken → fry → stir-fry aromatics → thicken sauce → toss chicken → devour.

Step 1: Make the Orange Sauce

1. In a medium bowl, whisk together orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, sesame oil, cornstarch, and sliced green onions.
2. Cover and set aside. (This is your future happiness in a bowl.)

Aneta tip: Zesting the orange makes it smell like you lit a fancy candle—except you can eat this one.

Step 2: Prep the Breading Station

1. In a shallow dish (pie plate works great), mix cornstarch + flour.
2. Whisk in salt and white pepper until it’s evenly mixed.

This blend is what gives you that crisp, light coating that holds onto sauce like it’s got a crush.

Step 3: Make the Egg Wash

1. In a medium bowl, whisk eggs + 2 tablespoons vegetable oil.
2. Whisk hard until the eggs aren’t stringy and the mixture looks a little thicker and smoother.

That little bit of oil helps the coating cling and fry up beautifully. Magic? Maybe. Science? Also yes.

Step 4: Heat the Frying Oil

1. Heat oil in a heavy-bottom skillet, wok, or deep sauté pan to 375°F.
2. If you have a thermometer, clip it on—this is the easiest way to keep your oil happy.

No thermometer? You can still do it—just keep the heat steady and fry in batches so the oil doesn’t cool too much.

Step 5: Bread the Chicken

1. Working in batches, drop chicken pieces into the egg wash and coat well.
2. Move them into the flour/cornstarch mix and toss until fully coated—no bare spots.

Quick sanity saver: Use one hand for wet and one hand for dry if you don’t want “breading glove hands.” (We’ve all been there. No judgment.)

Step 6: Fry the Chicken

1. Shake off excess flour and fry chicken in batches for about 3 minutes per batch.
2. Adjust the heat as needed—oil temp drops when chicken goes in.
3. Place fried chicken on a wire rack to drain and stay crisp.

Wire rack > paper towels. Paper towels can trap steam and soften that gorgeous crunch you worked for.

Step 7: Stir-Fry the Heat and Aromatics

1. In a wok (or large skillet), heat 2 tablespoons oil over medium-high heat.
2. Add dried whole red chili peppers + red pepper flakes and stir constantly for 15 seconds.
3. Add garlic (and ginger if using) plus 1 tablespoon sesame oil and cook another 15 seconds, stirring.

This part smells intense—in the best way. Like your kitchen is about to drop a spicy pop song.

Step 8: Thicken the Sauce, Toss the Chicken

1. Pour the orange sauce into the wok.
2. Let it bubble and thicken—about 2 minutes. You’ll see it cling to the spoon more.
3. Add crispy chicken pieces and toss well to coat and warm through—about 1 minute.

Serve over rice and sprinkle with extra green onions. Then stand back while everyone suddenly appears in the kitchen like you rang a dinner bell.

Spice Level: How Hot Is “Hot”?

This version is boldly spicy because it uses both dried chilies and red pepper flakes.

Want to customize?

• Mild-ish: use fewer red pepper flakes (start with 1–2 teaspoons) and cut the dried chilies in half.
• Medium: use 3–4 teaspoons flakes, keep some dried chilies.
• Hot-hot: keep it as written… and maybe have a little extra rice nearby.

Cooking Tips That Make It Even Better

• Don’t crowd the pan: frying in batches keeps the chicken crisp instead of pale and soggy.
• Keep the chicken on a rack: crisp stays crisp. That’s the whole point.
• Sauce too thick? Add a splash of orange juice or water and stir.
• Sauce too thin? Let it bubble another 30–60 seconds. It thickens quickly once it gets going.
• Garlic burns fast: that’s why it only gets 15 seconds—don’t blink.

And if your sauce looks a little weird for a moment while thickening, breathe. It’s not broken. It’s just becoming glossy and delicious—like a makeover montage.

A Little Personal Note From My Kitchen

This dish became my go-to when I wanted “restaurant night” at home but didn’t want the restaurant part—especially on those evenings when everyone is hungry right now and I’m one question away from hiding in the pantry.

The first time I made it, I set the chili peppers a little too close to the stove fan and basically pepper-sprayed my own kitchen. My family still ate every bite… between coughs and compliments. So yes, it’s powerful. Respect the chili.

FAQs About Hot Orange Chicken Panda Express

Your Next Cozy Dinner Plan

If you’ve been craving Hot Orange Chicken Panda Express flavor without the takeout run, this is your sign. Put on some music, zest that orange, and let your kitchen do its thing. Serve it over rice, add extra green onions, and enjoy the moment when everyone suddenly decides you’re a culinary genius.

And if you try it, I hope it becomes one of those “save me on a busy night” dinners—sweet, spicy, and just a little bit magical. Happy cooking!

Keep the Takeout Vibes Going

• If you loved the sweet-and-spicy kick in this dish, you’ll probably also fall hard for Slow Cooker Orange Chicken (set-it-and-forget-it cozy)—perfect for busy days when you still want that glossy orange sauce magic.
• Craving more heat (and more “wow”)? Try Firecracker Chicken Recipe (sweet heat that wakes up your taste buds) for another saucy, spicy dinner that feels like a little celebration.
• Want a super easy “bowl night” that everyone can build their own way? Make it a weeknight win with Chipotle Chicken Bowl (fast, fresh, and family-friendly)—great for picky eaters and leftover lunches.
• And if you’re in the mood for more copycat-style comfort (same crunchy, saucy energy), don’t miss Copycat Sweet Fire Chicken (sticky, sweet, and just spicy enough)—it’s the kind of dinner that disappears suspiciously fast.

If you made this Hot Orange Chicken Panda Express recipe, I’d LOVE to hear how it turned out—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ (your stars help other hungry cooks find the good stuff!).

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