Can I bake or air-fry the chicken instead of frying?

Yes! You’ll lose a little of that deep-fried crunch, but it’s still tasty. Air fryer: spray breaded chicken with oil and cook at 400°F until crispy and cooked through (shake halfway). Oven: bake on a rack over a sheet pan at 425°F until browned and done, flipping once.

Can I use chicken thighs?

Absolutely. Thighs stay juicy and are very forgiving—great if you’re cooking while helping with homework or answering “What’s for dinner?” 14 times.

How do I store leftovers?

Store chicken and sauce together in an airtight container in the fridge for up to 3 days . Reheat in a skillet or air fryer to bring back some crispness (microwave works, but it softens the coating).

Can I make the orange sauce ahead?

Yes—mix it and refrigerate for up to 2 days . Whisk again before using because the cornstarch settles.

Is this the same as the Hot Orange Chicken Panda Express Recipe?

It’s a delicious homemade copycat-style version using the ingredients and method you can do in your own kitchen—crispy chicken, glossy orange sauce, and that spicy kick that makes it so craveable.

Hot Orange Chicken Panda Express: Irresistible 30-Min!

Description

Crispy, spicy, and coated in a glossy orange sauce, this Hot Orange Chicken Panda Express copycat brings bold takeout flavor straight to your kitchen—better, fresher, and irresistibly crunchy.

Ingredients

Scale

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 large eggs
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon white pepper
Oil for frying

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 sliced green onions (plus more for garnish)

Stir-Fry

2 tablespoons vegetable oil
1/2 cup dried whole red chili peppers
6 teaspoons red pepper flakes
1 tablespoon sesame oil
2 cloves garlic, minced
Optional: 1 tablespoon grated ginger

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Instructions

Make the Sauce:
In a bowl, whisk all orange sauce ingredients until smooth. Set aside.
Prepare the Breading:
Mix cornstarch, flour, salt, and white pepper in a shallow dish.
In another bowl, whisk eggs with 2 tablespoons oil until emulsified.
Heat the Oil:
Heat frying oil to 375°F in a deep skillet or wok.
Bread the Chicken:
Dip chicken into egg wash, then coat fully in flour mixture.
Fry:
Fry chicken in batches for about 3 minutes until golden and crispy. Drain on a wire rack.
Stir-Fry:
Heat 2 tablespoons oil in a wok over medium-high. Add dried chilies and red pepper flakes; stir 15 seconds.
Add garlic, ginger (if using), and sesame oil; stir another 15 seconds.
Sauce & Toss:
Pour in orange sauce and simmer until thickened (about 2 minutes).
Add crispy chicken and toss to coat. Cook 1 more minute.
Serve:
Serve hot over rice and garnish with green onions.

Notes

Adjust chili peppers and flakes to control heat.

For extra crispiness, don’t overcrowd the pan when frying.

Sauce thickens quickly—stir constantly once added to the wok.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Frying, Stir-Fry
Cuisine: Asian-Inspired / Chinese-American

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 22 g
Sodium: 980 mg
Fat: 24 g
Saturated Fat: 5 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 145 mg