Hot Orange Chicken features crispy chicken tossed in a sweet, spicy, and citrusy sauce. If you’re missing Panda Express Hot Orange Chicken, this recipe has you covered.
The chicken is coated in seasoned cornstarch and pan-fried until golden, then tossed in a glossy orange sauce made with orange juice, brown sugar, ginger, and chili flakes. The result is a sticky, sweet, spicy dish with a bold orange flavor.
Serve it over rice and you’ve got a takeout-worthy dinner that’s easy enough for a weeknight.
Ingredients You’ll Need
- Chicken. I use boneless, skinless chicken thighs as they’re more flavorful and tender than chicken breast.
- Salt and black pepper. Be sure to season both the chicken and the coating.
- Cornstarch. Creates a light, crispy coating on the chicken and also helps thicken the sauce.
- Orange juice. The base of the sauce and the source of that signature citrus flavor.
- Orange zest. Adds a more concentrated orange flavor than juice alone.
- Brown sugar. Sweetens the sauce and balances the citrus and heat.
- Soy sauce. Adds savory, umami flavor and balances the sweetness.
- Fresh ginger. Gives the sauce a warm, slightly spicy flavor.
- Chili flakes bring the heat that makes this hot orange chicken.
- Green onions. Add a fresh pop of color and flavor for garnish.
How to Make Hot Orange Chicken
Move over, Panda Express! Here’s how to make spicy orange chicken at home.
1. Prep the Sauce.
In a bowl, whisk together the orange juice, orange zest, brown sugar, soy sauce, ginger, chili flakes, and cornstarch until smooth.
2. Prep the Chicken.
Pat the chicken thighs dry with paper towels, then cut them into bite-sized pieces. Season with salt and pepper.
3. Coat the Chicken.
Add cornstarch, salt, and black pepper to a large zip-top bag. Mix to combine. Add the chicken, seal the bag, and shake until the pieces are evenly coated.
4. Fry the Chicken.
Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through, about 4 to 5 minutes per side. Transfer to a paper towel-lined plate.
5. Simmer the Sauce.
Pour the sauce into the skillet and bring it to a simmer. Cook for 3 to 5 minutes, stirring frequently, until thickened and glossy.
6. Toss and Serve.
Return the chicken to the skillet and toss until evenly coated in the sauce. Garnish with sliced green onions, then serve and enjoy.
Tips and Variations for the Best Spicy Orange Chicken
- Pat the chicken dry first. The drier the chicken, the better the cornstarch will stick.
- Season the chicken and the coating. Flavoring both layers gives the chicken a much better taste.
- Don’t overcrowd the pan. Cook the chicken in batches so it browns properly and stays crispy.
- Shake off excess cornstarch. A light coating crisps up better.
- Use chicken breast. Boneless, skinless chicken breast works well if you prefer leaner meat. Just be careful not to overcook it.
- Try air-frying. Spray the coated chicken lightly with oil and air-fry at 400°F until crispy, flipping halfway through.
- Add vegetables. Toss in bell peppers, broccoli, or snap peas during the last few minutes of cooking.
- Add rice vinegar. A lot of spicy orange chicken recipes include rice vinegar. I don’t use it in this version, but feel free to add 1 to 2 tablespoons to the sauce for a brighter citrus flavor.
How to Store and Reheat Leftovers
To Store: Let the hot orange chicken cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days.
To Reheat: Warm the chicken in a skillet over medium heat until heated through. You can also microwave it in 30-second intervals, stirring in between. If the sauce has thickened in the refrigerator, add a splash of water or orange juice to loosen it up.
More Recipes You’ll Love
Spicy Orange Chicken Recipe
Ingredients
- 1 cup orange juice
- 2 teaspoons orange zest
- ⅓ cup brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon grated ginger
- 1 teaspoon chili flakes
- 1 tablespoon cornstarch
- 1 pound boneless skinless chicken thighs
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 3 to 5 tablespoons oil for frying
- ⅓ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Sliced green onions for garnish
Instructions
- In a bowl, whisk together the orange juice, orange zest, brown sugar, soy sauce, ginger, and chili flakes.
- Pat the chicken thighs dry with paper towels, then cut them into bite-sized pieces. Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
- Add the cornstarch, 1/2 teaspoon salt and 1/4 teaspoon black pepper to a large zip-top bag. Mix to combine.
- Add the chicken to the bag, seal, and shake until the pieces are evenly coated.
- Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through, about 4 to 5 minutes per side. Work in batches and add more oil if needed. Transfer to a lined plate.
- Pour the sauce into the skillet and bring to a simmer. Cook for 3 to 5 minutes, stirring frequently, until thickened and glossy.
- Return the chicken to the skillet and toss until evenly coated in the sauce.
- Garnish with sliced green onions. Serve and enjoy!
