Hey, friend! Are you ready to spice up your weeknight dinners? Let’s be real here who doesn’t love that crispy, sweet, and spicy Orange Chicken from Panda Express? I mean, it’s the kind of dish that hits just right when you need a little pick-me-up. But let’s face it; sometimes, the thought of driving to get takeout feels like too much effort, right? Well, I’ve got fantastic news for you: you can whip up a Hot Orange Chicken right in your own kitchen, and trust me, it’s super easy!
Grab your apron (or, you know, that old t-shirt you love ruining in the kitchen) and let’s get cooking!
Why This Recipe Rocks
Ever wondered why this dish is so crave-worthy? It’s all about that irresistible balance of sweet and tangy, paired with a hint of heat. This recipe enables you to create the iconic flavor without having to wait in line or pay those takeout prices. Plus, you control the spice level (yes, please!).
Healthier & Cheaper
Making your own Orange Chicken is not just fun (yes, I said it, cooking can be fun!), but it’s also healthier and more budget-friendly. You get to skip all those unnecessary preservatives from the takeout place. What’s even cooler? You can pile on the veggies if you’re feeling ambitious and want to creep your way toward gourmet status.
Here’s What You Need
Ingredients
Let’s break down the ingredients you’ll need to make this deliciousness happen!
- For the Chicken:
- 1.5 pounds boneless, skinless chicken thighs or breasts (your pick—both work!)
- 1 cup cornstarch
- 2 eggs
- Salt and pepper to taste
- For the Sauce:
- 1 cup orange juice (freshly squeezed if you’re feeling fancy)
- 1/2 cup granulated sugar
- 1/3 cup soy sauce (low sodium works, too)
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce (add more for extra kick!)
- 1 teaspoon sesame oil
- Optional: Some crushed red pepper for that extra spice!
- For frying:
- Oil (vegetable or canola works perfectly)
Kitchen Tools
- Wok or deep frying pan
- Mixing bowls
- Whisk
- Tongs or a slotted spoon
- Optional: A thermometer to keep an eye on the oil temperature
Let’s Get Cooking
Step 1: Prep Work
First things first, let’s get that chicken ready.
- Cut the chicken: Chop your chicken into bite-sized pieces. No one wants to wrestle with giant chunks of chicken when you’re trying to impress your friends or family!
- Season it: Toss those pieces with a sprinkle of salt and pepper. Don’t skimp on this step; it’s where flavor starts!
Step 2: Breading like a Boss
Now it’s time to make that chicken crispy.
- Egg wash: In one bowl, whisk up the eggs until they’re nice and frothy.
- Cornstarch coat: In another bowl, add cornstarch. Grab your chicken pieces and dip them into the egg wash before coating them in cornstarch. Make sure they’re fully covered—this is what gives you that ultimate crunch!
Step 3: Frying Time
Hot tip: The oil needs to be hot enough to make your chicken sizzle and not stick to the bottom of the pan. You’re aiming for about 350°F (175°C).
- Heat your oil in your wok or frying pan until it’s hot.
- Carefully drop your chicken pieces into the oil a few at a time. Don’t overcrowd the pan; you want them to fry evenly!
- Fry them until golden brown and cooked through, about 4–5 minutes. Use tongs to flip them halfway through to achieve that beautiful color on both sides.
- Remove the chicken and let them drain on a plate lined with paper towels.
Step 4: Make That Sauce
The sauce is where the magic really happens.
- In a saucepan over medium heat, combine the orange juice, sugar, soy sauce, rice vinegar, chili garlic sauce, and sesame oil.
- Stir everything together and let it simmer for about 3–5 minutes until it thickens up.
- Pro tip: taste as you go! You can adjust the sweetness or heat based on your personal preference.
Step 5: Bringing it All Together
- Once your sauce has thickened, toss in the freshly fried chicken pieces.
- Give it a good stir to coat each morsel with that glorious orange sauce.
- If you want it spicier, sprinkle in some crushed red pepper!
Serve It Up
Now that your place smells like a gourmet restaurant, it’s time to chow down! Serve your Hot Orange Chicken over a bed of steamed rice or with some fried rice and fresh veggies. Trust me; it’s a feast everyone will devour!
Pairing Suggestions
Wanna take it up a notch?
- Add a side of stir-fried veggies like bell peppers and broccoli for a colorful plate — and a little health boost!
- A chilled cucumber salad can also be a refreshing addition to balance out the spice.
Final Thoughts
So, there you have it, your very own Hot Orange Chicken that’ll make you the star of dinner night. Who knew you could create such a delicious replica of the Panda Express classic right at home? Sneaky, huh?
Feel free to customize this dish to your heart’s content—add some pineapple for a tropical twist, or swap chicken for tofu if you’re going the vegetarian route.
If you try this recipe, don’t forget to let me know how it goes! Did you crank up the spice dial? Or did you keep it light for the kiddos? Remember, cooking is all about experimenting and having fun (and maybe getting a little messy along the way).
Now go on, get in that kitchen, and make the neighbors jealous! You’ve got this! 🍊👊
Hot Orange Chicken
Ingredients
Method
- In a medium bowl, toss chicken pieces with cornstarch until evenly coated. Dip each piece in beaten egg to coat.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in batches and cook until golden brown and crispy, about 4–5 minutes per side. Transfer to a paper towel-lined plate.
- In a separate saucepan, whisk together orange juice, soy sauce, honey, rice vinegar, orange zest, garlic, ginger, sriracha, and red pepper flakes. Bring to a simmer over medium heat.
- Stir in cornstarch slurry and cook until the sauce thickens and becomes glossy, about 2–3 minutes.
- Add the fried chicken to the sauce and toss to coat evenly.
- Serve hot over steamed rice or noodles, garnished with sesame seeds and green onions.
