Description
This Hot Orange Chicken recipe is a fiery twist on the classic Panda Express Orange Chicken, featuring tender bite-sized pieces of crispy fried chicken tossed in a vibrant, spicy, and tangy orange sauce.
Ingredients
Scale
- 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 teaspoon salt
- 1/2 teaspoon white pepper
- Oil for frying (enough to deep fry)
- 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)
- 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
Instructions
- In a large mixing bowl, combine cornstarch, all-purpose flour, salt, and white pepper. In a separate bowl, beat the eggs. Dip the chicken pieces first into the eggs, then dredge thoroughly in the dry flour mixture until well coated.
- Heat enough oil in a deep pan or wok over medium-high heat to deep fry the chicken pieces. Once the oil is hot (around 350°F), fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- In a bowl, whisk together orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, and cornstarch until smooth and set aside. In a wok or large skillet, heat 2 tablespoons of oil over medium heat. Add dried whole red chili peppers and red pepper flakes, frying briefly until fragrant. Stir in minced garlic and grated ginger (if using) and saute for 30 seconds.
- Pour the orange sauce mixture into the wok with spices and cook, stirring frequently, until it thickens and becomes glossy. Stir in the 2 teaspoons of sesame oil and green onions, reserving some for garnish.
- Add the fried chicken pieces to the wok and toss well to coat all pieces evenly with the spicy orange sauce. Cook together for 1-2 minutes to allow flavors to meld and the chicken to heat through.
- Transfer the hot orange chicken to a serving platter, garnish with additional sliced green onions, and serve immediately with steamed rice or your choice of side.
Notes
- This dish is perfect for spice lovers. <li Serve immediately for the best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 30 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 150 mg