
This zesty, spicy chicken is loaded with bright orange flavor and fiery kick. Crispy bites hold up in the sticky, glossy sauce. Fragrant spices mix with fresh citrus, so you get a crave-worthy dish that honestly beats takeout. Try it once and you’ll want to make it again and again—any night you want something bold and homemade.
I really got hooked on this after my nephew raved about a spicy orange chicken he tried at a family get-together. With no Panda Express nearby, I started experimenting at home. Tons of failed (and a few great) attempts later, my picky teens now say my version is even better than the OG. It’s the fresh orange zest that really wakes things up for everyone.
Irresistible Ingredients Selection
- Dark brown sugar: Goes deeper in flavor, giving your sauce a richer, caramel taste you won’t get from regular sugar.
- Fresh orange zest: Packs powerful citrus oil, so your dish smells and tastes punchy—just juice won’t cut it.
- Dried Szechuan chilies: Bring that tingling heat that newbs won’t find in regular orange chicken.
- Rice vinegar: Lifts the sweetness with a gentle tang—store-bought stuff usually skips this.
- Boneless chicken thighs: Thighs keep things juicy and tender compared to breast meat, but honestly, either works.
- Toasted sesame oil: Tosses in a nutty whisper that makes everything round and balanced.
Simple Steps for Cooking
- Bringing it together
- Slide your fried chicken pieces into the wok with the sauce and aromatics. Gently toss, making sure all sides are coated but keep the crust intact. Warm everything through just a bit so the chicken stays crispy. Top with green onion slices and a scatter of sesame seeds for color and crunch.
- Making the flavor base
- Add a splash of oil to your wok, then throw in chilies, some red pepper flakes, and minced garlic. Stir quick—don’t let it burn, just until you can really smell the spices, about half a minute. This step turns the oil spicy and rich.
- Golden crispy chicken
- Heat oil up to 350°F in a big deep pan. Hot oil means a crunchy crust! Fry the chicken in batches, so they don’t stick, around 3 to 4 minutes each. Move the fried pieces onto a wire rack to keep them really crisp rather than setting them on paper towels.
- Crunchy coating time
- Pat the chicken thoroughly dry and sprinkle with salt and pepper. Whisk up eggs with a bit of oil. On the side, mix flour and cornstarch plus some salt. Dunk each piece in the egg, then in the flour, pressing gently so the crumb sticks everywhere.
- Super tasty sauce
- Gather orange juice, fresh zest, soy, brown sugar, ginger, rice vinegar, and garlic in a pot and simmer until the sugar's gone. Mix cornstarch and cool water smooth, and pour it into the bubbling sauce, stirring fast while it thickens. Take it off the heat to rest while you get the chicken ready for frying.

My mom used to remind me that drying off the meat first really matters. The first time I skipped it, the breading got totally soggy. But after I listened and patted everything dry, the chicken turned out crisp and perfect. She also swears by going slow with the sauce—don’t rush it. Letting it reduce with patience gives a rich, deep flavor that really sticks with you.
Spice Power Moves
Nailing the heat takes a bit of finesse. Szechuan peppers are what make your tongue tingle while the pepper flakes sit in the background with a subtle warmth. For less fire, just cut back slowly—don’t take them out completely or you’ll miss the complexity. If it’s still too spicy, drizzle in a little honey to mellow things out. Just know leftovers get spicier after the fridge, so dial it down a touch if you want to eat this all week.
Serving Ideas
Ladle this colorful chicken over fluffy jasmine rice that soaks up the sticky sauce but doesn’t turn to mush. For the whole Panda Express feel, dish up some steamed broccoli or classic chow mein on the side. When it’s hot out, add a cool cucumber salad with just rice vinegar and sesame oil. For a fun twist at parties, serve in orange peel bowls with sauce on the side for dunking.
Fun Twists
Switch things up by making lettuce wraps—pile the crisp chicken in big butter lettuce leaves and pour over some extra sauce. Tofu fans can swap the chicken for extra-firm tofu (just press and cube it first) and coat as usual. If you want low carb, bread chicken with almond flour and crushed pork rinds. Add steamed veggies right into the pan for a super simple one-pan dinner, but if you want the best texture, keep ‘em separate.

Leftover Tips
Stash leftover chicken and sauce by themselves in sealed containers in the fridge—good for about three days. Get that crunch back by reheating the chicken on a wire rack in a 375°F oven for about 8 minutes, then toss or dip in gently warmed sauce. For faster meals, cook the chicken fully, let it cool, then freeze it flat before bagging. Defrost in the fridge before reheating and saucing. Make a little extra sauce; it soaks in as things sit, so you’ll be glad to have more.
Frequently Asked Questions
- → How do I tone down the hotness in Hot Orange Chicken?
- For less heat, drop the amount of dried chili peppers to 2 or 3 and stick with just a teaspoon of red pepper flakes. The spicy flavor will mellow out. You can also take the seeds out of the chilies if you want it even lighter.
- → No rice wine vinegar here, what can I use?
- You can switch to apple cider vinegar with no problem—just swap the exact same amount. White wine vinegar or even a good squeeze of lemon juice will do the trick if you need that slightly tangy kick.
- → Want it gluten-free? What do I need to change?
- Swap all-purpose flour with rice flour or your go-to gluten-free blend, and use tamari or gluten-free soy sauce instead of regular. If gluten bothers you a lot, double check your cornstarch was made in a gluten-free facility.
- → Can I skip frying and bake instead?
- Yep! Put the coated chicken on a wire rack over a baking tray, bake at 425°F about 15-20 minutes, and flip halfway. Spray with oil so they brown up nicely. Not quite as crunchy, but still tasty.
- → My sauce is kind of runny, what fixes that?
- Just mix a teaspoon of cornstarch with a shot of cold water and stir a little at a time into the bubbling sauce. Give it a minute to cook, so any raw taste goes away, and get it as thick as you want.
- → What should I serve next to Hot Orange Chicken?
- Rice is always a winner, but you can try chow mein noodles, fried rice, or even something like steamed broccoli or bok choy. Cauliflower rice and a crunchy Asian slaw also pair up great if you want something lighter.