Hot Orange Chicken (Panda Express Copycat) – Best Spicy Lunch Ever!

Crispy, zesty, and sweet with a bold kick of heat—this Hot Orange Chicken recipe is the spicy upgrade of the classic Panda Express favorite. Coated in a sticky, fiery orange glaze and bursting with bold Asian-inspired flavors, this dish delivers everything you love from takeout with a homemade twist. Whether you’re serving it over steamed jasmine rice, cauliflower rice, or crispy noodles, it’s a guaranteed lunchtime winner. Perfectly portioned, meal-prep friendly, and full of protein, it’s a bold, crave-worthy lunch you’ll want every week.

Overview of Hot Orange Chicken

This Hot Orange Chicken recipe takes the beloved Panda Express classic and turns up the heat—without compromising its sweet, citrusy charm. Perfect for spice lovers, it features tender, crispy bites of chicken breast or thigh tossed in a thick, glossy orange glaze spiked with chili flakes, sriracha, and garlic. The sauce balances sweet, sour, salty, and spicy notes for a restaurant-quality experience. It’s ideal for busy weeknights, meal prepping, or satisfying a fast food craving the healthier way. With simple ingredients and bold flavor, this recipe is easy to master and even easier to devour.

Ingredients of Hot Orange Chicken

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized chunks
• 2 large eggs, beaten
• ½ cup cornstarch
• ½ cup all-purpose flour
• ½ tsp salt
• ½ tsp black pepper
• Vegetable oil, for frying

For the Hot Orange Sauce:

• ¾ cup fresh orange juice (from about 2 oranges)
• 1½ tbsp orange zest
• ⅓ cup low-sodium soy sauce
• ¼ cup rice vinegar
• ¼ cup brown sugar
• 1 tbsp honey
• 1½ tbsp cornstarch (mixed with 3 tbsp cold water – slurry)
• 3 garlic cloves, minced
• 1½ tsp freshly grated ginger
• 1–2 tsp red pepper flakes (adjust for heat)
• 1 tbsp sriracha (optional for extra spice)
• 1 tbsp sesame oil

For Garnish (Optional):

• Sliced green onions
• Toasted sesame seeds
• Extra orange zest
• Thinly sliced red chilies

Prep and Cook Times:

Task	Time
Prep Time	20 minutes
Cook Time	25 minutes
Total Time	45 minutes
Servings	4–6 people

How to Make Hot Orange Chicken (Step-by-Step):

Step 1: Prepare the Chicken

1. Cut the Chicken: Dice chicken into 1-inch chunks. Pat dry with paper towels.
2. Set Up the Coating: In a shallow bowl, whisk the eggs. In a second bowl, mix flour, cornstarch, salt, and pepper.
3. Coat the Chicken: Dip each chicken piece into the egg, then dredge in the flour-cornstarch mix. Shake off excess.
4. Fry Until Crispy: Heat 2 inches of oil in a deep skillet or wok over medium-high heat. Fry chicken in batches for 4–5 minutes, until golden and cooked through. Transfer to a paper towel–lined plate.

Step 2: Make the Sauce

1. Combine Wet Ingredients: In a bowl, whisk orange juice, zest, soy sauce, vinegar, brown sugar, and honey.
2. Sauté Aromatics: In a large non-stick pan or wok, heat sesame oil. Add garlic, ginger, and chili flakes. Sauté for 30 seconds.
3. Pour and Thicken: Pour in the orange juice mixture. Bring to a simmer. Add the cornstarch slurry and stir until the sauce thickens to a glossy glaze.
4. Add Heat: Stir in sriracha (if using) for extra spice and adjust chili flakes to taste.

Step 3: Combine and Serve

1. Toss Together: Add the fried chicken to the pan with the hot orange sauce. Toss to coat evenly.
2. Simmer Briefly: Let the chicken simmer in the sauce for 2–3 minutes until fully glazed.
3. Garnish and Serve: Top with sliced green onions, sesame seeds, and extra zest or chilies. Serve hot over steamed rice or noodles.

Serving of Hot Orange Chicken

• Over Steamed Jasmine Rice: Classic and comforting, perfect for soaking up extra sauce.
• With Cauliflower Rice: A lower-carb alternative that still tastes amazing.
• Over Crispy Chow Mein Noodles: For crunch lovers!
• As a Lettuce Wrap: Serve in crisp romaine leaves for a light, spicy lunch.
• Bento-Box Style: Pair with steamed broccoli, edamame, and a side of fresh pineapple.

Nutrition Information (Per Serving):

Based on 1/6 of recipe with chicken thighs and full sauce

Nutrient	Amount
Calories	290–310
Protein	28g
Carbohydrates	18g
Total Fat	12g
Saturated Fat	2.5g
Sugar	9g
Sodium	650mg
Fiber	1g

Tips for Best Results:

• Crispier Chicken Tip: Double-fry the chicken for ultimate crunch—just refry for 2 minutes after the first round.
• Control the Heat: Adjust chili flakes and sriracha based on spice tolerance. Start mild and build up.
• Protein Swap: You can use tofu or shrimp for variations.
• Meal Prep Tip: Store the crispy chicken separately from the sauce until ready to eat to maintain texture.

Storage and Reheating:

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze chicken and sauce separately for up to 2 months. Thaw overnight in the fridge.
• Reheat: Re-crisp chicken in the air fryer or oven; reheat sauce separately and toss before serving.

FAQ

Final Thoughts:

This Hot Orange Chicken is the lunch upgrade your meal prep has been waiting for. It’s spicy, sticky, and citrusy in all the right ways—like takeout, but better. Whether you’re packing weekday lunches, cooking for friends, or just craving that perfect balance of sweet and heat, this recipe will become a staple. Don’t forget the sesame seeds, a side of rice, and maybe a cold cucumber salad for balance. Better than Panda Express? You be the judge.