If there’s one dish that feels like a warm hug in the form of food, it’s this Spicy Orange Chicken. Imagine a plate of crispy, juicy chicken coated in a vibrant orange glaze—sticky, tangy, and with just the right kick of heat to make it exciting. This recipe is the perfect balance of sweet and savory with a touch of spice, and it’s a guaranteed crowd-pleaser. It’s ideal for a cozy family dinner, a casual gathering with friends, or even as a fun twist on your weeknight routine.
What makes this dish truly special is the way it brings bold flavors together, all while being surprisingly simple to make. The citrusy brightness of orange pairs beautifully with the slight heat from chili paste, creating a sauce that’s nothing short of addictive. Serve it over fluffy white rice, and you have a meal that feels like a takeout favorite—only better, because it’s homemade with love.
This recipe also has a nostalgic quality for me. Growing up, orange chicken was a staple order whenever my family treated ourselves to Chinese takeout. Now, recreating it at home brings back all those fond memories, but with a twist that feels uniquely mine. Plus, making it from scratch means I can adjust the spice level and sweetness to suit my tastes—and you can too!
So, grab your favorite skillet and some fresh oranges, and let’s dive into a dish that’s equal parts comforting and exciting.
Why You’ll Love This Recipe:
- Better Than Takeout: All the flavor you love, made right in your kitchen with fresh ingredients.
- Adjustable Spice Level: You control the heat—perfect for spice lovers or those who prefer a milder touch.
- Quick and Easy: With a few simple steps, you’ll have a restaurant-quality meal on the table in no time.
- Customizable: Swap out ingredients to suit dietary needs or preferences—this recipe is super flexible.
- Perfect for Meal Prep: Make extra and enjoy delicious leftovers throughout the week.
Ingredients You’ll Need:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons vegetable oil (for frying)
For the Orange Sauce:
- ½ cup freshly squeezed orange juice
- Zest of 1 orange
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons chili paste (adjust to taste)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)
For Garnish:
- Sesame seeds
- Sliced green onions
How to Make Spicy Orange Chicken:
Step-by-Step Instructions:
- Prep the Chicken:
Start by patting the chicken thighs dry with paper towels. This helps them crisp up nicely when fried. In a large bowl, toss the chicken pieces with cornstarch, flour, salt, and pepper until evenly coated. - Fry the Chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer (work in batches if needed to avoid overcrowding). Fry for 3–4 minutes on each side until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil. - Make the Orange Sauce:
In a small bowl, whisk together the orange juice, orange zest, soy sauce, honey, rice vinegar, sesame oil, and chili paste. In the same skillet you used for the chicken, sauté the minced garlic and grated ginger for 30 seconds, just until fragrant. Pour in the orange sauce mixture and bring to a gentle simmer. - Thicken the Sauce:
Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook for 1–2 minutes, stirring frequently, until the sauce thickens and becomes glossy. - Coat the Chicken:
Return the cooked chicken to the skillet, tossing it in the sauce until each piece is beautifully coated. Let it cook for another minute to soak up all the flavors. - Serve and Garnish:
Transfer the chicken to a serving plate or bowl. Sprinkle generously with sesame seeds and sliced green onions for a fresh, vibrant finish. Serve hot over steamed rice or your favorite noodles.
Helpful Tips:
- Make It Milder: If you’re not a fan of spice, reduce the chili paste or omit it entirely. The orange sauce is still deliciously flavorful on its own.
- Use Fresh Oranges: Freshly squeezed orange juice and zest are key to achieving that bright, citrusy flavor—store-bought juice just doesn’t compare.
- Crispy Chicken Hack: For extra crispy chicken, fry it in batches and avoid overcrowding the pan. This ensures every piece gets perfectly golden.
- Thicker Sauce: If you prefer a thicker sauce, add an extra teaspoon of cornstarch to the slurry.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Notes:
- For a gluten-free version, use tamari instead of soy sauce and ensure your cornstarch and other ingredients are certified gluten-free.
- This recipe works just as well with boneless chicken breast if that’s what you have on hand.
Nutritional Information:
(Approximate per serving, without rice)
- Calories: 275
- Protein: 28g
- Carbohydrates: 20g
- Fat: 9g
Frequently Asked Questions:
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works just as well, though thighs tend to stay juicier during cooking.
What can I serve this with?
Steamed white or brown rice is a classic choice. You can also serve it with stir-fried vegetables, noodles, or even cauliflower rice for a low-carb option.
How spicy is this dish?
It has a mild to medium heat level, but you can easily adjust the chili paste to your liking. If you’re cooking for kids, you can omit the spice altogether.
Can I make this ahead of time?
While the chicken is best served fresh, you can make the sauce in advance and store it in the fridge. Reheat it gently on the stovetop before adding the chicken.
Storage Instructions:
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet to maintain the crispy texture of the chicken.
- Freezer: While the sauce freezes well, the fried chicken is best enjoyed fresh as it may lose its crispness after freezing.
Related Recipes:
If you loved this Spicy Orange Chicken, you’ll want to try:
Conclusion:
Spicy Orange Chicken is one of those recipes that brings so much joy to the table. It’s quick, easy, and full of bold, exciting flavors that everyone will love. Whether you’re looking for a weeknight dinner idea or something special to share with friends, this dish is a winner every time. So why not skip the takeout and give this recipe a try? Your taste buds (and your wallet) will thank you!
Enjoy, and happy cooking!
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Spicy Orange Chicken: A Sweet and Zesty Comfort Dish
Description
If there’s one dish that feels like a warm hug in the form of food, it’s this Spicy Orange Chicken. Imagine a plate of crispy, juicy chicken coated in a vibrant orange glaze—sticky, tangy, and with just the right kick of heat to make it exciting. This recipe is the perfect balance of sweet and savory with a touch of spice, and it’s a guaranteed crowd-pleaser. It’s ideal for a cozy family dinner, a casual gathering with friends, or even as a fun twist on your weeknight routine.
What makes this dish truly special is the way it brings bold flavors together, all while being surprisingly simple to make. The citrusy brightness of orange pairs beautifully with the slight heat from chili paste, creating a sauce that’s nothing short of addictive. Serve it over fluffy white rice, and you have a meal that feels like a takeout favorite—only better, because it’s homemade with love.
This recipe also has a nostalgic quality for me. Growing up, orange chicken was a staple order whenever my family treated ourselves to Chinese takeout. Now, recreating it at home brings back all those fond memories, but with a twist that feels uniquely mine. Plus, making it from scratch means I can adjust the spice level and sweetness to suit my tastes—and you can too!
So, grab your favorite skillet and some fresh oranges, and let’s dive into a dish that’s equal parts comforting and exciting.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons vegetable oil (for frying)
For the Orange Sauce:
- ½ cup freshly squeezed orange juice
- Zest of 1 orange
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons chili paste (adjust to taste)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)
For Garnish:
- Sesame seeds
- Sliced green onions
Instructions
- Prep the Chicken:
Start by patting the chicken thighs dry with paper towels. This helps them crisp up nicely when fried. In a large bowl, toss the chicken pieces with cornstarch, flour, salt, and pepper until evenly coated. - Fry the Chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer (work in batches if needed to avoid overcrowding). Fry for 3–4 minutes on each side until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil. - Make the Orange Sauce:
In a small bowl, whisk together the orange juice, orange zest, soy sauce, honey, rice vinegar, sesame oil, and chili paste. In the same skillet you used for the chicken, sauté the minced garlic and grated ginger for 30 seconds, just until fragrant. Pour in the orange sauce mixture and bring to a gentle simmer. - Thicken the Sauce:
Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook for 1–2 minutes, stirring frequently, until the sauce thickens and becomes glossy. - Coat the Chicken:
Return the cooked chicken to the skillet, tossing it in the sauce until each piece is beautifully coated. Let it cook for another minute to soak up all the flavors. - Serve and Garnish:
Transfer the chicken to a serving plate or bowl. Sprinkle generously with sesame seeds and sliced green onions for a fresh, vibrant finish. Serve hot over steamed rice or your favorite noodles.
Notes
- For a gluten-free version, use tamari instead of soy sauce and ensure your cornstarch and other ingredients are certified gluten-free.
- This recipe works just as well with boneless chicken breast if that’s what you have on hand.