Spicy Orange Chicken Recipe

If you’re craving that perfect balance of sweet, tangy, and fiery heat, you’re going to love this Spicy Orange Chicken Recipe. I absolutely love how this dish turns out—crispy chicken smothered in a sticky, vibrant orange sauce with just the right kick of spice. When I first tried making a spicy orange chicken at home, I struggled to get that deep flavor and crisp texture that restaurant versions have. But after testing this copycat recipe, based on one of my family’s favorite dishes, I finally nailed it. Keep reading and I’ll share all my secrets so you can recreate this fan-freaking-tastic dish comfortably in your kitchen!

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Ingredients You’ll Need

Every ingredient here plays its part in building layers of flavor and texture. The mix of chicken pieces and the spicy-sweet sauce hits all the right notes. When you’re shopping, grab fresh oranges for zest and juice, and pick good quality dried chilies to get that authentic kick.

• Chicken breasts or thighs: Thighs give juicier, more tender bites, but breasts work well if you prefer leaner meat.
• Cornstarch: Key for that crispiness; it fries up nice and light.
• All-purpose flour: Combines with cornstarch to build a sturdy yet crispy crust.
• Eggs: Help the coating stick to the chicken.
• Oil for frying: Use canola or vegetable oil for a neutral flavor and high smoke point.
• Salt and white pepper: Season the chicken well before frying for deeper flavor.
• Orange juice and zest: Freshness and bright citrus notes that define the sauce.
• Soy sauce: Adds umami depth and balances sweetness.
• Rice wine vinegar: Provides that zesty tang that cuts through the sweetness.
• Brown sugar: Sweetener that melts into the sauce, giving it that sticky glaze.
• Sesame oil: A little goes a long way for toasty aroma.
• Green onions: Both in the sauce and for garnish—they bring fresh crunch and color.
• Dried whole red chili peppers: Adds authentic spicy heat and that signature flair.
• Red pepper flakes: For adjustable spice and warming heat in the sauce.
• Garlic (and optional ginger): Essential aromatics—fresh always tastes best here.

Variations

I love playing around with this Spicy Orange Chicken Recipe to keep things interesting. Whether you want to dial down the spice or swap the protein for something else, there are plenty of ways to make it your own.

• Milder Version: I often reduce the dried chili peppers and red pepper flakes when cooking for kids or spice-sensitive friends, and it’s still super flavorful.
• Using Chicken Thighs vs. Breasts: I prefer thighs for their juiciness; they stay tender even after frying and soaking in the sauce.
• Vegetarian Twist: Replace chicken with crispy tofu cubes for a tasty vegan-friendly variation.
• Extra Citrus: Sometimes I add a splash of lemon juice to brighten the sauce even more on warmer days.

How to Make Spicy Orange Chicken Recipe

Step 1: Prep and Coat the Chicken

Start by cutting your chicken into 1-2 inch bite-sized pieces. I like to pat them dry with paper towels to help the batter adhere better. Then, whisk your eggs in one bowl, and mix the cornstarch, flour, salt, and white pepper in another. Dip each chicken piece first into the eggs, then dredge it in the flour-cornstarch mixture. This double coating is what gives you that extra-crispy crust that doesn’t get soggy once the sauce is added.

Step 2: Fry Until Golden and Crispy

Heat enough oil in a deep skillet or wok to submerge your chicken pieces. When the oil reaches about 350°F (175°C), fry the chicken in batches so they have room and cook evenly. I usually fry them for around 4-5 minutes per batch, until they’re golden and crispy. Then, drain each batch on a paper towel-lined plate to soak up excess oil. This step is what makes your chicken irresistibly crunchy.

Step 3: Whip Up the Spicy Orange Sauce

In a clean pan or wok, heat two tablespoons of oil and add the dried whole red chilies, red pepper flakes, minced garlic, and optional grated ginger. Stir-fry these aromatics for just about 30 seconds to release their fragrance—you’ll know by that intoxicating spicy aroma that hits you! Next, add orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, and a splash of sesame oil. Bring it to a gentle boil.

Step 4: Thicken and Toss

Mix the tablespoon of cornstarch with a little cold water to create a slurry, then slowly pour it into your simmering sauce while stirring. This will thicken the sauce and help it coat your chicken beautifully. Add the fried chicken pieces back into the pan along with sliced green onions. Toss everything gently to ensure every bite is smothered in that sticky, spicy orange glaze.

How to Serve Spicy Orange Chicken Recipe

Garnishes

I usually finish this with extra sliced green onions for a fresh crunch and a sprinkle of toasted sesame seeds if I have them on hand. Sometimes a wedge of fresh orange on the plate brings out the citrussy brightness even more. This little pop of freshness really balances the rich sauce.

Side Dishes

This spicy orange chicken pairs beautifully with fluffy steamed jasmine rice or crispy fried rice. Sometimes I serve it alongside sautéed bok choy or steamed broccoli to add a green veggie contrast. If you’re feeling indulgent, some crunchy egg rolls or spring rolls make great accompaniments too.

Creative Ways to Present

For special occasions, I’ve plated this in shallow bowls with a bed of sticky rice, then drizzled a little extra sauce on top and garnished with edible flowers and thinly sliced red chilies for a pop of color. It looks stunning and tastes incredible—a definite crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover spicy orange chicken in an airtight container in the fridge. It keeps well for up to 3 days, but I recommend separating the chicken from the sauce if possible to preserve the crispiness. Reheat the sauce and chicken separately for best results.

Freezing

Freezing is possible but a bit tricky because the crispy texture can soften. I freeze the cooked chicken pieces and sauce separately in freezer-safe containers. When thawed, the chicken crisps up nicely with a quick pan-fry or oven broil before combining with warmed sauce.

Reheating

To keep that crispy texture, I reheat the chicken in a hot oven or air fryer for a few minutes. The sauce warms quickly on the stovetop and then I toss everything together right before serving. Avoid microwaving as it can make the coating soggy and limp.

FAQs

Final Thoughts

This Spicy Orange Chicken Recipe holds a special place in my heart—not just because of its incredible flavor, but because it reminds me of dinner gatherings with family and friends, filled with laughter and seconds. Trust me, once you try making this at home, you’ll find it’s easier than you think and totally worth every delicious bite. So go ahead, give this a shot—you’ll impress yourself and everyone around your table!

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