Spicy Orange Chicken Recipe

If you’re craving that perfect balance of sweet, tangy, and spicy all in one dish, you’re going to absolutely love this Spicy Orange Chicken Recipe. It’s a fiery twist on the classic Orange Chicken you might find at your favorite takeout spot, but made right in your own kitchen with fresh ingredients and a sauce that sings with intense flavor. Trust me, once you try this, your family (and friends!) will be begging for seconds.

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Ingredients You’ll Need

Getting the right ingredients is key to this Spicy Orange Chicken Recipe. The chicken needs a light crispy coating, and the sauce shines with fresh orange zest, juice, and a fiery blend of spices. Here’s what I recommend looking out for when shopping.

• Chicken (boneless skinless breasts or thighs): I prefer thighs for juiciness, but breasts work great too—just don’t overcook!
• Cornstarch and all-purpose flour: These create the perfect crunchy coating that stays crisp under the sauce.
• Eggs: They help the coating stick to the chicken better, giving you that satisfying crunch.
• Orange juice and fresh orange zest: The zest adds bright citrus oils that juice alone can’t provide—don’t skip it!
• Soy sauce and rice wine vinegar: They balance out the sweetness with salty and tangy notes.
• Brown sugar: For a deep, molasses-like sweetness that rounds out the sauce.
• Sesame oil: A little goes a long way here to add that signature nutty aroma.
• Dried whole red chili peppers and red pepper flakes: This is where the “spicy” part kicks in—feel free to adjust based on heat preference.
• Garlic (and optional ginger): I add ginger sometimes for extra zing, but garlic is a must for that fragrant base.
• Vegetable or canola oil: Great neutral oils for frying and cooking the sauce perfectly.
• Green onions: I like to mix some in the sauce and sprinkle fresh on top for a pop of color and mild onion flavor.

Variations

I love making this Spicy Orange Chicken Recipe my own depending on my mood or what’s in the fridge—don’t be afraid to experiment a little and find what suits your taste buds best.

• Milder version: I’ve cut back on the dried chilies and red pepper flakes for picky eaters, keeping the flavor bright but turning down the heat—perfect for family dinners.
• Extra zing: Adding freshly grated ginger amps up the warmth and depth; it’s my go-to when I want that authentic Asian-fusion vibe.
• Gluten-free: Use a gluten-free flour blend instead of all-purpose flour for the coating and tamari instead of soy sauce to make it friendly for gluten sensitivity.
• Spicy Orange Tofu: Try this recipe with firm tofu cubes instead of chicken for a delicious vegetarian twist; just press well and fry until golden.

How to Make Spicy Orange Chicken Recipe

Step 1: Prep and Coat Your Chicken

Start by cutting your chicken into bite-sized pieces, about 1-2 inches. I like to use thighs because they stay juicy, but breasts work too. In one bowl, whisk together your eggs. In a separate bowl, mix the cornstarch, all-purpose flour, salt, and white pepper. Dip the chicken pieces into the eggs, then coat thoroughly in the flour and cornstarch mixture. This double coating creates that irresistible crispy texture when fried.

Step 2: Fry the Chicken Until Golden and Crispy

Heat enough vegetable or canola oil in a deep pan or wok over medium-high heat. Once hot, fry the chicken pieces in batches to avoid overcrowding—this helps keep them crispy rather than soggy. Fry each batch for about 4-5 minutes until golden brown and cooked through. Use a slotted spoon to transfer them onto paper towels to drain excess oil. I learned early on that frying in small batches is a game-changer for crispiness!

Step 3: Whip Up the Spicy Orange Sauce

In a separate skillet or wok, heat 2 tablespoons oil over medium heat. Toss in the dried whole red chili peppers and red pepper flakes for a minute to infuse the oil with heat—make sure not to burn them! Add minced garlic (and optional grated ginger) and stir until fragrant. Pour in the orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, and sesame oil. Mix in the cornstarch slurry (cornstarch mixed with a little water) to thicken the sauce. Simmer gently until thickened and glossy, stirring often. This sauce is where the magic happens—bright, sweet, spicy, and so addictive.

Step 4: Toss Chicken in the Sauce and Finish

Add the fried chicken pieces into the sauce and toss to coat evenly. Stir in sliced green onions and cook for another minute or two so the flavors meld perfectly. Serve immediately for best texture and flavor.

How to Serve Spicy Orange Chicken Recipe

Garnishes

I like to garnish my Spicy Orange Chicken with extra sliced green onions and a handful of toasted sesame seeds for crunch and a pop of fresh green color. Sometimes, I’ll add thinly sliced fresh red chilies if we want to make it look really bold and spicy!

Side Dishes

This chicken pairs beautifully with steamed white rice or jasmine rice to soak up all that saucy goodness. For a vegetable side, I often serve it alongside stir-fried broccoli or snap peas with a little garlic for a fresh, crunchy contrast that balances the boldness of the chicken.

Creative Ways to Present

For special dinners, I’ve served this Spicy Orange Chicken over a bed of coconut rice topped with a sprinkle of chopped peanuts and fresh cilantro, which creates a beautiful presentation and adds layers of flavor and texture. It’s perfect for impressing guests or a festive family meal!

Make Ahead and Storage

Storing Leftovers

I store leftover Spicy Orange Chicken in an airtight container in the refrigerator for up to 3 days. The sauce tends to thicken and absorb into the chicken, making it even more flavorful the next day. Just don’t add rice until you’re ready to reheat and serve.

Freezing

You can freeze this dish, but I recommend freezing the chicken and sauce separately when possible. Portion the sauce into a freezer-safe container and the fried chicken into a zip-top bag so you can reheat evenly without sogginess. It keeps well for about 1 month.

Reheating

To bring back the crispiness when reheating leftovers, spread the chicken pieces on a baking sheet and warm in a 350°F oven for about 10 minutes, then toss with warmed sauce. Microwaving tends to make the coating soggy, so the oven method is my go-to for best texture.

FAQs

Final Thoughts

This Spicy Orange Chicken Recipe holds a special place in my heart because it brings together the best things: fiery spice, sweet citrus brightness, and that perfect crunchy chicken texture. I’m always amazed at how fast and easy it is to make at home—no need to order takeout when you can whip up something even better yourself! I can’t wait for you to try this recipe and enjoy it as much as my family does—get ready for some serious deliciousness.

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