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Hot Orange Chicken Recipe


  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

 A spicy and zesty twist on classic Orange Chicken, featuring crispy fried chicken tossed in a tangy, spicy orange sauce. Perfect for a quick weeknight dinner or special occasion.


Ingredients

Scale

For the Chicken:

  • 1 lb boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 egg
  • 1/4 cup water
  • Vegetable oil (for frying)

For the Spicy Orange Sauce:

  • 1 cup fresh orange juice
  • Zest of 1 orange
  • 1/4 cup soy sauce
  • 1/3 cup honey or brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha or chili paste (adjust to taste)
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
  • 1 tablespoon sesame oil (optional)
  • 2 green onions, chopped (for garnish)
  • Sesame seeds (for garnish)

Instructions

Prepare the Chicken

  1. In a bowl, whisk together the egg and water.
  2. In a separate bowl, mix cornstarch, flour, salt, black pepper, and garlic powder.
  3. Dip each chicken piece into the egg mixture, then coat with the flour mixture.
  4. Heat vegetable oil in a deep pan or wok to 350°F (175°C).
  5. Fry chicken in batches until golden brown and crispy (about 4-5 minutes per batch). Drain on a paper towel.

2. Make the Orange Sauce

  1. In a saucepan, combine orange juice, zest, soy sauce, honey, rice vinegar, sriracha, red pepper flakes, garlic, and ginger.
  2. Bring to a simmer over medium heat, stirring occasionally.
  3. Stir in the cornstarch slurry and continue stirring until the sauce thickens.
  4. Remove from heat and stir in sesame oil (optional).

3. Coat the Chicken and Serve

  1. Toss the fried chicken in the spicy orange sauce until fully coated.
  2. Garnish with green onions and sesame seeds.
  3. Serve immediately with steamed rice or noodles.

Notes

  • Mild Version: Reduce or omit the sriracha and red pepper flakes.
  • Extra Crunchy: Double fry the chicken for added crispiness.
  • Baked Version: Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
  • Air Fryer Option: Air fry at 375°F (190°C) for 15-18 minutes, shaking halfway.
  • Different Protein: Substitute chicken with shrimp, tofu, or cauliflower.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: frying
  • Cuisine: Asian, Chinese-American

Keywords: spicy orange chicken, crispy chicken, homemade takeout, Asian chicken recipe, sweet and spicy chicken