Spicy Orange Chicken

Why You’ll Love This Recipe

This dish hits all the right notes—crispy, juicy chicken coated in a glossy, spicy-sweet sauce made with fresh orange juice, garlic, ginger, and chili. It’s quick to prepare, totally satisfying, and incredibly versatile. Whether you’re serving it with rice, noodles, or a veggie stir-fry, Spicy Orange Chicken is a guaranteed crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Cornstarch (for coating)
• Eggs
• Salt and pepper
• Vegetable oil (for frying or sautéing)
• Fresh orange juice
• Orange zest
• Soy sauce
• Rice vinegar
• Brown sugar or honey
• Garlic, minced
• Fresh ginger, grated
• Red pepper flakes or sriracha (for heat)
• Cornstarch slurry (cornstarch + water, for thickening sauce)
• Optional garnish: green onions, sesame seeds, orange slices

Directions

1. In a bowl, toss chicken pieces with salt, pepper, and cornstarch. Dip each piece into beaten eggs and set aside.
2. Heat oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden and crispy, about 3–4 minutes per side. Remove and drain on paper towels.
3. In a separate saucepan, combine orange juice, zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes or sriracha.
4. Bring the sauce to a simmer and cook for 3–5 minutes, stirring often.
5. Stir in the cornstarch slurry and continue to cook until the sauce thickens and becomes glossy.
6. Add the cooked chicken to the sauce and toss to coat evenly.
7. Simmer for 2–3 minutes to allow the chicken to soak up the flavors.
8. Garnish with green onions, sesame seeds, or extra orange zest if desired.
9. Serve hot over steamed rice, noodles, or with a side of stir-fried vegetables.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Extra spicy: Add more sriracha or use Thai chili paste for an intense kick.
• Baked version: Bake the coated chicken pieces at 400°F for 20–25 minutes, flipping halfway.
• Air fryer option: Air fry coated chicken at 390°F for 15–18 minutes, shaking the basket halfway through.
• Vegetarian: Use tofu instead of chicken, prepared the same way.
• Low-sugar: Replace brown sugar with a sugar-free alternative like monk fruit or stevia blend.
• No fry: Sauté chicken pieces in a small amount of oil instead of deep frying.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat until warmed through, or microwave in short intervals, stirring occasionally.
To maintain crispiness, reheat in an air fryer or oven at 375°F for 8–10 minutes.
Freezing is not recommended after tossing with sauce, but you can freeze the cooked, un-sauced chicken and add sauce fresh.

FAQs

Can I use store-bought orange juice?

Yes, but fresh orange juice gives the best flavor. Avoid juices with added sugar.

How spicy is this dish?

The spice level is adjustable. Start with a small amount of red pepper flakes or sriracha and increase to your taste.

Can I make this gluten-free?

Yes, use tamari or coconut aminos instead of soy sauce and ensure all other ingredients are gluten-free.

Do I have to fry the chicken?

No, you can bake or air fry for a lighter option, or even sauté in a skillet.

What kind of chicken should I use?

Chicken thighs are juicier, but chicken breasts work well too if not overcooked.

Can I add vegetables?

Absolutely. Bell peppers, broccoli, or snap peas pair well and can be stir-fried and added to the mix.

Can I make the sauce ahead of time?

Yes, store it in the fridge for up to 3 days. Reheat and stir before using.

Why is my sauce too thin?

Make sure the cornstarch slurry is added and allow the sauce to simmer. It thickens as it cooks.

Can I double the sauce?

Yes, if you love a saucier dish or are serving with rice or noodles, doubling the sauce is a great idea.

What sides go best with spicy orange chicken?

Steamed white or jasmine rice, fried rice, stir-fried vegetables, or even lo mein noodles.

Conclusion

Spicy Orange Chicken is a delicious balance of sweet citrus and fiery heat that will satisfy all your takeout cravings. It’s easy to make at home, customizable to your spice preference, and pairs beautifully with your favorite sides. Once you try it, this flavorful dish is sure to become a regular on your dinner table.

Spicy Orange Chicken

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Spicy Orange Chicken is a bold, sweet-and-spicy dish featuring crispy chicken bites tossed in a tangy orange glaze with a kick of heat. It’s better than takeout and comes together in just over 30 minutes—perfect for busy weeknights or an elevated homemade dinner.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian-Inspired
• Diet: Halal

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup cornstarch (for coating)
• 2 eggs, beaten
• Salt and pepper, to taste
• Vegetable oil (for frying or sautéing)
• 1 cup fresh orange juice
• 1 tablespoon orange zest
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1/4 cup brown sugar or honey
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1–2 teaspoons red pepper flakes or 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
• Optional garnish: chopped green onions, sesame seeds, orange slices

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Instructions

1. In a bowl, season chicken pieces with salt and pepper. Toss in cornstarch until coated.
2. Dip coated chicken pieces in beaten eggs and set aside.
3. Heat oil in a large skillet or wok over medium-high heat. Fry chicken in batches for 3–4 minutes per side, until golden and crispy. Drain on paper towels.
4. In a separate saucepan, combine orange juice, zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes or sriracha.
5. Bring to a simmer and cook for 3–5 minutes, stirring occasionally.
6. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
7. Add cooked chicken to the sauce and toss to coat evenly.
8. Simmer for 2–3 more minutes to meld flavors.
9. Garnish with green onions, sesame seeds, or orange slices if desired. Serve hot over rice, noodles, or with stir-fried vegetables.

Notes

• Adjust spice level by increasing or reducing red pepper flakes or sriracha.
• Use baked or air-fried chicken for a lighter version.
• Make the sauce ahead of time and store for up to 3 days.
• Add stir-fried bell peppers, broccoli, or snap peas for extra veggies.
• For gluten-free, use tamari or coconut aminos instead of soy sauce.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 520
• Sugar: 17g
• Sodium: 780mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 155mg