spicy orange chicken recipe

Written ByJenny Smyth Posted on
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The Best spicy orange chicken recipe

I have been making this spicy orange chicken recipe for years, and it’s a staple in our household. My kids love it, and it’s perfect for a quick and easy dinner. The combination of sweet and spicy flavors is amazing, and the best part is that it’s incredibly easy to make.

I’ve tried many different variations of this recipe over the years, but this one remains my favorite. It’s a classic dish that originated in China, but has been adapted and modified to suit Western tastes. The key to making this recipe is to use high-quality ingredients, especially the chicken and the orange marmalade.

A good quality chicken breast or thighs are essential for getting that tender and juicy texture. I like to use boneless chicken breasts because they cook more evenly and are easier to slice. When I’m in a hurry, I’ll often use pre-made orange marmalade instead of making my own from scratch.

This helps save time and ensures that the flavors are consistent every time. One of the things I love about this recipe is that it’s so versatile – you can serve it as a main course, as an appetizer, or even as a snack at a party. My kids love it when I make it for them because they know they’re getting something delicious and satisfying.

As for me, I appreciate how easy it is to make in bulk – just multiply the ingredients and you’ll have enough for a week’s worth of meals.

Spicy Orange Chicken

4.6 from 531 votes

Tender chicken pieces coated in a crispy batter and tossed in a sweet, tangy, and spicy orange sauce. This homemade version rivals takeout with its bold flavors and satisfying crunch.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
2 large eggs, beaten
1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp white pepper
Vegetable oil for frying

For the Spicy Orange Sauce

1 cup fresh orange juice (about 2 oranges)
2 tbsp orange zest
1/4 cup soy sauce
1/4 cup rice vinegar
1/3 cup brown sugar
2 tbsp sriracha sauce (adjust to taste)
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For Garnish

2 green onions, sliced
1 tbsp sesame seeds

👨‍🍳Directions

1In a large bowl, whisk together the eggs, cornstarch, flour, salt, and white pepper until a smooth batter forms.
2Add the chicken pieces and toss to coat evenly, ensuring each piece is fully covered.
3Heat about 2 inches of vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F.
4Working in batches, carefully add the coated chicken pieces and fry for 5 to 6 minutes, turning occasionally, until golden brown and cooked through.
5Transfer to a paper towel-lined plate to drain excess oil.
6In a small saucepan, combine the orange juice, orange zest, soy sauce, rice vinegar, brown sugar, sriracha, garlic, and ginger.
7Bring to a boil over medium heat, stirring occasionally, then reduce the heat to low and simmer for 3 to 4 minutes until slightly thickened.
8Whisk the cornstarch slurry into the sauce and continue simmering for 1 to 2 minutes, stirring constantly, until the sauce thickens to a glossy, syrupy consistency.
9Remove from heat.
10Place the fried chicken in a large bowl and pour the hot orange sauce over it.
11Toss gently with tongs until every piece is well coated.
12Transfer to a serving platter and garnish with sliced green onions and sesame seeds.
13Serve immediately over steamed rice.

🔧Equipment

Large mixing bowl
Whisk
Deep skillet or wok
Paper towels
Small saucepan
Tongs
Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 120mg🧂Sodium: 980mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 25g

📝Notes

For extra heat, add more sriracha or a pinch of red pepper flakes. To make it less spicy, reduce sriracha to 1 tablespoon. The chicken can be baked at 400°F for 20 minutes instead of frying for a lighter version.

Watch Video Of How Spicy Orange Chicken Works

This spicy orange chicken recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight dinner.

The best part is that it’s incredibly easy to make in bulk, so you can have enough for a week’s worth of meals without any fuss.

One thing I appreciate about this recipe is that it freezes well – just thaw it overnight in the fridge before reheating in the oven or on the stovetop.

❓ Frequently Asked Questions About Spicy Orange Chicken

Q: What type of chicken should I use for this recipe?

A: You can use either boneless chicken breasts or thighs for this recipe. Boneless breasts are preferred because they cook more evenly and are easier to slice.

Q: Can I substitute the orange marmalade with something else?

A: Yes, you can substitute the orange marmalade with regular orange juice or even lemon juice if you prefer a different flavor profile.

Q: How do I adjust the level of spiciness in this recipe?

A: If you prefer a milder flavor, you can reduce the amount of red pepper flakes or omit them altogether. For a spicier flavor, add more red pepper flakes or use hotter peppers like habaneros.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the ingredients up to a day in advance, but assemble and cook the dish just before serving.

Q: Is this recipe suitable for vegetarians or vegans?

A: This recipe is not suitable for vegetarians or vegans because it contains chicken and honey (in some variations). However, you can modify it to use plant-based alternatives like tofu or tempeh.

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