Spicy Orange Chicken Recipe

If you’re craving something that packs a punch yet stays delightfully sweet, this Spicy Orange Chicken Recipe is going to be your new go-to. I absolutely love how the crispy chicken bites get beautifully coated in a vibrant sauce bursting with orange zest, fiery peppers, and a perfect touch of sweetness. It’s like the classic orange chicken you remember from Panda Express, but with a bold, spicy twist that you’ll find both addictive and satisfying. Stick with me, and I’ll show you exactly how to nail this flavorful dish at home.

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Ingredients You’ll Need

All the ingredients come together to feature bold flavors and crisp textures. I recommend using boneless, skinless chicken thighs if you want even juicier bites, but chicken breasts work perfectly too. Keep an eye out for fresh oranges with fragrant zest and quality dried chilies for that authentic spicy orange punch.

• Chicken (boneless skinless breasts or thighs): Thighs stay juicier, but breasts are leaner and still delicious.
• Cornstarch: Helps get that signature crunchy coating on your chicken.
• All-purpose flour: Balances the crispiness and ensures even frying.
• Eggs: Acts as a binder so the coating sticks perfectly.
• Oil (canola or vegetable): For frying and stir-frying; neutral oils work best here.
• Salt and white pepper: Seasoning essentials for depth in flavor.
• Orange juice and zest: Freshness and citrus bite that really brighten the sauce.
• Soy sauce: Adds umami and a touch of saltiness.
• Rice wine vinegar: Gives a mild tang that balances the sweetness.
• Brown sugar: Sweetens and caramelizes beautifully.
• Sesame oil: For that signature nutty aroma.
• Green onions: Fresh bite and color for the sauce and garnish.
• Dried whole red chili peppers & red pepper flakes: Spice level control—add more or less depending on your heat tolerance.
• Garlic and optional ginger: Aromatics that amp up flavor complexity.

Variations

I love making this recipe my own depending on the occasion — you can easily turn down the spice for family dinners or crank it up for a party. If you like a less traditional take, try swapping chicken for tofu or adding a handful of sesame seeds on top to change things up.

• Milder Version: When my kids want orange chicken, I skip the dried chilies and just add a pinch of red pepper flakes for gentle warmth.
• Extra Spicy: I sometimes double both the red pepper flakes and dried chilies for a fierier bite—perfect if you love heat.
• Gluten-Free: Use tamari instead of soy sauce, and swap all-purpose flour for rice flour to keep it gluten-free and just as tasty.
• Vegetarian Option: Crispy tofu works wonderfully here—press it well before frying so it holds its shape.

How to Make Spicy Orange Chicken Recipe

Step 1: Prep Your Chicken for Maximum Crispiness

Start by cutting your chicken into 1-2 inch bite-sized pieces—uniform chunks help everything cook evenly. Then set up a breading station with a mix of cornstarch and flour on one side, and beaten eggs on the other. Dip each piece first in the egg, then dredge in the cornstarch-flour blend to get a thick coating. This double layer locks in moisture and crisps up wonderfully when fried.

Step 2: Fry the Chicken Until Golden and Crispy

Heat at least 2 inches of oil in a deep skillet or wok over medium-high heat. The trick I learned is to let your oil get hot enough—around 350°F—but not smoking. Fry the chicken pieces in batches to avoid overcrowding; overcrowded pans lower the oil’s temp and you end up with soggy pieces. Each batch usually takes about 4-5 minutes until golden brown and crispy. Drain on paper towels to remove excess oil.

Step 3: Whip Up Your Spicy Orange Sauce

In a separate wok or large skillet, heat 2 tablespoons of oil and toast your dried red chili peppers until fragrant (about 30 seconds). Add garlic, optional ginger, and green onions, stirring quickly. Then in a bowl, whisk together the orange juice, zest, soy sauce, rice wine vinegar, brown sugar, sesame oil, cornstarch, and red pepper flakes. Pour this mixture into the wok and cook on medium heat, stirring constantly until the sauce thickens and gets glossy—usually around 3-4 minutes.

Step 4: Toss Chicken in Sauce and Serve

Once your sauce has thickened, toss the crispy chicken pieces directly into the wok. Give everything a good stir so each piece is coated generously in the spicy orange goodness. Finish with sliced green onions and serve immediately for best texture and flavor.

How to Serve Spicy Orange Chicken Recipe

Garnishes

I love sprinkling sliced green onions and a few extra sesame seeds on top—adds a fresh crunch and gorgeous presentation. Sometimes a few thin orange slices on the side make it look extra special when I’m serving friends.

Side Dishes

This spicy orange chicken pairs beautifully with steamed jasmine rice or fried rice to soak up that delicious sauce. For veggies, I like to serve simple steamed broccoli or sautéed snap peas for some fresh crunch.

Creative Ways to Present

For a dinner party, I’ve served the chicken over a bed of crispy wonton strips with microgreens on top. You can also turn this into lettuce wraps for a fun, interactive meal that guests love. The contrast between spicy, sweet chicken and refreshing lettuce is fantastic.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to 3 days. To keep the chicken crispy, I separate the chicken pieces from the sauce and recoat when reheating.

Freezing

I don’t typically freeze the chicken after frying because it can lose its crispiness, but the sauce freezes beautifully. Freeze the sauce in small containers and fresh-fry chicken when ready for best results.

Reheating

To reheat, I pop the chicken under the broiler for a few minutes to regain crispness, then warm the sauce separately in a pan before tossing them together. This keeps the texture spot-on and the flavors vibrant.

FAQs

Final Thoughts

This Spicy Orange Chicken Recipe has quickly become one of my favorite dishes to whip up for a flavorful weeknight dinner or to impress guests with something a little different. The balance of heat, sweetness, and that unmistakable orange zing is a crowd-pleaser every time. I’d highly recommend giving it a try – once you taste it, you might never want takeout again! Trust me, you’ll have fun making it and feel proud bringing this homemade version to the table.

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