Why You’ll Love this Spicy Orange Chicken
If you’re tired of ordering takeout every week, this Spicy Orange Chicken recipe is about to become your new favorite go-to meal. I can’t overstate how perfectly it balances sweet, tangy, and spicy flavors—those dried red chilies bring just the right amount of heat.
What I love most? The crispy coating on each chicken piece that somehow stays crunchy even after being tossed in that glossy orange sauce. It’s restaurant-quality without the restaurant price tag. And honestly, the aroma of fresh orange peel, garlic, and ginger sizzling in the wok might be worth the cooking time alone. Ready in about 30 minutes, too.
What Ingredients are in Spicy Orange Chicken?
The key to making truly delicious spicy orange chicken lies in gathering fresh, quality ingredients that balance sweet, tangy, and spicy flavors. This homemade version of the popular Chinese-American dish requires several pantry staples you might already have on hand, plus a few specialty items that make all the difference in achieving that authentic restaurant taste.
What I love about this recipe is how adaptable it is—you can adjust the heat level by adding more or fewer dried chilies, or make it extra orangey by increasing the amount of fresh orange peel.
- 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
- 1 large egg, lightly beaten
- Cornstarch (for coating)
- Cooking oil (preferably peanut oil)
- 8 cloves garlic, minced
- 8-10 dried hot red chili peppers
- 1 orange
- 1/4 cup light soy sauce
- 1 tablespoon sake or dry sherry
- 2 tablespoons frozen orange juice concentrate, thawed
- 2 tablespoons spicy brown bean sauce
- 2 teaspoons minced ginger
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (for sauce)
- Hot steamed rice, for serving
When shopping for this recipe, there are a few ingredient considerations worth noting. First, chicken thighs work better than breast meat here because they stay juicier and more tender when fried.
For the dried chilies, you can find these in the international aisle of most grocery stores, but if they’re unavailable, red pepper flakes can work in a pinch (though the flavor won’t be quite the same).
The spicy brown bean sauce might require a trip to an Asian market, but it’s worth seeking out for that authentic flavor—regular hoisin sauce with a bit of chili paste can substitute in emergencies.
Also, don’t skip the orange peel step; those oils from the fresh peel create an aromatic dimension that orange juice alone simply can’t provide.
How to Make this Spicy Orange Chicken
To make this spicy orange chicken, you’ll start by creating a simple marinade. Mix 1 large beaten egg with 2 tablespoons of cornstarch, then toss in your 1 pound of chicken thigh cubes until they’re thoroughly coated. This mixture needs to rest for 10-15 minutes, allowing the egg proteins to bind with the meat.
While waiting, you can prepare your sauce by combining 1/4 cup light soy sauce, 1 tablespoon sake or dry sherry, 2 tablespoons orange juice concentrate, 2 tablespoons spicy brown bean sauce, 2 teaspoons minced ginger, 1 teaspoon sesame oil, and 1 tablespoon cornstarch in a small bowl. The cornstarch is essential here—it’s what’ll give your sauce that perfect, glossy thickness that clings beautifully to each piece of chicken.
Now for the technique that separates home cooking from restaurant quality: the double-coating method. After marinating, you’ll dust each piece of chicken individually with additional cornstarch before frying. Heat about 4 cups of peanut oil to approximately 350°F in your wok, then carefully add the coated chicken pieces. They’ll need just 1 1/2 to 2 minutes to develop that signature golden, crispy exterior.
Once all your chicken is fried, drain the oil from your wok, then add back just 1 1/2 to 2 tablespoons of fresh oil. This is where the magic happens—you’ll quickly stir-fry your carefully prepared orange peel (with the bitter white pith removed), 8 to 10 dried red chilies, and 8 cloves of minced garlic until everything becomes wonderfully aromatic. For authentic restaurant-style presentation, consider serving this dish on a premium cast iron pan that maintains the perfect temperature throughout your meal. The orange peel releases its essential oils when heated, infusing the entire dish with that unmistakable citrus fragrance that makes this dish so irresistible.
The final steps bring everything together. Pour your prepared sauce into the hot wok with the aromatics, and stir constantly as it transforms into a thick, shiny glaze. Once the sauce reaches that perfect consistency, add the crispy chicken back to the wok and toss everything together for 30 seconds to 1 minute—just long enough for the chicken to warm through and become thoroughly coated in that spicy-sweet orange sauce.
The timing here is vital; stir too long and your perfectly crispy chicken will become soggy. Serve immediately over hot steamed rice, and you’ll have a homemade version that rivals anything you’d get from your favorite takeout spot. Who knew restaurant-quality orange chicken could come from your very own kitchen? For a delicious breakfast the next morning, consider using a high end waffle maker to create the perfect sweet complement to your savory leftovers.
Spicy Orange Chicken Substitutions and Variations
Now that you’ve mastered the basic recipe, let’s explore ways to make this dish your own.
Want it sweeter? Add a tablespoon of honey or brown sugar to the sauce.
Prefer it less spicy? Simply reduce those dried chilies to 3-4, or remove them altogether.
Chicken thighs can be swapped for breast meat if you’re watching fat intake, though you’ll sacrifice some juiciness.
No sake or sherry? White wine vinegar works in a pinch.
And don’t feel limited to orange – try tangerine or blood orange for a fun twist.
I’m always tempted to toss in broccoli or bell peppers for color and nutrition.
What to Serve with Spicy Orange Chicken
Five perfect pairings can elevate your spicy orange chicken from a simple weeknight dinner to a restaurant-worthy feast. Nothing complements those sticky, sweet-spicy flavors like steamed jasmine rice, which soaks up all that delicious sauce.
For a lighter option, try serving it with cauliflower rice or simple stir-fried vegetables like broccoli and bell peppers. Can’t decide between veggies and carbs? Spring rolls or vegetable potstickers make fantastic sides that don’t compete with the chicken’s bold flavors.
And don’t forget about a simple cucumber salad—its cool crispness balances the heat beautifully. Trust me, your taste buds will thank you.
Final Thoughts
After mastering this spicy orange chicken recipe, I’m confident you’ll add it to your regular dinner rotation.
The balance of sweet, spicy, and tangy flavors creates something truly special that rivals any takeout version.
What I love most about this dish is its versatility.
Don’t have chicken thighs? Breast meat works fine, though it cooks faster.
Want more heat? Add extra chilies.
Craving extra citrus punch? Increase the orange zest.
Like the classic Chicken Marsala dish, this recipe shines when served over rice or noodles for a complete meal.
Similar to my creamy egg salad, this recipe can be customized to suit your personal taste preferences.
Conclusion
I’m convinced this Spicy Orange Chicken will become your family’s new favorite, just as it has for mine. The perfect balance of crispy, zesty, and spicy elements creates something truly special. While it might seem like a lot of work at first, the techniques become second nature with practice. Why settle for takeout when you can create this addictive dish at home? Trust me, you’ll never look back.
