There’s nothing quite like the zesty, spicy kick of Hot Orange Chicken to brighten up any dinner table. This irresistible dish combines crispy, juicy chicken bites with a luscious, tangy orange sauce that carries just the right amount of heat. Whether you’re craving something bold and flavorful or looking to impress friends with a crowd-pleasing recipe, Hot Orange Chicken is your go-to for a perfect balance of sweet, spicy, and savory all in one bite. It’s a delightful combination that’ll have you coming back for seconds and maybe even thirds!

Hot Orange Chicken Recipe - Recipe Image

Ingredients You’ll Need

The magic of Hot Orange Chicken lies in its simple yet carefully selected ingredients. Each one plays an essential role in building layers of flavor, texture, and that signature bright color. From the orange juice’s citrusy zing to the crispy coating of the chicken, these ingredients come together like a harmonious orchestra of taste.

2 lbs chicken breasts or thighs, cut into bite-sized pieces: Choose thighs for more juiciness or breasts for a leaner option.
1 cup cornstarch: Ensures a wonderfully crispy exterior on the chicken pieces.
½ cup all-purpose flour: Blends with cornstarch to provide the perfect breading texture.
2 eggs: Acts as the glue to help the breading stick firmly to the chicken.
2 tbsp oil (for egg wash): Adds moisture to the egg mixture, helping the coating adhere better.
1 tsp salt: Essential seasoning to enhance the overall flavor.
½ tsp white pepper: Adds a subtle heat and a unique peppery aroma.
Oil for frying: Use a high-heat oil to achieve that perfect golden crust.
1 cup orange juice: The star of the sauce providing fresh, tangy brightness.
1 orange, zest of: Adds an intense citrus aroma and extra flavor depth.
3 tbsp soy sauce: Balances sweetness with a gentle umami punch.
4 tbsp rice wine vinegar: Provides a crisp acidity that cuts through the richness.
½ cup brown sugar: Brings a deep, caramel-like sweetness to the sauce.
2 tsp sesame oil: Offers a toasty, nutty flavor that rounds off the sauce beautifully.
1 tbsp cornstarch (for sauce): Thickens the sauce for a glossy, clingy finish.
1 tbsp green onions, sliced (plus more for garnish): Infuses the sauce with fresh, mild onion notes.
2 tbsp oil (for stir-frying): Used to bring the sauce and spices together in the wok.
½ cup dried whole red chili peppers: Adds bold, smoky heat to the dish.
6 tsp red pepper flakes: Powers up the spice level and delivers a thrilling kick.
1 tbsp sesame oil (for stir-frying): Enhances the stir-fry with rich, fragrant flavor.
2 cloves garlic, minced: Provides a sharp, savory punch that complements the heat.
1 tbsp ginger, grated (optional): Adds a fresh, peppery zest that lifts the whole dish.

How to Make Hot Orange Chicken

Step 1: Prepare the Orange Sauce

Start by whisking together the orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, sesame oil, cornstarch, and sliced green onions in a medium bowl. Whisking thoroughly is key—it prevents any lumps and ensures that your sauce is smooth and ready to thicken beautifully during cooking. Cover and set this aside at room temperature so the flavors can meld and deepen while you prep the rest of the dish. This early step lays the luscious foundation of sauciness that makes Hot Orange Chicken so crave-worthy.

Step 2: Prep and Bread the Chicken

Creating the perfect dredge is all about balance. Mix the cornstarch, all-purpose flour, salt, and white pepper in a shallow dish for even seasoning and coating. Whisk your eggs with oil until the mixture becomes a little frothy—this emulsified egg wash helps the coating stick like a dream. When your oil hits 375 degrees Fahrenheit, dip each chicken piece first in the egg wash, then toss it in the flour mixture, making sure every corner is nicely covered. Work in batches to maintain that crispy, golden texture that Hot Orange Chicken is known for.

Step 3: Fry the Chicken

Shake off any excess flour before carefully lowering the chicken pieces into the hot oil. Fry in batches so the temperature stays consistent, giving you a beautifully golden and crisp crust without oily sogginess. In about three minutes, your chicken will be perfectly cooked and irresistibly crunchy. Drain on a wire rack set over paper towels to keep the crispiness intact – that little step makes all the difference for Hot Orange Chicken that stays crisp rather than soggy.

Step 4: Stir-Fry and Finish with Sauce

Switch to a clean wok and heat oil over medium-high heat. Add dried red chilies and red pepper flakes to infuse the oil with smoky heat, then toss in garlic, ginger, and sesame oil, stirring quickly to avoid burning. Pour in the prepared orange sauce and stir constantly as it bubbles and thickens. Finally, add the crispy fried chicken and toss thoroughly, coating each piece with the glossy, fiery sauce. After a minute of warming through, your Hot Orange Chicken is ready to dazzle your taste buds!

How to Serve Hot Orange Chicken

Garnishes

Nothing tops off Hot Orange Chicken like a sprinkling of fresh, sliced green onions. Their mild oniony crispness not only adds a punch of color but also brightens the rich sauce. For an extra touch, you can scatter toasted sesame seeds or even thinly sliced fresh red chili for a little extra heat and eye-catching look.

Side Dishes

Classic steamed white rice is the perfect neutral canvas for Hot Orange Chicken, soaking up every bit of that delicious sauce. For a bit of variety, try serving it alongside garlic fried rice, or even a simple stir-fried vegetable medley like bok choy or snap peas, which provide a fresh, crunchy contrast to the savory, spicy chicken.

Creative Ways to Present

Put a modern spin on your Hot Orange Chicken by serving it in vibrant lettuce wraps, letting the crisp greens offer a cool contrast and easy hand-held fun. Another crowd-pleaser is plating the chicken atop creamy mashed sweet potatoes to balance the heat with sweetness. For entertaining, use bamboo skewers to create bite-sized orange chicken sticks—perfect for dipping and sharing!

Make Ahead and Storage

Storing Leftovers

Place any leftover Hot Orange Chicken in an airtight container and refrigerate for up to three days. To keep the chicken from getting soggy, store the chicken pieces separate from the sauce if possible and combine just before reheating. This helps maintain that signature crispness that makes the dish so special.

Freezing

You can freeze leftovers for up to two months. Allow the chicken and sauce to cool completely before transferring them to a freezer-safe container. Label with the date and thaw overnight in the refrigerator before reheating to maintain flavor and texture.

Reheating

For best results, reheat Hot Orange Chicken gently in a skillet over medium heat with a splash of water or extra orange juice to loosen the sauce. This method helps restore crispness to the chicken while warming the sauce evenly. Avoid using the microwave if you want to keep that exceptional texture intact.

FAQs

Can I use chicken thighs instead of breasts for Hot Orange Chicken?

Absolutely! Chicken thighs are actually my personal favorite because they stay juicy and tender even after frying. Both breasts and thighs work great, so pick whichever you prefer.

How spicy is Hot Orange Chicken?

The dish boasts a lively balance of sweet and spicy thanks to dried red chilies and red pepper flakes. You can easily adjust the heat by reducing or increasing the chili quantities according to your taste.

Is there a vegetarian version of Hot Orange Chicken?

Yes! Swap chicken for crispy tofu or cauliflower florets, bread and fry them the same way, then toss in the orange sauce for a delicious plant-based alternative that still packs all the flavor and fun.

What can I substitute for rice wine vinegar?

If you don’t have rice wine vinegar, try using apple cider vinegar or white wine vinegar as a close match. Just use a little less to avoid overpowering the sauce’s delicate balance.

Can I make the sauce ahead of time?

Definitely! Making the sauce ahead is a clever way to deepen the flavors. Just keep it covered at room temperature until you’re ready to stir-fry with the chicken, then gently reheat it in the wok.

Final Thoughts

Hot Orange Chicken is truly one of those dishes that feels like a warm hug at the end of any day. It’s vibrant, flavorful, and bursting with textures that dance on your palate. Whether for a weeknight dinner or special occasion, this recipe makes cooking an exciting adventure and sharing a meal a joyous celebration. Give it a try — I promise it will earn a cherished spot in your recipe rotation!

Hot Orange Chicken Recipe

★★★★★

5.3 from 9 reviews

Author: Elara
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Halal

Print Recipe

Description

Hot Orange Chicken is a vibrant and flavorful dish featuring crispy fried chicken pieces coated in a tangy, sweet, and slightly spicy homemade orange sauce. This recipe combines the bright citrus notes of orange juice and zest with the heat from dried chili peppers and red pepper flakes, all balanced by soy sauce and brown sugar. Perfectly crispy chicken is stir-fried with the sauce to create a delightful contrast of textures and tastes, making it an irresistible meal served best over steaming rice.

Instructions

Make the Orange Sauce: In a medium bowl, whisk together orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, sesame oil, cornstarch, and sliced green onions until fully combined and smooth to avoid lumps. Cover with plastic wrap and let it sit at room temperature to let the flavors meld.
Prepare the Breading: Combine cornstarch, all-purpose flour, salt, and white pepper in a shallow dish and mix well. In a separate bowl, whisk eggs with 2 tablespoons of oil until frothy and slightly thickened to form the egg wash.
Heat the Frying Oil: Heat oil in a deep skillet or wok to 375°F, using a thermometer to maintain accurate temperature for perfect frying.
Bread the Chicken: Dip chicken pieces into the egg wash, ensuring full coverage, then dredge in the flour-cornstarch mixture pressing gently to adhere the coating. Work in batches to avoid clumping.
Fry the Chicken: Shake off excess flour and carefully add chicken pieces in batches to hot oil. Fry about 3 minutes or until golden and crispy, adjusting heat to maintain 375°F. Remove and drain on a wire rack lined with paper towels.
Stir-fry Aromatics: Heat 2 tablespoons oil in a clean wok over medium-high heat. Add dried red chili peppers and red pepper flakes, stir for 15 seconds to release flavor.
Add Garlic and Ginger: Stir in minced garlic, grated ginger if using, and 1 tablespoon sesame oil. Cook quickly for 15 seconds without burning the garlic.
Cook the Sauce: Pour the prepared orange sauce into the wok and stir continuously until it bubbles and thickens, about 2 minutes.
Combine Chicken and Sauce: Add fried chicken pieces to the wok and toss to coat evenly with sauce. Continue tossing for about 1 minute to warm through and integrate flavors thoroughly.
Serve: Plate the hot orange chicken over freshly cooked rice and garnish with additional sliced green onions. Serve immediately for best texture and flavor.

Notes

Maintaining oil temperature is crucial; too low will make chicken greasy, too high will burn it.
You can use chicken thighs for juicier meat or breasts for leaner options.
Adjust the amount of red pepper flakes and dried chili peppers to control heat level.
Use a wire rack after frying to keep chicken crispy by allowing excess oil to drain away and air to circulate.
Ginger is optional but adds a nice aromatic warmth to the dish.
Serve immediately to enjoy the contrast between the crispy chicken and sticky, flavorful sauce.
Leftover chicken and sauce can be reheated with a splash of water but may lose some crispiness.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying and Stir-frying
Cuisine: Asian/Chinese-inspired