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.
Ingredients
Scale
Chicken and Breading
- 2 lbs chicken breasts or thighs, cut into bite-sized pieces
- 1 cup cornstarch
- ½ cup all-purpose flour
- 2 eggs
- 2 tbsp oil (for egg wash, canola or vegetable oil)
- 1 tsp salt
- ½ tsp white pepper
- Oil for frying (enough to deep fry, approximately 4 cups)
Orange Sauce
- 1 cup orange juice
- 1 orange, zest of
- 3 tbsp soy sauce
- 4 tbsp rice wine vinegar
- ½ cup brown sugar
- 2 tsp sesame oil
- 1 tbsp cornstarch (for sauce)
- 1 tbsp green onions, sliced (plus more for garnish)
Stir-fry Aromatics
- 2 tbsp oil (for stir-frying, canola or vegetable oil)
- ½ cup dried whole red chili peppers
- 6 tsp red pepper flakes
- 1 tbsp sesame oil (for stir-frying)
- 2 cloves garlic, minced
- 1 tbsp ginger, grated (optional)
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
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 450 kcal
- Sugar: 20 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: hot orange chicken, crispy chicken, orange sauce, spicy chicken recipe, fried chicken Asian style, stir-fry chicken, Chinese orange chicken
