Description

Satisfy your cravings with this delicious homemade Hot Orange Chicken, inspired by the beloved takeout classic. Featuring crispy chicken pieces enveloped in a tangy and spicy orange sauce, this dish is perfect for weeknight dinners or gatherings with friends. With a delightful balance of sweet and heat, each bite delivers a burst of flavor that will keep you coming back for more. Best of all, preparing this restaurant-quality meal at home requires minimal effort and simple ingredients, making it an excellent option for busy evenings. Serve it over steamed rice or alongside fresh greens for a complete meal that everyone will enjoy.

Ingredients

Scale

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
1 tsp salt
½ tsp white pepper
Oil, for frying
1 cup orange juice
1 orange, zest of
3 tbsp soy sauce
4 tbsp rice apple vinegar
½ cup brown sugar
2 tsp sesame oil
1 tbsp cornstarch, for sauce
1 tbsp green onions, sliced (plus more for garnish)
2 tbsp oil, for stir-frying
½ cup dried whole red chili peppers
6 tsp red pepper flakes
2 cloves garlic, minced
1 tbsp ginger, grated (optional)

Cook Mode Keep your screen on while making this recipe

Instructions

In a large mixing bowl, combine cornstarch, all-purpose flour, salt, and white pepper. In another bowl, whisk together eggs and 2 tablespoons of oil to create an egg wash.
Dip each piece of chicken into the egg wash, allowing excess to drip off. Roll each piece in the cornstarch mixture until fully coated.
Heat oil in a frying pan or deep fryer over medium-high heat until it reaches approximately 350°F (175°C).
Carefully add coated chicken pieces to the hot oil in batches. Fry until golden brown and crispy, about 5–7 minutes per batch. Use a slotted spoon to remove chicken from oil and drain on paper towels.
In a saucepan over medium heat, combine orange juice, orange zest, soy sauce, rice apple vinegar, brown sugar, sesame oil, and cornstarch. Stir until smooth and bring to a simmer until slightly thickened.
In another pan over medium heat, add 2 tablespoons of oil along with garlic and ginger (if using) until fragrant. Add dried whole red chili peppers and red pepper flakes; stir-fry briefly. Add fried chicken pieces to this mixture followed by the prepared orange sauce; toss well to coat evenly.
Garnish with sliced green onions before serving hot over steamed rice or noodles.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1 cup (240g)
Calories: 410
Sugar: 19g
Sodium: 980mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 1g
Protein: 22g
Cholesterol: 90mg