🔥 Hot Orange Chicken Recipe

Hot Orange Chicken is a bold twist on the classic American-Chinese favorite. This version keeps the crispy chicken and sweet orange glaze but adds a spicy kick with chili, garlic, and ginger. It’s sweet, tangy, spicy, and totally addictive.

⏱️ Quick Facts

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Servings: 4

🛒 Ingredients

For the Chicken

• 1½ lbs boneless chicken breast or thighs, cut into bite-size pieces
• ½ cup cornstarch
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil (plus more for frying)
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 green onions, sliced (for garnish)

For the Hot Orange Sauce

• 1 cup fresh orange juice (about 2 oranges)
• 1 tbsp orange zest
• ¼ cup soy sauce (or tamari for gluten-free)
• ¼ cup rice vinegar
• 3 tbsp brown sugar
• 1 tbsp sriracha or chili paste (adjust for heat)
• 1 tbsp honey
• 1 tbsp sesame oil
• ½ tsp red pepper flakes (optional, for extra spice)

🍳 How to Make Hot Orange Chicken

Step 1: Prep the Chicken

1. In a bowl, mix cornstarch, salt, and pepper.
2. Toss chicken pieces in the mixture until fully coated.
3. Heat oil in a pan over medium-high heat (about 350°F / 175°C).
4. Fry chicken in batches for 4–5 minutes until crispy and golden.
5. Drain on a paper towel-lined plate.

Step 2: Make the Sauce

1. In the same pan, lower heat to medium. Add a touch more oil if needed.
2. Sauté garlic and ginger for 30 seconds until fragrant.
3. Add:

• Orange juice
• Orange zest
• Soy sauce
• Rice vinegar
• Brown sugar
• Sriracha/chili paste
• Honey
• Sesame oil
• Red pepper flakes (optional)

1. Stir well and bring to a simmer.
2. Let cook for 5–7 minutes until slightly thickened.

👉 Want a thicker sauce? Mix 1 tbsp cornstarch + 2 tbsp water, and stir into the simmering sauce for 1–2 more minutes.

Step 3: Toss Chicken in Sauce

1. Add crispy chicken back into the pan.
2. Toss gently until all pieces are coated in sauce.
3. Simmer for 2–3 more minutes so the chicken soaks up the flavor.

Step 4: Garnish and Serve

• Sprinkle with sliced green onions and toasted sesame seeds.
• Optional: Top with thin slices of fresh chili for more heat.
• Serve immediately over steamed rice or noodles.

🍽 Serving Ideas

Pair your Hot Orange Chicken with:

• Steamed jasmine or white rice
• Vegetable fried rice
• Stir-fried veggies (broccoli, bell peppers, snap peas)
• Crispy egg rolls or spring rolls

💡 Tips for Success

• Control the heat: Start with less chili, then adjust to taste.
• Keep it crispy: Toss chicken in sauce only right before serving.
• Make ahead: Sauce can be made up to 3 days in advance and stored in the fridge.
• Fry right: Make sure oil is hot enough (around 350°F) to get crispy, not soggy chicken.

🥡 Storing Leftovers

• Fridge: Store in a sealed container for 2–3 days.
• Reheat: Warm in a skillet with a splash of water to loosen the sauce. Avoid microwaving if you want to keep the chicken crisp.

✅ Final Thoughts

This Hot Orange Chicken is the perfect combo of crispy, spicy, sweet, and tangy. Whether you’re making it for dinner guests or just spicing up your weeknight routine, it’s a crowd-pleaser that’s easy to adjust to your preferred spice level. Add it to your regular recipe rotation—you won’t regret it!

---