Spicy Orange Chicken Recipe
This Spicy Orange Chicken recipe delivers a perfect balance of sweet, tangy, and spicy flavors with tender chicken pieces coated in a zesty orange sauce. Ready in just 30 minutes, this dish is a quick and delicious meal that pairs beautifully with rice and steamed broccoli for a satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
Ingredients
Chicken and Coating
- 1 ½ lbs chicken tenderloins or chicken breast, cut into small, bite-sized pieces (approx. 1 inch)
- 3 Tbsp corn starch
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 2-3 Tbsp preferred cooking oil
Sauce
- 1¼ cups freshly squeezed orange juice
- ¼ cup low sodium soy sauce
- 2 Tbsp rice vinegar
- 2 tsp sriracha (adjust for preferred spice level)
- 2-3 Tbsp hot honey
- 2 Tbsp brown sugar
- 3-4 garlic cloves, minced
- 1½-2 Tbsp orange zest
- 1 ½ inch piece of ginger, grated
- ¼ - ½ tsp crushed red pepper
- ½ tsp pepper
- Sea salt to taste
- 1 tbsp corn starch (for thickening sauce)
Instructions
- Prepare the Sauce: Whisk together all sauce ingredients including orange juice, soy sauce, rice vinegar, sriracha, hot honey, brown sugar, minced garlic, orange zest, grated ginger, crushed red pepper, pepper, sea salt, and 1 tablespoon corn starch. Set aside. Adjust spice level as desired before cooking.
- Coat the Chicken: Pat chicken pieces dry. Place them in a large gallon plastic bag, add 3 tablespoons corn starch and all seasonings (salt, pepper, garlic powder, onion powder, paprika). Toss well to coat each piece evenly.
- Heat the Pan: Heat a large skillet or wok over medium-high heat until very hot. Add half of the cooking oil and allow it to heat thoroughly.
- Prepare Chicken for Cooking: Pour the coated chicken into a colander to shake off excess corn starch to avoid burnt bits in the pan.
- Cook Chicken in Batches: Add chicken in a single layer without crowding. Cook for about 4 minutes without moving for a golden sear. Flip and cook another 3-4 minutes until internal temperature reaches 165°F or just below. Remove cooked chicken and keep warm. Repeat with remaining chicken using the rest of the oil.
- Finish the Sauce: Reduce heat to low. Pour sauce into the hot pan and stir. Let it simmer for a few minutes until thickened.
- Toss Chicken in Sauce: Add cooked chicken back into the pan with the sauce and stir well to coat each piece evenly.
- Serve: Serve the spicy orange chicken over rice. Garnish with sliced green onions and toasted sesame seeds. Accompany with steamed broccoli if desired. Enjoy your meal!
Notes
- Patting chicken dry before coating helps achieve a better sear.
- Using a colander to shake off excess cornstarch prevents burning and uneven texture.
- Adjust sriracha and crushed red pepper quantities to tweak the spice level to your preference.
- Serve with rice and steamed vegetables like broccoli for a complete meal.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Using freshly squeezed orange juice and zest enhances the fresh citrus flavor.
Find it online: https://recipethrive.com/spicy-orange-chicken-recipe/
