Spicy Orange Chicken

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This spicy orange chicken is an easy weeknight dinner that’s sweet, tangy, and just a little spicy. Bite-sized pieces of chicken are tossed in a homemade spicy orange sauce made with fresh orange juice, garlic, ginger, and sriracha. Serve it over rice or couscous for a simple dinner that’s ready in about 30 minutes and tastes as good as your favorite takeout.

Recipe Testing Notes

I tested this recipe with both freshly squeezed orange juice and store-bought orange juice. Fresh juice gave the brightest flavor, but both worked well. The orange zest is what really makes the sauce taste fresh and homemade, so I wouldn’t skip it.

The cornstarch in both the chicken coating and sauce helps create the silky texture people expect from orange chicken. The chicken stays tender while the sauce thickens into a glossy coating that clings to every piece.

Why This Recipe Works

• Coating the chicken lightly with cornstarch creates a thin crust that holds onto the sauce.
• Adding garlic and ginger after the chicken browns keeps them from burning while still infusing the sauce with fresh flavor.
• Simmering the sauce for just a few minutes activates the cornstarch so it thickens into the glossy coating people expect from orange chicken.
• Fresh orange juice and zest add major flavor.

Ingredients

See the recipe card for exact amounts.

Chicken

• Chicken breasts: Boneless, skinless chicken breasts cook quickly and stay tender in the sauce.
• Cornstarch: For browning and creating a light coating for the sauce to cling to.
• Soy sauce: Adds savory flavor and seasons the chicken.
• White pepper: Provides a subtle earthy heat that works well in Asian-inspired dishes.
• Salt: Enhances the flavor of the chicken.

Sauce

• Orange juice: Forms the base of the sauce and provides a sweet citrus flavor. I do like freshly squeezed juice best, but store-bought worked fine in my testing as well.
• Orange zest: Adds concentrated orange flavor.
• Chicken stock: Balances the sweetness and adds savory depth.
• Soy sauce: Adds umami and helps season the sauce.
• Granulated sugar: Enhances the orange flavor and balances the acidity.
• Cornstarch: Thickens the sauce into a glossy coating.
• Sriracha: Adds heat and flavor.
• Rice vinegar: Brightens the sauce and balances the sweetness.
• Red pepper flakes: Adds another layer of spice.
• Garlic: Adds savory flavor and aroma.
• Ginger: Brings warmth and freshness to the sauce.

Substitutions

• Make It Less Spicy: Reduce the sriracha and omit the red pepper flakes.
• Make It Spicier: Add extra sriracha, more red pepper flakes, or a drizzle of chili crisp before serving.
• Use Chicken Thighs: Boneless skinless chicken thighs work just as well and stay very juicy.
• Add Vegetables: Broccoli, bell peppers, snow peas, or carrots can be added to the skillet before the sauce.

Tips for Making Spicy Orange Chicken

• Cut the chicken into evenly sized pieces for consistent cooking.
• Whisk the sauce thoroughly before adding it to the skillet because the cornstarch settles quickly.
• Allow the chicken to brown before stirring too often. This gives more flavor.
• Fresh orange zest provides the best flavor. Zest the orange before juicing it. It’s much easier.
• Adjust the sriracha and red pepper flakes to suit your preferred spice level.

Instructions

Prepare the Chicken

1. Cut the chicken breasts into bite-sized cubes.
2. Add the chicken to a bowl along with the cornstarch, soy sauce, white pepper, and salt.
3. Stir until the chicken is evenly coated.

Make the Sauce

1. In a medium bowl, combine the orange juice, chicken stock, soy sauce, sugar, cornstarch, sriracha, rice vinegar, red pepper flakes, and orange zest.
2. Whisk until smooth and set aside.

Cook the Chicken

1. Heat the oil in a large skillet over medium-high heat.
2. Add the chicken in a single layer.
3. Cook for 4 to 5 minutes without stirring until browned on one side. The chicken is ready to turn when the bottom develops a deep golden crust and releases easily from the skillet.
4. Turn the chicken pieces and cook for another 2 to 3 minutes.

Finish the Dish

1. Add the garlic and ginger to the skillet.
2. Cook for about 1 minute, stirring frequently.

Pour in the prepared sauce mixture.

Stir well and bring the sauce to a simmer. Cook for 3 to 4 minutes, or until the sauce thickens and coats the chicken.

Serve immediately.

Storage

Store leftover spicy orange chicken in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in a skillet over medium heat with a splash of water or chicken stock to loosen the sauce.

You can also microwave individual portions until heated through.

The sauce thickens considerably after refrigeration because of the cornstarch. When reheating, add a tablespoon or two of water or chicken stock while warming to loosen it back to its original consistency.

What to Serve With Orange Chicken

I like to serve this spicy orange chicken with couscous or steamed jasmine rice because it soaks up the extra sauce perfectly. For a more complete meal, add a vegetable side like roasted broccoli, roasted green beans, snap peas, or bok choy.

FAQs

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