This Spicy Orange Chicken delivers a perfect balance of sweet, spicy, and savory flavors for a restaurant-quality meal at home. The crispy, juicy chicken gets coated in a glossy, sticky orange sauce that’s incredibly addictive. It’s surprisingly simple to make and far better than takeout.
Love Spicy Orange Chicken? So do we! If you're into Chicken Breast Recipes or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Spicy Orange Chicken
- Better-than-takeout crispiness: A cornstarch coating gives crunchy, non-greasy chicken.
- Perfectly balanced sauce: Sweet orange, savory soy, and spicy chili create harmony.
- Surprisingly simple: Uses pantry staples and straightforward steps.
- Adaptable heat: Easily adjust the spice level to your preference.
Ingredients & Tools
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 60 ml fresh orange juice (from about 1 large orange)
- 1 tbsp orange zest
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/2–1 tsp red chili flakes (adjust to taste)
- 2 tbsp cornstarch, plus 60 g for coating the chicken
- 120 ml chicken broth
- 2 spring onions, sliced
- Vegetable oil for frying
Tools: Large skillet or wok, mixing bowls, zester or fine grater, whisk
Notes: Fresh orange juice and zest provide the best flavor; chicken thighs stay juicier than breasts during frying.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 35 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Why chicken thighs over breasts? Thighs have more fat, which means they stay tender and juicy even when cooked to a crisp exterior. Breast meat can easily dry out if you’re not super careful with timing.
- Is fresh ginger and garlic non-negotiable? Honestly, yes—the jarred versions just don’t provide the same vibrant, pungent kick. Fresh ginger adds a warm, zesty note that balances the sweet orange beautifully.
- Can I make it ahead? You can prep the sauce and chop the chicken in advance, but for the crispiest results, fry the chicken just before serving. The sauce reheats wonderfully, though.
- What if I don’t have a wok? No worries—a large, heavy-bottomed skillet works perfectly. You just want something that heats evenly and can handle a good sizzle without hot spots.
How to Make Spicy Orange Chicken
Step 1: Start by preparing your chicken. Pat the chicken thigh pieces completely dry with paper towels—this is crucial for getting that crisp coating. Place 60 g of cornstarch in a shallow bowl and toss the chicken pieces in it until they’re evenly coated. You’ll notice the cornstarch creates a thin, dry layer; that’s exactly what you want. Set the coated chicken aside on a plate while you make the sauce.
Step 2: Now, let’s make that irresistible orange sauce. In a medium bowl, whisk together the fresh orange juice, orange zest, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and red chili flakes. Then, add the remaining 2 tablespoons of cornstarch and the chicken broth, whisking vigorously until everything is smooth and no lumps remain. The sauce will look thin at this stage—that’s normal. It’ll thicken up beautifully once it heats up.
Step 3: Time to cook the chicken. Pour enough vegetable oil into your skillet or wok to cover the bottom by about 1 cm and heat it over medium-high heat. To test if the oil is ready, drop a small piece of coated chicken in—if it sizzles immediately, you’re good to go. Carefully add the chicken in a single layer, working in batches if needed to avoid crowding. Fry for about 3–4 minutes per side, until the pieces are golden brown and crispy. Transfer them to a plate lined with paper towels to drain any excess oil.
Step 4: Carefully pour out any excess oil from the skillet, leaving just about a teaspoon behind. Reduce the heat to medium, then give the orange sauce another quick whisk (the cornstarch can settle) and pour it into the skillet. Cook, stirring constantly, for 2–3 minutes. You’ll see the sauce go from cloudy to clear and then start to thicken into a glossy, sticky consistency—that’s your cue that it’s ready.
Step 5: Return all the crispy chicken pieces to the skillet, along with most of the sliced spring onions (save some for garnish). Toss everything together gently but thoroughly until each piece of chicken is coated in that gorgeous glossy sauce. Cook for just another minute to reheat the chicken—be careful not to overdo it, or the coating might soften. The sauce should cling to the chicken nicely, and the aroma of orange and spice will be absolutely intoxicating.
Step 6: Serve immediately! Transfer your Spicy Orange Chicken to a serving platter and sprinkle with the reserved spring onions. For an extra pop of color and freshness, you can add a little extra orange zest or a few thin slices of fresh red chili on top. It’s best enjoyed right away while the chicken is still crisp and the sauce is warm and silky.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month; sauce may separate slightly upon thawing.
- Reviving: Reheat in a 180°C oven for 10–15 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy, slightly fragrant rice is the perfect neutral base to soak up all that extra orange sauce, balancing the dish’s bold flavors.
- Stir-fried broccoli or bok choy — A simple, garlicky green vegetable adds freshness and a pleasant crunch that contrasts beautifully with the sticky chicken.
- Quick-pickled cucumber salad — Thinly sliced cucumbers with a splash of rice vinegar and sesame seeds provide a cool, acidic bite that cuts through the richness.
Drinks
- Iced jasmine green tea — Its light, floral notes help cleanse the palate between bites and complement the citrus elements without competing.
- Cold lager or pale ale — The crisp, slightly bitter beer contrasts the sweetness and spice wonderfully, making each mouthfeel refreshed.
- Sparkling water with orange slice — For a non-alcoholic option, the bubbles and hint of citrus echo the recipe’s flavors and provide a refreshing lift.
Something Sweet
- Mango sorbet — The tropical, fruity coolness is a lovely follow-up to the spicy, savory notes, and it feels light after a satisfying meal.
- Fortune cookies and green tea ice cream — A playful, classic finish that nods to the dish’s inspiration while offering a mix of textures and temperatures.
- Lychee fruit salad — Fresh, chilled lychees with a squeeze of lime are subtly sweet and hydrating, creating a simple yet elegant ending.
Top Mistakes to Avoid
- Mistake: Crowding the pan when frying the chicken. If you add too much chicken at once, the oil temperature drops, and you’ll end up with steamed, greasy chicken instead of crispy golden pieces. Work
Spicy Orange Chicken
Make the best Spicy Orange Chicken at home with this easy recipe. Crispy chicken in a sweet, spicy, and sticky orange sauce. Get the recipe and skip the takeout!
Ingredients
For the Ingredients
-
500 g boneless, skinless chicken thighs (cut into bite-sized pieces)
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60 ml fresh orange juice (from about 1 large orange)
-
1 tbsp orange zest
-
3 tbsp soy sauce
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2 tbsp brown sugar
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1 tbsp rice vinegar
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2 cloves garlic (minced)
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1 tsp fresh ginger (grated)
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0.5–1 tsp red chili flakes (adjust to taste)
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2 tbsp cornstarch (plus 60 g for coating the chicken)
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120 ml chicken broth
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2 spring onions (sliced)
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Vegetable oil (for frying)
Instructions
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Start by preparing your chicken. Pat the chicken thigh pieces completely dry with paper towels—this is crucial for getting that crisp coating. Place 60 g of cornstarch in a shallow bowl and toss the chicken pieces in it until they’re evenly coated. You’ll notice the cornstarch creates a thin, dry layer; that’s exactly what you want. Set the coated chicken aside on a plate while you make the sauce.01
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Now, let’s make that irresistible orange sauce. In a medium bowl, whisk together the fresh orange juice, orange zest, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and red chili flakes. Then, add the remaining 2 tablespoons of cornstarch and the chicken broth, whisking vigorously until everything is smooth and no lumps remain. The sauce will look thin at this stage—that’s normal. It’ll thicken up beautifully once it heats up.02
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Time to cook the chicken. Pour enough vegetable oil into your skillet or wok to cover the bottom by about 1 cm and heat it over medium-high heat. To test if the oil is ready, drop a small piece of coated chicken in—if it sizzles immediately, you’re good to go. Carefully add the chicken in a single layer, working in batches if needed to avoid crowding. Fry for about 3–4 minutes per side, until the pieces are golden brown and crispy. Transfer them to a plate lined with paper towels to drain any excess oil.03
-
Carefully pour out any excess oil from the skillet, leaving just about a teaspoon behind. Reduce the heat to medium, then give the orange sauce another quick whisk (the cornstarch can settle) and pour it into the skillet. Cook, stirring constantly, for 2–3 minutes. You’ll see the sauce go from cloudy to clear and then start to thicken into a glossy, sticky consistency—that’s your cue that it’s ready.04
-
Return all the crispy chicken pieces to the skillet, along with most of the sliced spring onions (save some for garnish). Toss everything together gently but thoroughly until each piece of chicken is coated in that gorgeous glossy sauce. Cook for just another minute to reheat the chicken—be careful not to overdo it, or the coating might soften. The sauce should cling to the chicken nicely, and the aroma of orange and spice will be absolutely intoxicating.05
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Serve immediately! Transfer your Spicy Orange Chicken to a serving platter and sprinkle with the reserved spring onions. For an extra pop of color and freshness, you can add a little extra orange zest or a few thin slices of fresh red chili on top. It’s best enjoyed right away while the chicken is still crisp and the sauce is warm and silky.06
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