Spicy Orange Chicken
Brighten up your dinner table with this flavor-packed Spicy Orange Chicken recipe—a tantalizing fusion of sweet and savory with a fiery kick. Tender, lightly battered chicken thighs are fried to golden perfection, then coated in a glossy, homemade orange sauce that combines the citrusy tang of fresh orange juice and zest with the warmth of ginger, garlic, and sambal oelek chili paste. A hint of honey and soy sauce rounds out the flavors, creating a perfectly balanced glaze that clings to every bite. Finished with a sprinkle of green onions and optional sesame seeds, this easy-to-make dish is ideal for weeknight meals or special occasions. Pair it with steamed rice for a complete, irresistible meal that’s sure to impress. Perfect for fans of spicy, Asian-inspired cuisine, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 0.5 cup cornstarch
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 1 large egg
- 0.5 cup cold water
- 2 cups vegetable oil (for frying)
- 0.5 cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- 1 tablespoon sambal oelek (chili paste)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cornstarch (for sauce slurry)
- 2 teaspoons water (for sauce slurry)
- 2 stalks green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
Cut the chicken thighs into bite-sized pieces and set them aside.
In a mixing bowl, whisk together the cornstarch, flour, baking powder, egg, and cold water until a smooth batter forms.
Heat the vegetable oil in a deep skillet or saucepan over medium-high heat to 350°F (175°C).
Coat the chicken pieces in the batter, then carefully drop them into the hot oil. Fry in batches to avoid overcrowding, cooking for 4-5 minutes or until golden brown and fully cooked. Transfer to a paper towel-lined plate to drain excess oil.
In a small saucepan over medium heat, combine the orange juice, orange zest, soy sauce, rice vinegar, honey, sambal oelek, garlic, and ginger. Stir and bring to a boil.
In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the sauce, stirring constantly, and cook until the sauce thickens (about 2 minutes). Remove from heat.
In a large bowl, toss the fried chicken pieces with the orange sauce until evenly coated.
Garnish with sliced green onions and sesame seeds, if desired, and serve hot with steamed rice or your choice of sides.
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 577 mg | 25% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 16.0 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 447 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
