Szechuan Orange Chicken
Bursting with bold flavors and a tantalizing balance of sweet, spicy, and citrusy notes, Szechuan Orange Chicken is the ultimate fusion of classic Chinese takeout and fiery Szechuan-inspired cuisine. Tender, crispy chicken thighs are double-dredged and fried to golden perfection before being enveloped in a zesty orange sauce infused with ground Szechuan peppercorns, dried red chilies, and fresh aromatics like garlic and ginger. A touch of honey and dark brown sugar adds just the right amount of sweetness to complement the tangy orange juice and rice vinegar. This easy-to-follow recipe, ready in under an hour, is finished with vibrant scallions, a sprinkle of sesame seeds, and a delightful zing of orange zest. Perfect for weeknight dinners or special occasions, this spicy orange chicken pairs beautifully with steamed rice or stir-fried vegetables for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 0.5 cup cornstarch
- 0.5 cup all-purpose flour
- 2 large eggs
- 0.5 cup vegetable oil
- 0.5 cup orange juice
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- 2 tablespoons dark brown sugar
- 1 teaspoon Szechuan peppercorns, ground
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon orange zest
- 5 dried red chilies
- 1 batch cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water)
- 2 scallions, chopped
- 1 tablespoon sesame seeds
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a medium bowl, mix the cornstarch and all-purpose flour. In a separate bowl, beat the eggs.
Dredge each piece of chicken in the flour mixture, dip in the beaten eggs, then coat again in the flour mixture. Set the coated chicken pieces aside on a tray.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on a paper towel-lined plate.
In a small bowl, combine the orange juice, soy sauce, rice vinegar, honey, and dark brown sugar. Stir until the sugar dissolves, then set aside.
In the same skillet or wok, remove excess oil, leaving about 2 tablespoons. Add the Szechuan peppercorns and dried red chilies, frying them briefly until fragrant (about 30 seconds).
Add the minced garlic, ginger, and orange zest to the pan. Stir-fry for 1 minute, ensuring they do not burn.
Pour in the prepared orange sauce and bring it to a simmer. Cook for 2-3 minutes.
Stir the cornstarch slurry into the sauce and simmer until thickened, about 1 minute.
Add the fried chicken back into the pan, tossing to coat in the sauce evenly.
Remove from heat, garnish with chopped scallions and sesame seeds, and serve immediately.
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 567 mg | 25% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 22.8 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 720 mg | 15% | |
*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.
