Hot Orange Chicken Recipe

Orange chicken is one of the most beloved dishes in the world of American-Chinese cuisine. Its combination of tender, crispy chicken and a tangy, sweet orange glaze has made it a staple on many restaurant menus. However, while classic orange chicken is adored for its sweetness and citrusy tang, some of us crave a little more kick—something bold and spicy that complements the rich, zesty orange sauce. That’s where Hot Orange Chicken comes into play.

Hot Orange Chicken takes this iconic dish to the next level by adding heat to the sweetness of the orange sauce. A dash of chili flakes, fresh ginger, and garlic meld beautifully with the orange zest and juice, creating a balance of flavors that are sweet, spicy, tangy, and savory all at once. The heat can be adjusted to your preference, from a mild warmth to a fiery burn, allowing for a customizable experience that caters to various spice tolerance levels.

Whether you’re hosting a dinner party, looking for a fun weeknight meal, or just craving a vibrant and spicy twist on a classic, this Hot Orange Chicken is sure to be a hit. It’s quick to prepare, packed with flavor, and pairs perfectly with a bowl of steamed rice or crispy vegetables. If you’re ready to take your orange chicken experience to the next level, let’s dive into the recipe and break down how to make this dish come to life in your kitchen.

Step-by-Step Instructions for Hot Orange Chicken

Now that we have our ingredients and equipment ready, let’s dive into the cooking process. Follow these steps to create a delicious, spicy Hot Orange Chicken that will tantalize your taste buds.

Step 1: Prepare the Chicken

1. Cut the chicken breasts or thighs into bite-sized pieces (about 1 ½ to 2 inches). Season them lightly with salt and pepper.

2. In a separate bowl, beat 2 large eggs. In another bowl, place 1 cup of cornstarch.

3. Dredge each piece of chicken first in the egg wash, then coat it with the cornstarch, ensuring the pieces are fully covered.

4. Heat vegetable oil in your skillet or wok over medium-high heat, reaching a temperature of about 350°F. Once the oil is hot, carefully add the chicken pieces in batches. Don’t overcrowd the pan—this ensures each piece gets crispy.

5. Fry the chicken for about 4-5 minutes per batch, or until golden brown and crispy. Remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.

Step 2: Prepare the Hot Orange Sauce

Now that your chicken is crispy and set aside, it’s time to prepare the delicious hot orange sauce that will coat the chicken and give it that perfect balance of sweet, spicy, and tangy flavors.

a. Combine the Wet Ingredients

In a medium saucepan, combine the following ingredients:

1. 1 cup (240ml) fresh orange juice – freshly squeezed for the best flavor.

2. 1 tablespoon orange zest – zest from the same fresh oranges you squeezed for the juice. This adds an extra citrusy punch.

3. 1/4 cup (60ml) soy sauce – this will provide the umami and saltiness that balances the sweet and tangy flavors.

4. 1 tablespoon rice vinegar – adds acidity to cut through the sweetness and richness of the sauce.

5. 2 tablespoons brown sugar – to give the sauce a deep, caramelized sweetness that complements the orange.

6. 2 tablespoons sesame oil – adds a nutty, aromatic flavor that deepens the sauce’s complexity.

b. Add Fresh Ingredients

Next, incorporate the freshly grated ingredients:

1. 2-3 cloves of garlic, minced – the garlic will add a savory aroma and depth to the sauce.

2. 1 tablespoon fresh ginger, grated – adds warmth and spiciness to the sauce, perfectly balancing the sweetness of the orange.

c. Add Heat

Now, it’s time to make the sauce spicy. Depending on your preferred heat level, you can adjust the following:

1. 1-2 teaspoons crushed red pepper flakes – these will infuse the sauce with heat. If you like it spicier, feel free to add more.

2. 1 fresh chili (optional) – for an extra kick, you can add finely chopped fresh bird’s eye chilies or serrano peppers.

Stir everything together in the saucepan until well combined.

d. Simmer the Sauce

Place the saucepan over medium heat and bring the sauce to a gentle simmer. Stir it occasionally to ensure the sugar dissolves completely and the sauce thickens slightly. This should take about 5-7 minutes. As it simmers, the sauce will reduce and become more concentrated, deepening the flavors. Once it has thickened to your liking, remove it from heat.

e. Optional: Thicken the Sauce

If you prefer a thicker sauce, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Slowly pour the slurry into the sauce while stirring constantly. Let the sauce simmer for another 1-2 minutes until it reaches a glossy, thick consistency.

Step 3: Toss the Fried Chicken in the Hot Orange Sauce

Now comes the fun part—combining the crispy chicken with the luscious, hot orange sauce.

1. Place the fried chicken back into the skillet or a large mixing bowl.

2. Pour the freshly made hot orange sauce over the chicken. Make sure to coat each piece of chicken thoroughly with the sauce. Toss gently using tongs or a spatula to ensure every piece is covered with the sweet, spicy glaze.

Tip: If you prefer an extra crispy chicken, you can serve the sauce on the side and drizzle it over the chicken just before serving. This ensures the chicken stays crispy for longer. However, tossing the chicken in the sauce makes it absorb all those wonderful flavors.

Step 4: Garnish and Serve

The final step in creating this flavorful dish is to garnish and serve. These small touches will enhance the visual appeal and add extra bursts of flavor.

1. Garnish with sliced green onions (scallions) – Chop some fresh green onions into thin slices and sprinkle them generously over the chicken. The freshness of the green onions will cut through the richness of the sauce and add a vibrant touch.

2. Sprinkle with toasted sesame seeds – Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes until they turn golden brown and fragrant. Once toasted, sprinkle them over the chicken for a nutty, crunchy finish.

3. Add extra fresh chili slices (optional) – If you like your dish extra spicy, you can slice up a fresh chili (like a serrano or jalapeño) and sprinkle it on top. This adds not only heat but also color.

Tip: Serve the Hot Orange Chicken immediately after garnishing to maintain the crispiness of the chicken. This dish pairs wonderfully with a side of steamed jasmine rice or fried rice and stir-fried vegetables like broccoli, bell peppers, and snap peas.

Serving Suggestions

Hot Orange Chicken is a dish that’s full of flavor and is best served with sides that complement its bold, spicy taste. Here are a few ideas:

1. Steamed White or Jasmine Rice – A simple side of steamed white rice absorbs the flavorful sauce and gives your meal a balanced, comforting base.

2. Vegetable Fried Rice – For a more indulgent side, try making vegetable fried rice with peas, carrots, and green onions. The savory, lightly fried rice will contrast perfectly with the sweet and spicy chicken.

3. Stir-Fried Vegetables – To add more veggies to the meal, consider stir-frying some colorful vegetables like broccoli, bell peppers, and snap peas. They provide a crunchy contrast to the tender chicken and add a refreshing note to the dish.

4. Crispy Egg Rolls – Serve with crispy egg rolls filled with cabbage, carrots, and pork for an authentic Chinese takeout experience at home.

Tips for Success

To ensure your Hot Orange Chicken turns out perfectly every time, here are some helpful tips:

1. Controlling the Heat: If you’re not a fan of too much spice, start with less chili and crushed red pepper flakes. You can always add more to adjust the heat to your preference. Conversely, if you want the dish to be extra spicy, add more chili flakes or fresh chopped chilis.

2. Frying the Chicken: Make sure the oil is hot enough (around 350°F) before adding the chicken to the pan. If the oil is too cold, the chicken will absorb too much oil and become greasy. If it’s too hot, the chicken will cook too quickly on the outside and remain raw inside.

3. Make the Sauce in Advance: You can make the orange sauce ahead of time and store it in the refrigerator for up to 3 days. This makes the recipe even quicker on the day of cooking. Just reheat the sauce before tossing with the chicken.

4. Crispiness of the Chicken: To keep the chicken crispy, toss it in the sauce only right before serving. If you add the sauce too early, the chicken may lose its crispiness.

5. Leftovers: While Hot Orange Chicken is best served fresh, leftovers can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, place it in a skillet over medium heat, adding a small amount of water to loosen the sauce.

Conclusion

Congratulations! You’ve now created a delicious batch of Hot Orange Chicken that balances the sweet, tangy, and spicy flavors into one irresistible dish. Whether you’re enjoying it with family at home or impressing guests at a dinner party, this flavorful dish will certainly satisfy everyone’s cravings. The combination of crispy chicken, spicy sauce, and vibrant garnishes will make this dish a new favorite in your culinary repertoire.

Remember, the key to a perfect Hot Orange Chicken is all about balancing flavors—don’t be afraid to adjust the sweetness and heat to your preference. Whether you love it fiery or with a touch of heat, this dish can easily be tailored to suit your taste.