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+ servings
Hot Orange Chicken

Crispy Hot Orange Chicken Recipe: Your Takeout Made Easy

Delicious Hot Orange Chicken with a crispy coating and a sweet and spicy orange sauce, perfect for homemade takeout.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 400

Ingredients
  

For the Chicken Coating
  • 1 pound boneless chicken thighs or breasts cut into bite-sized pieces
  • 1/2 cup cornstarch or potato starch for gluten-free option
  • 2 large eggs beaten
For the Orange Sauce
  • 1 cup orange juice freshly squeezed
  • 1/4 cup soy sauce or low-sodium
  • 1/2 cup sugar brown sugar preferred
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 2 cloves garlic minced
  • 1 tablespoon ginger grated, fresh preferred
  • to taste dried chili peppers adjust for heat
For Frying
  • 2 cups vegetable oil for frying

Equipment

  • Wok
  • Mixing bowl
  • deep frying pan

Method
 

Step-by-Step Instructions for Hot Orange Chicken
  1. In a mixing bowl, combine the orange juice, soy sauce, sugar, rice vinegar, minced garlic, and grated ginger. Stir until the sugar dissolves.
  2. Cut the chicken into bite-sized pieces. Dredge in cornstarch, then dip in beaten eggs, ensuring a good coating.
  3. Heat the oil in a wok over medium-high heat. Once shimmering, add chicken pieces and fry for 4-5 minutes until golden brown.
  4. Drain excess oil, leaving about 1 tablespoon. Stir-fry dried chili peppers for about 30 seconds in the remaining oil.
  5. Return the fried chicken to the wok, add the orange sauce, and toss until well coated and heated through for 2-3 minutes.
  6. Serve immediately over rice or noodles, garnished with sesame seeds and chopped green onions.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 40mgCalcium: 30mgIron: 1mg

Notes

For maximum crispiness, ensure the oil is hot enough before frying and avoid overcrowding the pan while cooking.

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