Sweet & Spicy Orange Chicken
- Brianne Thomas
- Apr 7
- 4 min read
Updated: 14 hours ago
This recipe combines tender chicken pieces coated in a crispy batter and smothered in a luscious, tangy orange sauce. Ideal for weeknight family dinners or impressing guests, this dish is sure to become a new favorite!
There is absolutely no reason for take-out when the taste of this homemade version is so much better! Seriously, this beats any drive-thru or take-out hands down. Homemade is not only a healthier option, but it’s also easy on your wallet.
For our family of four, ordering takeout can add up quickly. The average cost of a takeout meal is $15 or more per person. However, making your favorite take-out recipe at home can be done for a fraction of the price. With just a few basic ingredients, you can create a hearty meal that serves multiple people.
Unlike the take-out version, you control the quality of ingredients. Most restaurant versions are loaded with MSG, sugar, sodium, and unhealthy fats. So, skip the drive-thru and get started on this mouthwatering, homemade favorite instead!
Why You’ll Love This Sweet and Spicy Orange Chicken Recipe
Irresistible Flavor: The combination of sweetness from the orange juice and sugar, along with the kick of heat from red pepper flakes, creates a mouthwatering experience.
Easy to Make: With simple ingredients and straightforward instructions, you can whip up this dish in no time.
Customizable: Adjust the sweetness or spice level to suit your taste preferences, making it perfect for everyone.
What to Serve with Sweet and Spicy Orange Chicken
If I’m feeding a crowd with this dish, I like to include a couple of other offerings such as fluffy Jasmine Rice, Vegetable Egg Rolls, and Homemade Cream Cheese Wontons.
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Helpful Tips
Skip the store-bought orange juice and use freshly squeezed juice instead. Store-bought juice has additional sugars and flavorings that will alter the taste of the finished dish.
Use a heavy-bottomed pan to ensure consistency in the oil temperature.
Ensure even cooking by cutting the chicken into uniform, bite-sized pieces.
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Ingredients
For the Chicken:
1 pound of chicken breast, cut into uniform, bite-sized pieces
2 Tablespoons of cornstarch
1 Tablespoon of soy sauce
1 Tablespoon of vegetable oil for frying
For the Sauce:
1/2 cup of fresh orange juice (about 2-3 oranges)
Zest of 1 orange
1/4 cup of soy sauce
1/4 cup of honey
2 Tablespoons of rice vinegar
2 Tablespoons of chili paste
2 cloves of garlic, minced
1 Tablespoon of ginger, freshly grated
1 Tablespoon of cornstarch (mixed with 2 tablespoons of cold water)
Sesame seeds, optional
Chopped green onions, optional
Directions
In a large bowl, combine the chicken pieces with 1 Tablespoon of soy sauce and 2 Tablespoons of cornstarch. Mix well to coat each piece evenly. Let it marinate for approximately 15 minutes.
In a large skillet over medium-high heat, add 1 Tablespoon of vegetable oil. Once hot, carefully add the chicken pieces in batches, ensuring not to overcrowd the pan. Fry until the chicken is golden brown and cooked through, approximately 5-7 minutes per side. Remove from the skillet and set aside on a paper towel-lined plate.
In a medium bowl, whisk together the ½ cup fresh orange juice, zest of one orange, ¼ cup of soy sauce, ¼ cup of honey, 2 Tablespoons of rice vinegar, 2 Tablespoons of chili paste, 2 cloves of minced garlic, and 1 Tablespoon of freshly grated ginger.
To make a cornstarch slurry, combine 1 Tablespoon of cornstarch with approximately 2 Tablespoons of water in a small bowl. Mix well to break up any clumps.
Pour the orange sauce mixture into the same skillet used for the chicken and bring it to a simmer over medium heat.
Add the cornstarch slurry to the sauce. Stir continuously for approximately 2-3 minutes or until sauce begins to thicken.
Return the fried chicken to the skillet, tossing to coat each piece with the orange sauce. Allow it to cook for an additional 2 minutes to ensure the flavors meld together.
Garnish with sesame seeds and chopped green onions before serving if desired.
How to Store Sweet and Spicy Orange Chicken
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
How to Freeze Sweet and Spicy Orange Chicken
Prepare as directed and allow to cool completely. Store in a freezer-safe container with a snap-on lid and/or wrap the dish in foil and plastic wrap in the freezer for up to 2 months.
To reheat, thaw completely in the refrigerator. Warm in the microwave for approximately 3-4 minutes, depending on size of the container. Alternatively, a larger dish can be warmed in the oven at 400 degrees for approximately 20 minutes or until the dish is heated through completely.
If you loved this Sweet and Spicy Orange Chicken recipe let us know in the comments below!
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