Description
This Spicy Orange Chicken recipe delivers a perfect balance of sweet, tangy, and spicy flavors with tender, bite-sized pieces of chicken coated in a vibrant orange sauce. Quick to prepare in just 30 minutes, it's an ideal weeknight meal served over rice and complemented by green onions and toasted sesame seeds.
Ingredients
Chicken and Seasonings
- 1 ½ lbs chicken tenderloins or chicken breast, cut into small bite-sized pieces (about 1 inch)
- 3 Tbsp corn starch
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 2-3 Tbsp preferred cooking oil
Sauce
- 1¼ cups freshly squeezed orange juice
- ¼ cup low sodium soy sauce
- 2 Tbsp rice vinegar
- 2 tsp sriracha (adjust for spice preference)
- 2-3 Tbsp hot honey
- 2 Tbsp brown sugar
- 3-4 garlic cloves, minced
- 1½-2 Tbsp orange zest
- 1 ½ inch piece of ginger, grated
- ¼ - ½ tsp crushed red pepper
- ½ tsp pepper
- Sea salt to taste
- 1 Tbsp corn starch
Instructions
- Prepare the Sauce: Whisk together all sauce ingredients in a bowl and set aside. Adjust spice levels as desired. Having this ready beforehand ensures a quick cooking process once the chicken is seared.
- Coat the Chicken: Pat chicken pieces dry. Place them in a large gallon plastic bag with corn starch, salt, pepper, garlic powder, onion powder, and paprika. Toss well to coat evenly.
- Heat the Pan and Oil: Heat a large skillet or wok over medium-high heat until very hot. Add half of the cooking oil and allow it to heat thoroughly.
- Remove Excess Cornstarch: Pour the coated chicken into a colander to shake off excess corn starch, preventing any burnt pieces in the pan.
- Sear the Chicken in Batches: Add chicken pieces in a single layer, ensuring they don’t touch. Cook undisturbed for about 4 minutes to get a golden-brown sear. Flip and cook an additional 3-4 minutes until the internal temperature reaches 165°F. Remove cooked chicken and set aside. Repeat with remaining chicken and oil.
- Simmer the Sauce: Reduce heat to low. Add the prepared sauce to the hot pan and stir. Let it simmer for a few minutes until thickened.
- Combine Chicken and Sauce: Add the cooked chicken back into the pan and stir well to coat all pieces evenly with the thickened sauce.
- Serve: Serve the spicy orange chicken over rice, garnished with sliced green onions and toasted sesame seeds. Optionally, add steamed broccoli as a tasty side.
Notes
- Patting chicken dry before coating helps achieve a better sear.
- Using a colander to remove excess cornstarch prevents burnt clumps.
- If you prefer less spice, reduce the sriracha and crushed red pepper amounts.
- Adjust the sweetness by modifying the hot honey and brown sugar quantities to taste.
- Serve immediately for the best texture and flavor.
