Oh, I am SO excited to share this with you! If there’s one dish that always brings a smile to my face and gets rave reviews from everyone, it’s my Hot Orange Chicken. Seriously, it’s become legendary in our house. I remember the first time I made it, I was experimenting with a few things, trying to replicate that sweet, tangy, slightly spicy flavor we all love from our favorite takeout spots, but with a homemade twist. My little one, who can be a picky eater sometimes, took one bite and his eyes just lit up. He declared it “the best chicken ever,” and ever since, it’s been a staple. It’s that perfect blend of comfort food that feels special but is surprisingly easy to whip up, even on a weeknight. If you’re a fan of those classic orange chicken flavors, but want something you can truly call your own, this is it. It’s everything you’d want in a satisfying meal, a little sticky, a little zesty, and just the right amount of heat.
Thank you for reading this post, don't forget to subscribe!What is hot orange chicken?
So, what exactly *is* hot Orange Chicken? Think of it as your favorite sweet and tangy orange chicken, but with a delightful little kick of heat that wakes up your taste buds. It’s not overpoweringly spicy, just enough to add an exciting layer of flavor. The “hot” part usually comes from a touch of chili flake or a dash of sriracha in the sauce, giving it that gentle warmth. The name itself, “Hot Orange Chicken,” is pretty straightforward, really – it’s chicken coated in a vibrant, zesty orange glaze that has a hint of spice. It’s essentially a more exciting, grown-up version of the classic, perfect for when you’re craving something familiar yet craveable. It’s the kind of dish that has that wonderful balance of sweet, sour, and savory, with that little surprise of heat.
Why you’ll love this recipe?
There are so many reasons why this hot orange Chicken Recipe has earned a permanent spot in my recipe rotation, and I just know you’re going to love it too. First off, the FLAVOR! Oh my goodness, the flavor is just incredible. You get that bright, citrusy burst from the fresh orange juice and zest, a lovely sweetness from the honey or maple syrup, a satisfying tang from the vinegar, and then that subtle, warming heat that makes you want another bite. It’s a symphony of tastes! What I also adore is how UNBELIEVABLY SIMPLE it is. I know, I know, sometimes “homemade orange chicken” sounds intimidating, but I promise you, this is a lifesaver. The sauce comes together in minutes, and the chicken cooks up beautifully. You don’t need any fancy techniques or obscure ingredients. It’s also incredibly COST-EFFECTIVE. We’re talking pantry staples and a few fresh items that won’t break the bank. Plus, the VERSATILITY is a huge plus. While I love it as is, it’s fantastic with so many sides, and you can even adjust the heat level to your family’s preference. Compared to some other recipes I’ve tried that require multiple frying steps or complicated marinades, this one is just so straightforward and delivers maximum flavor impact. It’s my go-to when I want something that tastes gourmet but is actually super achievable for a weeknight dinner.
How do I make hot orange chicken?
Quick Overview
Making this hot Orange Chicken is surprisingly straightforward. We’ll create a simple, delicious glaze that’s bursting with orange flavor and just the right amount of heat, and then toss perfectly cooked chicken pieces in it. The key is really in the balance of the sauce ingredients and getting the chicken just right. It’s a one-pan wonder for the sauce, and the chicken can be pan-fried or baked, whichever you prefer. You’ll have a restaurant-worthy dish on your table in under an hour, I promise!
Ingredients
For the Chicken:
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1/4 cup cornstarch (for coating)
1/2 teaspoon salt
1/4 teaspoon Black Pepper
2 tablespoons neutral oil (like vegetable or canola), for pan-frying
For the Orange Glaze:
1 cup fresh orange juice (from about 2-3 oranges)
1/4 cup soy sauce (or tamari for gluten-free)
1/4 cup honey or maple syrup (for a vegan option)
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon red pepper flakes (adjust to your spice preference!)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
For Garnish (Optional):
Sesame seeds
Chopped green onions
“New family favorite! This Hot Orange Chicken was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our chicken ready. Pat the chicken pieces thoroughly dry with paper towels. This is super important for getting a nice sear and helping the coating stick. In a medium bowl, combine the cornstarch, salt, and pepper. Add the chicken pieces and toss until they are evenly coated. If you’re pan-frying, make sure you have a large skillet or wok ready.
Step 2: Mix Dry Ingredients
This step is really about ensuring the cornstarch coating is perfect. Make sure each piece of chicken is fully dusted with the cornstarch mixture. This coating is what gives the chicken that slightly crisp exterior before it’s tossed in the glaze. Don’t skip the patting dry part – it makes a world of difference!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the fresh orange juice, soy sauce, honey (or maple syrup), rice vinegar, grated ginger, minced garlic, and red pepper flakes. Give it a good stir to combine all those wonderful aromatics and flavor builders. This is the base of our glorious hot orange glaze!
Step 4: Combine
Heat the neutral oil in your skillet over medium-high heat. Once shimmering, carefully add the coated chicken pieces in a single layer. Don’t overcrowd the pan; you might need to cook in batches. Sear the chicken for about 2-3 minutes per side until golden brown and cooked through. Remove the cooked chicken to a plate and set aside.
Step 5: Prepare Filling
Now, into that same skillet (no need to wash it!), pour in the orange glaze mixture. Bring it to a simmer over medium heat. Let it bubble for about 2-3 minutes to allow the flavors to meld. While it’s simmering, whisk together the 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. This is our thickening agent.
Step 6: Layer & Swirl
Gradually whisk the cornstarch slurry into the simmering orange glaze. Keep whisking gently as it thickens, which should only take a minute or two. You want a beautiful, glossy sauce that coats the back of a spoon. Don’t let it boil vigorously once it starts to thicken. Once it’s reached your desired consistency, return the cooked chicken pieces to the pan.
Step 7: Bake
Toss the chicken gently to coat every piece evenly with the thickened hot orange glaze. Let it simmer for another minute or two to let the sauce cling to the chicken. You’re looking for a rich, sticky, luscious coating. If you prefer a baked finish, you could transfer everything to a baking dish at this stage and bake for a few more minutes to ensure everything is heated through.
Step 8: Cool & Glaze
Remove the pan from the heat. The glaze will continue to thicken slightly as it cools. This is the perfect moment to add your optional garnishes like sesame seeds and chopped green onions. They add a lovely textural contrast and a fresh pop of color.
“The Hot Orange Chicken turned out amazing. My kids asked for seconds. Saving this one!”
Step 9: Slice & Serve
Serve immediately! This hot orange chicken is best enjoyed fresh and piping hot. Pile it high over steamed rice, or serve it alongside your favorite Asian-inspired dishes. The aroma alone will have everyone rushing to the table. Enjoy!
What to Serve It With
This hot orange chicken is so versatile, it can really go with a little bit of everything! For a classic **Breakfast** (yes, I sometimes have leftovers for breakfast, don’t judge!), a small portion alongside some fluffy scrambled eggs is surprisingly delicious – the sweetness and tang cut through the richness of the eggs. For a proper **Brunch**, imagine this as part of a small, vibrant tasting menu. Serve it in small, elegant bowls with some miniature spring rolls and a refreshing cucumber salad. A crisp, dry sparkling wine or a light, floral iced tea would be perfect. For a decadent **Dessert** course (again, leftovers have their charms!), you could serve it with a tiny scoop of vanilla bean ice cream or a small portion of coconut sticky rice – the contrast is amazing. And for the ultimate **Cozy Snacks**, honestly, just a bowl of this with some chopsticks is pure happiness on a chilly evening. I love serving it with fluffy white rice, but it’s also phenomenal with brown rice, quinoa, or even some stir-fried noodles. My family’s favorite is with steamed broccoli to balance out the richness, and sometimes we’ll have some crispy potstickers on the side. It’s truly a meal that can adapt to any craving.
Top Tips for Perfecting Your Hot Orange Chicken
I’ve made this hot orange chicken more times than I can count, and over the years, I’ve picked up a few tricks that really help make it shine. For the chicken itself, the absolute KEY is to make sure you pat it *really* dry before coating it in the cornstarch. Seriously, get in there with those paper towels! This is what guarantees a slightly crispy exterior once it’s cooked, even before it’s coated in the glaze. Don’t skip it, no matter how rushed you are. When you’re mixing the wet ingredients for the glaze, I always do a little taste test at this stage. That’s your chance to adjust the sweetness, tanginess, or heat. Want it sweeter? Add a touch more honey. More tang? A splash more rice vinegar. Not spicy enough? A few more red pepper flakes, or even a tiny bit of sriracha if you’re feeling brave! I’ve learned that perfect balance is personal. When you’re thickening the sauce with the cornstarch slurry, add it gradually and keep whisking. You don’t want to make it too thick, or it’ll be gloopy. A nice, glossy consistency that coats the chicken beautifully is what you’re aiming for. If it gets a little too thick, you can always whisk in a tablespoon of water or orange juice to loosen it up. For Ingredient Swaps, if you don’t have fresh oranges, a good quality store-bought orange juice works, but fresh really does give it that extra brightness. For the soy sauce, tamari is a fantastic gluten-free alternative, and it works just as well. I’ve even tried it with a touch of smoked paprika in the glaze for a different flavor profile, which was surprisingly delicious! Baking Tips: If pan-frying feels like too much hassle, you can bake the cornstarch-coated chicken at 400°F (200°C) for about 15-20 minutes until cooked through and golden, then toss it with the glaze. It’s a slightly different texture but still delicious. Lastly, for Glaze Variations, if you don’t want the “hot” aspect, simply omit the red pepper flakes. Or, for an extra citrus punch, add a bit of orange zest to the finished glaze. I’ve also found that a tiny pinch of five-spice powder in the glaze adds a wonderful depth of flavor if you have it on hand!
Storing and Reheating Tips
The biggest challenge with this hot orange chicken is usually having any leftovers to store! But if you do, here’s how to keep it tasting great. At Room Temperature, it’s best to eat it within two hours. Honestly, the glaze makes it so enticing that it rarely lasts that long in my house. For Refrigerator Storage, once it’s cooled, transfer any leftovers to an airtight container. It should stay good for about 2-3 days. The chicken might lose a little bit of its crispiness, but the flavor is still amazing. When it comes to Freezer Instructions, I don’t often freeze this dish because the glaze can sometimes alter texture upon thawing, but if you must, let it cool completely, then pack it into freezer-safe containers or bags. It should last for about 1-2 months. The Glaze Timing Advice is crucial for storage. It’s best to add the glaze just before serving if you’re storing it. If you freeze it, store the chicken plain (without the glaze) and then reheat it and toss with a freshly made or reheated glaze. Reheating in the refrigerator is best done gently in a skillet over low heat with a splash of water or orange juice to loosen the glaze. You can also microwave it, but be sure to stir halfway through to ensure even heating and prevent the chicken from drying out.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite hot orange chicken! I truly hope you give this recipe a try. It’s more than just a meal to me; it’s those moments around the table, the happy sighs after the first bite, and the requests for seconds that make me so happy. It’s proof that you can create incredibly delicious, crowd-pleasing food right in your own kitchen with just a little love and some pantry staples. If you loved this recipe, you might also enjoy my sticky sesame chicken or my tangy sweet and sour pork! They share a similar flavor profile that’s just so satisfying. I can’t wait to hear what you think! Please, if you make this, leave a comment below and let me know how it turned out for you, or share your own favorite tips and tricks. Happy cooking!
Hot Orange Chicken
Ingredients
Chicken
- 0.5 kg boneless, skinless chicken thighs cut into bite-sized pieces
- 0.5 cup all-purpose flour
- 0.5 cup cornstarch
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large egg beaten
- 0.5 cup vegetable oil for frying
Orange Sauce
- 0.5 cup orange juice freshly squeezed
- 0.25 cup soy sauce
- 0.25 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 clove garlic minced
- 0.5 teaspoon ginger grated
Instructions
Preparation Steps
- In a bowl, whisk together flour, cornstarch, salt, and pepper. In a separate bowl, whisk the egg. Dip the chicken pieces in the egg, then coat them in the flour mixture.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through. Remove chicken from skillet and set aside on a wire rack.
- In a small saucepan, whisk together orange juice, soy sauce, brown sugar, rice vinegar, cornstarch, minced garlic, and grated ginger. Cook over medium heat, stirring constantly, until the sauce thickens.
- Return the fried chicken to the skillet. Pour the orange sauce over the chicken and toss to coat. Serve hot.
