Spicy Orange Chicken
Spicy Orange Chicken
Ingredients
For the Chicken
- 2 chicken thighs, chopped
- 1 tablespoon oil
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Frying
- 1 1/2 cups vegetable oil, for shallow frying (approx. 1/4 to 1/2 inch depth)
For the Sauce
- 3 oranges, juiced
- 1/2 cup granulated sugar
- 2 tablespoons white vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sambal oelek
- 3 cloves garlic, grated
- 1 inch ginger, grated
- 4 dried Arbol chilies
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Prepare the sauce by juicing 3 oranges into a medium bowl. Add the granulated sugar, white vinegar, soy sauce, sambal oelek, grated garlic, and grated ginger to the bowl. Whisk all the sauce ingredients together until well combined. Set aside.
⏱️ 5 min
- 2
In a separate large bowl, add the chopped chicken thighs. Season the chicken with salt, black pepper, cayenne pepper, garlic powder, baking powder, 1 tablespoon of oil, and 1 tablespoon of cornstarch. Use your hands to thoroughly coat the chicken pieces with the seasonings and powders, ensuring each piece is evenly covered.
⏱️ 5 min
- 3
Heat approximately 1 1/2 cups of vegetable oil (enough for 1/4 to 1/2 inch depth) in a large skillet or wok over medium-high heat. To test if the oil is hot enough, insert the end of a wooden chopstick into the oil; if small bubbles form around it, the oil is ready for frying.
⏱️ 3 min
- 4
Carefully add the coated chicken pieces to the hot oil in a single layer, being careful not to overcrowd the pan. Fry the chicken for 3-4 minutes per side, or until golden brown and cooked through. Once cooked, remove the chicken from the pan and drain on a wire rack set over a paper towel-lined baking sheet to remove excess oil.
⏱️ 8 min
- 5
Carefully pour out any excess oil from the skillet, leaving only a thin film and any browned bits. Add the dried Arbol chilies to the pan and toast them briefly for about 30 seconds, until fragrant. Be careful not to burn them.
⏱️ 1 min
- 6
Pour the whisked orange sauce mixture (from Step 1) into the pan with the toasted chilies. Bring the sauce to a simmer and let it reduce for 3-5 minutes, stirring occasionally, until it slightly thickens.
⏱️ 5 min
- 7
While the sauce is reducing, prepare the cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl until smooth. Pour the slurry into the simmering sauce, whisking constantly, until the sauce thickens into a glossy glaze. The sauce is ready when you can draw a line through it with a spatula.
⏱️ 2 min
- 8
Return the crispy fried chicken to the pan with the thickened sauce. Toss the chicken thoroughly to coat each piece evenly with the spicy orange glaze.
⏱️ 1 min
- 9
Serve the Spicy Orange Chicken immediately, optionally over steamed rice and garnished with chopped green onions.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Orange Chicken
For the Chicken
- 2 chicken thighs, chopped
- 1 tablespoon oil
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Frying
- 1 1/2 cups vegetable oil, for shallow frying (approx. 1/4 to 1/2 inch depth)
For the Sauce
- 3 oranges, juiced
- 1/2 cup granulated sugar
- 2 tablespoons white vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sambal oelek
- 3 cloves garlic, grated
- 1 inch ginger, grated
- 4 dried Arbol chilies
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Prepare the sauce by juicing 3 oranges into a medium bowl. Add the granulated sugar, white vinegar, soy sauce, sambal oelek, grated garlic, and grated ginger to the bowl. Whisk all the sauce ingredients together until well combined. Set aside.
⏱️ 5 min - 2
In a separate large bowl, add the chopped chicken thighs. Season the chicken with salt, black pepper, cayenne pepper, garlic powder, baking powder, 1 tablespoon of oil, and 1 tablespoon of cornstarch. Use your hands to thoroughly coat the chicken pieces with the seasonings and powders, ensuring each piece is evenly covered.
⏱️ 5 min - 3
Heat approximately 1 1/2 cups of vegetable oil (enough for 1/4 to 1/2 inch depth) in a large skillet or wok over medium-high heat. To test if the oil is hot enough, insert the end of a wooden chopstick into the oil; if small bubbles form around it, the oil is ready for frying.
⏱️ 3 min - 4
Carefully add the coated chicken pieces to the hot oil in a single layer, being careful not to overcrowd the pan. Fry the chicken for 3-4 minutes per side, or until golden brown and cooked through. Once cooked, remove the chicken from the pan and drain on a wire rack set over a paper towel-lined baking sheet to remove excess oil.
⏱️ 8 min - 5
Carefully pour out any excess oil from the skillet, leaving only a thin film and any browned bits. Add the dried Arbol chilies to the pan and toast them briefly for about 30 seconds, until fragrant. Be careful not to burn them.
⏱️ 1 min - 6
Pour the whisked orange sauce mixture (from Step 1) into the pan with the toasted chilies. Bring the sauce to a simmer and let it reduce for 3-5 minutes, stirring occasionally, until it slightly thickens.
⏱️ 5 min - 7
While the sauce is reducing, prepare the cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl until smooth. Pour the slurry into the simmering sauce, whisking constantly, until the sauce thickens into a glossy glaze. The sauce is ready when you can draw a line through it with a spatula.
⏱️ 2 min - 8
Return the crispy fried chicken to the pan with the thickened sauce. Toss the chicken thoroughly to coat each piece evenly with the spicy orange glaze.
⏱️ 1 min - 9
Serve the Spicy Orange Chicken immediately, optionally over steamed rice and garnished with chopped green onions.