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This Easy Spicy Orange Chicken is sweet, savory, spicy, crunchy, and the perfect option for a 30-minute meal.
I know Panda Express orange chicken copycat recipes are super popular. Still, this recipe is not a copycat but an original healthier recipe because we’re aware of all the ingredients going in my meal.
Plus, I always like a little kick to my food. You can choose to add the red chili flakes or not; the option is yours.
How do you make orange sauce?
Orange sauce is made different by everyone. To make mine, I combine orange zest, orange juice, soy sauce, rice wine vinegar, sugar, and cornstarch, until combined. Then cook it until it thickens and stir in battered fried chicken pieces. It’s an excellent sauce for vegan recipes, vegetable recipes, chicken recipes, pork recipes, beef recipes, and fish recipes.
What is orange chicken?
Orange chicken is a popular Chinese-American takeout staple. You can go to any Chinese restaurant and find it on the menu right next to the General Tso chicken. It’s an easy recipe to recreate at home with limited cooking skills required.
Can you make ahead?
Fridge: Spicy Orange Chicken: Orange chicken is best when enjoyed immediately. However, if you have leftovers, store in an airtight container for 7 days.
Reheating: Spicy Orange Chicken: We all know that Chinese takeout doesn’t taste great the next day when reheated in the microwave. I prefer to bake mine in a 350°F oven for 6-10 minutes, depending on the amount I’m reheating.
Latest Recipe Video:
Common One to One Substitutions:
Tempeh, Chicken Breast, Chicken Tenders = Chicken Thighs
Soy Sauce, Tamari = Low Sodium Soy Sauce
Black Pepper = White Pepper
Granulated Sugar = Raw Cane Sugar
Cauliflower Rice = Rice
Avocado Oil, Grapeseed Oil, Vegetable Oil = Canola Oil
More Chinese Fast Food Recipes
- Spicy Soul Chicken Fried Rice
- Black Pepper Stir-Fry
- Lemongrass Hoisin Sauce Chicken Wings
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Spicy Orange Chicken
- 1 ½ lbs. boneless skinless chicken thighs, chopped medium
- 1 large egg beaten
- 2 tablespoons low sodium soy sauce
- 1 teaspoon white pepper
- 1 ½ cup cornstarch
- canola oil for frying
- zest of 2 orange more for garnish
- 4 large oranges
- ¾ cup fresh orange juice
- ½ cup low sodium soy sauce
- 4 teaspoons rice wine vinegar
- 6 tablespoons raw cane sugar
- 4 teaspoons cornstarch
- 8 garlic cloves chopped fine
- 2 2-inch piece ginger, peeled, grated
- 2 teaspoons red chili flakes
- 1 teaspoon white pepper
- ½ teaspoon black pepper
- 1 bunch green onions sliced thin, garnish
- 2 tablespoons sesame seeds garnish
- 4 cups cooked white or brown rice
- To make chicken: In a large bowl, beat egg, soy sauce, and white pepper together. Stir in chicken until evenly coated. Add cornstarch to a medium bowl.
- Turn the heat on medium-high in a large skillet add oil to fill up halfway. Once the oil reaches 375°F, dredge a few chicken pieces in cornstarch, shake off access and fry chicken for 3 minutes, flip over and cook for 2 minutes. Drain cooked chicken on a paper towel-lined baking sheet. Repeat with the next batch of chicken. Remove 1 tablespoon of oil and discard the remaining oil.
- While chicken fries make the orange sauce: In a food, blender add the orange zest, orange juice, soy sauce, rice wine vinegar, sugar, cornstarch, garlic, ginger, red chili flakes, white pepper, and black pepper, blitz on medium for 30 seconds, until smooth.
- Turn heat to medium, in a large skillet add 1 tablespoon of chicken oil and orange sauce, heat for 1 minute, until sauces thicken (if the sauce has thickened too much, add 2 tablespoons of water.) Stir in chicken, and coat evenly with sauce. Evenly divide rice amongst 4 plates, serve chicken over each plate, garnish with orange zest, green onions, and sesame seeds. Serve hot.
- Note: Discarding hot oil can be dangerous. I recommend using a new skillet for making the sauce and discard the oil once it has cooled for safety.
- After making the orange sauce the ginger will leave “strings” in your sauce, it soft and edible. You can strain the sauce to remove it.