The Crispiest, Juiciest Spicy Orange Chicken You’ll Ever Make!
Look, we all know that one of the best things about hitting up a good Chinese takeout spot is that crispy, saucy, flavor-packed orange chicken. But let me tell you—once you make this Copycat Spicy Orange Chicken at home, you may never go back to takeout again. We’re talkin’ perfectly crispy chicken, tossed in a bold, tangy, spicy orange sauce that’ll have you licking your plate clean.
This ain’t your average orange chicken—it’s got the perfect balance of heat, sweet, and savory, with just the right amount of kick from red pepper flakes and dried chilies. Plus, making it at home means no soggy takeout boxes, no mystery ingredients, and all the fresh, bold flavors you love.
If you’ve ever wondered how to get that deep-fried crunch with a sauce that clings just right, this is the recipe you need. Follow along, and I’ll show you how to get it right every time.
Why You Need to Make This Copycat Spicy Orange Chicken
- Crispy, restaurant-quality chicken – No more soggy, takeout disappointment. This stays crispy even after tossing in the sauce.
- The perfect spicy-sweet balance – A little heat, a little citrus, and a whole lotta flavor.
- Customizable heat levels – Like it hotter? Add more red pepper flakes or dried chilies. Want it mild? Dial it down.
- Better than takeout – No artificial ingredients, no heavy grease, just fresh, bold, and homemade goodness.
- Great for meal prep – Make extra and store it for a quick reheat.
- A crowd-pleaser – Whether it’s a family dinner, game night, or a weekend cookout, this dish always hits.
Ingredients for Copycat Spicy Orange Chicken
For the Chicken:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-2” pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons canola or vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- Oil for frying
Ingredients For the Orange Sauce:
- 1 cup fresh orange juice
- Zest of 1 orange
- 3 tablespoons soy sauce
- 4 tablespoons rice wine vinegar
- 1/2 cup brown sugar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
For the Stir-Fry:
- 2 tablespoons oil
- 1/2 cup whole red chili peppers
- 6 teaspoons red pepper flakes
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger (optional)
Step-by-Step Guide to Making Copycat Spicy Orange Chicken
1. Prepare the Orange Sauce
- In a medium bowl, whisk together the orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, sesame oil, and cornstarch.
- Stir until everything is well combined and the cornstarch is fully dissolved.
- Set aside while you prep the chicken.
2. Bread and Coat the Chicken
- In a shallow dish, combine the cornstarch, flour, salt, and white pepper. Whisk to blend evenly.
- In a separate bowl, whisk together the eggs and 2 tablespoons of oil until smooth and slightly thickened.
- Dip each piece of chicken into the egg mixture, coating completely, then dredge in the flour mixture. Shake off any excess.
- Let the coated chicken sit for a few minutes while the oil heats up.
3. Fry the Chicken
- Heat the frying oil to 375°F in a deep skillet or wok. Use a thermometer to monitor the temperature.
- Working in small batches, carefully drop in the coated chicken pieces.
- Fry for about 3 minutes per batch, or until golden brown and cooked through.
- Remove and drain on a wire rack over a baking sheet.
4. Stir-Fry the Aromatics
- In a clean wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the dried red chilies and red pepper flakes, stirring constantly for about 15 seconds.
- Add the garlic (and ginger if using) along with the sesame oil. Cook for another 15 seconds until fragrant.
5. Combine and Finish
- Pour the orange sauce into the wok, stirring constantly as it thickens (about 2 minutes).
- Add the fried chicken to the sauce and toss until fully coated.
- Cook for another minute to let the flavors soak in.
- Serve immediately over steamed rice, garnished with sliced green onions.
Expert Tips & Tricks
- Double fry for extra crunch – Fry the chicken a second time for a super crispy texture that holds up in the sauce.
- Use fresh orange juice – Freshly squeezed orange juice gives the sauce a natural citrus punch.
- Adjust the heat – Want it spicier? Add more red pepper flakes or a dash of sriracha.
- Keep the oil hot – Maintaining 375°F ensures crispy, non-greasy chicken.
- Toss, don’t soak – Coat the chicken quickly in the sauce to keep it crispy.
15 Variations to Try
- Honey Orange Chicken – Swap out brown sugar for honey.
- Lemon Orange Chicken – Use half lemon juice, half orange juice.
- Extra Spicy Orange Chicken – Add more dried chilies and a splash of hot sauce.
- Sesame Orange Chicken – Stir in sesame seeds for extra flavor.
- Teriyaki Orange Chicken – Add a splash of teriyaki sauce.
- Gluten-Free Orange Chicken – Use gluten-free soy sauce and cornstarch.
- Air-Fried Orange Chicken – Skip deep frying and use an air fryer.
- Grilled Orange Chicken – Marinate chicken and grill instead of frying.
- Mango Orange Chicken – Add pureed mango for a tropical twist.
- Cashew Orange Chicken – Toss in roasted cashews for crunch.
- Pineapple Orange Chicken – Mix in pineapple chunks.
- Sweet and Sour Orange Chicken – Add a bit of ketchup and extra vinegar.
- Sticky Orange Wings – Use this sauce on crispy wings.
- Orange Chicken and Broccoli – Add steamed broccoli.
- Vegetarian Orange Tofu – Swap chicken for crispy tofu.
What to Serve With Copycat Spicy Orange Chicken (15 Ideas)
- Steamed white rice
- Fried rice
- Lo mein noodles
- Stir-fried vegetables
- Egg rolls
- Spring rolls
- Potstickers
- Sautéed green beans
- Garlic bok choy
- Steamed dumplings
- Szechuan green beans
- Sweet chili shrimp
- Egg drop soup
- Hot and sour soup
- Sesame cucumber salad
Storage & Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: For best results, heat in a skillet over medium heat to keep it crispy. Avoid microwaving!
How Much Should I Make for Family Gatherings?
- 4 people: 2 lbs of chicken
- 8 people: 4 lbs of chicken
- 12+ people: 6 lbs of chicken
How Far in Advance Can I Make This?
- Chicken can be fried ahead and reheated in the oven.
- The sauce can be made 2 days in advance.
- Assemble fresh for best texture.
This Copycat Spicy Orange Chicken is about to be your new go-to. Try it once, and you’ll never settle for takeout again!
Copycat Spicy Orange Chicken: Better Than Takeout!
Ingredients
- For the Chicken:
- 2 lbs boneless skinless chicken breasts or thighs, cut into 1–2” pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons oil
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- Oil for frying
- For the Orange Sauce:
- 1 cup fresh orange juice
- Zest of 1 orange
- 3 tablespoons soy sauce
- 4 tablespoons rice wine vinegar
- 1/2 cup brown sugar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- For the Stir-Fry:
- 2 tablespoons oil
- 1/2 cup whole red chili peppers
- 6 teaspoons red pepper flakes
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 tablespoon grated ginger optional
Instructions
- In a medium bowl, combine orange juice, zest, soy sauce, vinegar, brown sugar, sesame oil, and cornstarch. Stir well until smooth. Set aside.
- In one bowl, mix cornstarch, flour, salt, and white pepper. In another bowl, whisk eggs with 2 tbsp oil. Dip chicken in egg mixture, then dredge in flour mix. Let rest a few minutes.
- Heat oil to 375°F. Fry chicken in small batches for about 3 minutes, or until golden and cooked through. Drain on a wire rack.
- In a wok, heat 2 tbsp oil over medium-high heat. Add dried chilies and red pepper flakes, stir for 15 seconds. Add garlic (and ginger), plus sesame oil. Cook 15 more seconds.
- Pour in the orange sauce, stirring as it thickens (about 2 minutes). Add fried chicken and toss to coat. Cook another minute.
- Serve hot over steamed rice. Garnish with green onions if desired.
Tried this recipe?Let us know how it was!
