Copycat Spicy Orange Chicken: Better Than Takeout!
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.
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.