Hunan Orange Chicken
Crispy chicken coated in a bold, spicy orange sauce with dried chilies and Hunan peppers. A restaurant-style dish with addictive sweet, sour, and heat flavors.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Cut chicken thighs into 1-inch cubes. Pat dry with paper towels.
Step 2
In a bowl, toss chicken with 3 tbsp cornstarch, salt, and white pepper until evenly coated.
Step 3
In a small bowl, whisk together orange juice, soy sauce, rice vinegar, sugar, stock, 1.5 tsp cornstarch, and sesame oil. Set sauce mixture aside.
Step 4
Heat 3 tbsp vegetable oil in a 12-inch skillet over medium-high heat until shimmering.
Step 5
Working in batches, fry chicken pieces 3-4 minutes per side until golden and cooked through (165°F internal temp). Transfer to a plate.
Step 6
In the same skillet, reduce heat to medium. Add dried chilies and Hunan peppers; toast for 30 seconds until fragrant.
Step 7
Add minced garlic and ginger; stir-fry for 30 seconds until aromatic.
Step 8
Pour in the sauce mixture and stir constantly for 2-3 minutes until thickened and glossy.
Step 9
Return chicken to the skillet and toss to coat evenly with sauce. Cook for 1 minute.
Step 10
Transfer to a serving plate and garnish with sliced scallions and sesame seeds. Serve over steamed rice.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- paper towels
- small mixing bowl
- whisk
- measuring spoons
- tongs
- meat thermometer
- wooden spoon
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