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Spicy Orange Chicken

Published: Oct 11, 2016 · Modified: Feb 3, 2021 by Michael Ruhlman · 22 Comments

spice-orange-chicken

Spicy orange chicken for one.

Ideas of what you want to can get stuck in your head until you actually cook what your brain won't let go of. This happened last week when I chanced on a recipe for spicy orange beef in The NYTimes cooking newsletter.

I love this dish and often order it when I see it, and I've made variations throughout the years. But having the second half of an excellent chicken breast from butcherbox (boneless but happily with the skin left on), I decided that spicy orange would work with chicken perfectly well. And so it did, in under 30 minutes in a tiny Manhattan kitchen.

It's all about the sauce, but coating and frying the meat is also important for flavor and texture. I didn't have any cornstarch on hand so used flour in the egg white, which was adequate, but flour has gluten which gives it a softer bite compared with the crisp crunch of a pure starch. I used rice vinegar but I'd have used lime juice had I had it. If I don't give quantities, it means it's to-your-liking or what-you-happen-to-have-on-hand.

Spicy Orange Chicken for One

An easy version of the Chinese classic dish
Print Recipe
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Course Main Course
Cuisine Chinese
Servings 1

Ingredients
  

  • zest and juice from one orange
  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar (or lime juice)
  • ¼ cup brown sugar
  • 2 tbsp hoisin sauce
  • 1 tbsp fish sauce
  • 1 tsp vegetable oil
  • 1 clove garlic, minced, plus 3 smashed, coarsely chopped
  • 2 tsp grated ginger
  • 2 tsp chili flakes
  • 1 chicken breast cut into thin strips
  • 1 egg white
  • 1 tbsp corn starch
  • oil for deep frying
  • 5 whole dried red chilis
  • 3 scallions, thinly sliced on the bias (the white and about half the green)

Instructions
 

  • First make the sauce: Combine orange juice, soy, vinegar or lime juice, sugar, hoisin, and fish sauce and stir well.
  • Put the oil in a small sauce pan over medium high heat, then add the garlic, ginger and chili flakes. Cook till softened. Add the sauce and simmer till reduced by about one-third.
  • For the chicken: Mix the cornstarch and egg white together and add the chicken, tossing it to coat.
  • In a skillet or wok over high, add enough oil so that the chicken will just be submerged. When it's rippling hot, lay the chicken in and cook till crisp, careful to keep each piece from sticking to others. Remove to a paper towel lined plate.
  • Pour off all but a couple of tablespoons of oil. Return it to the heat and add the chillis, cooking them till they're black, about a minute. Add the garlic, ginger and half the scallions. Stir-fry till softened, another minute or so. Add the sauce and, when the sauce has come to a simmer, the chicken. Toss till well coated. Remove from the heat add the orange zest, stir, then serve, garnishing with the remaining scallion.
  • Serve with white rice and broccoli rapini blanched and stir-fried with garlic.

If you liked this post, take a look at these links:

  • My past posts on Chicken Romano, and Rip's Tarragon Butter Baste.
  • A few new Chinese cookbooks that you should have in your kitchen library are All Under Heaven and Phoenix Claws and Jade Trees.
  • What exactly is fish sauce? Serious Eats shares some insight on this salty unami driven sauce.
  • Meet the first street vendor who has earned a Michelin star.

© 2016 Michael Ruhlman. All rights reserved.

« Chicken Romano
Plan Ahead: 30-Day Eggnog »

Reader Interactions

Comments

  1. Hema

    October 11, 2016 at 10:31 am

    This looks amazing! How much oil is needed for frying? Is this a deep fry or pan fry?
    Also, sorry to hear about your divorce. I hope this doesn't mean Cleveland has lost you forever!

    Reply
    • Michael Ruhlman

      October 11, 2016 at 11:59 am

      Best to deep-fry, but I wanted to keep it easier so I pan-fried in 1/4 inch oil. worked fine.

      Reply
  2. Sahara Devi

    October 11, 2016 at 10:44 am

    Think I'll do this with cod 🙂

    Reply
  3. Sahara Devi

    October 11, 2016 at 10:44 am

    Thanks of the inspiration

    Reply
    • Michael Ruhlman

      October 11, 2016 at 11:59 am

      Let me know how it turns out, bet it's great!

      Reply
  4. Tim Abel

    October 11, 2016 at 12:34 pm

    Looks amazing!

    Looks like you used a cast iron skillet for the chicken

    You'll have a great book out of this.

    Reply
  5. Kiara

    October 11, 2016 at 1:28 pm

    I magically have everything on hand for this... thanks for dinner inspiration!! I will be having this in a few hours.

    Reply
  6. jason

    October 11, 2016 at 2:44 pm

    I had shrimp on hand and coated with cornstarch, then deep-fried. I was blown away! You never fail to inspire! Thank you.

    Reply
    • ruhlman

      October 13, 2016 at 10:13 am

      shrimp works great that way.

      Reply
  7. Jenni T.

    October 11, 2016 at 6:57 pm

    Looks great! If I don't have an orange handy, can I just use juice? If so, how much?

    Reply
    • ruhlman

      October 13, 2016 at 10:13 am

      1/2-3/4 cup?

      Reply
  8. John

    October 11, 2016 at 7:03 pm

    Wish you would do a General Tso chicken but going to make your spicy orange chicken .

    Thanks

    Reply
    • ruhlman

      October 13, 2016 at 10:14 am

      Have always wanted to do this. Same technique, just a little more sweet and sour. Have never found a recipe I liked.

      Reply
  9. Susan

    October 12, 2016 at 3:39 pm

    Michael,
    This was a delicious recipe! Thank you for a great dinner last night. LOL!
    I made it with lime juice and I pan fried it in about 1/2 inch oil and I thought that it was oh so tasty and quite crispy.
    Please keep blogging and posting. You are very much appreciated by so many readers and fans.
    Best,
    Susan

    Reply
  10. Andrea

    October 12, 2016 at 7:03 pm

    Made this tonight. My husband and I loved it. It's a keeper. I'll be making it again. Your recipes never disappoint!

    Reply
  11. ruhlman

    October 13, 2016 at 10:14 am

    Thanks all who made and commented. I hope you'd tell me if any of the ingredients seemed off.

    Reply
  12. Marcia

    October 15, 2016 at 5:19 pm

    Glad you are back. Look forward to your posts and trying new things in my kitchen.

    Reply
  13. Matt

    October 21, 2016 at 7:59 am

    I made this last night with shredded chicken (a by-product of making stock) instead of strips and it was delicious.

    Reply
  14. Allen

    October 23, 2016 at 7:36 pm

    The Aviation needs a repost, tweeked. Having one now with the Seattle cherries and a little juice, pre clam linguine dinner. Goddam good!

    Reply
  15. Allen

    October 23, 2016 at 7:36 pm

    Juice = cherry juice

    Reply
  16. Gina

    October 24, 2016 at 8:06 pm

    Gosh, it's nice that you are back! Funny, I am catching up with your blog and just read again 'Tender is the Night'. Painful and beautiful.
    I hope that it helps in some small measure to know that people care. Cooking is like a meditation to me..solace, perhaps.

    Reply
  17. David Owen

    October 28, 2016 at 1:36 am

    from Al Jazeera:

    "Grandma Diane Hart has been cooking for hundreds of protesters at Dakota Access pipeline every day"

    http://www.aljazeera.com/indepth/features/2016/10/grandma-feeding-north-dakota-pipeline-protest-161026113429091.html

    Reply

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Hi, I'm Michael Ruhlman, an award-winning author and cook who writes about chefs, food and cooking, among other things.

More about me →

  • Twitter
  • Facebook
  • Instagram

See my books!

Ratio App for iPhone

After I wrote my book Ratio: The Simple Codes Behind the Craft of Everyday Cooking, a colleague and I built a ratio calculator for iPhones that allows you to cook without recipes. For doughs, batters, custards, sauces, stocks and more, simply plug in the amount of one ingredient and the amounts of the other ingredients are instantly calculated. It's also a handy reference for dozens of our most common preparations. ($4.99 in the app store.)

Collaborate

I’ve collaborated on a dozen books, including cookbooks and a memoir. If you'd like to collaborate on a project, please contact my agent, Gail Hochman, [email protected], at Brandt & Hochman Literary Agents, Inc.

For speaking engagements contact, Kip Ludwig, [email protected].

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