Spicy Orange Chicken with Mushrooms
A take on an iconic classic 🌞
Sweet, spicy, and sticky, this spicy orange chicken is my take on the beloved Chinese-American classic.
The full recipe is written below, but if you’d like a more detailed look at the process with more photos, tips, and nutritional information, click the button below to view the recipe on my website.
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Spicy Orange Chicken
4 ounces fresh squeezed orange juice
2 teaspoons orange zest
2 tablespoons Shaoxing wine
2 tablespoons rice vinegar
4 tablespoons light brown sugar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon chili oil, optional
1 tablespoon cornstarch
2–3 tablespoons neutral oil
1½ pounds boneless, skinless chicken thighs, cut into bite-sized cubes
3 tablespoons cornstarch
¾ teaspoon salt
¼ teaspoon white pepper
2 teaspoons neutral oil, as needed, divided
6 ounces shiitake mushrooms, caps sliced and stems discarded
2 teaspoons freshly minced ginger
4 cloves garlic, peeled and minced
2 –3 bird’s eye chilies, trimmed and minced
2 scallions, minced
Sliced scallion greens, crispy shallots, or sesame seeds
Cooked white rice
Prepare all the ingredients:
Before beginning, prepare all of the fresh ingredients and have them ready
Prepare the sauce:
Place all the ingredients for the sauce in a bowl and whisk until the cornstarch is completely incorporated into the liquid and no lumps remain. Set aside.
Prepare the chicken:
Place a skillet on the stovetop over medium heat. Add the neutral oil and allow it to heat as you prepare the chicken.
Put the diced chicken in a bowl and season it with salt and white pepper. Sprinkle the cornstarch on top and use a wooden spoon or rubber spatula to mix until all the chicken is coated.
Turn the heat on the skillet to medium-high. Once the oil is hot and shimmering in the skillet, arrange a batch of the chicken in an even layer, ensuring that the chicken isn’t crowded. Cook for 4–6 minutes on each side until golden brown and cooked through. Transfer to a bowl and continue cooking the chicken in batches until all of the chicken is fried.
Cook the mushrooms:
If the pot is dry, add 1 teaspoon neutral oil. Add the mushrooms and season all over with salt. Cook for 4–5 minutes until they are a light golden brown all over. Shiitakes dry out very quickly, so be sure not to cook them too long! Transfer them to the bowl of cooked chicken.
Sauté the aromatics:
Heat the remaining 1 teaspoon oil in the skillet. Add the minced ginger, garlic, chili peppers, and scallions. Cook for 1 minute until fragrant.
Cook the sauce:
Pour in the sauce and bring to a boil. Reduce heat to medium-low and cook, stirring often, for 3–5 minutes until the sauce becomes very thick. If it begins to stick, reduce the heat to low.
Sauce the chicken:
Pour the cooked chicken and mushrooms into the sauce and toss to coat. Continue tossing over low heat for 2–3 minutes until the chicken is completely coated and the sauce thickens a bit more. Taste the sauce and adjust the seasonings if needed. Turn off the heat.
Spoon the chicken over cooked white rice. Garnish with sliced scallions, crispy shallots, or sesame seeds. Enjoy!