Chili Crisp Orange Chicken nails the sweet-heat takeout vibe without the deep-fry mess. You slow-cook juicy thighs in orange, soy, mirin, and chili crisp, then finish the juices into a glossy pan sauce that clings to every bite.
This orange chicken is built to reheat like it was made tonight.
Why This Orange Chicken Hits Different
One batch makes 10 servings. From my meal prep cookbook, this orange chicken helps avoid last minute takeout when your energy isn’t there.
Macros Per Serving (includes rice)
Per serving (makes 10):
- 510 calories
- 40g protein
- 59g carbs
- 10g fat
Ingredients You’ll Need
Slow Cooker Base
Slice the thighs. Add the ingredients below to the slow cooker and toss to coat.
- 1800g (64oz) boneless, skinless chicken thighs
- 240ml (1 cup) orange juice
- 90g (6 Tbsp) soy sauce
- 45g (3 Tbsp) mirin
- 15g (1 Tbsp) chili crisp
- 15g (1 Tbsp) garlic powder
- 15g (1 Tbsp) onion powder
- 1 tsp black pepper
Orange-Chili Pan Sauce
- 120g (8 Tbsp) orange marmalade
- 30g (2 Tbsp) chili crisp
- 30g (2 Tbsp) seasoned rice vinegar
- 15g (1 Tbsp) honey
- 15g (1 Tbsp) ginger paste
- 15g (1 Tbsp) cornstarch with 15ml (1 Tbsp) water (slurry)
To Serve
- 500g rice (dry)
- Chopped green onions
- Sesame seeds
How To Make It
Instructions:
Follow along with the video here.
- Place chicken thighs in the slow cooker. Add orange juice, soy sauce, mirin, chili crisp, garlic powder, onion powder, and black pepper; stir to coat evenly. Cover and cook on High for 3–4 hours or Low for 4–5 hours until tender.
- Transfer the cooking liquid to a pot or skillet (remove the chicken first if easier). Bring to a boil over medium-high heat and reduce for about 20 minutes until slightly thickened and concentrated.
- Remove from heat and stir in orange marmalade, chili crisp, seasoned rice vinegar, honey, and ginger paste until combined. Return to heat for ~30 seconds. Whisk cornstarch with cold water to make a slurry, then gradually add while stirring; cook over medium heat until glossy and thick.
- Cook the rice according to package instructions.
- Shred the chicken in the slow cooker with two forks. Pour the thickened orange sauce over the chicken and mix until evenly coated.
- Divide the rice into 10 portions and top with the orange chicken. Garnish with chopped green onions and sesame seeds. Store leftovers in airtight, freezer-safe containers.
Storing And Reheating Tips
Portion into 10 containers with rice. Refrigerate or freeze. Reheat in the microwave in short bursts, stirring until hot and saucy.
A Better Orange Chicken, Done Right
Bright citrus, real chili-crisp heat, and a format that fits real life.
Want More Like This?
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Sometimes, having this orange chicken waiting for you is all the motivation you need to stay on track.
— Stealth Health Kitchen Staff
