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Orange Chicken


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  • 2 lbs boneless skinless chicken breasts (cut into bite-sized cubes)
  • 1 1/2 cup flour
  • 1 eggs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Canola or Veg oil (for frying)
  • 1 1/2 cup water
  • 2 Tbsp orange juice
  • 1/4 cup lemon juice
  • 1/3 cup rice vinegar
  • 2 1/2 Tbsp soy sauce
  • 1 Tbsp orange zest (grated)
  • 1 cup packed brown sugar
  • 1/2 tsp ginger root (minced)
  • 1/2 tsp garlic (minced)
  • 2 Tbsp green onion (chopped)
  • 1/4 tsp red pepper flakes
  • 3 Tbsp cornstarch
  • 3 Tbsp water



Step 1

Combine flour, salt, and pepper in a gallon zip lock bag. Place beaten egg into a medium-sized bowl. Dip chicken in beaten egg, stirring to coat. Put the chicken into the bag with flour mixture & shake to thoroughly coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Meanwhile, in a large saucepan combine 1 1/2 cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Combine 3 tablespoons of cornstarch with 3 tablespoons of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken. Garnish with red pepper flakes and green onion.

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