Orange Chicken

postheadericon Orange Chicken

Orange Chicken

My friend Lisa begged me to repost this Orange Chicken recipe.  Her teenage daughter Samantha can’t get enough of it and spends most of her allowance at the mall getting Orange Chicken at the food court.  Lisa wanted to learn how to cook this recipe at home because she knows her whole family looks forward to eating together when she makes something that everyone loves.  If you love orange chicken, you’ll be thrilled to master this dish at home which has a much lighter batter and sauce compared to the gloppiness you sometimes find with Chinese take-out and at the mall.  Tender pieces of chicken are marinated and then lightly fried in a simple batter.  The sauce is sweet, sour and slightly spicy and when poured over the chicken, the result is mouthwatering, crispy, juicy and delicious!   Forget takeout and a trip to the food court, here is the key to your family’s favorite Chinese dish.  You can find rice vinegar in the gourmet section of Cost Plus World Market.  Skip the crushed red pepper if you’re cooking for young children. 

Orange Chicken


  • 4 to 6 servings
  • chicken marinade:
  • 2 pounds boneless, skinless chicken thigh or breast, cut into bite-sized pieces
  • 1 egg, slightly beaten
  • 1 tablespoon cornstarch
  • 2 teaspoons light soy sauce
  • 1 teaspoon salt
  • dash white pepper
  • batter:
  • 1/2 cup all-purpose flour
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • vegetable oil for for frying
  • sauce:
  • 1 1/2 cups sugar
  • 1 cup chicken broth
  • 2 tablespoons orange juice concentrate
  • 3/4 cup rice or white vinegar
  • 1 tablespoon vegetable oil
  • 2 teaspoons dark soy sauce
  • 1/2 teaspoon salt
  • 1 clove garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon orange zest
  • 1/4 cup cornstarch
  • 1/4 cup water
  • orange slices for garnish


  1. In a large bowl, combine the chicken pieces, egg, 1 tablespoon cornstarch, 2 teaspoons soy sauce, 1 teaspoon salt and the white pepper. Cover and refrigerate for 20 minutes.
  2. Heat vegetable oil in a wok or deep frying pan to 350 degrees. Mix four, 1/2 cup water, 1/4 cup cornstarch, 1 tablespoon vegetable oil, 1/2 teaspoon salt and the baking soda. Stir the chicken and remaining marinade into the batter until well coated. Fry about 15 pieces at a time until lightly browned, turning frequently, about 3 minutes. Drain on a paper towel lined baking sheet. Increase oil temperature to 375 degrees. Fry all of the pieces at one time for 1 minute (this is the secret for getting crispity-crunchy results). Drain on paper towel.
  3. Heat sugar, chicken broth, orange concentrate, vinegar, 1 tablespoon vegetable oil, 2 teaspoons soy sauce, 1/2 teaspoon salt, garlic, red pepper flakes and orange zest to boiling in a medium sauce pan. Mix 1/4 cup cornstarch and 1/4 cup water; stir into the sauce. Cook and stir until thickened about 10 seconds. Bring to a boil. Remove from heat and pour over chicken pieces. Serve immediately with hot jasmine rice.

Orange Chicken

2 Responses to “Orange Chicken”

  • Marilyn:

    Missing ingredients for marinade

    • katiechin:

      Hi Marilyn – Thank you so much for pointing out the missing ingredients. The marinade ingredients are all there but I realized I forgot to include the sauce ingredients (I’m blaming it on mommy brain!) Good luck and let me know how the recipe goes. Katie

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