Orange Chicken

READY IN: 45mins
Recipe by gailanng

As my own preference, I cut the chicken into strips as opposed to cubes.

Top Review by IngridH

Yummy chicken! Just as flavorful as Chinese takeout, but less expensive and less greasy. I used thighs instead of breasts- just my preference. I also sliced them into strips instead of cubes, which I think helps them cook faster. The sauce was really easy to make, and had a very distinct orange flavor- exactly what you want in this dish. I cut the sugar back to 3/4 cup, as recommended, which was perfect for our tastes. I felt the sauce was a bit too thick, I'd cut back on the cornstarch the next time, but the flavor was so good that we ate it all, anyway! Thanks for posting an outstanding recipe!

Ingredients Nutrition

Directions

  1. Combine flour, cornstarch, salt, and pepper. Dip chicken into beaten egg and toss in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok using about 1 inch oil) until completely cooked.
  2. Meanwhile, in a large saucepan combine 1 cups water, orange juice, lemon 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.
  3. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over cooked chicken and garnish with green onions.

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