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Orange Chicken

Prep Time:

Prep Time: 15 mins
Total Time: 45 mins

Cook Time:




About the Recipe


2 lbs boneless skinless chicken, chopped into bite sized pieces

1 egg

1 1/2 teaspoons salt

white pepper

oil (for frying)

1/2 cup cornstarch, plus

1 tablespoon cornstarch

1/4 cup flour

1 tablespoon gingerroot, minced

1 teaspoon garlic, minced

1/2 teaspoon crushed hot red chili pepper

1/4 cup green onion, chopped

1 tablespoon rice wine

1/4 cup water

1/2 teaspoon sesame oil

Orange Sauce for Stir Fry

 1/2 tablespoons soy sauce

1 1/2 tablespoons water

5 tablespoons sugar

5 tablespoons white vinegar

1 orange, zest of


1.  Place chicken pieces in large bowl.

2.  Stir in egg, salt, pepper and 1 tablespoon oil and mix well.

3.  Stir cornstarch and flour together.

4.  Mix flour mixture and egg mixture.

5.  Add chicken pieces, stirring to coat.

6.  Heat oil for deep-frying in wok or deep-fryer to 375 degrees.

7.  Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken).

8. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

9. Clean wok and heat 15 seconds over high heat.

10. Add 1 tablespoon oil.

11. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.

12. Add and stir-fry crushed chiles and green onions.

13. Add rice wine and stir 3 seconds.

14. Add Orange Sauce and bring to boil.

15. Add cooked chicken, stirring until well mixed.

16. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.

17. Heat until sauce is thickned.

18. Stir in sesame oil and orange zest if desired.

19. Serve over jasmine rice.

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