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Orange Chicken Recipe

Orange Chicken
Today I’m back with yet another Chinese-American dish – Orange Chicken. It seems as though you can find orange chicken almost anywhere you want to eat these days. It is most commonly found at fast food restaurants, but don’t worry, this is so much better than anything you will find there. What really makes this recipe stand out is the combination of both orange and lemon juice. Once again we are also using the deep fryer for cooking the battered chicken. Now I get a lot of questions from people wondering if they can use a wok instead. The answer is yes; a wok would work just about as good as a deep fryer and can be used without a problem. Just be sure to add enough oil.  Great oil for frying this battered chicken would be peanut oil. Using peanut oil will give you the most flavorful chicken. If you’re looking for a simple Chinese dish for dinner this evening be sure to give this recipe for orange chicken a try.
Orange ChickenOrange Chicken

Orange ChickenOrange Chicken
Orange ChickenOrange Chicken

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Orange Chicken Recipe


  • Author: Bobby

Ingredients

Scale
  • Chicken-
  • 2 lbs boneless skinless chicken breasts (cut into 11/2” cubes)
  • 1 ½ cups all-purpose flour
  • 1 egg (beaten)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Oil (for frying)
    Orange Sauce-
  • 1 ½ cups water
  • 2 tablespoons orange juice
  • ¼ cup lemon juice
  • 1/3 cup rice vinegar
  • 2 ½ tablespoons soy sauce
  • 1 tablespoon orange zest (grated)
  • 1 cup packed brown sugar
  • ½ teaspoon ginger root (minced)
  • ½ teaspoon garlic (minced)
  • 2 tablespoons green onion (chopped)
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water

Instructions

  1. Combine flour, salt, and pepper. Dip chicken in the egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
  2. Meanwhile, in a large saucepan combine 1 ½ 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.
  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 breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy.
Recipe rating

Dina Walker

Monday 8th of September 2014

I just came across this recipe. It looks divine. I try so hard to stay away from fried foods..... is there ANY way this chicken could be baked instead of fried?

Bobby

Monday 8th of September 2014

Sorry, I have not tried baking the the chicken instead of frying it. If you do try it please let everyone know how it turns out. Thanks.

Pamela Gaymon

Saturday 12th of October 2013

This recipe looks so good.I'm definitely gonna give this a try.Tired of cooking the same old thing so i'm always on the lookout for something new!

sonya

Tuesday 10th of September 2013

I would love to try this recipe but wonder how many servings this makes, we love orange chicken and if it is only 4 servings I know to double! Thanks

Rose

Wednesday 28th of August 2013

This was the best orange chicken ever. I used boned, skinless chicken thighs in place of white meat, and have forwarded the recipe on to friends and family. Got so many compliments!

Nicole

Thursday 28th of February 2013

An amazing recipe! I changed it slightly by only using half of the ginger suggested and replacing the lemon juice with more orange juice as i thought both ingredients were a little overpowering the first time I made it