Better than Takeout Orange Chicken
Crispy fried chicken bites tossed in a bright, sweet-tangy orange sauce that rivals your favorite takeout.
Equipment
Ingredients
Chicken
chicken breast (cubed)
600 g
Batter & Coating
all-purpose flour
120 g
cornstarch
60 g
egg
1 piece
salt
5 g
black pepper
2 g
Orange Sauce
fresh orange juice
180 ml
orange zest
1 piece
soy sauce
45 ml
rice vinegar
30 ml
granulated sugar
60 g
garlic (minced)
3 clove
fresh ginger (minced)
15 g
chili flakes
2 g
cornstarch slurry
15 g
Garnish
green onion (sliced)
2 stalk
sesame seeds
10 g
Instructions
Prepare the chicken
Cut chicken breast into bite-sized cubes and season lightly with salt and pepper.
Make the batter
Combine flour, cornstarch, egg, salt and pepper in a bowl to create a light batter.
Coat the chicken
Toss chicken pieces in the batter until fully coated.
Fry the chicken
Heat oil in a wok or deep pan and fry the coated chicken until golden and crispy, about 5-6 minutes per batch.
Prepare the orange sauce
In a pan, combine orange juice, zest, soy sauce, rice vinegar, sugar, garlic, ginger and chili flakes. Bring to a simmer.
Thicken the sauce
Add cornstarch slurry to the simmering sauce and stir until it thickens to a glossy consistency.
Toss chicken in sauce
Add the fried chicken pieces to the orange sauce and toss quickly to coat evenly.
Serve
Plate the orange chicken and garnish with sliced green onions and sesame seeds.
Original recipe
Storage
Best enjoyed fresh; sauce may separate after refrigeration.
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