Orange Chicken


Orange Chicken

Servings 4


  • Chicken:
  • pounds boneless, skinless chicken breasts, cut into 1×1-inch cubes
  • 1 cup flour
  • 1 cup cornstarch
  • 1 tablespoon salt
  • ½ teaspoon black or white pepper
  • 2 eggs, whisked
  • oil for frying
  • Orange Sauce:
  • 3 large fresh oranges (approx. 1 cup), 1 zested and 3 juiced
  • ⅓-½ cup granulated sugar
  • ¼ cup rice or white distilled vinegar
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 3 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • pinch of red pepper flakes (optional)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Garnish: (optional)
  • 1 teaspoon sesame oil
  • 1 green onion, chopped
  • ½ teaspoon sesame seeds


  • In a large mixing bowl, combine flour, cornstarch, salt and pepper. Set dry ingredients aside.
  • In a separate bowl, add eggs and whisk until smooth. Dip chicken in the eggs and mix well. Dredge chicken pieces in the flour, shake off extra flour and place chicken on a plate.
  • In a medium bowl, combine orange zest, juice, sugar, vinegar, soy sauce, sesame oil, garlic, ginger and red pepper flakes. Stir until well combined.
  • Heat oil in a wok or heavy bottom pan to 350˚Fahrenheit. Gently add the chicken and cook for 2 minutes on each side, until lightly golden brown. Remove the chicken from the pan and transfer to a cooling rack or paper towel-lined plate.
  • Discard oil and wipe pan used to cook chicken with paper towel. Add in the orange sauce mixture and cook 3-4 minutes. In a small bowl, combine cornstarch and water and stir to make a slurry; add to the pan with the sauce and stir to thicken sauce. Continue to cook the sauce until maple syrup consistency is achieved. Add in the chicken and stir until completely coated in the sauce. Finish off with a drizzle of sesame oil and top with garnish of choice. Enjoy!