Orange Chicken

Orange Chicken

Orange Chicken

The days get busy and inspiration in the kitchen stays in bed, we get it. This orange chicken recipe is inspired by the flavours of the season to get you excited to be back in the kitchen. It is better than take out, full of flavour and satisfying for all. Give it a go and watch it come to life faster than the time it takes for delivery.


  • 600g boneless, skinless chicken thighs, cut into bite-sized pieces 
  • 1 cup cornstarch or rice starch 
  • 2 eggs, beaten 
  • Salt and pepper to taste 
  • Neutral oil for frying (high smoke point) 
  • 1 cup freshly squeezed orange juice (about 3-4 large oranges) 
  • 1/2 cup chicken broth
  • 1/2 cup white sugar 
  • 1/4 cup rice vinegar 
  • 2 tablespoons soy sauce 
  • 2 teaspoons grated orange zest 
  • 2 cloves garlic, minced 
  • 1 teaspoon fresh ginger, minced or 1 ½ teaspoons ginger paste 
  • 2 tablespoons cornstarch mixed with 2 tablespoons of COLD water (cornstarch slurry)


1. Season the chicken pieces with salt and pepper and let sit for a few minutes. Then dredge the chicken pieces in cornstarch, dip them in beaten eggs, and then coat them again with cornstarch.

2. Heat about 2 inches of neutral oil (avocado oil or vegetable oil) in a heavy-bottomed pot, or a deep fryer to 175°C. Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil. 

3. In a saucepan, combine orange juice, chicken broth, sugar, rice vinegar, soy sauce, orange zest, garlic, and ginger. Bring the mixture to a boil and then reduce the heat to simmer for about 5 minutes. After five minutes, stir in the cornstarch slurry and continue to simmer until the sauce thickens to your desired consistency. It should be glossy and thick enough to coat the back of a spoon.

4. Toss the crispy fried chicken pieces in the orange sauce. Stir until the chicken is well coated and the sauce is evenly distributed.

5. Garnish the orange chicken with sliced green onions, sesame seeds, and additional orange zest for extra flavor and visual appeal.  Serve with steamed white rice or fried rice.