Easy Chinese Orange Chicken

Easy Chinese Orange Chicken



  • 4 Boneless Skinless Chicken Breasts, diced
  • 3 Eggs whisked
  • ⅓ cup Cornstarch
  • ⅓ cup Flour
  • Oil for frying

Orange Sauce:

  • 1 cup fresh squeezed orange juice
  • ½ cup Sugar
  • 2 tablespoons Selection Vinegar
  • 2 tablespoons Selection Soy Sauce
  • ¼ teaspoon ginger
  • 2 garlic cloves, finely diced
  • ½ teaspoon red chili flakes
  • orange zest from 1 orange
  • 1 tablespoon cornstarch


Orange sauce:

  1. In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
  2. In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.


  1. Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir.
  2. Whisk eggs in shallow dish.
  3. Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
  4. Heat 2–3 inches of oil in a pot over medium-high heat.
  5. Working in batches, cook the chicken for 2–3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
  6. Toss chicken with orange sauce. You may reserve some of the sauce to place on rice.
  7. Serve it with a sprinkling of green onion and orange zest, if you’re fancy!


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