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Orange Chicken

A Chinese takeout favourite! Crispy chunks of battered chicken coated in a sticky sauce made from freshly squeezed orange juice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Servings 2 people


For the chicken

  • 300 g raw chicken breast
  • 2 eggs
  • 200 g plain white flour
  • 125 g cornflour/cornstarch
  • 1 tsp salt
  • 300-500 ml vegetable oil for frying

For the sauce

  • 200 ml smooth orange juice
  • 50 g granulated sugar
  • 1 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tbsp cornflour/cornstarch dissolved in a small amount of boiling water

For the garnish

  • 1 spring onion
  • 1 tsp sesame seeds


  • Add all of the ingredients excluding the cornstarch to a pot on a low heat and stir. Simmer the sauce while stirring occasionally until it becomes thick and sticky. Add cornstarch to the sauce as needed to thicken it.
  • Crack the eggs into a bowl and whisk. In a second bowl, mix the flour, cornstarch and salt. Chop the chicken into small, bitesized chunks and place in a third bowl.
  • Take each piece of chicken, dip it in the egg to coat completely, and place it straight into the flour mixture. Roll the chicken in the flour mixture to coat completely before dusting off any excess and placing on a wire rack or baking tray. Repeat this process until all of the chicken has been coated.
  • Add the vegetable oil into a large pan with a thick bottom. Heat the oil until it reaches frying temperature (190°C). (Note: If you don't have a thermometer, a good way to measure this is by testing the oil with small chunks of bread. If the oil starts to bubble and fry upon contact with the bread, it should be roughly at the right temperature.)
  • Add the chicken to the hot oil in batches and make sure it fries evenly throughout until golden brown. (We recommend 3-4 batches for this amount of chicken depending on how big your pan is – this is so that you have enough space in the pan and don't cool the oil too much when placing the chicken in.) Once each batch has finished frying, remove the chicken and drain excess oil on kitchen paper on a baking tray.
  • Add the chicken into the warm orange sauce and coat evenly. Serve immediately onto rice and garnish with chopped spring onions and sesame seeds.


You’ll notice we have not included the nutritional information or calories into this recipe. It is difficult to determine the exact amount of oil used in the frying process as well as the exact quantity of flour on the finished recipe. Although all of our recipe calorie numbers are estimates, we felt that this would be especially inaccurate and so didn’t include it. 

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