Chinese Orange ChickenChinese Orange ChickenChinese Orange Chicken
A homemade version of the popular Chinese takeaway dish. This recipe delivers restaurant-quality flavour that's far superior to any takeaway version.
Prep Time
15m
Cook Time
20m
Servings
4 servings
Difficulty
intermediate
IngredientsIngredientsIngredients
For the chicken
- Boneless skinless chicken breasts4 whole
- Eggs3 whole
- Cornflour1/3 cup
- Plain flour1/3 cup
- Salt to taste
- Oil for frying
For the orange sauce
- Orange juice240 ml
- Caster sugar100 g
- Rice vinegar or white vinegar2 tbsp
- Soy sauce2 tbsp
- Ground ginger1/4 tsp
- Garlic powder or fresh garlic cloves, finely diced1/4 tsp
- Red chilli flakes1/2 tsp
- Orange zest1 orange
- Cornflour1 tbsp
For garnish
- Spring onions to taste
- Orange zest to taste
A homemade version of the popular Chinese takeaway dish. This recipe delivers restaurant-quality flavour that's far superior to any takeaway version.
InstructionsInstructionsInstructions
To make the orange sauce:
In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chilli flakes. Heat for 3 minutes.
In a small bowl, whisk 1 tablespoon of cornflour with 2 tablespoons of water to form a paste. Add to the 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.
To make the chicken:
Place flour and cornflour in a shallow dish or pie plate. Add a generous pinch of salt and stir to combine.
Whisk eggs in a separate shallow dish.
Dip chicken pieces in the egg mixture and then the flour mixture, ensuring they are well coated. Place on a plate.
Heat 5-7 cm of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, wait for it to reach 180°C.
Working in batches, cook several chicken pieces at a time for 2-3 minutes, turning often until golden brown. Place cooked chicken on a paper towel-lined plate. Repeat with remaining chicken.
Toss the chicken with the orange sauce. You may reserve some of the sauce to serve with rice.
Serve garnished with sliced spring onions and additional orange zest if desired.
Prep Time
15m
Cook Time
20m
Servings
4 servings
Difficulty
intermediate
IngredientsIngredientsIngredients
For the chicken
- Boneless skinless chicken breasts4 whole
- Eggs3 whole
- Cornflour1/3 cup
- Plain flour1/3 cup
- Salt to taste
- Oil for frying
For the orange sauce
- Orange juice240 ml
- Caster sugar100 g
- Rice vinegar or white vinegar2 tbsp
- Soy sauce2 tbsp
- Ground ginger1/4 tsp
- Garlic powder or fresh garlic cloves, finely diced1/4 tsp
- Red chilli flakes1/2 tsp
- Orange zest1 orange
- Cornflour1 tbsp
For garnish
- Spring onions to taste
- Orange zest to taste
InstructionsInstructionsInstructions
To make the orange sauce:
In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chilli flakes. Heat for 3 minutes.
In a small bowl, whisk 1 tablespoon of cornflour with 2 tablespoons of water to form a paste. Add to the 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.
To make the chicken:
Place flour and cornflour in a shallow dish or pie plate. Add a generous pinch of salt and stir to combine.
Whisk eggs in a separate shallow dish.
Dip chicken pieces in the egg mixture and then the flour mixture, ensuring they are well coated. Place on a plate.
Heat 5-7 cm of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, wait for it to reach 180°C.
Working in batches, cook several chicken pieces at a time for 2-3 minutes, turning often until golden brown. Place cooked chicken on a paper towel-lined plate. Repeat with remaining chicken.
Toss the chicken with the orange sauce. You may reserve some of the sauce to serve with rice.
Serve garnished with sliced spring onions and additional orange zest if desired.