Orange Chicken

5 from 19 reviews


  • 1 kg chicken thigh fillets, cut into 1-inch cubes
  • oil for frying

for the batter

  • 1 1/4 cup flour
  • 3/4 cup cornstarch
  • 1 1/4 cup water
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 egg
  • 1 tbsp oil

for the sauce

  • 1 tbsp cooking oil
  • 2 cloves garlic, minced
  • 1-inch knob ginger, grated
  • juice of 2 1/2 oranges
  • 1/2 cup brown sugar
  • zest of 1 orange
  • 2 tbsp soy sauce
  • 2 tbsp vinegar
  • 2 tsp sesame oil
  • 1 tbsp cornstarch dissolved in 2 tbsp water (cornstarch slurry)


  • sesame seeds
  • chopped green onions


  1. In a large bowl, mix together the flour, cornstarch, salt and pepper. Add the egg, oil and water, whisking until smooth.
  2. Add the chicken cubes to the mixture, making sure the chicken gets thoroughly coated.
  3. Heat about 2 inches of oil in a pot or wok. Line a plate with paper towels and set aside.
  4. Add the chicken cubes in batches of about 10-15 pieces, shaking off excess batter if needed. Deep fry for 2-3 minutes until golden.
  5. Remove to a plate and cover with foil to keep warm while you make the sauce.
  6. Cook the Orange Sauce: Heat oil in a sauce pan and saute garlic and ginger until fragrant. Add the brown sugar, orange juice, orange zest, soy sauce, and vinegar.
  7. Bring to a low boil. Add the sesame oil.
  8. Stir in the cornstarch slurry to thicken the sauce. Simmer until it becomes syrupy.
  9. Add the fried chicken and toss until the sauce coats it thoroughly.
  10. Garnish with sesame seeds and /or green onions.