Orange Chicken

Name: Orange Chicken
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 10 oz boneless chicken breast, cut into bite-sized cubes; 3 cup oil for deep-frying; 1 tbsp cooking oil; 2 clove garlic, minced; 2 slice orange slices, for garnishing; 1 tsp white sesame seeds, for garnishing; 0.25 cup orange juice; 0.5 tsp orange zest; 1 tbsp garlic chili sauce (Huy Fong, optional); 3 tbsp chicken broth; 1 tbsp soy sauce; 2 tbsp sugar; 1 tbsp apple cider vinegar (or red wine / Chinese white vinegar); 1 tsp cornstarch (for sauce); 1 pinch salt (for sauce); 1 piece egg white; 0.5 cup all-purpose flour, sifted; 0.25 cup cornstarch (for batter); 0.5 tsp baking powder; 1 pinch salt (for batter); 0.33 cup ice cold water; 1 tbsp cooking oil (for batter)

Crispy deep-fried chicken tossed in a glossy homemade orange sauce made with fresh zest and juice — better than takeout in just 30 minutes.

30 min 2 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

464

Calories

33g

Protein

35g

Carbs

20g

Fat

Scale recipe

2 servings

Original recipe

Ingredients22 items

Produce

🧄garlic, minced2 clove

🍊orange slices, for garnishing2 slice

🍊orange zest½ tsp

Meat

🍗boneless chicken breast, cut into bite-sized cubes10 oz

Dairy

🥚egg white1 piece

Bakery

🌾all-purpose flour, sifted½ cup

🧂baking powder½ tsp

Pantry

🛢️oil for deep-frying3 cup

🛢️cooking oil1 tbsp

🌰white sesame seeds, for garnishing1 tsp

🌶️garlic chili sauce (Huy Fong, optional)1 tbsp

🍲chicken broth3 tbsp

🍶soy sauce1 tbsp

🍬sugar2 tbsp

🍶apple cider vinegar (or red wine / Chinese white vinegar)1 tbsp

🌽cornstarch (for sauce)1 tsp

🌽cornstarch (for batter)¼ cup

🛢️cooking oil (for batter)1 tbsp

Spices

🧂salt (for sauce)1 pinch

🧂salt (for batter)1 pinch

Beverages

🧃orange juice¼ cup

Other

🧊ice cold water⅓ cup

Instructions

1
Cut the chicken breast into bite-sized cubes.
2
Make the orange sauce: in a bowl, whisk together the orange juice, orange zest, garlic chili sauce, chicken broth, soy sauce, sugar, apple cider vinegar, 1 teaspoon cornstarch, and salt until the sugar dissolves. Zest only the bright outer skin, avoiding the bitter white pith.
3
Make the frying batter: in a separate bowl, whisk the egg white, flour, 1/4 cup cornstarch, baking powder, salt, ice-cold water, and 1 tablespoon cooking oil until smooth and free of large lumps. Keep the water ice cold — the temperature shock when it hits the hot oil gives a light, airy shell.
4
Drop the chicken cubes into the batter and stir to coat every piece fully.
5
Heat oil in a wok or non-stick skillet for deep-frying. Test with a wooden chopstick — when bubbles form quickly around it, the oil is hot enough.
6
Gently drop in the battered chicken cubes one by one, spreading them out to prevent sticking and overcrowding.
7
Deep-fry the chicken until golden brown and crispy, then remove with a strainer and drain on paper towels.
8
Pour off most of the oil, leaving 1 tablespoon in the wok. Add the minced garlic and stir-fry about 30 seconds until aromatic and light brown.
9
Gently pour in the orange sauce, stir, and bring to a light simmer over medium heat until it thickens.
10
Toss in the deep-fried chicken and stir to coat well.
11
Dish out, garnish with orange slices, sprinkle with white sesame seeds, and serve immediately with steamed rice.

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CuisineChinese