Orange Chicken

Orange Chicken

This is more of a cross between orange chicken and General Tso’s chicken because it has kick!

This is my jam more times than I care to admit. Make some crab rangoons or egg rolls (also on our blog) if you are feeling energetic.


  • 4 boneless skinless chicken breasts, cut into bite-size pieces
  • 3 eggs, whisked
  • 1/2 C cornstarch, plus 2 T for sauce
  • 1/4 C flour
  • Oil for frying (peanut or canola)
Orange Chicken Sauce:
  • 1 C chicken broth
  • 1/2 C orange juice
  • 1/2 C sugar
  • 1/3 C rice vinegar
  • 1/4 C soy sauce
  • 1/4 t powdered ginger
  • 2 garlic cloves, minced
  • 1 t Sambel Oelek chili sauce (or more for desired heat)
  • orange zest from 1 orange (about 1 T)
  • 1/4 t fresh chopped ginger
  • 1/4 t fresh ground pepper
  • 1 T cornstarch
  • sliced green onion
  • cilantro
  • cooked rice
To make orange sauce:
In a medium pot, add all sauce ingredients and heat for 3 minutes.

In a small bowl, whisk 1 T 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.

To make chicken:
Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir.

Whisk eggs in shallow dish. Dip chicken pieces in egg mixture and then flour mixture. Place on plate.

Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees. Working in batches, cook several chicken pieces at a time. Cook for 2 – 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat until all chicken is cooked.

Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion, cilantro and orange zest.

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