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Orange Chicken

This Crispy, sticky chicken in tangy orange sauce that takes 30 minutes to make and is much better than Panda Express or takeout.

Prep Time

        Prep time: 20 minutes
        Cook time: 10 minutes
        Yield: Serves 2


    •    oil for deep-frying
    •    1 tbsp cooking oil
    •    2 cloves garlic minced
    •    orange slices for garnishing
    •    white sesame for garnishing
    •    10 oz. (about 300g) boneless chicken breast cut into bite-sized cubes

For Orange Sauce:

    •    1 pinch salt
    •    2 tbsps sugar
    •    1 tsp corn starch
    •    1 tbsp soy sauce
    •    1/2 tsp orange zest
    •    1/4 cup orange juice
    •    3 tbsps chicken broth
    •    1 tbsp garlic chili sauce (Optional)
    •    1 tbsp apple cider vinegar red wine or Chinese white vinegar

For Frying Batter:

    •    1 pinch salt
    •    1 egg white
    •    1 tbsp cooking oil
    •    1/4 cup corn starch
    •    1/3 cup water ice cold
    •    1/2 tsp baking powder
    •    1/2 cup all-purpose flour sifted


  1. In a bowl, mix all the ingredients for the Orange Sauce together. Whisk to combine well. In another bowl, whisk all the Frying Batter ingredients until the batter is smooth. Drop in the chicken cubes, coat well and set aside.
  2. Heat up a wok or non-stick skillet with oil. Gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking and over crowding the wok or skillet. Deep-fry until the chicken pieces turn golden brown and become crispy. Remove using a strainer and drain on paper towels.
  3. Transfer the deep-frying oil to a container and keep 1 tablespoon in the wok or skillet. Add the garlic and stir fry until aromatic or light brown in color. Gently pour in the Orange Sauce mixture, stir, and bring it to a light simmer. Toss in the deep-fried chicken, stir to combine well. Dish out, garnish with orange slices, top with white sesame and serve immediately with steamed rice.

This great family recipe is thanks to RASA MALAYSIA at


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