Chinese Orange Chicken

A delicious dish from Chinese cuisine-better than any take-out version out there!
Course Main Course
Cuisine Chinese
Keyword Meats
Prep Time 1 hour
Cook Time 6 minutes
Total Time 1 hour 6 minutes
Servings 4 people


For the chicken

  • 4-6 whole chicken breast breast is best, cut in cubes
  • 3 large eggs whisked
  • 1/4 cup corn starch equal parts to flour
  • 1/4 cup flour equal parts to cornstarch
  • 1 ltr frying oil

for the sauce

  • 1 cup orange juice fresh or finihsed
  • 1/2 cup sugar or agave
  • 2 TBS rice or white vinegar
  • 3 TBS soy sauce
  • 1 tsp ginger powder or fresh grated
  • 2 cloves garlic diced
  • 1 tsp chili flakes or fresh cut
  • 1 TBS corn starch to thicken

basamati rice

  • 2 cups basamati soaked and rinsed, drained
  • 4 cups water


to fry the chicken

  • pick your 3 large eggs (these are fresh duck eggs, from my neighbor!)
  • whisk these beauties
  • get dry mix together
  • these are your coating ingredients.  have them ready to go when you begin.
  • cut up the chicken in nice cubes
  • this is a 3 step process
  • take dipped pieces of corn starch dipped chicken and roll into egg
  • roll again into flour-corn starch mix
  • nicely coat each piece
  • it's ready to fry
  • assemble in bowl and pour hot sauce over
  • mix up very well, until all the chicken pieces are coated.  serve over rice

for the orange sauce

  • mix all the ingredients together, except the corn starch, and heat in a sauce pan until nice and hot.  when it begins to boil, add the corn starch and whisk until nice and thick.