Orange Chicken – Homemade
For Chicken Marinade
For Batter
For Sauce
Other
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Chicken
Cut the chicken breast into bite-sized pieces.
Marinate the Chicken
Add crushed garlic, crushed ginger, juice from half an orange, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the chicken pieces. Mix well to coat all pieces and let for at least .
Prepare the Batter
In a separate bowl, combine 1 cup of all-purpose flour, 1/2 cup of corn flour, and 1 teaspoon of baking powder. Gradually add 1 cup of cold sparkling water while until a smooth, thick batter forms.
Coat and Fry the Chicken
Add the chicken pieces to the prepared batter, ensuring each piece is thoroughly coated. Heat vegetable oil for deep frying in a deep pan to medium-high heat. Carefully place the battered chicken pieces into the hot oil. Fry in batches for about per batch, or until golden brown and cooked through. Remove the fried chicken and place it on a wire rack to drain excess oil.
Prepare the Corn Starch Slurry
In a small bowl, mix 1 tablespoon of corn flour with 2 tablespoons of water until smooth to create a slurry.
Prepare the Orange Sauce
Squeeze fresh orange juice (about 1/2 cup) into a bowl. Add 1/4 cup of brown sugar, 2 tablespoons of soy sauce, 1 tablespoon of honey, and 1 tablespoon of white vinegar. all the sauce ingredients together until well combined. Grate 1 teaspoon of orange zest into the sauce mixture and mix.
Cook the Sauce
Heat 1 tablespoon of vegetable oil in a wok or large pan. Add 1 teaspoon of crushed ginger and 1 teaspoon of crushed garlic, and for until fragrant. Pour the prepared sauce mixture into the pan and bring it to a . Stir in the corn starch slurry and cook, stirring constantly, for until the sauce thickens to your desired consistency.
Combine and Serve
Add the fried chicken pieces to the thickened orange sauce in the pan. Toss to coat all the chicken evenly with the sauce. Transfer the orange chicken to a serving dish. Garnish with sesame seeds and chopped green onions. Serve hot with orange slices.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 8 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
No Baking powder?
- 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
- 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)
No Brown sugar?
- 1 cup white sugar + 1 tbsp molasses
- Coconut sugar (1:1)
No Soy sauce?
- Tamari (1:1) — Gluten-free option.
- Coconut aminos (1:1, milder & sweeter)
- Worcestershire sauce + a pinch of salt
No Honey?
- Maple syrup (1:1)
- 1 1/4 cup sugar + 1/4 cup water (per 1 cup honey)
No Vinegar (white)?
- Lemon or lime juice (1:1)
- Apple cider vinegar (1:1)
Variations
Simple ways to adapt this recipe.
- For a spicier kickCustomise
Add a pinch of red pepper flakes to the sauce.
- You can substitute chicken breastIngredient swap
You can substitute chicken breast with chicken thighs for a juicier result.
- Serve with steamed rice and stirPreparation tip
Fried vegetables for a complete meal.
Helpful Tips
Small details that can improve the final result.
Your Notes
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Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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