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Orange Chicken Recipe
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5 from 1 vote

The BEST Orange Chicken Recipe

So good you'll keep coming back for more!
Prep Time30 minutes
Cook Time15 minutes
Course: Main Course, Side Dish
Cuisine: American, Asian, Chinese
Servings: 4 portions
Author: Emily Roz

Ingredients

For The Marinade

  • 4 chicken breasts, cut into bite-sized pieces
  • 1 zest of an orange
  • 2 garlic cloves, minced
  • ½ inch ginger, minced
  • 2 tbsp light soy sauce
  • 2 tbsp cornstarch
  • 1 egg

For The Sauce

  • 2 oranges, juiced (zest these before and keep the zest aside)
  • 2 garlic cloves, minced
  • ½ inch knob ginger, minced
  • 3 tablespoon light soy sauce
  • 1 tablespoon gochugaru flakes (or 1 teaspoon chilli flakes)
  • ½ teaspoon MSG
  • 1 zest of orange
  • 1 tablespoon cornstarch (mix this in a small bowl with 4 tablespoon of boiling water)

For The Batter

  • 200 g self-raising flour
  • 100 g cornstarch
  • 1 teaspoon salt
  • 1 teaspoon ground pepper

Other

  • Vegetable oil for frying
  • Honey
  • Spring onions for garnish
  • Sesame seeds

Instructions

For The Marinade

  • Add your sliced chicken, orange zest, garlic, ginger, soy sauce, cornstarch, and egg to a bowl. Mix with your hand in a clockwise motion until velvety. Set that aside for 30 mins.

For The Sauce

  • In a small bowl, squeeze in your orange juices (make sure you've zested these beforehand!!), garlic, ginger, soy sauce, gochugaru flakes (or chilli flakes), MSG (optional but highly recommend), and orange zest. Combine thoroughly and then set aside.

For The Batter

  • In a large bowl, combine your self-raising flour, cornstarch, salt, and pepper.

Cooking Your Orange Chicken Recipe

  • Toss your marinated chicken in the flour mixture handful by handful. Set it aside on a large plate.
  • Grab your pan and add in about 2 inches of oil (enough for the chicken to be 80% covered in oil). Place on low/medium heat. You'll know when the oil is ready by sticking a chopstick into the oil, if bubbles form up around it, it's ready!
  • Gently drop your chicken into the oil in batches. Fry for around 5 minutes or until golden. Remove and set aside on a paper towel to remove any excess oil. Cook all of your chicken.
  • In another pan, drizzle with oil and then add in your sauce. Pour in your cornstarch and boiling water slurry and leave to simmer until the sauce thickens.
  • Add in your chicken and mix until all is coated.
  • Serve up with a drizzle of honey, chopped spring onions, sesame seeds, and enjoy!