Better Orange Chicken

The last orange chicken recipe that I uploaded is not bad at all. I think this one is better, so I am posting it.

As always, I do not coat and fry the chicken, but I will include it for this recipe.

Since these types of recipes were created in the US, most back in the 70s, there are no hard to find ingredients.

Orange Chicken

1 lb Chicken, sliced or cubed

If you are going to fry it first, cubed works best.

1 egg
1/2 tbsp cornstarch
1 tsp soy sauce
1/4 tsp white pepper

  • Mix the above and add the uncooked chicken.
  • Mix it well, cover and refrigerate for at least 2 hours.
  • Overnight works best.
2 tbsp cornstarch
2 tbsp water

  • Mix the cornstarch and water until all of the cornstarch is dissolved.
1/2 cup sugar
1/2 cup chicken stock
1 tsp ginger
2 tbsp concentrated orange juice
3/8 cup seasoned rice vinegar
2 tsp sesame oil
2 tsp dark soy sauce
1 clove minced garlic
2 tbsp hoisin sauce
1/2 tsp orange zest
1/2 tsp - 2 tbsp red pepper flakes (optional)
10 dried chilis (optional)
1 tsp orange extract (optional)
  1. Mix these ingredients together in a medium-sized sauce pan.
  2. Heat to boil, while stirring.
  3. Continue stirring for a minute or two, until thickened.
  4. Set aside
This next section is optional, if you want to fry it.
1/2 cup flour
4 tbsp water
2 tbsp cornstarch
2 tsp sesame oil
1/4 tsp baking soda
Oil for frying
  1. Blend all of the ingredients.
  2. A fry oil such as vegetable oil, grape seed or peanut oil should be used.
  3. Do not use sesame or olive oil.
  4. Heat oil to 375 F( 175 C) and set the heat to maintain that temperature.
  5. Use a wok or large pan or deep fryer and fill it to 3-4 inches deep.
  6. Mix the chicken well with the batter.
  7. Fry 10-15 pieces at a time. Turn often.
  8. Cook until golden brown. About 3-3.5 minutes.
  9. Drain chicken.
  10. Remove the oil from the pan.
1 red onion, cut in large chunks

  1. If you do not fry it, cook the chicken until done, in a wok or large pan with a little bit of sesame oil, adding the onions in the last minute or two.
  2. Drain the fat.
  3. If you battered the chicken, add a little sesame oil to the wok, add the onions and stir for a minute or two.
  4. Add the chicken back to the wok.
  5. Heat up, stirring for a minute.
  6. Add in the sauce and cook until well heated.
  7. Optional - garnish with sliced oranges.


If you like, you can add vegetables or even nuts. Add them in with the chicken during the last few minutes of cooking.

Some of this can be made earlier in the day to make things easier. If you fry the chicken earlier, you can re-fry it at 375F for about a minute. I wouldn’t make it too early in the day though.

Tip: Broccoli is an abomination.

If you order orange chicken in restaurants, it will always be battered. In my opinion, it adds little except empty calories.

The grandkids rate this higher than the other orange chicken recipe that I posted.

This post is licensed under CC BY 4.0 by the author.

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