Chinese Orange Chicken

Chinese Orange Chicken

More uncommon than the lemon chicken, the Chinese Orange Chicken is just as simple and just as tasty.

Ikhwan Arif


2 guys
  1. 350 g Chicken Meat (skinless, boneless, cut into pieces)
  2. Marinade;
  3. 1 tsp Salt
  4. 1 tsp Pepper (White/Black)
  5. 1 cup All Purpose Flour (for coating)
  6. 1 cup Cooking Oil (for shallow frying)
  7. Sauce Mixture (Mix well in a bowl);
  8. 1/3 cup Orange Juice (box)
  9. 1/2 cup Water or 1/2 cup Fresh Orange Juice
  10. 2 Tbsp Vinegar
  11. 1-2 Tbsp Sugar
  12. 1 Tbsp Light Soy Sauce
  13. 1 Tbsp Orange Zest (optional)
  14. 1/2 cup Water
  15. Thickener (mix well in a bowl);
  16. 1-2 tsp Corn Flour
  17. 1/4 cup Water
  18. For Stir Frying;
  19. 20 g Garlic (finely chopped)
  20. 20 g Ginger (finely chopped)
  21. 20 g Spring Onions (neatly chopped)
  22. 20 g Red Chilli (neatly chopped, optional)
  23. 2 Tbsp Cooking Oil


40 minutes
  1. Add Photo

    CHICKEN; Marinade the chicken in salt and pepper. Then coat the chicken in all-purpose flour. Heat 1 cup of cooking oil until hot and fry the chicken until it is golden brown. Remove and set aside.

  2. Add Photo

    SAUCE; Heat 2 Tbsp of cooking oil until hot and fry the ginger and garlic until fragrant (10 sec). Then add the spring onions and chilli and fry those for 10 seconds. Next add the sauce mixture and mix well. Cook for a minute and then add the thickener. Continue to cook until liquid is reduce by 1/3 or by half.

  3. Add Photo

    ASSEMBLY; Add the chicken to the sauce and mix well. Serve on plate, garnish with spring onions and orange slices.

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