The Orange Chicken My Dad's Made 100,000 Times

Ingredients

• 340 gchicken breast
• 2 largeoranges
• 1 tsp (5 ml)salt
• 1 tbsp (15 ml)cornflour
• 1 tbsp (15 ml)water
• ½beaten egg
• 1.3 tbsp (about 20 ml)sugar
• 1 tbsp (15 ml)white vinegar
• ½ tsp (2.5 ml)salt
• 1 tbsp (15 ml)oyster sauce
• 1 tbsp (15 ml)cornflour
• 3 tbsp (45 ml)water
• 3 tbsp (about 24 g)plain flour
• 1 tbsp (about 8 g)cornflour
• 1 tsp (about 4 g)baking powder
• 5 tbsp (75 ml)water
• ¼beaten egg
• 1 tsp (5 ml)oil
• 1 lb (454 g)oil, for deep-frying
• ½ tbsp (7.5 ml)oil
• 1 tbsp (15 ml)oil
• 1 tsp (5 ml)oil
• 1 pinchsesame seeds

Instructions

1. 1

   Cut the chicken

   Slice the chicken breast horizontally to even out its thickness, then cut it into strips about 1.3 cm thick.

2. 2

   Juice the oranges

   Cut an orange into eighths and squeeze the juice into a small bowl. Set the squeezed orange pieces aside for later.

3. 3

   Mix the slurry

   Stir the cornflour and water together in a small bowl. This slurry is used later to thicken the sauce so it coats the chicken.

4. 4

   Slice the garnish

   Cut an orange in half, then slice it into pieces about 6 mm thick for serving.

5. 5

   Make the batter

   Combine the flour, cornflour and baking powder, then stir in the water. The method notes that you may need extra water for the right consistency, but suggests checking after adding the other liquid ingredients.

6. 6

   Deep-fry the chicken

   Pour enough oil into a deep pot to cover the chicken completely. Heat it to 149°C (300°F), then deep-fry the chicken.

7. 7

   Toss with sauce

   Cook the sauce first, then toss the fried chicken in it.

8. 8

   Plate and garnish

   Arrange the sauced chicken alongside the orange slices. Finish with sesame seeds if using.

What is orange chicken?

Orange chicken is a Chinese-American dish of battered chicken coated in a sweet, tangy orange sauce. This version is presented as a family recipe from a Chinese chef, with fresh orange juice and slices bringing citrus into both the sauce preparation and the serving.

Crisp fried chicken and a sauce that clings are the main ideas here. The cornflour slurry is intended to help the sauce thicken and coat each piece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 25g protein, 39g carbs, 23g fat.

Chicken and egg provide most of the protein, while flour, cornflour and sugar contribute carbohydrates. The frying oil and added oils account for much of the fat; serve with vegetables or a modest portion of rice to balance the plate.

Build the orange flavour

Fresh juice: Squeeze the orange pieces into a bowl and keep the squeezed pieces aside as directed. The juice provides the citrus base for the sauce.

Fresh garnish: Thin orange slices go on the plate with the chicken. They add a fresh, juicy contrast to the fried coating.

Get the chicken ready

Even thickness: Cut the breast horizontally before slicing it into strips. Pieces of similar thickness are easier to cook evenly.

Batter: Mix the dry ingredients before adding water. The method suggests adjusting the water if needed, but gives no precise consistency cue or additional amount.

Frying safely

Oil depth: The method calls for enough oil to submerge the chicken in a deep pot. Choose a pot with plenty of room above the oil and avoid filling it too high.

Temperature: Heat the oil to 149°C before frying. Use a thermometer if available, and lower the chicken carefully to limit splashing.

Thicken and coat

Slurry: Stir the cornflour and water together before adding it during the sauce preparation. Mixing it first helps keep the starch evenly dispersed.

Sauce timing: The supplied method says to cook the sauce before tossing in the fried chicken, but does not specify the sauce-cooking sequence or timing. Keep the fried chicken ready to coat once the sauce is prepared.

Serve it while crisp

Plate the chicken as soon as it has been coated, with the orange slices arranged alongside. This keeps the contrast between the fried coating and the juicy garnish at its best.

A simple side of steamed rice or vegetables can round out the plate without competing with the orange sauce.

Recipe notes & tips

• Cut the chicken into strips of similar thickness so they cook at a similar rate.
• Squeeze the orange juice before preparing the garnish slices.
• Mix the cornflour slurry immediately before using it if it has been standing.
• Keep the pot stable and lower chicken into the hot oil carefully.
• Serve the chicken soon after coating to preserve its crisp texture.

Variations

• More citrus: Add extra fresh orange slices at the table.
• Rice pairing: Serve with steamed rice to catch the orange sauce.
• Vegetable side: Add steamed greens for a fresh contrast.
• Sesame finish: Sprinkle sesame seeds over the plated chicken.
• Milder garnish: Serve the orange slices on the side so diners can choose how much to eat.

Common mistakes to avoid

• Uneven chicken strips: Cut them to a similar thickness so they cook more evenly.
• Unmixed slurry: Stir the cornflour and water together before adding them to the sauce.
• Crowded pot: Fry in batches if needed so the chicken can be fully submerged without overfilling the pot.
• Oil too cool: Bring it to 149°C before frying as directed.
• Chicken waiting too long: Toss it with the sauce shortly before serving to help keep the coating crisp.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot; an oven or air fryer can help revive the coating, though it may not be as crisp as freshly fried.

Frequently asked questions