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Chicken - Orange Chicken

SusanSusan Halverson

Since Orange Chicken is one of Keith and Kyle’s favorite meals from a Chinese restaurant, they wanted to try making it at home. They found this recipe online and made dinner for us one night before we got home from work. It was excellent and is now considered their speciality!

servings:Serves 6


  • 2 lbs boneless skinless chicken, chopped into one inch pieces (or use one halved boneless chicken breast per person)
  • 1 beaten egg
  • 1 1/2 tea salt
  • black pepper
  • vegetable oil for frying
  • 1/2 cup cornstarch, plus 2 TBS cornstarch
  • 1/4 cup flour
  • 1 TBS ginger root, minced OR 1/8 tea ground ginger
  • 1 tea garlic, minced
  • 1/2 tea crushed red pepper
  • 1/4 cup green onion, chopped
  • 1 TBS rice wine (sake) or white wine
  • 1/2 cup water
  • 1/2 tea sesame oil
  • 1/2 pkg cooked broccoli florets
  • Cooked white rice
  • 1 tea orange zest; then cut orange in half and cut into slices
  • Orange Sauce - mix together:
  • 3 TBS soy sauce
  • 3 TBS water
  • 5 TBS sugar
  • 2/3 cup white vinegar
Chicken - Orange Chicken photo


  • 1

    Place chicken pieces in large bowl. Stir in beaten egg, salt, pepper and one tablespoon oil. Mix well. Stir cornstarch and flour together in a large bowl. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or fry pan. Add chicken, small batches at a time, and fry 3-5 minutes or until golden crisp. Do not overcook chicken. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

  • 2

    Clean pan and heat 15 seconds over high heat. Add one tablespoon oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add, then stir-fry red pepper and green onions. Add rice wine and stir 3 seconds. Add orange sauce and bring to boil. Add cooked chicken and broccoli pieces, stirring until well mixed. Stir water into remaining 2 TBS cornstarch until smooth and add to chicken. Heat until sauce is thickened. Stir in sesame oil and orange zest. Put into serving bowl, decorating with halved orange slices.

  • 3

    Serve over white rice


I recommend preparing all your ingredients before starting to cook this recipe. Keith and Kyle use prep bowls that they line-up across the whole kitchen counter!



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