How to Make Orange Chicken

How to Make Orange Chicken Recipe
15 Steps

Chicken: 1. On a clean cutting board, thinly slice chicken into bite sized pieces, no more than 1/2" wide and 2" long.


2. In small mixing bowl, beat egg, salt, pepper, and oil. Add chicken and coat well.

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3. In a large mixing bowl, mix flour with 1/2 C. cornstarch. Add chicken pieces and coat well.


4. Heat oil to 375°. Fry chicken pieces, a few at a time until golden brown and crisp. Do not overcook or chicken will be tough. Remove from oil and drain on a paper towel-covered plate. Keep covered!


Orange Sauce: Mix all ingredients (soy sauce, orange juice, sugar, white vinegar, orange zest) in small mixing bowl. Whisk well.


Orange Chicken: 1. Heat 1 T oil in large saucepan on med-high heat. Add ginger and garlic and stir-fry until golden.


2. Add crushed peppers and green onions and toss well.


3. Add rice wine and stir 5 seconds. Add orange sauce mixture and bring to a boil.


4. Add cooked chicken and stir gently until well mixed.


5. In small bowl, combine water and cornstarch until smooth. Gently stir into chicken mixture and heat until sauce is thick.


6. Stir in 1 T. sesame oil.


White Rice: 1.Combine all ingredients in medium saucepan. Bring to boil. Reduce heat, cover & simmer 20 min. without stirring. Remove from heat, uncover, & let stand for 5 min.


To reheat rice: 1. Break up large chunks of rice while still in bag. Pour into glass dish & sprinkle with 4 t. of water.


2. Place a wet paper towel over dish. Microwave for 1 min., then stir. Use hot pads to handle dish and be careful of steam! Repeat until rice is heated through.


To assemble orange chicken: Scoop desired amount of rice onto each plate. Top with chicken/ sauce mixture. Serve immediately.


2 Boneless, skinless chicken breasts 
1 Egg, beaten 
Teaspoons Salt 
½ Teaspoons Pepper 
1 Tablespoon Vegetable oil 
¼ Cups Cornstarch 
Tablespoons Soy sauce 
¼ Cups Orange juice 
2 Tablespoons Orange juice 
4 Tablespoons Sugar 
5 Tablespoons White vinegar 
1 Teaspoon Orange zest 
1 Tablespoon Vegetable oil 
Teaspoons Minced ginger root 
1 Large clove garlic, minced 
1 Dash of crushed red chiles 
3 Green onions, diced 
1 Tablespoon Rice wine 
¼ Cups Water 
Tablespoons Cornstarch 
1 Tablespoon Sesame oil 
Cups Rice 
3⅓ Cups Water 
1 Teaspoon Salt 
1 Tablespoon Butter 
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