Orange Chicken











4 Boneless Skinless Chicken Breasts cut into bite-size pieces

3 Eggs whisked

2 cup Cornstarch

⅓ cup Flour

Oil for frying

Orange Chicken Sauce:

1 cup Orange Juice

½ cup Sugar

2 Tablespoons Rice Vinegar or White Vinegar

2 Tablespoons Soy Sauce use tamari for a gluten-free dish

¼ teaspoon Ginger

¼ teaspoon Garlic Powder or 2 garlic cloves, finely diced

½ teaspoon Red Chili Flakes


Orange Zest from 1 orange

1 Tablespoon Cornstarch


Green Onions

Orange Zest


To make orange sauce:

In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.

In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.

  To make chicken:

Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir.

Whisk eggs in shallow dish.

Dip chicken pieces in egg mixture and then flour mixture. Place on plate.

Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.

Working in batches, cook several chicken pieces at a time. Cook for 2 – 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.

Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.


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