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Orange Chicken


For fried chicken:

4 chicken breast, cut into medium-small pieces

3 eggs, beaten

5 tbsp cornstarch 

5 tbsp flour


Oil for frying 

Orange sauce:

240 ml orange juice

100 g sugar

2 tbsp rice vinegar

2 tbsp soy sauce

¼ tsp minced ginger

¼ tsp minced garlic

½ tsp chilli flakes

Zest from one orange

1 tbsp cornstarch 

Sesame seeds

Spring onion



Combine cornstarch, flour and some salt in one bowl, and have the beaten eggs ready in another one. Heat up oil to 180 degrees celsius in a pot. Prepare the chicken by dipping it in the eggs first and then coat it with the flour mix.

When the oil is warm (it’s smart to use a cooking thermometer) fry the chicken pieces for 2-4 minutes. Make sure to not overcrowd the pot, and remember to turn the pieces around often. Set aside the finished pieces on a plate with something to absorb the extra oil and cook the rest of the chicken. 

Combine all the sauce ingredients in a small pot, except the cornstarch and orange zest. Mix the cornstarch with about 2 tbsp of water, and add to the sauce when warm. Let it cook for about 5 minutes or until the sauce is thick. 

Add the chicken and zest to the sauce, and serve with rice and a garnish of spring onion and sesame seeds :)