Orange Chicken


Orange Fried Chicken

A similar taste to Panda Express Orange Chicken – But much better
Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 people


  • 1 Deep Fryer You can use a pan with oil but a deep fryer makes it easier.


  • 400 gm Chicken Breast
  • 1.5 tbsp Garlic minced
  • 3 tbsp Orange Juice 1 Orange usually
  • 1 tsp Salt
  • 0.5 tsp Black Pepper


  • 75 gm Rice Flour (or use cornflour)
  • 40 gm Cornflour
  • 40 gm Plain Flour
  • 120-130 ml Water


  • .75 tsp Ginger powder
  • 1 tsp Chilli powder
  • 75 gm Brown Sugar
  • 1.5 tbsp Honey
  • 75 ml Orange Juice
  • 3 tbsp Soy Sauce
  • 5 tbsp Vinegar White or apple cider

Starch Water

  • 2.5 tbsp Cornflour
  • 3 tbsp Water


  • Cut chicken into small chunks
  • Add garlic, salt, black pepper and orange juice and mix
  • Leave to marinate for at least 30 minutes
  • Mix the coating ingredients then add chicken and mix well
  • Mix all the sauce ingredients
  • Heat the oil in deep fryer and fry the chicken in batches. Don't overcook as it will be fried again. Set aside on paper towels to drain
  • Once all the chicken is fried wait 5 minutes then re fry until cooked and golden brown.
  • Once all the chicken is done add the sauce ingredients to a small fry pan and heat until bubbling. Cook for about a minute on medium heat
  • Then add the starch water in several batches until the sauce starts to thicken. Turn off the heat and stir as it thickens. If it gets too thick add a little water.
  • Add all the chicken and stir until evenly coated.
  • Garnish with a few crushed peanuts or sesame seeds
  • Serve immediately.


Double frying makes the chicken stay crispy. If you only fry once it may appear crispy but will go a bit soggy as the steam softens the chicken.

Sweet & Spicy Korean Fried Chicken


Sweet & Spicy Korean Fried Chicken

This is an easy to prepare fried chicken that everyone will love
Course Main Course
Cuisine Korean
Prep Time 1 hour
Cook Time 30 minutes
Servings 3 people
Cost 12


  • 500-600 gm Chicken boneless breast or tenderloin work well. Wings can also be used.

Chicken marinade

  • .5 tsp Salt
  • .5 tsp Ginger powder
  • 1 tsp Garlic minced
  • 3 tbsp Chinese Cooking Wine
  • .5 tsp Black Pepper


  • 20 gm Flour
  • 20 gm Cornflour
  • 60 gm Rice Flour
  • 1 pinch Salt
  • 100 ml Water approx

Coating Sauce

  • 1 tbsp Chilli Powder adjust to taste – seems quite a lot but works.
  • 2 tbsp Sugar
  • 3.5 tbsp Corn Syrup substitute with honey
  • 1.5 tbsp Soy Sauce
  • .5 tbsp Oyster Sauce
  • .5 tbsp Tomato Ketchup
  • 2 tbsp Chilli Oil Optional
  • 1 tbsp Garlic Minced
  • 1.5 tbsp Gochujang Paste Korean pepper paste


  • Chop the chicken into small bite sized pieces.
  • Combine with the marinade ingredients and set aside for 15-30 minutes
  • Mix the batter ingredients. Adjust water so it's not too thick or thin.
  • Drain the chicken and add to the batter mix.
  • Deep fry in batches until golden. We are going to double fry so don't go too far. Double frying is essential for that crispy crunchy texture we all love. Once each batch is done set aside on a plate with several paper towels. We will come back to these soon.
  • Once the first fry batches are done combine the coating sauce ingredients in a non-stick frypan and bring to a slow simmer to thicken slightly
  • While the sauce is simmering and thickening do the second fry of the chicken till golden brown and crunchy. Try a piece to be sure the chicken is cooked through.
  • Once cooked drain from frying oil then transfer to frypan with sauce and stir through to evenly coat the chicken.
  • Garnish with some sesame seeds and finely cut spring onion.