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.