Orange Chicken   Leave a comment


  • 1-1/2 lbs boneless, skinless chicken breasts, cut into 1″ chunks
  • 1 cup + 2 Tbsp cornstarch, divided
  • 2 large eggs, beaten
  • 1 cup vegetable oil
  • 1/2 tsp sesame seeds
  • 1 green onion, thinly sliced

 For the marinade

  • 1 cup chicken broth
  • 1/2 cup freshly squeezed orange juice (3 oranges)
  • 1/2 cup sugar
  • 1/3 cup vinegar
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 1 Tbsp orange zest (3 oranges)
  • 1 tsp Siracha, or more, to taste
  • 1/4 tsp ginger
  • 1/4 tsp red pepper
  • white pepper


To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Siracha, ginger and white pepper in a large bowl.

In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade. Marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.

Head remaining marinade in a medium sauce pan over medium heat. Bring to a boil and stir in 2 Tbsp cornstarch combined with 2 Tbsp water. Cook, stirring frequently, until thickened about 1-2 minutes. Keep warm.

Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.

Heat vegetable oil in a large sauce pan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.

Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onions, if desired.

Serves 6. 545 calories/serving.

Posted July 5, 2014 by henrymowry in Recipes

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