Tangy Orange Chicken

Crispy fried chicken coated in a delicious orange chicken sauce served with fluffy white rice makes for the perfect lunch or dinner.



  • 3 chicken breasts
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1 ¼ cups water
  • 1 tablespoon vegetable oil
  • vegetable oil, for frying


  • 1 large orange, juice & zest
  • 2 tablespoons soy sauce
  • ¼ cup rice vinegar
  • ½ cup brown sugar
  • 1 tsp garlic powder
  • 1 tablespoon cornstarch, mix with 1 tbsp water


  1. Slice chicken into 1-inch cubes.
  2. Mix together the flour, cornstarch, salt and pepper in a medium bowl. Add the egg, oil and water. Whisk until smooth.
  3. Add the chicken to the mixture until thoroughly coated. Cover and chill for 30 minutes in the fridge.
  4. In a medium saucepan, add 2 inches of oil and heat to 350˚F. Line a plate with paper towels and set aside.
  5. Add the marinated chicken cubes in batches of about 10-15 pieces. Deep fry for 2-3 minutes until golden, turning halfway through with a slotted spoon for even browning.
  6. Remove to the plate and cover with foil to keep warm while you make the sauce.
  7. In a medium saucepan, add orange juice, orange zest, soy sauce, vinegar, brown sugar, and garlic.
  8. Place the saucepan over medium heat and bring to a low boil. Adjust sugar, soy sauce and vinegar to suit your preference.
  9. Mix the cornstarch and water in a cup to make a slurry and pour into the sauce. Stir constantly until the sauce coats the back of a spoon.
  10. Add the fried chicken and toss until the sauce coats it thoroughly.
  11. Serve with fluffy white or brown rice.