Orange Chicken


  • 4 eggs
  • Corn starch 60 g
  • Chicken thighs 700 g
  • Orange juice 100 ml
  • Brown sugar 1 teaspoon
  • Soy sauce 1 teaspoon
  • Rice wine vinegar 1 teaspoon
  • Grind red pepper 5 g
  • Ginger 10 g
  • 2 cloves of garlic
  • Sesame oil ¼ teaspoon
  • Vegetable oil
  • Salt
  • Pepper

Cooking Instructions:

  1. Start by making coating for the chicken. Take 4 egg whites and 50 g of corn starch.
  2. Then, take 700 g of skinless and boneless chicken thighs. Cut them bite-sized and place into the bowl with the coating. Let the chicken soak into the coating.
  3. Next, make sticky orange sauce. Take 100 ml of fresh or store-bough orange juice and place it into the deep pan. Then, add a teaspoon of brown sugar and a teaspoon of soy sauce. Then, add a teaspoon of rice wine vinegar. Season with salt and pepper. Also, add a pinch of grind red pepper and 10 g of grated ginger. Then, grate 2 cloves of garlic. This sauce is really flavorful. The final thing for the sauce is the quarter of teaspoon of sesame oil. Give that a good mix. Make sure that sauce is bubbling and boiling. Then, take 50 ml of water and add 1 teaspoon of corn starch. Give that a good mix and add to the orange sauce for thickening.
  4. Take another deep pan and pour some vegetable oil so that the chicken if fully covered. Heat the oil to 200 degrees C.
  5. Drain the chicken and place the pieces into the boiling oil individually. Fry for about 5 minutes and put on the paper towel to drain. Then, place the chicken to the pan with the sauce. Make sure that the bites are coated with the sauce. Then, serve the chicken.

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