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+ servings

Orange Chicken

This one is the real deal.  Many recipes floating around, but this one is authentic.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Chicken
Cuisine: Asian
Keyword: orange chicken
Servings: 4
Calories: 505kcal



  • 2 lbs boneless skinless chicken thighs
  • 1 egg
  • 1/2 cup cornstarch
  • 1/4 tsp white pepper
  • 1/4 cup flour
  • 1 1/2 tsp salt
  • 1 tbsp oil
  • oil for deep frying


  • 1 tbs minced garlic
  • 1 tbsp minced fresh ginger
  • 1/4 cup chopped green onion reserve some for garnish--about 1 tbs
  • 1/2 tsp hot red pepper flakes
  • 1 cup fresh broccoli florets
  • 1 tbsp mirin or saki
  • 1/2 tsp sesame oil
  • 1 1/2 tbsp soy sauce
  • 1/4 cup water
  • 1 1/2 tbsp rice vinegar
  • 5 tbsp sugar
  • 1 tbsp cornstarch
  • zest of 1 whole orange


  • Cut chicken thighs into bite-sized pieces and place in a bowl. Mix the 1/2 cup cornstarch, flour, salt, and pepper. Beat the egg in a small bowl with the 1 tbs oil. Mix in the cornstarch mixture. Add the cornstarch/egg mixture to the chicken in the bowl. Coat well.
  • Heat enough oil to deep fry in a large, deep skillet or wok. Heat oil to 375 degrees. Fry chicken in batches so there is plenty of room around the chicken. Maybe 6-8 pieces at a time. Fry on each side 5-7 minutes or until crisp and beginning to brown. Drain with slotted spoon and place on a paper towel-lined plate. Repeat until all chicken is cooked.
  • Mix the soy sauce, rice vinegar, sugar and orange zest in a small bowl. Set aside.
  • Remove oil from wok and wipe out. Heat over high heat for about 10 seconds and add the other 1 tbs of oil. Toss in the minced garlic and ginger and stir fry until very aromatic--maybe 15 seconds. Put the broccoli in and stir fry for 15 seconds. Add the green onion and the pepper flakes and stir fry for 10 seconds. Stir the sauce in the bowl and add it to the wok. Bring sauce to boil. Add the mirin/saki and the sesame oil. Mix the 1/4 cup water and 1 tbs cornstarch and add to the boiling sauce, stirring constantly until sauce is thickened and bubbling. Add cooked chicken coating well with sauce.
  • Serve immediately over rice.


Serving: 1serving | Calories: 505kcal | Carbohydrates: 43g | Protein: 48g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 256mg | Sodium: 1511mg | Potassium: 689mg | Fiber: 1g | Sugar: 17g | Vitamin A: 411IU | Vitamin C: 23mg | Calcium: 49mg | Iron: 3mg