Orange Chicken

15 mins



A twist to the regular sweet and sour chicken recipe is this delicious deep fried chicken bite-size pops in orange sauce. This orange chicken recipe takes inspiration from the signature dish of Panda Express.
As we’re spending more time at home, this is the perfect recipe to recreate this iconic take-out favourite! A must-try with its sweet-savoury goodness kept us wishing we made more.

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Adjust Servings
4large Boneless chicken thigh (cut into bite sizes)
½cup Orange juice
2tbsp Cooking cream
1Egg white
1tbsp Grated ginger
1tbsp Grated garlic
1tbsp Onion powder
2tbsp Soy sauce
2tbsp Garlic oil
2tbsp Fried minced garlic
½Orange skin slices
1tbsp Toasted white sesame seeds
Batter for chicken:
240g Plain flour
60g Corn starch
1tsp Baking soda
½tsp Salt
2 Eggs
200ml Water
Orange sauce
½cup Orange juice
tbsp White vinegar
3tbsp Ketchup
1tbsp Light Soy sauce
 ½ tbsp Chilli flakes (optional if you don’t like spice)
½cup Rice syrup
2tbsp Oil



In a pan, add 2 tbsp of cooking oil, stir fry minced garlic until fragrant, lightly browned and crispy.
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Marinate chicken pieces with orange juice, cooking cream, egg white, grated ginger & garlic, onion powder, soy sauce and garlic oil. Leave it to marinate in the chiller for at least 1 to 2 hours.
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In a mixing bowl, sift plain flour, cornstarch, baking soda and salt and mix well. Divide into 2 mixing bowls.
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Add 2 beaten eggs and water into one of the bowls and set aside.
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Once chicken is marinated, coat chicken pieces into wet batter, drip out excess batter and coat with dry batter.
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Deep fry chicken in batches until golden brown, drain and set aside.
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In a pan, combine all ingredients under Orange sauce. Mix well and bring to a simmer until it thickens.
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Add in fried chicken pieces and toss to coat evenly.
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Add in orange skin slices, fried garlic and white sesame seeds. Garnish with coriander.
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