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Orange Chicken Recipe http://rasamalaysia.com/orange-chicken-recipe/
November 11th, 2008 112 Comments

Orange Chicken Recipe

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Orange Chicken Recipe (Orange Peel Chicken)

Ingredients:

1/2 pound chicken breast (cut into bite-size cubes)
5 dried red chilies (cut into 1.5 inch length, seeded and soaked in warm water)
1 teaspoon minced orange zest
2 cloves garlic (minced)
1 inch ginger (minced)
1 stalk scallion (use the white part only, cut into thin threads for garnishing)
2 teaspoons oil
Oil for deep frying

Orange Sauce:

1/4 cup freshly-squeezed orange juice
3 tablespoons canned chicken broth
1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
5 teaspoons sugar
1/8 teaspoon white pepper powder
1 teaspoon corn starch
Salt to taste

Frying Batter:

1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt

Method:

Mix the orange sauce ingredients and set aside.

Mix the frying batter and dip the chicken meat into the batter. Heat up a pot/wok of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plate lined with paper towels to soak up the excess oil.

In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thicken. Dish out, garnish with the scallion threads and serve immediately with steamed white rice.

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112 comments... read them below or add one

  1. KimA says:

    Lala we make it all the time because I don’t like to purchase restaurant foods. It’s DELISH!

  2. Kim says:

    Just wanted to drop by and thank you for a great orange chicken recipe. I modified it recently to use up the last of my tangerines, and it was delicious! Will be writing a blog post about it tonight. :)

    [K]

  3. Fen says:

    I have always enjoyed your website.

    Very easy-to-follow recipes and I have tried both your sweet & sour pork and orange chicken recipe.

    Fabulous and my husband loves it.

    Thank you for sharing and looking forward to more of your posts.

  4. Mateosmommy says:

    Hi Bee,

    Love your recipes, but I can’t get the link to work for this tempting orange chicken! Can you please check?

  5. Rose says:

    Just made this. Actually, just dipped in a flour and cornstarch mix instead of using the batter for the chicken, but used your recipe for the sauce and for how to finish with the garlic and ginger saute. I tripled the sauce because I had a pound and a half of chicken. And I forgot to add the chicken broth, woops. Turned out yummy! Wasn’t that crispy though, so maybe I’ll try your batter next time.

  6. Thomas Marquez says:

    I am at your website, but I don’t see the recipe for orange peel chicken. Could you please email it to me?

  7. Pingback:Orange Chicken | Single mom eats

  8. Lawrence Liss says:

    Tried several times to get the orange chicken recipe and it just kept me in a loop saying it was at bottom, but nada

  9. Naiwen says:

    Really like it, its makin me salivate a great bunch or great deal…

  10. wandeep says:

    tried this recipe (orange chicken) and braised bean curd today for lunch…
    verdict from family: FINGER LICKING GOOD!

    thank you so much!

  11. Zeenath A. Rahim says:

    Rasa Malaysia is my favourtie website. Your recipes are simple and make interesting meals.As a Muslim I cant eat pork. What beef cut can I use as a substitue for pork loin chops? Would appreciate if you could suggest appropriate substitutes for your pork/ham recipes in future so that Muslim readers don’t miss out on trying your recipes. Thanks

    as a Muslim I cant eat pork

    • Kae says:

      Personally I would use chicken as a substitute for pork rather than beef, but if you would rather use beef, I’d go for a lean cut like slices of tenderloin.

  12. kristy says:

    I have tried four or five recipe. They are all amazing and yummy. Most are very easy to make. I absolutely luv your blog and look forward to my next fave recipe. I also use your recipes when I want to impress my guests. thx so glad I stumbled upon this.

  13. wahhh! JENG JENG JENG! looks good
    will have to try! btw that baking soda marinate thing is super JENG so glad i found ur blog.

  14. Pingback:Asian orange chicken | A Hungry African

  15. Pingback:Orange chicken Recipe…Do not mind if I do « mommaslovefor2

  16. Dominique says:

    This dish didn’t come out good for me. The chicken ended up mushy with the batter falling off the chicken and scattered in the sauce, not good. What can I do to avoid this and have a crispy chicken? Would it be better to add the chicken after the sauce have been thickened? The chicken appeared to be crispy prior to adding it to the other ingredients.

  17. R says:

    I’m a fan of The Big Bang Theory TV series, and in there Sheldon often orders Tangerine Chicken, thats the reason I searched for that or Orange Chicken recipes because I never had it before.

    Now I’m grateful that I have found your site, I love all types of Asian cuisine so I will come here often to try out something new!

  18. sujatha says:

    this recipe looks easy & delicious, orange chicken/lemon chicken are 2 of my favorites!
    however im trying to minimize the fried food my family eats (plus i hate the time, waste & mess of deep frying). Have you ever modified this recipe to work with plain stirfried chicken rather than deep fried? If so, how did it work? I know some modifications simply don’t translate.

  19. laura says:

    SO glad to have found this awesome site! I have mnade several dishes and have yet to been disatisfied! Really enjoyed the Orange Chicken… used prebreaded popcorn chicken..( thought i had fresh :( ) but still turned out delish!!!

  20. Christine says:

    How many serving can this recipe make?

  21. Leroy Wunderlin says:

    Chinese dry-cured hams have been recorded in texts since before the Song dynasty and used in myriad dishes. Several types exist in Qing dynasty cuisine and are used in dishes of stewing hams.

  22. Angela says:

    I had beautiful, crispy golden chicken but it all turned mushy while cooking the sauce. The flavors were great and my family still enjoyed it but if I were to make it again I’d try cooking the sauce and let it thicken and cool slightly THEN pour it over the chicken.

  23. Pingback:Dinner Prompts | Abbey Lynn Langley

  24. Isabella8271 says:

    All your pictures of the food look so amazing. I can’t wait to try and make this tomorrow. Thank you

  25. Brenda says:

    We have several satsuma trees here in LA, can’t wait to try with them instead of orange or tangerine juice/zest!!

  26. xjing says:

    Hi, I live in Europe and I don’t have access to rice wine or sherry, neither do I have rice vinegar. Can I substitute them for something else or should I just leave them out?

  27. DanS says:

    Great presentation of the dish. I’ve gotta learned your photo skills.
    For the orange sauce, I often see people recommending mixing corn startch with water first before adding to sauce. Should I do that for this recipe?

  28. Tina says:

    Thank you for sharing your recipe. I made it tonight. My foster son is visiting and orange chicken is his favorite. The batter fried up so beautifully. It was a gorgeous and airy. Then when I added the sauce and continued to stir fry until thickened as the recipe says to it was ruined. Chicken turned mushy. I also found it to be lacking in orange flavor. I am going to try again though. Add more orange zest to amp the flavor. Maybe if I do not stir fry the chicken with the sauce but instead pool some of it in the bottom of the serving platter and then drizzle the rest over the top it won’t turn to mush.

  29. Danyel says:

    This was a lot of prep work and took forever (mostly because I tripled the recipe and had to fry in tiny batches…) but the flavor was absolutely divine. The peppers, even seeded, gave this dish a lot of kick. I thickened the sauce before I tossed the chicken back in so it wouldn’t get soggy and also made a batch with unbreaded shrimp for my pescetarian daughter. Fantastic recipe.

  30. Jewel says:

    Great chicken preparation! I’ve followed several recipes following your instruction and those were great also. Thanx for putting so many recipes in a place. Cheers!!

  31. asylum says:

    love your recipes but your site is very slow to load (took almost 1-1/2 min. to load orange chicken recipe)I know it’s not on my end (checked it out many ways) is it because your using wordpress or your just trying to upload way too much c**p on your site. still love your recipes.

    • Hi where are you viewing the page from? My site loads very fast for me, and if it does load slow, it’s because of external ad calls of the ads which I have no control of. A new redesign is in the work which will speed up overall load time. Thanks for your patience.

  32. Michael says:

    I love a lot of you recipes. I would probably love all of them, but I’ve only cooked a lot of them. I’m making this one tonight for my picky daughter, that I’ve noticed ordering this when we go out.

    So, the reason for my comment, (other than to say thanks), do I really only use 1/2 an egg for the batter? I have to say this is the first time I have ever been asked to use only half an egg. I’m assuming I beat the egg before adding half of it to the batter?

    Beautiful wok kitchen, btw. You should do a few videos.

  33. poisinkandy says:

    This sounds so much better than the recipe I’ve been using.

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