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Orange Chicken http://rasamalaysia.com/orange-chicken-recipe/
August 14th, 2014 140 Comments

Orange Chicken

Orange Chicken
Orange Chicken pictures (6 of 6)

This orange chicken post was originally published in 2008. Updated with new recipe and photos.

Orange chicken is a popular Chinese dish in the United States. Called 陈皮鸡 in Chinese language, orange chicken is of Hunan origin. Orange Chicken is so popular in the US, especially at chains such as Panda Express. In fact, the dish is so popular that there is a new dish called Panda Express orange chicken with bacon.  Many readers requested for my orange chicken recipe, so here is my quick, easy, and super delicious orange chicken

Orange Chicken

Orange chicken—also known as orange peel chicken or tangerine chicken—derived its name from the use of dried orange peel (陈皮) in the recipe. As dried orange peel is not commonly available for most people, I used fresh orange zest as a replacement, which works very well. As orange chicken is originally a Hunan dish, you can’t do without some chili sauce.

Orange Chicken

Below is my orange chicken recipe. Try out my orange chicken recipe and I am sure you will like it. Other popular Chinese recipesBroccoli Beef, Sweet and Sour Pork, Egg Drop Soup, Kung Pao Chicken, Chow Mein, Fried RiceMongolian Beef, General Tso’s Chicken, Honey Walnut Shrimp, Lettuce Wraps, and more.

RECIPE HERE: Orange Chicken
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140 comments... read them below or add one

  1. Shreela says:

    We had a dish called Orange Sesame the other day, so I’m going to try out your recipe, and throw in some roasted sesame seeds. Thanks!

  2. Piggy says:

    I cooked another version of orange chicken with whole chicken thighs a few days ago, but I didn’t use dried chilli. Your version looks really good!

  3. limpepsi says:

    This recipe works well for fish also! I noticed that you have baking soda in the frying batter. Does baking soda provide more crispiness? I normally use only egg white, corn starch, salt & pepper.

  4. FAMILY FIRST says:

    Wonder if we can find canned chicken broth in malaysia? that would make life sooo much easier dont you think?

  5. PureGlutton says:

    This seems like a variation of Lemon Chicken eh… Nice yummy-looking photo!

  6. wmw says:

    I love the citrusy taste of this dish! This and lemon chicken ;o)

  7. ChichaJo says:

    This looks fabulous! And so much better than take-out! :)

  8. noobcook says:

    wow, really nice looking dish. I didn’t know Orange Chicken has its origin in Chinese cuisine. The only way I’m using 陈皮 right now is for red bean soup, hehe

  9. Manggy says:

    Ah, this looks so much more appetizing than the usual day-glo mess! And the red peppers are sure to make any dish more appetizing, so I’m game for this version! :)

  10. shalini says:

    We are a media company called NewsLink Services. Our aim is to keep the seafarers in touch with all that is happening even though they are at sea. For this we come out with an infotainment CD every quarter. It has various sections like recipes, lifestyle, health, games etc.We wanted to use the photos and the recipe posted on tastespotting.com. Alternatively you could send us three of your best recipes with photos. Due credit will be given to you. And if you want your photo can accompany the recipes. Hoping to hear from you positively. Contact: shalini@newslinkservices.com

  11. mycookinghut says:

    Looks good!! I also like to have some toasted sesame!!
    I know what you meant by the chinese food like Panda Express.. it’s just disgusting.. same like some chains in london … horrible..
    Best to make at home!!

  12. Sagari says:

    all time favorate ORANGE CHICKEN ,delecious

  13. syrie says:

    Finally, a great looking orange chicken recipe. I think the real orange zest would be delicious in it.

  14. backstreetgluttons says:

    rare dish in Malaysian KL restaurants (except for lemon chickens , which is quite popular here )

  15. MeetaK says:

    many things are better when made at home lol! a while back i had a friend of mine bring back a “authentic” chinese cookbook for me from his trip to china. it was in chinese and in english and if i remember correctly there was a recipe for orange chicken. i have to check it out later.

    this looks great. i like adding fruity flavors to chicken.

  16. Food For Tots says:

    Your dish looks very appetizing. I dun mind to eat it but will not cook it bcos I dun like deep-frying.

  17. Tina says:

    delicious….superb presentation

  18. caroline says:

    I made this dish last night….. it was a HIT!!!
    Thanks for sharing the recipe!!!

  19. heidih says:

    I had some with the dried orange peel (wow), and lots of dried chilis the other day. What a difference from the Panda Express orange chicken that seems to set the popular standard.

  20. babe_kl says:

    looks yummy! my mom used to make this and a fish version

  21. Indonesia-Eats says:

    Thanks for sharing the recipe, Bee.

  22. Anonymous says:

    I love to eat this dish but whenever anything involves deep frying…I just don’t like to do it at home. Do you re-use the frying oil for your next dish or simply throwing it out?

  23. Tsu Lin + + says:

    I just returned from a wonderful 2 weeks holiday in the US and hey, say what you like (you’re spoilt rotten!) – the chinese express/take-ways in America is much nicer than the ones they have here in the UK. At least when I go to any food court over there and order something as simple/butchered as the Orange Chicken, I can actually finish the meal without complaining and mumbling about how they managed to “westernised” a chinese dish.

  24. Kevin says:

    That chicken looks tasty!

  25. Anonymous says:

    I had a feeling to make this dish but didnt know if it existed coz the common one is lemon chicken, not orange. Anyway, found your recipe here instantly when i googled. Love the recipe. Tried it and it is such a hit! i find it even better than the lemon chicken!

  26. Denise says:

    I read so much about Panda Express and was even going to try and make their chicken (I live in Canada, we don’t have Panda E. here). I should have known that almost without exception, food from a chain tastes horrible. Can’t wait to try this, thanks for posting it.
    PS What would cooking be without hoisin and soy sauce and the like? Can’t imagine.

  27. Pingback:Pages tagged "chicken express"

  28. StrawberryPocky says:

    I love Panda Express………..BUT THIS IS THE BEST ORANGE CHICKEN HANDS DOWN! I thought it wouldn’t be spicy enough since the seeds were taken out, and the chilies were soaked in warm water…..but it had the perfect amount of spice in it. The next time I make it, I might want to double the amount of sauce since it got absorbed by the chicken skin. But the orange sauce was so yummy that I started licking the pan!! Since I make lunch for my parents every Sunday, I always know I can rely on Rasamalaysia for a delicious dish!! :D

  29. Claire says:

    I tried this at home nut stir fried (rather than deep fried) the chicken (without the batter). I then poured the sauce over the chicken and it tasted great.

  30. Natalie says:

    AMAZING! I just made it for my roommates and they all loved it.

  31. Cris says:

    I’ve tried this recipe last Sunday – my husband loved it. Thanks for sharing this recipe.

  32. Susan says:

    I just made this tonight. It was absolutely delicious! Thanks for the wonderful recipe. The whole (picky) family loved it.

  33. shaikhmohammed says:

    sorry i wud like to know how to get or to make dried orange zest? will pls explain it > thanks

  34. Diane says:

    I just discovered your blog when I Googled cashew chicken, and let me tell you it is my greatest discovery! This week I made cashew chicken, kung pao shrimp, and orange chicken. All of which have been fantastic. Do you serve all these with rice? I’m a little riced out. Mongolian beef is on tomorows menu. Can’t wait!

  35. Pingback:The Monday Menu: January 4, 2009 | Food for My Family

  36. Doug says:

    how spicy is this dish? I prefer low to moderate spice….DO the chiles take it ocer the top?

  37. Pingback:Kids in the Kitchen: Orange Chicken « Tasty Eats At Home

  38. Hw3i says:

    The recipe looks delicious! Any idea if we need to marinate the chicken before cooking it?

  39. jane says:

    I made this dish last night & my husband of 26 years said it was the BEST dish I’ve ever made for him ( i do consider myself a pretty good cook) Will definitely make this again.

  40. Tim says:

    This dish was delicious! The flavors seemed so balanced! I will admit that, as an American, I would like about two-three times the amount of orange sauce. Next time, I will make more!

    • Simon says:

      As a western guy I would have to disagree with you there. One of the reason why they scream so loud about unhealthy chinese food is all the sodium and things we consume in those heavy thick gravies in restaurants. Bee’s recipes in my opinion kind of reflect the principles of chinese food, in a more “authentic way”.

      But however, we are all free to have our opinons.

  41. Pingback:Orange Chicken « What’s 4 Dinner Solutions

  42. Cici says:

    I tried the recipe.. The taste came out great… However, the chicken didnt look good… gooey messy… seems something wrong with my batter.. or the way I fried the chicken??? coz not only it wasnt crispy in d beginning, d batter just didnt stick to the chicken.. so as I stir fry, all came off.. :( what went wrong???

    • Hmm, it didn’t happen to me. Did you pat the chicken dry? Well, make sure you have a thick coating of the batter and you can also fry the chicken twice, fry once when the batter is set, dish out and wait a little, and then deep fry again to get it to golden brown and crispy.

      • Simon says:

        Btw, have you tried to also just leave the crispy cooked chicken peases on the plate and just spoon over the sauce?. That actually did the trick which caused the same problem with sweet sour pork few years back. Besides another thing I learned about batters, the chicken pieces shouldn’t come too easily off your fingers. If they slip off too easily the batter is kinda too thin.

  43. Taryn says:

    I just made this for the first time tonight. It was excellent, the batter (something I’ve never done in all my years cooking) came out very authentic tasting. I did a few things different from the recipe though, being as I don’t have a wok or a deep fryer. First off I had to fry the chicken in batches in my large nonstick cooking pot (ol trusty!), which took a while longer than expected. Then, since I decided to add frozen broccoli into the recipe (only way to get my husband to touch a veggie) I doubled the sauce.

    When the chicken was done I removed it and most of the oil and fried the thawed broccoli until it was hot and starting to get seared. I then removed the broccoli and added more leftover oil to the pan and fried the garlic, powdered ginger, and orange zest. Then I added the sauce all at once and let it thicken over high heat, then I added the chicken and broccoli and coated it all in the sauce. Glad I doubled the sauce, the broccoli really soaked up a lot of it

    Overall it was a big hit, my husband scarfed the broccoli (Kodak moment in this house, let me assure you) and my picky toddler actually ate all her chicken and then some. The only thing I might change next time is changing out some of the regular sugar for some brown sugar, as brown sugar tends to add a depth of flavor that I think the dish might have been lacking. To save calories and time I might just try frying the chicken without any coating in the garlic/ginger/zest seasoned oil.

    Thanks so much for sharing this wonderful recipe, it’s a real treat and I’ll definitely be adding it to my rotation of weeknight recipes. My family thanks you too!

    • Vaness says:

      Taryn, how do you know when the chicken is ready? I’ve never fryed anything before and I’m also going to use a large non-stick pot.

  44. lucille says:

    How do I print recipes only? Without all of the other printout? Do I need to be loged in?For the orange chicken recipe I printed 19 pages.I like your webpage but can’t afford all the paper
    it would take for the recipes I would want.Please reply on my website. thank you,Lucille
    I’ll be waiting for you’r reply.

  45. Corey says:

    This might be an odd question, but for the Chinese Rice wine should it be white or dark? Also, what rice vinegar should I use regular or seasoned? Thanks! Can’t wait to try the recipe.

  46. Pingback:Orange Chicken with a Bok Choy Stir Fry « What's 4 Dinner Solutions

  47. Cisco says:

    I’ve been scouring the internet for different variations of Orange Chicken. My friends at school are big fans of it (Well, one of them at the least :P) I’m really excited to see the effects of your two baking soda secrets (The marinate and batter both)

    But I’ve never seen chicken broth pop up in any of them before. Kind of strikes me as odd to use a meat flavor in a sweet sauce but hey, maybe that’s why its not right yet. If I’ve got some here I’ll be sure to give it a shot.

  48. Lynn says:

    hi,

    I have a question. I just made these last night and it didn’t turn out crispy. Even before I added the sauce…what do you think I am doing wrong?

    thanks!

  49. Pauline Cheong says:

    may i ask can i use lemon instead of orange?

  50. lala says:

    Did anyone actually cook this? You all have comments about how it looks – How does it taste?? I guess I will have to make it and tell those people who want to eat it how it is. 63 comments about…..?

  51. KimA says:

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

  52. 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]

  53. 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.

  54. 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?

  55. 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.

  56. 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?

  57. Pingback:Orange Chicken | Single mom eats

  58. 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

  59. Naiwen says:

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

  60. wandeep says:

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

    thank you so much!

  61. 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.

  62. 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.

  63. 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.

  64. Pingback:Asian orange chicken | A Hungry African

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

  66. 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.

  67. 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!

  68. 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.

  69. 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!!!

  70. Christine says:

    How many serving can this recipe make?

  71. 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.

  72. 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.

  73. Pingback:Dinner Prompts | Abbey Lynn Langley

  74. Isabella8271 says:

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

  75. Brenda says:

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

  76. 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?

  77. 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?

  78. 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.

  79. 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.

  80. 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!!

  81. 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.

  82. 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.

  83. poisinkandy says:

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

  84. Fidelio says:

    Recipe is great except according to measures batter is to thin, made it thicker, but do not put chicken in to it and stir fry it. The batter will fall apart instead after you have put orange zest, add the sauce and thicken it in wok and pour over the chicken and serve. While cooking chicken in batches remember to keep cooked pieces in the warm oven.

  85. Liz says:

    Thank you for the nice recipe.

  86. Susan says:

    I cringe to admitt it,but I actually enjoy that sticky, gooey, overly sweet mess that Panda Chicken serves up. However, your recipe definitely “tastes” better in my mind. Orange Sauce + Sesame Oil? Yes, yes, yes!

  87. dhrosier says:

    Sweetbreads? This recipe looks like it will produce a delightful result if I use sweetbreads in place of the chicken breast. Your thoughts? Have you tried doing sweetbreads a l’orange in any fashion?

    I have been frustrated in my search for a recipe. I had the dish a couple of times at the Rainbow Room in 1970 (yes, I am that old) and it is spectacular! Since then I have not been able to find a recipe nor other restaurants that feature it.

  88. Laura troquier says:

    I would like to try your orange chicken recipe with the dried tangerine skin. how do I use it in your recipe? Much thanks. Laura

  89. John says:

    Rasa
    I read what you had to say about the Orange Chcken and I appreiate the info. I have never cooked it before, but I will try your recipe soon.
    I know you live in the Orange County area, so I wanted to give you a place that my wife and I like to go for the best Chinese fast food Orange Chicken. Its called “China Luck” and its in Fountain Valley in the same center as Islands and Albertsons on Brookhurst just south of the 405. Everything else is good there too and a few years back they got a good article written about them in the Orange County Register. Prices are also good.
    Thanks

  90. Matthew says:

    So I just made this tonight. It took me a great deal longer to prepare than the estimated time in your directions, but I think that had more to do with the fact that I have never made orange chicken of any kind before, so I was taking greater care to ensure everything was done properly. I absolutely loved the end result, but I was not expecting it to be as spicy as it actually ended up being (which was fine for me, I LOVE spice, and it was an unexpected surprise) though the rest of the group could not finish it. Next time I make it I plan to reduce the pepper. Either way, thank you for this amazing recipe! I am planning to try the Honey Soy Chicken Wings next, and I can’t wait!

  91. It is a good idea. It is easy to understand I am to comment.

  92. The Chicken Recipe says:

    Look delicious and yum, loving it

  93. Uyen says:

    I and my husband love all of your recipes, easy cook and taste really good!!! Thank you, Rasa.

  94. becky says:

    I am so bummed out. I’m sure this recipe is good, but I liked the old recipe a lot. All of my friends and family loved it too. I don’t remember all the ingredients but I can see that this one is way different, as it doesn’t called for the dried chili peppers, and it calls generically for sherry or dry white wine instead of rice wine. Can you please please send me a copy of the old recipe?

    • Hi Becky, yes I updated the recipe. Here is the old recipe:

      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 powder
      1/2 egg
      1 teaspoon cooking oil
      1 small pinch of salt

      [/rm_recipes]

      [rm_recipes image='/wp-content/themes/queenbee_v3/images/rm_method.png']

      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.

  95. Dorothy says:

    Every time I try to print 1 of your recipes it comes out in Chinese, which is weird when it is in English on the computer.

  96. DZ says:

    I’m really looking forward to try out this recipe… But since I’m in Malaysia I don’t reckon we have Rooster brand. Can I replace it with another type of garlic chilli sauce such as Kampong Koh? Thanks so much for sharing!

    • Yes, any chili sauce is fine.

      • DZ says:

        Just wanted to share – I made this last weekend for my mother in the hospital and made a few changes (used EVOO for cooking oil and stevia for sugar), paired it with steamed egg, stir fried yinchoy (Asian spinach) with wolfberries and quinoa instead of rice. My mother who didn’t have the best of appetites because of her illness ate quite a portion! I then made hand squeezed OJ right in front of her for dessert with the rest of the oranges that I bought. She just loved her lunch and her hospital room smelled of zest for the day. Thanks very much !

  97. Nelly says:

    Hi Rasa, made this recipe and even though came out really good, the orange sauce was too thick. Not sure if I overcooked or if should I add more water next time. Definitively, I will try it again. Thanks for sharing.

  98. Jill says:

    This looks so delicious, unfortunately though I don’t eat chicken but the sauce sounds amazing so I might try it with white fish or tofu, hope it works!

  99. Allison Furtado says:

    So, I tried this recipe and it turned out AMAZING!!! Thank you so much for posting this :) I do have a question though. In the directions for the batter, it says that you’re suppose to mix the eggs with the flour mixture. Is that correct? My mother-in-law cooks a lot, and she told me that I should dip the chicken in the egg and then into the flour. What is the correct way? What I ended up doing was mixing the egg in the flour mixture and then dipped the chicken… I thought this wouldnt fry well so I ended up putting it all in a plastic bag and added corn starch. This made it PERFECTTTT!!!! Again, thank you so much for posting!

    • Glad you enjoyed the orange chicken. All recipes on this site are absolutely delicious. For the batter, I always mix the eggs with the flour and it works very well. Best is to use only egg white and discard the egg yolk.

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