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Orange Chicken

6-8 Servings


2 pounds boneless, skinless chicken (breast or thighs)

1 egg

1 1/2 tsp. salt

1/2 tsp. white pepper

1/2 cup cornstarch

1/4 cup flour

vegetable oil for frying


Orange Glaze:

1 Tbsp. oil

1 Tbsp. freshly grated ginger

1 tsp. garlic, minced

1/4 cup green onions, chopped

1/2 tsp. crushed red pepper flakes

1/3 cup rice vinegar (or white)

1/2 tsp. sesame oil

1 1/2 Tbsp. soy sauce

1/3 cup brown sugar

zest from one orange

1/3 cup orange juice combined with 1 Tbsp. cornstarch


Cut chicken into bite size pieces. Whisk egg, salt and white pepper and add the chicken pieces. In another bowl blend the cornstarch and flour together. Heat 1/4 inch oil in a large frying pan. Coat several pieces of chicken at a time in the cornstarch-flour mixture and brown in the hot oil—removing to a separate plate as browned.


For the orange glaze: Heat the oil and saute’ the ginger and garlic for a minute. Add the green onions and red pepper flakes and saute’ another minute. Stir in the rest of the ingredients and heat until the sauce is gently boiling, stirring constantly. Cook 1 minute until thickened and pour over the chicken. Great served over rice.









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