Chinese Takeout, Poultry
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Crispy Chicken with Orange Sauce

chicken in orange sauce

chicken in orange sauce

chicken in orange sauce

chicken in orange sauce

So, previously, if you remember, I was telling you about my current obsession with finding the best Chinese takeout recipes.  Check out the best Honey & Sesame Chicken here – tried, tested and approved with lots of thumbs up!  Thinking about it still makes me drool and salivate *slurp*, muahaha *evil laugh* 🙂

Now, let’s welcome this next dish, shall we? Another Chinese-American dish loved by most – the famed and popular Orange Chicken.  Weird?  Not weird at all!  Who would’ve thought that orange can virtually go so well with chicken, huh?  I didn’t, not until now.

OK, so there’re many Orange Chicken recipes in the web, with some variations here and there but most look pretty much the same.  I’ve tried a few of them but there is one recipe that I particularly like because it’s less effort with minimal ingredients but still yield great result.  A truly superb choice for busy weeknight dinners.

Crispy Chicken with Orange Sauce (adapted from Amy Wong’s Mum’s Delicacies) 

Serves 4 as part of shared meal

600 g whole chicken thigh fillets (about 3 – 4 pieces), deboned & skinless
1/2 chilli, sliced thinly
orange zest
small dices of orange

1/2 tsp ginger powder
1/2 tsp sugar
1/2 tsp salt
2 tbsp water
1 egg yolk
3/4 tbsp flour
1 tbsp corn flour
1/2 tbsp custard powder

(Orange Sauce)
3 tbsp fresh orange juice
3 tbsp orange soda
1 1/2 tbsp lemon juice
3/4 tbsp sugar
1/8 tsp salt
60 ml water, mix with 1/2 tbsp corn flour

1. Mix the whole chicken thigh fillets with ginger powder, sugar, salt, water and egg yolk.  Set aside for 30 minutes.  Then add the flour, corn flour and custard powder.  Mix well and marinade for another 4 hours.

2. Remove from the refrigerator 30 minutes before cooking.  Heat oil and when oil is hot, deep-fry chicken (or for a healthier option – pan fry) until golden brown and cooked through.  Drain and set aside to cool.

3. Mix all the sauce ingredients together except the corn flour mixture.  Pour into the wok and bring to boil.  Thicken with the corn flour mixture.  Continue to boil until sauce thickens.

4. Slice the chicken thigh fillets into pieces and arrange on a serving plate.  If you want to serve the sauce by the side, then pour the sauce in a clean bowl.  If you want to serve the sauce with the  chicken, pour the sauce over them.  Garnish with orange zest, sliced chilli strips and orange dices.



  1. Pingback: Crispy Chicken with Orange Sauce | Afia Riaz Khan

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