Orange chicken: a delightful tangy and sweet Oriental curry

Total time: 20 Min
Difficulty: Low
Serves: 4 people
By Cookist
Chicken breasts
2 skinless and boneless, cut in to cubes
1 large
½ teaspoon
Black pepper powder
½ teaspoon
Orange zest
1 teaspoon
Corn starch
1½ tablespoons, divided
Canola oil
¼ cup, for frying
Orange juice
2 cups
Orange zest
1 tablespoon
Rice vinegar
1½ tablespoons
Soy sauce
1 tablespoon
Brown sugar
1½ tablespoons
fresh ginger root
1 teaspoon, peeled and grated
Red pepper flakes
¼ teaspoon

This dish is super delicious and takes just a little time to prepare. However, if you can then just marinate the chicken for a couple of hours in the egg mixture.

You may create a snack version of this dish as well. Just, let the sauce mixture cook until it is very thick in consistency and add the fried orange cubes to the thick gravy. In case you are feeling too lazy, just serve the fried chicken cubes with sweet chili sauce to serve a quick appetizer to your guests.

All in all, this dish a wonderful way to enjoy the succulent chicken!


Cut the chicken breasts in to small bite sized cubes and put them all in to a bowl. Crack open an egg in to the chicken cubes and season it with salt, and black pepper powder. Add a teaspoon of orange zest and a tablespoon of corn starch to the chicken and mix everything well until the chicken cubes are well coated in marinade.

Cover the bowl and keep it aside. Heat the oil for frying and use a fork to put the chicken piece one by one in the hot oil. Fry the chicken cubes for 3 to 4 minutes or until they turn light brown on all sides. Transfer the fried chicken cubes on to a paper towel. Now, heat a pan and turn it to low flame. Pour the orange juice in to the pan and add the orange zest, rice vinegar, soy sauce, brown sugar, grated ginger, red pepper flakes, and stir everything. Cook everything on simmer until the sugar dissolves.

Meanwhile, prepare a slurry by mixing ½ a tablespoon of corn starch with 2 tablespoons of water until no lumps are present. Pour the slurry in to the simmering sauce and boil everything until the sauce thickens while stirring constantly. Add fried chicken pieces to the boiling sauce and serve it hot!


You must clean and pat dry, with a paper towel, the skinless and boneless chicken breasts. You may refrigerate the chicken for up to 2 days in the egg and spice mixture. Also, you may refrigerate and store the fried chicken pieces a day before you plan to serve the guests. Make sure that you carefully remove the egg shells while you break the egg. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe.

Nutritional information (per serving): 220 Calories, 10.4g Total fat (1.7g Saturated fat, 2.6g Polyunsaturated fat, 5.5g Monounsaturated fat), 79mg Cholesterol, 556.4mg Sodium, 270.4mg Potassium, 18.8g Total carbohydrates (0.3g Dietary fiber, 12.6g Sugars), 15.1g Protein

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