Description

A crispy, golden fried chicken dish tossed in a vibrant, sweet and tangy orange sauce. Packed with citrusy flavor, this takeout favorite is perfect for a satisfying homemade dinner.

Ingredients

Scale

Chicken Coating & Chicken:

90 g (¾ cup) all-purpose flour
1 medium egg
¼ tsp garlic salt
Pinch of salt and pepper
90 ml (⅓ cup + 1 tbsp) cold water
8 chicken thigh fillets (boneless, skinless), chopped into bite-size chunks
2 tbsp cornflour (cornstarch)
120 ml (½ cup) vegetable oil, for frying

Orange Sauce:

Juice of 2 large oranges
Zest of ½ orange
6 tbsp superfine (caster) sugar
5 tbsp soy sauce (dark or half dark/half light)
2 garlic cloves, minced
1 tsp minced ginger
1 tsp rice vinegar
1 tbsp cornflour mixed with 3 tbsp cold water (optional, for thickening)

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Instructions

In a bowl, whisk together the flour, egg, garlic salt, salt, pepper, and cold water to make a smooth batter.
Toss chicken pieces in cornflour, then coat them in the batter.
Heat vegetable oil in a large frying pan. Fry chicken in batches until golden and crispy. Remove and drain on paper towels.
In a separate pan, combine orange juice, zest, sugar, soy sauce, garlic, ginger, and rice vinegar. Simmer for 5–7 minutes.
If a thicker sauce is preferred, stir in the cornflour slurry and cook until thickened.
Add the fried chicken to the sauce and toss to coat evenly.

Serve hot with steamed rice or vegetables.

Notes

Use boneless chicken thighs for best flavor and juiciness.

Adjust sweetness or soy sauce levels based on personal taste.

Optional: garnish with sliced green onions or sesame seeds.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pan-Fried
Cuisine: Chinese-American