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Orange Chicken Recipe

Orange Chicken Recipe

A classic Chinese-American dish that's super easy to make right at home!


For Sauce

  • ¼ cup orange juice
  • ¼ cup brown sugar
  • 3 ½ tbsp soy sauce
  • 1 tbsp honey
  • 3 tbsp white vinegar
  • 1 ½ tsp orange zest

For Chicken

  • 2 lb of diced deboned chicken legs or chicken breasts (dark meat is preferred)
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tbsp tapioca or cornstarch + 3 tbsp of water mixture
  • 1 egg
  • 2 cups of tapioca flour
  • ½ tbsp minced ginger
  • 1 tbsp minced garlic
  • ½ tbsp sesame seeds


  1. Cut the chicken into bite size pieces and put aside in a bowl.
  2. In another bowl, mix the tapioca (or cornstarch) together with water and set aside.
  3. Marinate the chicken with 1 tsp of salt, 1 tsp of white pepper, 1 tbsp of the tapioca / cornstarch water mixture, and 1 egg. Mix well and marinate for 30 minutes.
  4. Mix all the ingredients for the sauce in a separate bowl and set aside.
  5. Place 2 cups of tapioca flour in a bowl and mix the chicken in. Make sure to coat all pieces of chicken in flour.
  6. In a frying pan, heat the oil and fry the chicken until the outer layer is hardened for about 3 minutes. Remove the chicken and keep the heat high, bringing the oil to about 375 degrees Fahrenheit.
  7. Then refry the meat in the oil again until slightly golden. Remove and set aside. To get a crispier texture and less oily taste, refry with a higher oil temperature.
  8. In a clean pan with medium high heat, cook the sauce mixture until it starts bubbling. Then turn the heat to low and add in 1 tbsp of the tapioca / cornstarch water mixture. Stir to thicken the sauce. 
    Note: Add more tapioca / cornstarch water mixture to reach your desired consistency.
  9. Pour the chicken into the sauce and mix well. Turn the heat off halfway while mixing to prevent the vinegar from evaporating.
  10. Transfer the chicken to your serving plate and top with sesame seeds. Enjoy!