Chinese Orange Chicken


Orange ChickenI’ve been wanting to share this recipe with you for months, and now I am finally getting around to it. Sorry it took so long! My niece, Emily, who is 12 and loves to cook, got a wonderful cookbook, Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao by author and food blogger, Bee Yin Low last year for Christmas.

Emily with her new cookbook copyThis is a beautifully written cookbook, with easy to follow directions and lovely photos. Bee walks you through the basics of Chinese cooking, explaining ingredients, methods, tools and utensils, and how to cook authentic Chinese recipes at home.

The first recipe we decided to try together was Orange Chicken and it was a big hit with our whole family. The chicken is crispy on the outside and tender on the inside, thanks to a coating of cornstarch, and the sauce is sweet, flavorful and full of orange flavor. I have made it several times since Christmas. I hope you will give it a try, too. If you’ve got a young cook at home or you would just like to improve your Chinese cooking skills, I’d definitely recommend checking out Easy Chinese Recipes. It’s definitely worth adding to your cookbook collection.

Chinese Orange Chicken
Recipe Type: Entree, Chicken
Cuisine: Chinese
Author: Easy Chinese Cooking by Bee Yin Low
Serves: 4
  • 1 lb. boneless, skinless chicken breast, cut into 1″ chunks
  • 4 Tbsp. cornstarch
  • Oil for deep frying
  • 2 Tbsp. oil
  • 1 Tbsp. minced garlic
  • 1 tsp. chili flakes
  • 1 red bell pepper, cut into 1″ pieces
  • 2 green onions, sliced
  • 6 Tbsp. fresh orange juice
  • 4 Tbsp. soy sauce
  • 2 tsp. Chinese rice wine or cooking sherry
  • 2 tsp. rice vinegar
  • 1 tsp. sesame oil
  • 5 Tbsp. sugar
  • 2 tsp. cornstarch
  • 2 Tbsp. water
  2. Combine all of the ingredients for the sauce in a bowl. Mix well and set aside.
  4. Toss the chicken with 4 Tbsp. cornstarch.
  5. Heat 2 to 3 inches of oil in a wok or a stockpot to 350 degrees for deep frying. Gently drop the chicken into the oil and use a spatula or spoon to gently seperate the pieces so they don’t stick together.
  6. Cook the chicken until it is a light golden brown.
  7. Dish out with a strainer or a slotted spoon, and drain on a plate lined with paper towels.
  8. Discard the oil.
  10. In a large skillet or a wok, heat 2 Tbsp. oil over high heat. Add the garlic, dried chiles, and bell pepper. Sauté for 2 minutes until the bell pepper is crisp tender.
  11. Add the chicken and sauce. Stir continuously until the sauce thickens and comes to a boil. Remove from heat, stir in the green onions, and serve immediately with rice.



  1. Thanks so much for your write-up. Means a lot to me…thank you! 🙂

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