20 Million View Orange Chicken Recipe

Ingredients

• 1 pound Chicken Breast (boneless, skinless, cut into 1‑inch cubes)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 large Egg (beaten)
• 4 tablespoons Cornstarch (3 tbsp for batter, 1 tbsp for sauce slurry)
• 60 ml Water (adjust to achieve thick maple‑syrup batter consistency)
• 500 ml Neutral Flavored Oil (vegetable or canola oil, for deep frying)
• 3 cloves Garlic (minced)
• 2 Scallions (white parts only, sliced thin)
• 2 tablespoons Soy Sauce
• 1 tablespoon Oyster Sauce
• 30 ml Orange Juice (freshly squeezed from half an orange)
• 1 tablespoon Cooking Wine (Shaoxing wine or dry sherry)
• 1 teaspoon White Vinegar
• 3 tablespoons Granulated Sugar
• 1 tablespoon Cornstarch Slurry (mixed with 2 tbsp water, for sauce thickening)
• 1 Scallion Greens (chopped, for garnish)
• 1 teaspoon Orange Zest (zest of half an orange, for garnish)

Instructions

1. Prepare Chicken and Batter

   Cube the chicken breast into 1‑inch pieces. In a mixing bowl combine salt, black pepper, the beaten egg, 3 Tbsp cornstarch and enough water (about 60 ml) to form a thick batter that coats the back of a spoon, then add the chicken cubes and toss to coat evenly.

   Time: PT5M

2. Heat Oil

   Pour the neutral oil into the deep pan or wok and heat over medium‑high until it reaches 300°F (150°C). Use a thermometer or watch for a steady stream of small bubbles when a drop of batter is added.

   Time: PT5M

   Temperature: 300°F

3. Fry Chicken

   Carefully add the coated chicken pieces in batches, making sure not to crowd the pan. Fry for about 3‑4 minutes per side, or until the pieces turn golden brown and are cooked through.

   Time: PT8M

   Temperature: 300°F

4. Sauté Aromatics

   In a clean small saucepan, add a splash of oil and stir‑fry the minced garlic and the white parts of the scallions over medium‑high heat until fragrant, about 2 minutes.

   Time: PT3M

5. Build the Sauce

   Add soy sauce, oyster sauce, fresh orange juice, cooking wine, white vinegar and the 3 Tbsp sugar to the aromatics. Stir and let the mixture come to a gentle boil.

   Time: PT4M

6. Thicken the Sauce

   Slowly drizzle the cornstarch slurry into the simmering sauce while stirring continuously until the sauce thickens and becomes glossy.

   Time: PT2M

7. Combine Chicken and Sauce

   Return the fried chicken pieces to the pan, toss quickly in the thickened sauce for about 30 seconds so each piece is evenly coated.

   Time: PT0.5M

8. Garnish and Serve

   Transfer the orange chicken to a serving dish, sprinkle with chopped scallion greens and orange zest. Serve hot with steamed rice or noodles.

   Time: PT2M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken Thighs
• Instead of Egg: Egg substitute
• Instead of Cornstarch: All‑purpose flour (for batter)
• Instead of Neutral Flavored Oil: peanut oil, sunflower oil
• Instead of Garlic: garlic paste
• Instead of Soy Sauce: tamari
• Instead of Oyster Sauce: soy sauce + a splash of fish sauce
• Instead of Orange Juice: store‑bought orange juice (no pulp)
• Instead of Cooking Wine: dry sherry, mirin
• Instead of White Vinegar: rice vinegar
• Instead of Granulated Sugar: honey, maple syrup
• Instead of Cornstarch Slurry: arrowroot slurry

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk or Fork
• Measuring Spoons
• Deep Frying Pan or Wok
• Thermometer (optional)
• Spatula or Tongs
• Small Saucepan
• Microplane or Grater
• Plate for Draining (optional)

Critical Steps — Do Not Skip

• Achieving the correct batter thickness
• Heating oil to the proper temperature (300°F)
• Ensuring the sauce thickens without becoming gummy
• Tossing the chicken briefly to keep it crisp

Chef Tips from the Video

• Use fresh orange juice and zest for the brightest flavor; bottled juice can be too bland.
• A high smoke‑point oil like canola or peanut keeps the coating crisp without burning.
• Cut chicken pieces to uniform size for even cooking.
• If you prefer a spicier version, add a pinch of red pepper flakes to the sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a sealed bag or container for up to 1 month; reheat gently and add a splash of water to loosen the sauce.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the batter and keep it covered in the fridge for up to 30 minutes.
• Make the orange sauce ahead and store it separately; reheat and toss with freshly fried chicken.
• Zest the orange and chop scallions in advance; keep them dry until serving.

Frequently Asked Questions