Main Course

Homemade Orange Chicken



  • 1 cup Chicken Broth
  • 1 Orange, juice and zest
  • 1/3 cup Vinegar
  • 1/4 cup Soy sauce
  • 2/3 cup Sugar
  • 1/4 tsp Ginger
  • 2 tbsp Onion, grated
  • 2 Garlic cloves, minced
  • 1 tsp Sriracha (optional)
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 lb Chicken breast, cut into bite size pieces
  • 1 1/4 cup Cornstarch
  • 2 Eggs
  • Vegetable Oil


  1. In a bowl, combine chicken broth, orange juice, orange zest, vinegar, soy sauce, sugar, ginger, onion, garlic, sriracha (optional), salt, and pepper
  2. Once combined pour 2/3 of mixture into a large skillet
  3. Add chicken pieces into remaining mixture and place into refrigerator, marinate for about 30 min
  4. Heat mixture on medium heat, bring to a boil
  5. In a small cup combine 2 tbsp cornstarch and 2 tbsp water, slowly stir into mixture
  6. Reduce heat to low and cook until thickened, stirring constantly
  7. Remove sauce from heat
  8. Pour vegetable oil into a deep skillet, on medium heat, fill about 1 inch deep
  9. In a shallow dish, whisk eggs
  10. In another shallow dish, pour in remaining cornstarch
  11. Remove Chicken from refrigerator and discard remaining marinade
  12. Prepare paper towels to drain excess oil
  13. Dip chicken in egg, then toss in cornstarch to evenly coat each piece
  14. Reduce heat to medium/low and add chicken pieces into oil (Should be about 3 batches)
  15. Once golden, turn each piece over, fry until cooked through
  16. Remove onto paper towels
  17. Repeat process with remaining chicken
  18. Place chicken into sauce, cover completely
  19. Serve over brown rice

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