Orange Chicken Filipino Style

Orange chicken is a delicious chicken dish of deep fried chicken breast then coated with thick orange sauce. As far as I know, this is a Chinese dish of Hunan origin that became popular in the North America. One good thing about this recipe is simplicity and all the ingredients are readily available in supermarkets. As much as possible, use fresh orange juice in making the sauce. But if you are really budget conscious or fresh orange is not available, you can use powdered orange juice mixed with water.


How to Cook Orange Chicken Filipino Style
Prep time
Cook time
Total time

Recipe type: Chicken Recipes
Cuisine: Chinese
Serves: 6 servings
For the fried breaded chicken:
  • 1 kilo chicken fillets, slice into cubes
  • 1½ cups all-purpose flour
  • 1 pc egg, beaten
  • ¼ tsp. fine salt
  • ¼ tsp. pepper
  • cooking oil for frying
For the orange chicken sauce:
  • 1½ cups water
  • ¼ cup fresh orange juice
  • ⅛ cup corn starch diluted in ⅛ cup water
  • ⅛ cup vinegar
  • ⅛ cup soy sauce
  • ½ cup brown sugar
  • 2 cloves garlic, minced
  • ½ cup spring onions, chopped
  • orange colored food coloring (optional)
How to cook Orange Chicken Filipino Style:
  1. Combine flour, salt and pepper. Mix to combine well. Put some flour in a plastic bag or a plastic container.
  2. Dip and coat the cubed chicken breast with beaten eggs and put in the plastic bag containing the flour.
  3. Put a few pieces first just enough to shake and coat the chicken with the flour.
  4. Do this by batches until all the chicken are coated and place in a plate or tray.
  5. Heat cooking oil in a deep frying pan just enough to deep fry the chicken.
  6. Put the coated chicken fillet in the frying pan and fry until golden brown. Drain in paper towels and set aside.
  7. To make the orange chicken sauce: in a small pan, pour water, soy sauce, vinegar, food coloring and orange juice.
  8. Bring the mixture into a boil then add minced garlic and simmer for 4 minutes.
  9. Then add the brown sugar and simmer until all the sugar is dissolved.
  10. Add the spring onion and cornstarch slurry. Mix well and simmer until the sauce is thick.
  11. Combine the chicken with the orange sauce and mix well until all the chicken is evenly coated.
  12. Simmer until the chicken have absorbed the sauce and becomes very thick.
  13. Serve hot with steamed rice or as rice toppings.


Orange Chicken