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.

The History of Orange Chicken

The origins of orange chicken can be traced back to the Hunan province of China, known for its spicy and flavorful cuisine. It is believed that the dish was created by Chinese immigrants in North America, who adapted traditional Hunanese flavors to suit the American palate. The dish quickly gained popularity and became a staple in Chinese-American cuisine.

The Recipe

Coating the Chicken

Start by combining flour, salt, and pepper in a bowl. Mix well to ensure even distribution of the seasonings. Dip cubed chicken breast into beaten eggs, ensuring that each piece is thoroughly coated. Place the coated chicken in a plastic bag or container with the flour mixture. Shake the bag or container to coat the chicken evenly with the flour. Fry the coated chicken in hot oil until golden brown. Drain the fried chicken on paper towels to remove excess oil.

Making the Orange Sauce

In a small pan, combine water, soy sauce, vinegar, food coloring, and orange juice. Bring the mixture to a boil. Add minced garlic to the sauce and simmer for 4 minutes. Add brown sugar to the sauce and continue simmering until the sugar is completely dissolved. Thicken the sauce by adding a cornstarch slurry. Simmer until the sauce reaches the desired consistency.

Combining Chicken and Sauce

Add the fried chicken to the orange sauce, ensuring that each piece is coated evenly. Continue simmering until the chicken absorbs the sauce and becomes thick and glossy.

Serving Suggestions

Orange chicken is best served hot, either as a main dish with steamed rice or as a rice topping. The combination of crispy chicken and flavorful orange sauce makes it a crowd-pleaser at any meal.

Wrap-Up

Orange chicken is a delicious and easy-to-make dish that combines the flavors of crispy chicken and tangy orange sauce. Its popularity is a testament to its great taste and versatility. Whether you’re cooking for a special occasion or simply craving a tasty meal, it is sure to satisfy your taste buds.

Print Recipe

4.50 from 2 votes

How to Cook Orange Chicken Filipino Style

Orange chicken is a delicious chicken dish of deep fried chicken breast then coated with thick orange sauce.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Chicken Recipes

Cuisine: Chinese

Keyword: orange chicken

Servings: 6 servings

Calories: 336kcal

Author: Manny

Ingredients

For the fried breaded chicken:

• 1 kilo chicken fillets slice into cubes
• 1 1/2 cups all-purpose flour
• 1 pc raw egg beaten
• 1/4 tsp. fine salt
• 1/4 tsp. pepper
• cooking oil for frying

For the orange chicken sauce:

• 1 1/2 cups water
• 1/4 cup fresh orange juice
• 1/8 cup corn starch diluted in 1/8 cup water
• 1/8 cup vinegar
• 1/8 cup soy sauce
• 1/2 cup brown sugar
• 2 cloves garlic minced
• 1/2 cup spring onions chopped
• orange colored food coloring optional

Instructions

How to cook Orange Chicken Filipino Style:

• Combine flour, salt and pepper. Mix to combine well. Put some flour in a plastic bag or a plastic container.
• Dip and coat the cubed chicken breast with beaten eggs and put in the plastic bag containing the flour.
• Put a few pieces first just enough to shake and coat the chicken with the flour.
• Do this by batches until all the chicken are coated and place in a plate or tray.
• Heat cooking oil in a deep frying pan just enough to deep fry the chicken.
• Put the coated chicken fillet in the frying pan and fry until golden brown. Drain in paper towels and set aside.
• To make the orange chicken sauce: in a small pan, pour water, soy sauce, vinegar, food coloring and orange juice.
• Bring the mixture into a boil then add minced garlic and simmer for 4 minutes.
• Then add the brown sugar and simmer until all the sugar is dissolved.
• Add the spring onion and cornstarch slurry. Mix well and simmer until the sauce is thick.
• Combine the chicken with the orange sauce and mix well until all the chicken is evenly coated.
• Simmer until the chicken have absorbed the sauce and becomes very thick.
• Serve hot with steamed rice or as rice toppings.

Video

Notes

Cooking Tips:

1. Preparing the Chicken. When coating the chicken with flour, ensure each piece is evenly coated. This helps achieve a crispy texture and prevents uneven frying. Adding cornstarch to the flour mixture can enhance the crispiness of the chicken coating, giving it a satisfying crunch. Maintain the oil at the right temperature while frying (around 350-375°F or 175-190°C) to prevent the chicken from becoming greasy and to achieve a crispy exterior.
2. Making the Orange Sauce. Whenever possible, use fresh orange juice for the sauce. It provides a vibrant flavor that complements the dish perfectly. Taste the sauce before adding all the brown sugar. Adjust the amount to suit your preference for sweetness. If the sauce is too thin, continue simmering until it reaches the desired thickness. Be cautious not to overcook, as it can become too thick or sticky.
3. Serving and Presentation. Sprinkle chopped spring onions on top before serving. Not only does it add a fresh burst of flavor, but it also enhances the dish's visual appeal. Orange chicken is best enjoyed when served hot and fresh. Serve it immediately to maintain its crispy texture and to allow the flavors to shine. Serve the chicken with steamed rice or noodles to create a balanced meal. The neutral flavors of these sides help highlight the bold flavors of the chicken and sauce.