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Orange Chicken
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4.75 from 4 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 mins
Cook Time10 mins
Total Time20 mins
Course: Chicken Recipes
Cuisine: Chinese
Servings: 6 servings
Calories: 333kcal
Author: Manny


For the fried breaded chicken:

  • 1 kilo chicken fillets slice into cubes
  • 1 1/2 cups all-purpose flour
  • 1 pc 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


    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.