Description

This vibrant Orange Chicken recipe features crispy, golden-battered chicken fillets coated in a tangy, sweet orange sauce. Served over shredded iceberg lettuce and steamed basmati rice, it’s a delightful blend of textures and flavors with a refreshing citrus kick, perfect for an easy and satisfying dinner.

Ingredients

Scale

For the Chicken

1 egg, beaten
2 skinless chicken breasts
Pinch of ground white pepper
6 heaped tbsp self-raising flour
4 heaped tbsp cornflour
2–3 tbsp vegetable oil

For the Sauce and Garnish

1 orange, sliced then quartered or halved
2 tsp cornflour
4 tbsp double-strength orange cordial
Shredded iceberg lettuce
Steamed basmati rice, to serve
Finely chopped spring onions, to garnish

Instructions

Prepare the chicken: Beat the egg with a pinch of salt and ground white pepper in a bowl. Cut each chicken breast in half horizontally to create thin fillets, then toss the fillets in the egg mixture until fully coated.
Coat the chicken fillets: Combine self-raising flour, cornflour, and a pinch of salt on a plate. Lift chicken out of the egg mixture letting excess drip off, then dredge each fillet thoroughly in the flour mixture. Set aside on a plate.
Fry the chicken: Heat vegetable oil in a large frying pan over medium heat until shimmering. Fry the coated chicken fillets for 3-4 minutes on each side until golden and crispy. Work in batches if needed. Drain cooked fillets on a wire rack over kitchen paper. The chicken can be cooked up to a day in advance and reheated in a 200°C (180°C fan/gas 6) oven for 8-10 minutes to crisp before serving.
Make the orange sauce: Mix 2 tsp cornflour with 2 tsp water to create a slurry. In a medium saucepan, combine orange cordial and 150ml water, then whisk in the cornflour slurry. Slowly bring to a boil over low heat, whisking continuously until the sauce turns translucent and thickens. Adjust the sauce by adding up to 50ml more water if too thick or more orange cordial, 1 tsp at a time, if stronger flavor is desired.
Assemble the dish: Cut the fried chicken fillets into strips about 1.5-2 cm wide. Scatter shredded iceberg lettuce on serving plates, top with chicken strips and orange pieces. Pour over the warm orange sauce, garnish with finely chopped spring onions, and serve alongside hot steamed basmati rice.

Notes

Frying the chicken in batches helps maintain the oil temperature and ensures even crisping.
The chicken can be fried ahead and reheated in the oven to save time on serving day.
Adjust the thickness and sweetness of the sauce by varying water and orange cordial quantities to suit personal taste.
Use double-strength orange cordial for an intense, fruity sauce without adding too much liquid.
Serving with steamed rice balances the tangy sauce and adds heartiness to the meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Chinese-inspired

Keywords: orange chicken, crispy chicken, citrus sauce, easy dinner, fried chicken, Chinese style chicken