Orange Chicken


My kids keep raving about orange chicken . . . they’ve had it at restaurants AND school lunch so I decided I must find out what all the fuss is about. It’s good! The orange flavor is very mild and there’s a touch of “spicy” due to the crushed red pepper. I’d never have guessed in a million years that I’d be trying to replicate school lunch (see super nachos) but I’ve done a lot of things I never dreamed I’d do . . . all for my kids. For example: sit in the “splash zone” at Sea World, let a kitty rub against my leg, kill spiders, sing the Teletubbies song, watch Teletubbies, pretend I am one of the Teletubbies. You get my point. Oh, and touch raw chicken. Never planned on doing that. It’s one of those “cons” that got beat out by all the “pros” of Orange Chicken!!


2 pounds chicken tenders, cut into 1-inch pieces



1 c orange juice

1/4 t orange zest

4 t soy sauce

1/2 t sesame oil

1 t salt



1½ c orange juice

1/4 t orange zest

1 c chicken broth

2 T sugar

2½ T honey

2 T soy sauce

1 T vegetable oil

2 cloves garlic, minced

1 T apple cider vinegar

1/4 t red pepper flakes

4 t cornstarch

salt to taste


Frying the chicken:

1 c cornstarch

5 eggs

vegetable oil for frying



green onions (optional)


Marinade: Combine marinade ingredients in Ziploc bag and add chicken. Let marinade in fridge for at least 30 minutes.


Sauce: Combine juice, zest, broth, sugar, honey, soy sauce, vegetable oil, garlic, vinegar and red pepper flakes in saucepan. Cook over medium heat until sauce comes to a boil. Turn heat to low and simmer for 10 minutes. Whisk cornstarch with ¼ cup cold water and add to sauce, stirring constantly. Turn heat back up to medium and return to boil. Cook for 1-2 minutes or until thickened. Salt to taste. Keep warm over low heat while frying chicken pieces.


Frying the chicken: Heat vegetable oil in skillet over medium heat. Drain chicken from marinade. Place cornstarch in bowl. Beat eggs in separate bowl. Dip each piece of chicken in cornstarch, then eggs. Fry in oil until golden, 1-2 minutes. Place in 9 x 13 baking pan. Pour sauce over chicken. Bake at 350°F for 60 minutes, stirring every 15 minutes. Serve over rice. Garnish with green onions, if desired.

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2 Responses to Orange Chicken

  1. Sherrie says:

    This was a great recipe. A big hit with each of my adult kids and my husband. I always wondered how the coating on this kind of chicken was created. I never in a million years would have thought of cornstarch and egg. Who knew??

    • Carol says:

      Hi Sherrie . . . so glad you liked it. I couldn’t believe it was cornstarch and egg either. Aren’t recipes a wonder sometimes? Well, it’s nice hearing from you. Have a great weekend!!

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