Mouthwatering Orange Chicken To Savor Dinner

Orange Chicken recipee

Orange Chicken recipee Here’s yet another weekend, a fresh means to enjoy life. Weekends are special because we are free to relish in whichever way we want to. What else can add to this festivity other than a yummy, spicy orange chicken recipe?

I am sure, all those who have had this zesty Chinese dish earlier, will jump into the kitchen once they finish reading this article and those who haven’t had the opportunity to luxuriate in this experience would definitely think of making this weekend a celebration.

For the first timers, I must explain this dish as an amalgamation of different flavors and different interests. This means, though its origin is from Hunan, a Chinese province, today it is a recipe most in demand in American fast food joints.

The traditional authentic variety incorporated dried peels of orange whereas Americans enjoy this with orange sauce/juice or chili sauce with orange flavor. Hence the names ‘Tangerine chicken’ and ‘Orange peel chicken’ or ‘Old peel chicken’ can also be used.

Unlike any other chicken recipes, Orange chicken is very healthy and high in nutritional values. And by now you can guess the reason for such a statement. Consuming chicken is a better way of providing lean protein for the body for meat eaters. Apart from this, it is a rich source of Niacin and Vitamin B6 which is recommended treatment for heart patients.

At least some of you may now doubt about the cholesterol content of chicken, right? But here also Orange chicken favors you because of the use of only chicken breast which again is very low in fat when compared to chicken thighs or any other darker meat. Still a slight suggestion would be to reduce its intake to once or twice a week for those suffering from cholesterol issues.

Now that I am sure you would leave this article unless I give you the taste filled recipe, I won’t give any other reason to welcome this chicken delight, your home sooner this weekend.


2 chicken breasts – 1lb (skinless and boneless, cut into small – medium pieces)
Egg – 1
Ground black pepper – ½ teaspoon
All purpose flour – 4 tablespoon
Cornstarch – 9 tablespoon (1/2 a cup + 1 tablespoon)
Water – 1 ½ cups
Green onion – 3-4 tablespoon (chopped)
Paprika/red chili flakes – 2 teaspoon
Salt – to taste
Oil – sufficient for frying the chicken pieces

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For the Sauce

Orange juice – 4 tablespoon
Lemon juice – 3 tablespoon
Water – 2 tablespoon
Minced ginger – 1 ½ tablespoon
Chopped garlic – 1 teaspoon
Brown sugar – 3 – 4 tablespoon (according to taste)
Soy sauce – 2 tablespoon
Chili garlic sauce – 1 tablespoon
Salt – to taste

Mode of Preparation

Mix the cornstarch and the flour well. Beat the egg with black pepper, salt and 2 teaspoon lemon juice. Dip the chicken pieces in the egg mixture first and then roll it over the flour mixture.

In a pan of oil, fry the chicken pieces till crispy golden brown (do not overcook) and place them on absorbing towels to lessen the oil.

Add all the ingredients mentioned above for the sauce into a wok/pan and bring to boil. Blend 1 tablespoon cornstarch with little water and slowly add to the boiling sauce. Gradually the sauce thickens as you stir.

Add the chicken pieces and mix well with the sauce. Into this add the chili flakes and chopped onions. Simmer for a few minutes and take it off the flame. Your steaming hot Orange chicken is ready to be served as a main course dish.

This weekend or the next whenever you try this out, appreciation is guaranteed. Happy cooking!

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