Hospitality Herald

Crispy bites in a sticky, citrus-kissed sauce — where East meets zest.

The Story Behind It

While many think of Orange Chicken as a purely Western invention, its roots trace back to the Chinese technique of combining vinegar, sugar, and citrus peels — often in Hunan or Cantonese dishes — to balance sweet, sour, and savoury elements.

When Chinese immigrants adapted their cuisine for Western palates, the result was Orange Chicken: deep-fried morsels of battered chicken tossed in a bold, glossy sauce made with orange juice, soy, vinegar, and ginger.
The dish boomed in popularity in the late 20th century, especially in the U.S., but it’s now beloved globally as a crowd-pleasing, high-flavour comfort food.

Let’s make a real-food version — less sugar-laden, with fresh citrus and proper technique.

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Orange Chicken

Servings: 4

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Ingredients

# For the Chicken

• 500g boneless chicken thighs, cut into bite-sized pieces
• 1 egg, beaten
• 30g cornflour (cornstarch)
• 30g plain flour
• 1/2 tsp salt
• Neutral oil for deep frying

# For the Orange Sauce

• 150ml orange juice, freshly squeezed (from about 2 oranges)
• 1 tbsp orange zest (use unwaxed oranges)
• 2 tbsp soy sauce (light)
• 2 tbsp rice vinegar
• 1 tbsp brown sugar (adjust to taste)
• 1 tbsp honey
• 1 tsp sesame oil
• 1 clove garlic, finely grated
• 1 tsp fresh ginger, finely grated
• 1/2 tsp chilli flakes (optional, for heat)
• 1 tsp cornflour + 1 tbsp cold water (for slurry)

# Garnish

• 1 spring onion, finely sliced
• Toasted sesame seeds
• Thin orange peel strips (optional)

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Instructions

#1 Prep the Chicken

In a bowl, mix chicken pieces with egg, cornflour, flour, and salt. Toss until all pieces are evenly coated.
Let rest 10 minutes (reason: allows flour to hydrate and bind better for a crispier fry).

#2 Deep Fry

Heat oil to 180°C in a wok or deep saucepan.
Fry chicken in batches for 4–5 minutes until golden and crisp, turning occasionally.
Drain on a wire rack or kitchen paper.
Optional double fry: Once all chicken is fried, flash-fry it again for 1 minute to ensure extra crunch (reason: drives out moisture for better texture).

#3 Make the Sauce

In a saucepan or wok, add garlic, ginger, sesame oil, and chilli flakes.
Sauté on low for 1 minute to release aromatics (reason: blooming spices and aromatics builds depth).
Add orange juice, zest, soy sauce, vinegar, sugar, and honey.
Bring to a gentle simmer and reduce slightly for 3–4 minutes.

Mix cornflour and water in a small bowl to make a slurry.
Add to sauce, stir constantly until it thickens into a glaze (about 30 seconds).
Taste and adjust: more vinegar for tang, more sugar or honey for sweetness.

#4 Combine

Add the fried chicken to the hot sauce and toss quickly to coat.
Work fast — the sauce should cling and gloss over the crispy chicken.

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Plating / Food Presentation

Serve immediately, garnished with:

• Sliced spring onions
• Toasted sesame seeds
• Extra orange zest or peel for colour

Pair with steamed jasmine rice or fried rice for a balanced meal. You can also serve this over steamed broccoli for contrast.

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Enjoy:

Sweet, sticky, and citrus-charged — enjoy each bite of this Golden Glaze Orange Chicken and let your taste buds dance with every crunch. It’s orange you glad you cooked this?