Orange Chicken

Orange Chicken is a dish of American-Chinese origin adapted by Filipino households and restaurants.  I was inspired cooking this recipe when I had actually tasted it from Chowking Resto here in Doha however, the recipe I used here was patterned from Panlasang Pinoy site which I assure you that it is really budget friendly and so easy to prepare.  Try the recipe below that I modified according to my style of cooking:


  • 2 lbs boneless chicken breast, cubed
  • 3/4 cup brown sugar
  • 1 cup all purpose flour
  • 1 raw egg,beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • about 2 cups cooking oil for deep frying
  • 1 1/2 cup water
  • 5 tablespoons orange juice
  • 2 tbsp cornstarch
  • 1/4 cup vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic, minced
  • 1/2 cup spring onion leaves, finely chopped
  • 1 teaspoon maggi magic sarap & a pinch of msg. to taste; optional

Cooking  Instructions

  1. In a container, put-in the flour, salt, and ground black pepper then mix well.
  2. Dip the chicken on the beaten egg mixture and place inside the container (where the flour, salt, and pepper are).
  3. Close the container and shake until the chicken is evenly coated with the flour mixture.
  4. Deep fry the chicken for about 7 minutes or until the color turns golden brown. Set aside.
  5. In a pan, put-in the water, soy sauce, vinegar, and orange juice then bring to a boil.
  6. Add the garlic and simmer for 5 minutes.
  7. Add the sugar, maggi magic sarap, msg. and simmer for 3 to 5 minutes.
  8. Put-in the cornstarch (diluted in 2 tbsp of water) then mix well.
  9. Add the deep-fried chicken on pan and cook until sauce nearly evaporates.
  10. Serve hot in a platter and garnish with spring onion leaves. Share and Enjoy!

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