Orange Chicken

Time: 35 min | Difficulty: Easy

Crispy chicken meets a fruity and spicy orange sauce – Orange Chicken is a true classic of American-Asian cuisine, delighting everyone with its sweet and sour flavor! The golden-brown fried chicken is coated in an aromatic sauce made from fresh orange, soy sauce, ginger, and garlic – a flavor experience that pairs perfectly with rice and can be made at home in just a few steps. Whether for a cozy dinner or as the highlight of an Asian evening, this recipe brings a true takeout feeling straight to your kitchen!

Preparation: 25 min | Cooking: 10 min

Try something different! These juicy, fried orange chicken pieces boast a uniquely fruity and spicy flavor – Prime Recipes

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Ingredients

Serves ~2

Nutritional information per serving

approx. 518 kcal | 79.7 g carbohydrates | 3.1 g fat | 39.3 g protein

Orange Chicken

• Chicken Seasoning

• 300 g chicken breast

• 1 tbsp minced garlic

• 2 tbsp orange juice

• 1 tsp salt

• 1 pinch black pepper

Batter

• 50 g rice flour

• 25 g flour

• 25 g cornstarch powder

• 100 ml water

Orange sauce

• 1 tbsp honey

• 50 g sugar

• 1 pinch ginger powder

• 1 tsp chili powder

• 50 ml orange juice

• 2 tbsp soy sauce

• 4 tbsp vinegar

Starch water

• 1.5 tbsp cornstarch powder

• 2 tbsp water

6-step preparation

1. Prepare the chicken: Cut the chicken breast fillet into bite-sized pieces. In a bowl, combine the cornstarch, soy sauce, a little salt, and pepper. Let marinate briefly (about 10-15 minutes).

   
   

2. Make the sauce: In a small bowl, combine the freshly squeezed orange juice, orange zest, soy sauce, honey (or sugar), vinegar, garlic, and ginger. Separately, stir the cornstarch/cornstarch powder with a little water until smooth and set aside.

   
   

3. Fry the chicken: Heat oil in a large pan. Fry the marinated chicken pieces over medium-high heat until golden brown and cooked through (about 6-8 minutes). Then remove from the pan and set aside briefly.

   
   

4. Make the sauce: In the same pan, add the orange sauce and bring to a boil briefly. Then stir in the mixed cornstarch and simmer, stirring, until the sauce thickens (about 1-2 minutes).

   
   

5. Bring everything together: Return the fried chicken to the pan and toss well with the sauce until everything is nicely coated.

   
   

6. Serving: Serve hot – best with basmati rice, jasmine rice, or roasted vegetables. Top with spring onions or sesame seeds, if desired.

💡 Save calories –

Total savings potential: 👉 Up to 100–150 kcal per serving if you:

• Reduce the sugar from 50g to 25g or replace some with erythritol/xylitol

• Reduce the honey to 1 tsp (instead of 1 tbsp) – still adds sweetness but saves sugar

• Reduce the amount of batter or lightly dust the chicken with starch instead of completely coating it

• Thicken the sauce with less starch or reduce the starch water by half

• Switch to an air fryer or a pan with little oil when frying

👉 This way, the dish remains fruity, sweet, spicy, and crispy, but with significantly less hidden sugar and fat. Ideal for a lighter, more everyday version!