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Zesty Orange Chicken

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Zesty Orange Chicken



  • 4 boneless, skinless chicken breasts,
    cut into 1-inch cubes
  • 3 eggs, whisked
  • 1/3 cup cornstarch
  • Canola oil for frying


  • 1 cup Sun Orchard Orange Juice
  • ½ cup sugar
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • ¼ tsp ginger
  • ¼ tsp garlic
  • ½ tsp red chili flakes
  • 1 tbsp cornstarch


To make sauce: add Sun Orchard Orange Juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes to a medium pot. Heat on medium for 5 minutes. In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp cold water. Add to orange sauce and cook for 5 minutes, until the mixture starts to thicken. Remove from heat.

To make chicken: place cornstarch and flour in a shallow dish. Whisk eggs in a small bowl. Dip chicken pieces in egg, then roll in flour. Place on plate.

Heat 2 inches oil in a heavy-bottom pot until it reaches 350°F. Working in batches, use long-handled tongs to place chicken in hot oil. Fry for 2 minutes, then flip the pieces. Once cooked, place on paper-towel lined baking sheet to cool slightly before tossing in orange sauce. Garnish with green onion.