All Recipes, Mains, Poultry, Takes Time But It's Worth It

Orange Chicken From Scratch

April 26, 2011
Homemade orange chicken

Whoa! Have you ever had homemade Orange Chicken? You’ve GOT to try this recipe, it’s a flavor EXPLOSION!! The sauce is made from fresh ingredients like orange, lemon and ginger. I liked it so much, I even used some of the leftover sauce I had and put it on some rice and tofu the next day. Yum!

I want to dedicate this post to one of my regular readers- Alyssa!! …Which I am not sure if she will be reading this post today because she just had a brand new beautiful baby girl!! Congrats to you and Ian!! Maybe I can come over and make some orange chicken for you sometime, since you must have your hands full now. :)

I found this recipe from It looked so fun to make, I had to try it! Thank you Blog chef, for sharing! Below is my adaption from the original recipe (original recipe link here) with a few minor changes. Below the recipe you can find a few of my suggestions on how to make the meal a little healthier.

Orange Chicken


  • 1.5-2 lbs boneless skinless chicken breasts, cut into cubes
  • 1 ½ cups flour
  • 1 egg
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Olive oil (for frying)

For the sauce:

  • 1 ½ cups water
  • 2 tablespoons fresh squeezed juice from an orange
  • ¼ cup fresh squeezed juice from a lemon
  • 1/4 cup red wine vinegar
  • 2 ½ tablespoons soy sauce
  • 1 tablespoon orange zest (grated orange peel)
  • 1 cup packed brown sugar
  • ½ teaspoon fresh ginger root, minced
  • 3 cloves of garlic, minced
  • Chopped green onion
  • 3 tablespoons cornstarch

To Do:

  • Combine the flour, salt, and pepper in a bowl and beat the egg in another bowl.
  • Heat the oil in a frying pan or Wok. (Fill the pan about 1/2 inch)
  • Dip the chicken in the egg and then toss around in the flour mixture.
  • Fry chicken in batches, until completely cooked.
  • Meanwhile, for the sauce, combine 1 ½ cups water, lemon juice, orange juice, vinegar, and soy sauce.
  • Cook over a medium heat for a few minutes.
  • Stir in brown sugar, orange zest, ginger garlic, and bring to a boil.
  • Slowly stir in the 3 tablespoons of cornstarch, one at a time, adding a little bit at a time while stirring. (If you add it too quickly, it will get all clumpy.)
  • Stir until the sauce gets thick.
  • Add some extra pepper and/or red pepper flakes if your heart so desires.
  • Pour the sauce over the chicken and top with the green onions.

Healthy modification ideas:

Fried foods are are not the best for you. Oils- even olive oil, should be eaten in moderation. Fried foods do not do well in my tummy, but I felt like splurging this time! But if I ever make this again, I will make a few changes:

Bake the chicken, rather than fry it: Dip the chicken in egg, then flour, then place on a cookie sheet and bake at 375 degrees for about 15-20 minutes.

Add more nutrients: Use wheat flour mixed with some ground flax seed or wheat germ instead of just using white flour.

Use less sugar: This sauce is pretty sweet, and I am sure it would be just as delicious with 1/2 cup of brown sugar, rather than a whole cup.

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  • Reply Clarkie @ Beloved Green April 28, 2011 at 7:57 am

    Huge fan of orange chicken, I like your take on it with the ginger and red wine vinegar. Lots of great flavors in this.

  • Reply alyssaarmstrongphotography May 12, 2011 at 11:26 am

    omggggg, I am finally catching up on your blog and I LOVE YOU! you are so so sweet! I’m totally trying this recipe…and YES! You need to come visit us soon. I miss you & your delicious food!! 😀

  • Reply kat August 1, 2011 at 4:48 am

    That looks delicious! I have always wanted to make my own orange chicken! Thanks for sharing! I’m new to blogging here and I just love how supportive and creative everyone is! If you have time, could you please check out my blog? If you have any, I would love some advice :)

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