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  • Writer's pictureBobbi Jo Lathan

Asian Orange Chicken

Updated: Dec 31, 2023

When you invite your friends over so ya’ll can binge on the new episodes of “House Of Cards”…(OMG! They git into some de-lish-us misbehavin’, don’t they?!!) just git out them chopsticks and serve up this here yummy, tangy Asian Orange Chicken!

Sorry Mister Panda Express, but why should I order from you, when I can make my own Orange Chicken AND serve it up with a little Kevin Spacey on the side! YUM! On both counts!

Asian Orange Chicken

Recipe by: Bobbi Jo Lathan

Recipe type: Main Dish, Entree, Brunch


15 mins


15 mins


30 mins


11/2 pounds chicken breasts (boneless, skinless and cut into 1 inch bite-size chunks)

¼ cup soy sauce or Tamari Sauce (if gluten intolerant)

11/2 tablespoons cornstarch

2 tablespoons water

1 clove fresh garlic (minced)

1 teaspoon orange zest

1 cup fresh squeezed orange juice

1 tablespoon soy sauce

1 tablespoon hoisin sauce

2 cloves garlic minced

1 teaspoon fresh ginger (minced)

½ teaspoon red pepper flakes

2 tablespoons rice vinegar

1 tablespoon grated orange zest

2 tablespoons brown sugar

1 teaspoon cornstarch

2 tablespoons olive oil

½ cup flour (for dredging marinated chicken chunks)

½ teaspoon each of salt and black pepper

Green onions (thinly sliced for decoration)

2 cups white rice (cooked)


  1. Cut your chicken breast meat into 1-2 inch bite-sized chunks. Now, git yourself a big plastic ziplock or sealable plastic bag.

  2. In a bowl, mix the soy sauce (or Tamari Sauce), cornstarch, water, minced garlic and orange zest.

  3. Place your cut up chicken chunks in the plastic ziplock bag and pour the soy sauce mixture over the chicken.

  4. Close the top of the bag and turn it up and down a few times to thoroughly coat them chicken chunks. Then, place the bag of chicken in the ice box (or “fridge” for you non-Southern folk) and let it marinate for about 15 minutes while you make the orange sauce.

  5. Now, while that chicken is marinating, git yourself a saucepan and place it over a medium heat.

  6. Pour in the cup of freshly squeezed orange juice, soy sauce, hoisin sauce, garlic, ginger, red pepper, rice vinegar, orange zest, and brown sugar. Stir all these ingredients over the medium heat and bring it to a boil.

  7. Once the orange sauce is cooked, place a teaspoon of cornstarch in a little bowl and add about two tablespoons of the hot orange sauce to the cornstarch and stir ‘til thickened.

  8. Then, add this cornstarch mixture back into your orange sauce in the saucepan and stir until blended and thickened.

  9. Now, take the orange sauce off the burner and set it aside to cool for a minute while we brown the chicken.

  10. Take your marinated chicken out of the ice box. In another skillet, add the 2 tablespoons of olive oil over a medium heat.

  11. Place the ½ cup of flour in a pan or bowl and blend in the salt and black pepper. Once the oil is hot (if you throw a little flour in the skillet of oil and it sizzles, it’s ready) take a few pieces of the chicken, shake off excess soy sauce, dredge lightly in the flour and place the dredged chicken chunks into the hot skillet and brown on both sides ‘til golden, for about 5-7 minutes. Don’t crowd the skillet so all the chicken chunks can cook evenly and thoroughly.

  12. Place some paper towel on a plate and once the first batch is done, use a slotted spoon and lift the chicken out of the skillet and onto the paper towel.

  13. Continue this until all the chunks are cooked. Then move the skillet you browned the chicken in onto a cold burner.

  14. Bring the saucepan with the orange sauce back onto the burner and reheat the sauce over the medium heat.

  15. Once it’s hot, add the chicken pieces you have browned into the orange sauce and stir until all the chicken is well coated and cook for another 4-5 minutes until the chicken has completely absorbed the flavor of the orange sauce.

  16. Now, serve this here tangy Asian Orange Chicken over some fluffy white rice and sprinkle with chopped green onion or sesame seeds. YUM!


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