Description

A flavorful homemade orange chicken recipe featuring crispy fried chicken fillets coated in a light flour batter and served with a tangy, sweet orange sauce. Accompanied by shredded iceberg lettuce, fresh orange slices, and spring onions, this dish offers a perfect balance of textures and tastes, ideal for a satisfying dinner served with steamed basmati rice.

Ingredients

Scale

Chicken and Coating

1 egg, beaten
2 skinless chicken breasts
Pinch of ground white pepper
6 heaped tbsp self-raising flour
4 heaped tbsp cornflour
2–3 tbsp vegetable oil

Sauce

2 tsp cornflour
4 tbsp double-strength orange cordial
150ml water (plus extra up to 50ml as needed)

To Serve

1 orange, sliced then quartered or halved
Shredded iceberg lettuce
Steamed basmati rice
Finely chopped spring onions

Instructions

Prepare the Chicken: In a bowl, mix the beaten egg with a pinch of salt and ground white pepper. Slice each chicken breast in half horizontally to create two thin fillets per breast. Add the chicken fillets to the egg mixture and toss to coat thoroughly.
Coat the Chicken: Combine the self-raising flour, cornflour, and a pinch of salt on a plate. Remove the chicken from the egg mixture allowing the excess to drip off, then dredge each fillet in the flour mixture, ensuring even coating. Set aside on a plate.
Fry the Chicken: Heat vegetable oil in a large frying pan over medium heat until shimmering and enough to coat the bottom. Fry the coated chicken fillets for 3-4 minutes on each side until golden and crispy. Work in batches if necessary. Once cooked, transfer to a wire rack set over kitchen paper to drain excess oil. For make-ahead, chill the cooked fillets and re-crisp in a preheated oven at 200°C (180°C fan, gas mark 6) for 8-10 minutes before serving.
Make the Orange Sauce: In a small bowl, mix 2 teaspoons of cornflour with 2 teaspoons of water to form a smooth paste. In a medium saucepan, combine the orange cordial and 150ml water. Whisk in the cornflour paste and slowly heat over low heat, stirring continuously until the sauce becomes translucent and thickens. Adjust consistency and flavor by adding up to 50ml more water if too thick or more orange cordial, 1 teaspoon at a time, if a stronger flavor is desired.
Assemble and Serve: Cut the fried chicken fillets into strips approximately 1.5-2 cm wide. Arrange shredded iceberg lettuce on serving plates, place chicken strips on top, then scatter with orange quarters. Pour over the warm orange sauce and garnish with finely chopped spring onions. Serve immediately alongside hot steamed basmati rice.

Notes

You can prepare and fry the chicken fillets up to a day in advance; just reheat them in the oven to restore crispness.
Adjust the orange sauce thickness by varying the amount of water mixed with the cordial and cornflour paste.
Using double-strength orange cordial provides a concentrated orange flavor; regular cordial will require adjustments.
For a gluten-free version, substitute the self-raising flour with a gluten-free all-purpose flour blend.
Ensure the oil is hot enough before frying to achieve a crispy coating without absorbing excess oil.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Frying
Cuisine: Chinese-inspired

Keywords: orange chicken, crispy chicken, fried chicken, orange sauce, homemade orange chicken, Asian-inspired chicken, easy dinner recipe