Description

This delightful Orange Chicken recipe features tender chicken fillets coated in a crispy flour mixture, fried to golden perfection, and smothered in a tangy, sweet orange sauce. Served with shredded iceberg lettuce, fresh orange slices, and aromatic spring onions over fluffy basmati rice, it’s a refreshing take on a classic favorite that balances texture and vibrant citrus flavors beautifully.

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 and Garnish

1 orange, sliced then quartered or halved
2 tsp cornflour
4 tbsp double-strength orange cordial
150ml water (plus extra up to 50ml if needed)
Shredded iceberg lettuce, to serve
Finely chopped spring onions, to serve
Steamed basmati rice, to serve

Instructions

Prepare the chicken coating: Mix the beaten egg with a pinch of salt and the ground white pepper in a bowl. Slice each chicken breast in half horizontally to create two thin fillets per breast. Add the fillets to the egg mixture and toss thoroughly to ensure each piece is well coated.
Flour the chicken: Combine the self-raising flour, cornflour, and a pinch of salt on a large plate. Remove the chicken fillets from the egg mixture, allowing excess to drip off, then dip each fillet into the flour mixture ensuring full coverage. Place the coated fillets on a separate plate and set aside.
Fry the chicken: Heat the vegetable oil in a large frying pan over medium heat until shimmering. Fry the coated chicken fillets in batches for 3-4 minutes on each side until they turn golden and crispy. Remove and place them on a wire rack set over kitchen paper to drain excess oil. Optionally, cooked fillets can be chilled and reheated in a preheated oven at 200°C (180°C fan) for 8-10 minutes to crisp up before serving.
Make the orange sauce: In a small bowl, dissolve 2 tsp cornflour in 2 tsp water to create a slurry. In a medium saucepan, combine the double-strength orange cordial with 150ml water and whisk in the cornflour slurry. Heat gently over low heat, whisking continuously until the sauce thickens and becomes translucent. Adjust the consistency and flavor by adding up to 50ml more water if too thick or adding additional orange cordial (1 tsp at a time) for a stronger citrus flavor.
Assemble and serve: Cut the fried chicken fillets into 1.5-2cm wide strips. Arrange shredded iceberg lettuce on serving plates, scatter the chicken strips on top, and place the orange pieces over the chicken. Pour the prepared orange sauce evenly over the dish, garnish with finely chopped spring onions, and serve immediately with hot steamed basmati rice.

Notes

You can prepare and fry the chicken a day in advance, then reheat it in the oven to retain crispiness.
Adjust the orange sauce’s sweetness and thickness according to your taste by varying the amount of orange cordial and water.
Ensure chicken fillets are evenly thin for consistent frying and optimal crispiness.
Use double-strength orange cordial to achieve an intense orange flavor throughout the sauce.
For a gluten-free option, substitute the self-raising flour with gluten-free flour blends and verify the cornflour is also gluten-free.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Frying
Cuisine: Asian Fusion

Keywords: orange chicken, crispy chicken, homemade orange sauce, fried chicken fillets, Asian inspired chicken recipe