It says Orange Chicken but there are actually no orange juice or pulp involved; just the zest. A little twist from the usual Sweet and Sour dishes. 

This is a tasty, savory and Asian tasting dish. I call it Asian as the condiments used are all Asian. However, this isn’t something you spot at the ‘Cai Peng’ (菜饭) shop or ‘Zi Char’ (煮炒) shop. 

Serves 3-4 paxes | Cook Time: 20 mins (not including cooking of white rice)


  • 2 pounds/900g Chicken Breast/Thigh; chopped into bite-sized pieces
  • 1 Egg; beaten
  • 1 1/2 tsp Salt
  • dash of White Pepper Powder
  • 1/2 cup + 1 tbsp Corn Starch
  • 1/4 cup Flour
  • 1 tbsp Ginger; grated
  • 1 cup Chilli Peppers; sliced
  • 1/2 cup Green Onions 
  • 1 tbsp Shaoxing Huatiao Wine
  • 1/4 cup Water
  • 1/2 tsp Sesame Oil
  • 1 1/2 tbsp Light Soy Sauce
  • 1 1/2 tbsp Water
  • 5 tbsp Sugar
  • 5 tbsp White Vinegar (reduce by 1 tbsp if you like it a little lesser)
  • 1 Orange; zested
  • 4 tbsp Oil or more


  1. Bowl 1: Mix egg, salt, pepper and 1 tbsp Oil.
  2. Bowl 2: Mix 1/2 cup corn starch and flour.
  3. Bowl 3: Combine light soy Sauce, 1 1/2 tbsp water, sugar, white vinegar and orange zest. Set aside.
  4. Preheat Airfryer to 360 degrees Fahrenheit/180 degree Celcius (spray some oil on pan) -or- heat 2 tbsp Oil in saucepan. 
  5. Dredge chicken pieces in bowl 1 followed by bowl 2. Use desired frying method and fry till golden brown; will take 3-4 mins per batch. Set aside on paper towel to drain oil. 
  6. For the sauce, heat a clean saucepan with 1 tbsp oil, add grated ginger and garlic and sauté till fragrant. Add chilli peppers and onions. Add Shaoxing Huatiao Wine. Add sauce mixture from bowl 3.
  7. Mix in chicken pieces and coat well with sauce. Add corn starch mixture (1 tbsp in 1/4 cup cold water). Heat till sauce thickens, stir in sesame oil. 
  8. Serve hot with white rice. 

Tuck in! 😜