From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Orange Chicken
Crispy, sweet, tangy and better than takeout!
Bobbie's kitchen notes: use fresh orange juice and zest for the best flavour; chicken thighs stay juicier, but breasts also work well; fry in batches so the chicken stays crispy; for a lighter version, bake or air fry the chicken at 400°F (200°C) for 15–18 minutes, flipping halfway; adjust sweetness or vinegar to taste; this sauce also works great with shrimp or tofu. Serve with steamed white or brown rice, fried rice, steamed broccoli, stir-fried vegetables, egg rolls or a simple salad. Storage: fridge up to 4 days; freezer up to 3 months — reheat in a skillet or air fryer to keep the chicken crispy. Nutrition per serving from Bobbie's card (approximate): 520 calories, 32 g protein, 24 g fat, 44 g carbohydrates, 2 g fibre. Contains egg, soy and sesame.
Ingredients
For the chicken
- 1½ lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 2 large eggs
- 2–3 tbsp water
- Oil for frying (vegetable, canola or avocado oil)
For the orange sauce
- ¾ cup fresh orange juice (about 3–4 oranges)
- 2 tbsp orange zest (about 2 oranges)
- ⅓ cup soy sauce (low sodium if preferred)
- ½ cup brown sugar (or honey)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp cornstarch
- ¼ cup water
- ½ tsp red pepper flakes (optional, for heat)
For garnish
- Sesame seeds
- Sliced green onions
- Extra orange slices (optional)
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Method
- 1
Prepare the chicken: cut chicken into 1-inch pieces. Season with salt, pepper and garlic powder.
- 2
Make the coating: in a bowl, whisk together cornstarch, flour, salt and pepper. In another bowl, beat eggs with water. Coat each piece of chicken in the flour mixture, then dip in egg, then back in the flour mixture.
- 3
Fry the chicken: heat 1–2 inches of oil in a large skillet or pot to 350°F (175°C). Fry the chicken in batches for 3–4 minutes until golden and crispy. Remove and drain on a wire rack or paper towels.
- 4
Make the orange sauce: in a saucepan, combine orange juice, orange zest, soy sauce, brown sugar, rice vinegar, garlic and ginger. Bring to a simmer.
- 5
Thicken the sauce: in a small bowl, whisk cornstarch and water. Slowly whisk into the sauce and simmer for 2–3 minutes until thickened. Add red pepper flakes if using.
- 6
Combine: add the fried chicken to the sauce and toss until every piece is coated and heated through, about 1–2 minutes.
- 7
Serve and enjoy: serve hot over rice and garnish with sesame seeds, green onions and extra orange slices if desired.
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From Bobbie's “Bobbie's Recipe Cards (batch 6)”. Written up by Bobbie's Kitchen · Updated 26 October 2026