Chicken in orange sauce

Today’s menu includes juicy and incredibly aromatic chicken fillet in orange sauce. This is a popular Asian restaurant dish that can be easily replicated at home. The original combination of ingredients gives the meat a spicy sweet–sour taste with an incredibly appetizing citrus aroma.

The chicken fillet according to this recipe turns out to be very tender, soft and juicy. Thanks to the crispy breading in which the pieces of fillet are fried, the sauce perfectly wraps the chicken and stays on it. Loose rice or bulgur is good as a side dish.

If desired, instead of chicken fillet, you can use meat from thighs and legs or turkey fillet. Despite its exquisite taste, the recipe is quite simple, quick and affordable. Follow the step–by–step instructions and you will succeed!

Ingredients for cooking chicken in orange sauce:


  • Chicken fillet – 350 g.

  • Chicken egg – 1 pc.

  • Orange – 1 pc.

  • Garlic – 1 clove.

  • Ginger root – 20 g.

  • Corn starch – 100 g.

  • Wheat flour – 100 g.

  • Orange juice – 200 ml.

  • Soy sauce – 50 ml.

  • Water – 70 ml.

  • Vegetable oil – 50 ml.

  • Red ground pepper – 0.25 tsp.

  • Sugar – 1 tbsp.

  • Salt – 0.5 tsp.

  • Fresh parsley – 1–2 sprigs.

Recipe for cooking chicken in orange sauce

Step–by–step instructions:

1. Wash the chicken fillet, dry it from excess moisture with paper towels. We clean the meat from fat and films, cut it into small pieces.

2. Roll each piece of chicken fillet in wheat flour.

3. Dip a piece of meat into the beaten chicken egg so that it is completely covered with it.

4. We bread the chicken in cornstarch. In this way, we prepare all the pieces of chicken fillet.

5. Put the breaded meat in a pan with heated oil in one layer at a distance from each other.

6. Fry the chicken fillet over medium heat until golden brown on all sides. I recommend frying the chicken in several steps. If you immediately put the entire amount of chicken fillet on the pan, then the meat will simply be stewed, and not fried until golden brown.

7. Place the finished pieces of fillet on a plate lined with paper napkins to remove excess oil.

8. In a deep pan or saucepan, combine all the ingredients for the sauce: finely grated garlic and ginger root, the peel of one orange, sugar, ground red pepper and a pinch of salt. If you use concentrated soy sauce, there is no need to add salt. The amount of ground red pepper can be adjusted to taste.

9. Pour soy sauce and fresh orange juice into the pan, you can with the pulp.

10. Mix 70 ml of cold water and 1 tablespoon of corn starch in a separate bowl. Stir the mixture, reaching a homogeneous consistency. Pour it into the pan with the rest of the ingredients.

11. Constantly stirring the sauce, bring it to a boil. Boil the sauce over low heat for 1 minute so that it thickens and becomes glossy.

12. Put the fried chicken fillet in breadcrumbs into the boiling sauce.

13. Cook chicken in orange sauce over low heat for 2 minutes, stirring occasionally.

14. Serve the ready aromatic chicken fillet in orange sauce hot immediately after cooking, garnishing the dish with fresh parsley. You can also use green onion feathers and sesame seeds fried in a dry pan for decoration.

Bon appetit!

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