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Orange Chicken with Feng He Garden

Dec 10,2023 | Feng He Garden


For the chicken:

  • 4 boneless skinless chicken breasts cut into bite-sized pieces
  • 3 eggs, beaten
  • ⅓ cup cornstarch
  • ⅓ cup flour
  • Salt, to taste
  • Oil, for frying

For the sauce:

  • 1 cup orange juice
  • ½ cup sugar
  • 2 tbsp rice vinegar or white vinegar
  • 2 tbsp Feng He Garden Light Soy Sauce
  • ¼ tsp ginger
  • ¼ tsp garlic powder or 2 garlic cloves, minced
  • ½ tsp red chili flakes
  • Zest of 1 orange
  • 1 tbsp cornstarch
  • 2 tbsp water

For the garnish:

  • Spring onions, chopped
  • Orange zest


  1. To make the sauce, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes in a medium saucepan over medium heat. Bring to a boil and simmer for 3 minutes.
  2. Whisk together 1 tbsp cornstarch and water in a small bowl to make a slurry. Add it to the sauce and whisk well. Cook for another 5 minutes, stirring occasionally, until the sauce is thick and glossy. Turn off the heat  and stir in the orange zest.
  3. Mix ⅓ cup cornstarch, flour, and salt in a shallow dish to make the chicken. Dip the chicken pieces in the beaten eggs, then coat them with cornstarch. Shake off any excess and place them on a plate.
  4. Heat oil in a large skillet or pot over medium-high heat. Fry the chicken in batches, turning once, for about 2 to 3 minutes per side or until golden and crisp. Drain on paper towels.
  5. Toss the chicken with the sauce in a large bowl, or serve the sauce on the side. Sprinkle with spring onions and orange zest for garnish. Enjoy with rice or noodles.