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Recipe: Chinese Orange Chicken

This is our version of the takeaway classic dish Orange Chicken. Great for a Friday night in, or easily scaled up to impress your friends as part of a party buffet!


2 large chicken breasts, cut into large even-sized chunks

1 tbsp shaohsing wine

1 tbsp Wing Yip Light Soy Sauce

1 tsp garlic, minced

2 tsp ginger, minced

1 egg, lightly beaten

3 tbsp cornflour

1 tbsp coriander, roughly chopped

1 tsp white sesame seeds

1 tsp black sesame seeds


Vegetable oil for deep frying



4 tbsp orange juice, freshly squeezed

3 tsp caster sugar

1 tsp Wing Yip Light Soy Sauce

2-3 drops Wing Yip Sesame Oil

60ml chicken stock

1 tsp cornflour

Cooking Method

Serves 3-4

1. Mix together the shaohsing wine, soy sauce, garlic and ginger and then add the chicken. Coat the chicken well with the mixture and then cover and refrigerate for one hour or overnight.

2. Add the lightly beaten egg to the chicken mixture and mix well.

3. Place the cornflour into a sealable bag and then drain off each piece of chicken from the wet mixture and add to the cornflour. Seal the bag and shake well to coat each piece of chicken with cornflour.

4. Heat the vegetable oil in a fryer, or a wok, to 180°c using a thermometer to check. Fry the chicken in batches if necessary for 3-4 minutes until the coating is crispy and golden brown. Remove from the oil using a slotted spoon and place onto kitchen paper to absorb any excess oil. If cooking more than 2 batches, keep the chicken warm in a pre-heated oven at 150°c.

5. Whilst the chicken is frying, heat a wok over a low heat and combine all of the sauce ingredients. Stir the sauce until it thickens and bubbles gently.

6. Once all of the chicken has been cooked, turn up the heat on the sauce to high and add the chicken. Stir-fry for 1-2 minutes until all of the chicken has been coated evenly with the sauce.

7. Serve immediately and sprinkle over the sesame seeds and coriander.