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Orange Chicken


600g chicken breast, cut into bite size pieces
2 tbsp oil
Salt to taste
1 tsp Supreme Coarse Black Pepper
2 tsp Supreme Garlic Powder
2 tsp Supreme Onion Powder
1 tsp Supreme White Chilli Powder
Zest of half an orange
2 egg whites
¼ cup plain flour
2 tbsp cornflour
Oil to deep fry

1 tbsp oil
1 tbsp Supreme Ginger Garlic Paste
1 tsp Supreme Chilli Flakes
Salt to taste
1 cup of fresh orange juice
1 ½ tbsp soy sauce
1 tbsp vinegar
1 tbsp brown sugar
¼ cup water
1 tbsp corn flour

Sliced spring onions


In a bowl, mix together: oil, salt, black pepper, garlic powder, onion powder, white chilli powder, orange zest, egg whites, plain flour and cornflour. Add chicken pieces, mix well and set side to marinade for 30 minutes. Heat enough oil to deep fry over medium-high heat. Once heated and working in batches, gently add chicken and cook until golden and fully cooked through. Drain on kitchen paper and set aside. In a bowl mix together water and corn flour and then set aside. Heat a wok over high heat. Add oil, ginger garlic paste, chilli flakes and stir fry for a minute then and salt, orange juice, soy sauce, vinegar and brown sugar. Bring to a boil then stirring constantly, add water and corn flour mixture (stir the cornflour mixture well before adding). Continue to stir until the sauce thickens. Add fried chicken pieces and gently toss or stir to coat evenly. Once chicken has heated through remove from heat, garnish with spring onions and serve immediately with steamed rice.