Orange Chicken

25 - 30 minutes


Cook Within:24 hours

30 Min

Effort :


Spice :


Oriental-style fried chicken in a tangy, sticky orange sauce served with rice.


Per serving (incl. Tax)


Nutrition Values

(Per Serving)
Calories 563.6
Total Fat 4.54g
Cholesterol 87mg
Sodium 933.41mg
Total Carbohydrates 81.4g
Protein 41.13g

Nutrition Values

(Per Serving)
  • Calories 563.6

  • Total Fat 4.54g

    • Saturated Fat 0.95g

  • Cholesterol 87mg

  • Sodium 933.41mg

  • Total Carbohydrates 81.4g

    • Dietary Fiber 2.22g

    • Sugar 15.75g

  • Protein 41.13g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

  • Chicken Breast
    Chicken Breast
  • Rice
  • Caster Sugar
    Caster Sugar
  • Brown Sugar
    Brown Sugar
  • Garlic
  • Ginger
  • Chilli Flakes
    Chilli Flakes
  • Orange Juice
    Orange Juice
  • Orange Zest
    Orange Zest
  • White Vinegar
    White Vinegar
  • Soy Sauce
    Soy Sauce
  • Cornflour
  • Sesame Seeds
    Sesame Seeds

You Will Need

Not Included in Bag

for 1 serving only

  • Cooking Oil (120-130 ml)
  • Salt (to taste)
  • Pepper Powder (to taste)


  • Non-Stick Pan
    Non-Stick Pan
  • Mixing Bowls
    Mixing Bowls
  • Mortar & Pestle
    Mortar & Pestle

Watch Video


  • 1

    Prepare the Ingredients

    • Chop the chicken breast into 2″ cubes.
    • Crush the ginger and garlic in a mortar and pestle with a small pinch of salt.
    • Zest the orange, and juice it. Strain out the seeds.
    • Cook the rice as you normally would.
  • 2

    Marinate the chicken

    • Add the cubed chicken to a mixing bowl along with cornflour, some salt and pepper (to taste). Toss to coat evenly.
    • Dust off the excess cornflour from the chicken.
  • 3

    Frying the chicken

    • Fill a deep frying pan with cooking oil, set the pan on medium-high heat.
    • Fry the chicken in the oil once it is adequately hot. Fry for 3-4 minutes until golden brown and crisp. Set aside on a paper towel.
  • 4

    Making the sauce

    • To a frying pan, add some cooking oil. Set it on medium heat. Once hot, add the crushed ginger and garlic along with the red chilli flakes.
    • Once fragrant, add the caster sugar and the brown sugar. Stir until lightly caramelized, for 2-3 minutes.
    • Add the orange juice and zest. Stir vigorously to combine. Once combined and bubbling, add the soy sauce, season with salt and pepper (to taste) and vinegar. Let it simmer for 3-5 minutes.
    • Whisk the rest of the cornflour with some water, add the slurry to the simmering sauce. Mix until the sauce is starting to thicken.
  • 5


    • To the thickened sauce, add the fried chicken and toss to coat the chicken in the sauce.
    • Serve over the cooked rice. Garnish with sesame seeds.


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