Entree/ Poultry

Chinese Orange Chicken

AND THE WINNER IS…. (see below for “giveaway” winner.

I made cauliflower rice with this dish but any kind of rice would be wonderful.

Chungah at Damdelicious.net blog uses simple fresh ingredients to make elegant easy meals. She had two chicken recipes I found interesting so I merged them into one. I love eating Chinese food and I use to make it more often. I have been wanting to use some of the beautiful chop sticks (washable ones, of course) that I ordered for a friend’s ‘China Going Away Party’ a year ago and I thought this recipe with its larger cuts of chicken would work great with my little sticks of art.

One of Chungah’s recipe is fried and the other is baked. I made the chicken nuggets as suggested in Baked Honey Garlic Chicken but liked the ingredients in the Chinese Orange Chicken. So, I took pieces of each recipes and changed the technique to suit what I wanted the outcome to be — a non-fried Chinese Orange Chicken.

Dam Delicious has some beautiful recipe and you should spend a little time over at her site looking at some of her things. She definitely inspired me to cook up some Asian flavors.

Update: So, I’m hoping this new recipe card format is working out. Looks like you can leave a comment for the blog (which is at the bottom of the post) or if you try the recipe you can leave a comment or review about the recipe. Hope you will try both.

The winner of my McKaskle Farms polenta and popcorn cornmeal is….. Lynn Clifford. Thanks Lynn for commenting. January 31 I did a polenta, cornmeal giveaway and all you had to do was leave a comment in the comment section. I only had two comments and if I had had 2 bags of polenta and 2 of the cornmeal, I would have given them both bags. Wish I had bigger “give aways like some blogs have but I don’t”. Both the ladies that left comment live in The Woodlands, so I can just deliver in person. I have a cool little Eiffel Tower grater I picked up in Paris and that may be the next giveaway I do in the future.

BLAST FROM THE PAST: Remember the Sweet and Sour Dinos I made with left over dino nuggets after grandson’s visit.



Zest and juice the orange.


Mix all the sauce ingredients and set aside.


Mix the beaten eggs in a bowl and add your cut up chicken pieces. In another dish put your breadcrumbs and then take the egged chicken pieces and roll in the bread crumbs.


Put the panko coated chicken nuggets on a baking sheet that has been sprayed with cooking spray. OR, you could deep fry these, or, drizzle a little oil over the tops to get a better brown than I did.


Have your sesame seeds and thinly sliced green onions ready to garnish the dish.


Mix the sauce ingredients in pan and stir until hot. Stir 1 tablespoon of cornstarch in with about 2 tablespoons of water and stir a little of this into the saucepan until you get the desired thickness you want. (Don’t make it too thick.)


These could have been a little browner but they were done. I think I would have like the appearance better if they had been fried, but they were going to be tossed with the sauce anyway so why bother frying.


Put the baked nuggets into a bowl, pour over the sauce and toss to coat.


I love my collections of chopsticks.


Chinese Orange Chicken


  • 1 1/2 lbs. boneless skinless chicken breast, cut into 1" pieces
  • 2 large eggs beaten
  • 1 c. Panko breadcrumbs
  • 1/2 tsp. sesame seeds for garnish
  • 1 green onion thinly sliced for garnish

For Sauce

  • 1/3 cup freshly squeezed orange juice
  • zest of the orange
  • 1/3 c. honey or use less or coconut sugar
  • 4 Tbsp. distilled white vinegar
  • 1 Tbsp. soy sauce
  • 4 cloves garlic minced
  • 1 tablespoon orange zest
  • 1 Tbsp. cornstarch
  • 1 teaspoon Sriracha or more, to taste
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon black pepper


  1. Preheat oven to 400°. Lightly oil a 9x13 baking dish with cooking spray.
  2. To make the sauce, whisk together the 1/3 cup orange juice, honey, vinegar, soy sauce, garlic, orange zest, Srirach, ginger and pepper in a large bowl.
  3. Heat sauce ingredients in a medium saucepan over medium heat. Bring to a boil and stir in 1 tablespoons cornstarch combined with 1 tablespoons water. Cook, whisking until thickened about 1-2 minutes; keep warm.
  4. Working with one chicken piece at a time, dip the chicken into the eggs, then dredge in panic breadcrumbs and place on baking sheet.
  5. Bake chicken nuggets in 400° oven for 15-20 minutes. When chicken is brown and crisp, toss with the thickened sauce and serve over rice (or cauliflower rice). Garnish with sesame seeds and green onions, if desired.

Recipe Notes

Adapted from www.damdelicious.net


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  • Reply
    February 15, 2015 at 11:07 am

    I often spray my pinko bread crumbed bake meats with olive oil spray. I find this works better then the drizzle. Love your recipes and your blog. Brings back many fond memories of good times spent with you and your family.

    • Reply
      February 15, 2015 at 5:19 pm

      Gena, I don’t know why I didn’t spray. I have two spray bottles made for oils and they were sitting out.

  • Reply
    Egg Roll in a Bowl – Rosemary and the Goat
    October 17, 2019 at 2:20 pm

    […] FROM THE PAST: Chinese Orange Chicken is a recipe I did back in 2015 and I served it over a cauliflower rice but you could use brown, […]

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