Orange chicken
Crisp chicken in a sticky, sweet and zesty orange glaze. Brilliant over plain rice.
- Time40 min
- LevelMedium
- Costabout £2.49 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Dip the chicken in the egg, then toss in the 4 tbsp cornflour.
- 2
Heat the oil in a large frying pan over a medium high heat. Fry the chicken for 8 minutes, turning, until golden and cooked. Lift out.
8 min - 3
In the same pan, cook the garlic and ginger for 30 seconds.
- 4
Pour in the orange zest and juice, vinegar, tamari and sugar. Simmer for 5 minutes until reduced by half.
5 min - 5
Stir in the cornflour paste and cook for 1 minute until glossy.
1 min - 6
Return the chicken and toss to coat. Scatter with spring onions.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.