Crispy chicken lacquered in a bright glaze of fresh orange juice and zest — sweeter than General Tso's, sunnier than both of you.
What you need
Ingredients
Servings
3
500 g
🍗 Chicken Breast ›
bite-size
80 g
❄️ Cornstarch ›
plus 1 tsp for the sauce
1
🥚 Eggs ›
2
🍊 Orange ›
zest and juice
3 tbsp
🍶 Soy Sauce ›
2 tbsp
🍯 Honey ›
1 tbsp
🍶 Rice Vinegar ›
1 thumb
🫚 Ginger ›
2 cloves
🧄 Garlic ›
2
🌱 Scallions ›
300 ml
🛢️ Vegetable Oil ›
for frying
2 portions
🍚 White Rice ›
to serve
Add all to shopping list
Mise en place
Before you start
25m
Prep
15m
Cook
40m
Total
3
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Chicken Breast — bite-size
Cornstarch — plus 1 tsp for the sauce
Orange — zest and juice
Vegetable Oil — for frying
White Rice — to serve
3 steps
Method
1
Coat the chicken in beaten egg then cornstarch; fry in batches at 180°C until golden and crisp, 4 minutes per batch.
2
Simmer orange juice and zest, soy, honey, vinegar, ginger, and garlic 2 minutes; thicken with a teaspoon of cornstarch slurried in cold water.
💡
Fresh zest is the flavor; bottled juice alone tastes like candy. Zest first, juice second.
3
Toss the hot chicken in the glaze until every piece shines. Scallions over the top, rice underneath.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.