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Orange Chicken

2 boneless, skinless chicken breasts, cut into small 1" x 1" cubes

1/2 cup cornstarch

1 1/2 cup all purpose flour

1 1/4 cup water

1 egg

2 tbsp. oil

8 cups oil for frying 

1 tbsp. Brass Ring Original

Orange Sauce:

1 tbsp. oil

1/2 tsp crushed red pepper flakes (could substitute 1/2 tsp Brass Ring Cajun)

3 cloves garlic, minced

1 tsp Brass Ring Medium (or Original)

1/4 cup sugar

1/4 cup brown sugar

1/4 cup orange juice

1/4 cup white vinegar

2 tbsp. soy sauce

2 tbsp. water

2 tbsp. cornstarch

Cut chicken, set aside.

Heat deep fryer to 350 F. (can use less oil in a wok, about 3 - 4 cups)

in a medium bowl, combine BR Original, cornstarch and flour. Add the egg, water and 2 tbsp. oil and mix until it reaches pancake batter consistency.


Add chicken to batter and chill for 30 mins.


Add chicken to hot oil and cook for 5 - 6 min or until done. Remove chicken and place on paper towel to dry.

Heat a pan over medium high heat and add the oil. Once oil is hot, add red pepper flakes and BR Medium and garlic. Sauté for 1 minute. Add the sugar and brown sugar, stirring to combine. Add orange juice and stir to combine. Add the vinegar and soy sauce, stirring to combine.

Mix cornstarch and water together and mix until smooth. Slowly add to sugar mixture, stirring while combining. Once you have a nice thick sauce, add chicken and flip or stir until all pieces coated. Sprinkle some sesame seeds on top and some Brass Ring Medium.

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