Crispy orange chicken

  • Preparation 15 min
  • Cooking 45 min
  • Servings 4 to 6
  • Freezing I do not suggest


Ingredients for the sauce

  • 150 ml brown sugar
  • 150 ml white vinegar
  • 3 tablespoons water
  • 3 tablespoons soy sauce
  • 2 tablespoons white beer
  • 1 teaspoon sesame oil
  • The zest of 2 oranges

Ingredients for the rest

  • About 3 cups tempura batter mix
  • About 4 cups vegetable oil
  • 700 g boneless and skinless chicken breasts, cut into large cubes
  • 3 green onions, thinly sliced
  • 2 tablespoons finely grated fresh ginger
  • 3 garlic cloves, finely chopped
  • 2 tablespoons white beer
  • 2 tablespoons cornstarch diluted in 1/2 cup cold water
  • Sesame seeds to garnish



  • In a large bowl, add the ingredients for the sauce and combine. Season with salt and pepper and set aside.
  • In a large bowl, prepare the tempura batter mixture according to the directions on the package. Reserve in the fridge.
  • In a large skillet, add the oil and heat to 375°F.
  • Dip a few pieces of chicken in the cold tempura mixture and place in hot oil, a small amount at a time. Cook for 4 to 5 minutes or until pieces are golden brown. Remove with a slotted spoon and place on a paper towel for a maximum of 2 minutes. Reserve on a grid.
  • In a skillet over medium high heat, add 1 tablespoon vegetable oil followed by ginger, garlic and 3/4 of the green onions. Cook for 30 seconds, stirring. Add the white beer and stir.
  • Add the sauce and cornstarch mixture and mix well. Cook for a few minutes until the sauce thickens, which should go fast enough! Add the chicken then mix to coat well! Continue cooking for 2 minutes, stirring and remove from heat.
  • Serve on rice, add plenty of sesame seeds to taste then garnish with green onions!