So Julia Goolia and I have been getting requests to do anything Asian inspired, to make Chinese food, to create something from my home country, so on and so forth. So finally, you get to see us make an American chain Chinese food that is not sold out of the United States… Orange Chicken. Maybe one day we’ll make something more authentic to China like fortune cookies…

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Orange Chicken
260 Calories Per Serving
Makes 2 Cups

Prep: 20 minutes
Fry Chicken @ 375°F: 4 minutes
Cook Time: 15-20 minutes​
• Deep Fryer:
• Wok:
• Microplane: ​

• Boneless Chicken Breasts
• Vegetable Oil for Frying
• 1 Tbsp Vegetable Oil
• 1 Tbsp Ginger Root
• 1 tsp Garlic, Minced
• 1/2 tsp Sesame Oil
• 1 Tbsp Cornstarch
• 1 Tbsp Warm Water

Dry Mix:
• 1/2 Cup Cornstarch
• 1/2 Cup Flour

Wet Mix:
• 1 Egg
• 1 Tbsp Vegetable Oil
• 1 tsp Salt
• 1/2 tsp White Pepper or Black

Orange Sauce:
• 1 Tbsp Rice Wine Vinegar
• 1 Red Chili Pepper, minced
• 1/4 Cup Chopped Green onions
• 2 Tbsp Soy Sauce
• 2 Tbsp Water (to dilute the saltiness)
• 1/3 Cup Tbsp Sugar
• 1/3 Cup Tbsp White Vinegar
• 1 Orange Zest

1. In a large bowl add in the “dry mix” & in a shallow dish add in the “wet mix”.

2. Cut chicken into bite sized pieces and toss into the wet mix then the dry mix. TIP: If you want your chicken to have little crumbles, drizzle on the wet mix onto the floured chicken and keep tossing it in the dry mix. It will create little balls of deliciousness.

3. In a separate bowl, mix the orange sauce ingredients. You will need to zest 1 orange with a microplane. Try to zest just the outer layer of the orange avoiding going too far into the rind.

4. You can either deep fry the chicken or pan fry it in a wok. For the wok, make sure the oil covers at least half of the chicken.

5. Fry the chicken for 2 minutes per side, ensuring that your oil is at least 350°F. On an electric stove the dial should be set to medium-high to achieve this temperature. Using a thermometer always helps.

6. Once all the chicken has been fried, you will remove the remaining oil from the wok.

7. With a clean wok, add 1 Tbsp oil, 1 Tbsp minced ginger root, 1 tsp minced garlic, fry until fragrant (about 30 seconds or less)

8. Add the “Orange Sauce” & cooked chicken to the wok & bring to a boil.

9. Finish it off with the cornstarch slurry, 1 Tbsp cornstarch and 1 Tbsp water & heat until thickened.

10. For no reason other than flavor, drizzle some sesame oil into this mixture.

This meal is kind of a pain in the ass, but delicious. An easy alternative would be to buy boneless chicken nuggets & Panda Express orange chicken sauce, but I swear on the food bible that it will not taste nearly as good. Sometimes putting in that effort makes you appreciate a meal that much more.
Serving Size 5.7 oz
Calories 260
Total Fat 5g
Saturated 1g
Trans 0g
Cholesterol 110mg
Sodium 380mg
Total Carbs 18g
Dietary Fiber 0.4g
Sugars 6g
Protein 30g

Disclaimer: Nutrition Facts are estimated through MyFitnessPal and should act as a general guideline. It does not represent any actual facts.

Music by Noseyuk Licensed under a Creative Commons License

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