Real Recipes From Real Home Cooks ®

mama's orange chicken

(7 ratings)
Blue Ribbon Recipe by
Vickiala Edmonds
Chicago, IL

When my husband would order orange chicken he would complain about the lack of flavor. Browsing the internet I notice that some orange sauces use little or no orange juice at all. I figured I'll make it using my barbeque sauce recipe, replacing the tomato paste with 100% orange juice and orange zest. Let's just say my husband doesn't order orange chicken anymore.

Blue Ribbon Recipe

Sweet, tangy, and bursting with flavor we loved this orange chicken. Vickiala hit it out of the park with these fantastic wings. There is a lot of breading mixture and sauce leftover. You'll have enough to make a double batch of chicken. Good thing, because you'll want to make extra. This would be great with chicken tenders too.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For mama's orange chicken

  • 4 lb
    party chicken wings (or boneless)
  • 1/4 c
    ground sea salt (or table salt)
  • 1/4 c
    ground peppercorn (or black pepper)
  • 3 c
    all-purpose flour
  • 4 c
    peanut oil (or vegetable)
  • 1 c
    water, cold
  • 1/3 c
    white vinegar
  • 2 c
    100% orange juice
  • 2 1/2 Tbsp
    soy sauce, dark
  • 1 Tbsp
    orange zest
  • 1 c
    brown sugar, firmly packed
  • 1/2 tsp
    ginger root (minced)
  • 1/2 tsp
    garlic (minced)
  • 1/4 tsp
    crushed dried red peppers (optional)
  • 3 Tbsp
    corn starch
  • 1/4 c
    cold water

How To Make mama's orange chicken

  • Rinsed chicken drying.
    Rinse chicken in a large colander. Set the colander in the sink to remove excess water.
  • Oil in a deep fryer.
    Pour peanut oil into the frying pan or deep fryer using medium heat setting.
  • Flour and seasonings in a resealable bag.
    In a large freezer bag combine sea salt, peppercorn, and all-purpose flour. Seal bag and toss for 10 sec.
  • Chicken coated in flour.
    Add pieces of chicken into flour mixture toss bag until chicken is coated.
  • Chicken frying in a deep fryer.
    Carefully place chicken into hot oil frying 10-15 minutes on both sides or until golden brown. Remove chicken place on a paper towel to remove excess oil.
  • Water, orange juice, rice vinegar, and soy sauce in a saucepan.
    In a large saucepan combine 1 cup of water, orange juice, rice vinegar, and soy sauce over medium heat. Stir for 5 minutes.
  • Brown sugar, garlic, orange zest, ginger, and red pepper added to saucepan.
    Stir in brown sugar, garlic, orange zest, ginger, and red pepper. Bring to a boil.
  • Pouring corn starch slurry into the saucepan.
    In a small bowl combine 1/4 cup of cold water into corn starch. Stir until dissolved. Slowly stir corn starch mixture into orange sauce until thickens.
  • Coating chicken in the orange sauce.
    Pour over chicken toss until well coated. This is also great over shrimp, pork, or beef.