As a huge fan of Ree Drummond, I have always admired and loved her cooking style. Her recipes are quick, easy and not complicated, which makes them suitable for a busy wife and mother like me.

I decided to adapt Orange Chicken recipe from Ree’s, except that I used real oranges instead of store-bought orange juice. I think the kids got tired of eating the oranges, so better make good use of them! And since I’m feeding 4 boys, I doubled the recipe (Yep, an ARMY, or a basketball TEAM haha!).

Now, I don’t want the chicken to be oily. Draining the excess oil makes the chicken oil-free and crunchier. I used my very own Kitchenatics cooling rack to drain the chicken pieces. It can fit up to 20 large parts of chicken. Just had to make sure I kept my eye on them lest somebody steals a piece!

Let’s start cooking!

Orange Chicken

Prep: 20 Minutes

Cook: 20 Minutes

Level: Easy

Serves: 4


  • Vegetable or Peanut Oil for frying
  • 4 whole Egg Whites
  • 2 Tablespoons Cornstarch
  • 4 whole Boneless, Skinless Chicken Thighs, Cut into Bite Sized Pieces


  • 1/2 cup Orange Juice
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Packed Brown Sugar (OR White Sugar OR Honey)
  • 1 Tablespoon Rice Vinegar (or Regular Distilled Vinegar)
  • 1/4 teaspoon Sesame Oil
  • Dash of Salt to taste
  • Dash of Crushed Red Pepper to taste
  • 1 clove Garlic, Pressed Or Minced
  • 2 teaspoons Minced Ginger
  • 1 teaspoon Cornstarch (additional)
  • Zest Of 1 Orange (optional)
  • 1/4 cup Water
  • 2 whole Green Onions, Sliced




  1. For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, for about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
  2. For the sauce: Meanwhile, combine the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, optional) in a small nonstick skillet and whisk together. Heat until it bubbles and starts to thicken, for about 3-4 minutes.
  3. Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix and let it thicken for a minute. If sauce gets overly thick, just add 1/4 cup water and whisk.
  4. Heat about 2 inches of vegetable oil in a heavy-bottomed pot. Use a deep-fry thermometer and heat it to 350 degrees F. In batches, carefully drop one piece of chicken at a time to prevent them from sticking together. Let it fry for about 2 to 3 minutes or until golden brown.
  5. Drain the chicken pieces on the cooling rack then place them on a plate lined with paper towels to absorb the excess oil. Set aside.

Toss the chicken in the sauce. Serve hot and garnish with orange zest and sliced green onions on top.

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