How to make Orange Chicken - SK Khazana -

Fried chicken cubes cooked with orange flavoured sauce and served

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken legs, Orange juice (ऑरेन्ज जूस / संतरे का रस)

Cuisine : Indo-Chinese

Course : Snacks and Starters

Orange Chicken - SK Khazana

Orange Chicken - SK Khazana Recipe Card


Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Orange Chicken - SK Khazana Recipe

  • Boneless chicken legs cut into 1 inch cubes 400 grams

  • Orange juice 1 1/2 cups

  • Refined flour 1 cup

  • Cornflour 1 cup

  • White pepper powder to taste

  • Salt to taste

  • Eggs 2

  • Oil 3 tablespo to deep fry

  • Garlic chopped 1 tablespoon

  • Ginger chopped 1 inch

  • Red chilli flakes 1 teaspoon

  • Spring onion bulbs chopped 1-2

  • Sugar 2 tablespoons

  • Brown sugar 2 tablespoons

  • Soy sauce 1 tablespoon

  • Vinegar 1 tablespoon

  • Cornflour slurry 2 teaspoons

  • White sesame seeds to garnish

  • Rice to serve


Step 1

Take refined flour, cornflour, white pepper powder, salt, eggs and 2 tbsps oil in a mixing bowl. Add sufficient water and whisk to make a smooth and thick batter. Add chicken cubes and mix well.

Step 2

Heat sufficient oil in a kadai, slide in the batter dipped chicken cubes and deep-fry chicken cubes till golden and crisp. Drain on absorbent paper.

Step 3

Heat 1 tbsp oil in non-stick pan, add garlic, ginger, red chilli flakes and spring onions, mix and sauté for 2-3 minutes.

Step 4

Add sugar and brown sugar and mix well. Add orange juice, soy sauce, vinegar, salt and white pepper powder, mix well and cook for 2-3 minutes.

Step 5

Add cornflour slurry, mix well and cook for 1 minute. Add fried chicken and mix well till all the chicken cubes are well coated with the sauce.

Step 6

Transfer onto a serving platter with steamed rice. Garnish with sesame seeds and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.