You may prefer to use dry sherry or rice wine in place of white wine. The amount of sauce used in the final preparation is a matter of choice.


  • 8 oz. chicken breast- cut into 1/2-inch cubes
  • 1/2 tsp. salt
  • 1 tsp sesame oil
  • 1/8 tsp. ground white pepper
  • 1 Tbls.white wine
  • 1 Tbls.cornstarch
  • 1 cup vegetable oil
  • Flour Mix:
  • 1 egg
  • 1 Tbls. cornstarch
  • 1 Tbls. flour
  • pinch of salt
  • water
  • 1 1/2 Tbls. dried orange peel, soaked and julienned
  • 1 Tbls. minced garlic
  • Sauce Mix:
  • 1 1/2 Tbls. soy sauce
  • 1 1./2 Tbls. oyster sauce
  • 3 1/4 Tbls. ketchup
  • 1 1/2 Tbls. Galangal ( a mixture of chilies, brown sugar and salt)
  • 3/4 cup sugar
  • 1/3 cup distilled white vinegar
  • 2 1/4 tsps. sesame oil
  • 1 1/4 tsps. ground white pepper


Soak dried orange peel in water until softened. Drain and cut into thin julienne cut
Mix sauce ingredients. Can be prepared ahead of time.
Mix salt, sesame oil, white pepper, wine and cornstarch. Marinate chicken cubes in this mixture for at least one hour. Remove and drain.
Mix Egg, cornstarch, flour and salt in a shallow pan. Dredge drained marinated checken with this mixture. Toss to evenly coat, and shake off excess flour.
Heat vegetable oil over medium high heat in saute pan until almost smoking.Add floured chicken cubes and fry until lightly browned.Place cubes on paper towels .
Drain all but 1 tsp.oil from the pan. Return pan to medium heat, add garlic and orange peel.
Heat until smell of garlic is present. Add chicken and 1/2 the sauce. Toss in pan. Remove to platter, garnish with julienne orange zest and cilantro.
Serve over steamed rice.

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Submitted 6/13/05.
Source: California Fat's
Submitted By: Eileen Werth
Orange Chicken