Sus Hive Recipe Library

Chinese Orange Chicken

Chef/operator production sheet for Chinese Orange Chicken. Use this page for station prep, service setup, holding decisions, and catering execution. Chinese Orange Chicken has been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Chinese Orange Chicken

Fried chicken bites tossed in sweet-spicy orange sauce with fresh zest finish.

Yield: entrée batch
Style: sauced fried chicken
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Chicken
  • 4 boneless skinless chicken breasts, cut bite-size
  • 3 eggs, whisked
  • 1/3 cup cornstarch
  • 1/3 cup flour
  • Salt, to taste
  • Oil, for frying
Orange Sauce + Garnish
  • 1 cup orange juice
  • 1/2 cup sugar
  • 2 tbsp rice vinegar or white vinegar
  • 2 tbsp soy sauce
  • 1/4 tsp ginger
  • 1/4 tsp garlic powder or 2 garlic cloves, finely diced
  • 1/2 tsp red chili flakes
  • Zest from 1 orange
  • 1 tbsp cornstarch
  • Green onions, for garnish
  • Extra orange zest, for garnish

Prep / Cook Method

  1. Make the sauce: in a medium pot combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and chili flakes. Heat about 3 minutes.
  2. Whisk 1 tablespoon cornstarch with 2 tablespoons water to form a slurry. Add to the sauce, whisk well, and cook about 5 minutes until thickened. Remove from heat and stir in orange zest.
  3. For the chicken, stir together flour and cornstarch in a shallow dish with a generous pinch of salt. Place whisked eggs in a second shallow dish.
  4. Dip chicken pieces in egg, then in the flour-cornstarch mixture. Set aside on a plate.
  5. Heat 2–3 inches of oil in a heavy-bottomed pot to 350°F.
  6. Fry chicken in batches for 2–3 minutes, turning often, until golden brown. Transfer to a paper-towel-lined plate.
  7. Toss hot fried chicken with the orange sauce. Reserve some sauce for rice if desired.
  8. Finish with green onion and extra orange zest. Serve immediately.

Finish + Service

  • Best served immediately while the coating is crisp.
  • Chicken thighs may be substituted for chicken breasts.
  • If making a gluten-free adaptation, tamari can replace soy sauce, but the breading also needs a GF flour adjustment.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.