Budget · Chicken · Chinese · Mains · Singapore local favourites · Tze Char · Uncategorized

Orange Chicken 金橘油炒鸡丁

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This is one of my favourite dishes that i came up with a long time ago. I used to cook it with frozen popcorn chicken. You can still use that for convenience but i decided to try cooking it with freshly battered chicken this time. The result earned me two thumbs up from Benny! He was in love with this dish! Orange oil is a traditional teochew condiment. It is sweet with a beautiful fragrance of madarin oranges. If you manage to get your hands on this, you gotta try cooking this dish!


  1. 1 large chicken leg diced
  2. 2 cloves garlic, chopped
  3. 2 chilli padi, chopped
  4. 1 small red onion, thinly sliced
  5. Spring onions, cut into 1cm long
  6. 6 tbsp orange oil
  7. 2 tbsp soy sauce
  • Batter
  1. 1/2 cup plain flour
  2. 1/4 cup corn flour
  3. 1 tsp baking soda
  4. pinch Salt
  5. 1 tsp cooking oil
  6. 1 egg
  7. 1/2 cup water


  1. Marinade chicken in some salt and pepper.
  2. Dip in the batter and fry until golden brown.
  3. Combine orange oil and soy sauce, set aside.
  4. In a hot wok, saute garlic, chilli and onions until fragrant.
  5. Add in coriander. Mix well.
  6. Add in the sauce mixture. Fry briefly until the sauce is bubbly.
  7. Add in chicken and spring onions. Toss until chicken is evenly coated.

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