
I took our favorite Asian flavors and combined them to make a delicious Fried Orange Chicken Sandwich for lunch! With my daughter in town from college, I knew I needed to be prepared to make her some of her favorites!
We normally have orange chicken over jasmine or other white grain rice. But why not throw it on a buttery toasted bun, right? If you're an orange chicken fan, this sandwich is for YOU!

Helpful Items for Frying Orange Chicken
- Flint and Flame Knives - I use these daily and have had them for over 2 years. I've yet to sharpen them! Definitely great quality knives. Code CHEFTIM40 to get 40% this knife or their entire website.
- Staub Cast Iron Pan - You'll want the largest size for this portion. When cooking down the wine and stock, your pan will be very full!
- Hexclad Pots - <-- 10% off my favorite cookware in the kitchen!
- Bench Scraper - No joke.. everytime I cook I use this. You'll surprise yourself with how much you'll end up using it!
- Cutting Board - My friends over at SMK Woodworking have gifted me with the best quality cutting board! Give them a like and check them out!
- Zester - I love the narrow blades on this zester. Makes the zesting technique much easier when zester round objects.
Ingredients you'll need your Fried Orange Chicken Sandwich

Slaw
- 2 Cups Red Cabbage
- 1 Cup Daikon Raddish, julienned sliced
- 1 tablespoon Scallion Whites, diced
- 4 tablespoon Cilantro, diced
- 1 ½ teaspoon Sesame Oil
- 2 ½ tablespoon Rice Vinegar
- 1 tablespoon Brown Sugar (or sugar of choice)
- Salt and Pepper, to taste
Sauce
- ½ tablespoon Butter
- 1 ½ tablespoon Corn Starch with 1 ½ tablespoon Water (Slurry Mixture)
- ⅔ Cup Soy Sauce
- ⅔ Cup Orange Juice
- 1 ½ tablespoon Ginger, diced
- ¾ teaspoon Rice Vinegar
- 1 tablespoon Mirin
- 1 ½ teaspoon Sesame Oil
- 1 teaspoon Chili Flakes
- 3 tablespoon Honey
- 1 ½ tablespoon Brown Sugar
- 1 tablespoon Orange Zest
Wet Batter
- ½ Cup Flour
- ½ Cup Corn Starch
- 2 tablespoon Baking Soda
- ¾ Cup Water
Dry Batter
- 1 Cup Flour
- ¾ teaspoon Ginger Powder
- ¾ teaspoon Salt
- ¾ teaspoon Paprika
- ¾ teaspoon Onion Powder
- ¾ teaspoon Garlic Powder
For Chicken Sandwich
- 2 Chicken Breasts
- Peanut Oil, for frying
- 4 Slices Bread
- Mayo, for topping
- Scallion Greens, for topping
- Sesame Seeds, for topping
Detailed Instructions

Slaw and Chicken Prep
Step 1 : Combine all ingredients for Slaw. Set in the fridge for 1 at least 1 hour.
Step 2 : Pat chicken dry. Pound out with a meat tenderizer until ¾ inch thick. If using chicken thighs, you may skip this step.
Step 3 : Trim chicken to the shape of your bread/bun. Season with ginger powder and salt. Set aside.
Season and Dredge Chicken
Step 4 : Start to heat up oil in a large stock pot. (you'll be looking for a temp of 350°F.
Step 5 : In two separate bowls: Combine all wet batter ingredients in bowl number 1. Then, combine all dry batter ingredients in bowl number 2.

Step 6 : Completely coat chicken in wet batter. Drip dry and then completely coat in dry batter. Set aside.
Make Sauce
Step 7 : In a skillet on medium heat, melt butter and add in diced ginger. Cook for 3 minutes
Step 8 : Add in liquid ingredients for sauce and bring to a boil: Soy Sauce, OJ, Rice Vinegar, Mirin, and Sesame Oil.

Step 9 : Reduce to a simmer and add in Chili Flakes, Honey, Brown Sugar and Orange Zest.
Step 10 : Make "slurry" by combining in a small bowl the corn starch and water. Then, slowly add that to the sauce mixture and stir.

Fry Chicken and Assemble
Step 11 : Once oil is to temp, place chicken into oil slowly. Flip chicken after 3 minutes. Cook for another 4 minutes. Should be golden brown.
Step 12 : Toast buns while waiting on chicken.

Step 13 : Coat chicken completely with the sauce. Make sandwich from bottom to top - Bottom Bread, Mayo, Slaw, Chicken, Sesame Seeds, Scallion Greens, Top Bun.
What are the "must haves" on your family menus? Let me know your families favorite recipes in the comments! I love gathering ideas from fellow cooks!

Recipe

Fried Orange Chicken Sandwich
Equipment
- 2 Small Bowls
- Frying Pot
- Large Skillet
- Zester
- Meat Tenderizer
Ingredients
Slaw
- 2 Cups Red Cabbage
- 1 Cup Daikon Raddish julienned sliced
- 1 tablespoon Scallion Whites diced
- 4 tablespoon Cilantro diced
- 1 ½ teaspoon Sesame Oil
- 2 ½ tablespoon Rice Vinegar
- 1 tablespoon Brown Sugar or sugar of choice
- Salt and Pepper to taste
Sauce
- ½ tablespoon Butter
- 1 ½ tablespoon Corn Starch with 1 ½ tablespoon Water Slurry Mixture
- ⅔ Cup Soy Sauce
- ⅔ Cup Orange Juice
- 1 ½ tablespoon Ginger diced
- ¾ teaspoon Rice Vinegar
- 1 tablespoon Mirin
- 1 ½ teaspoon Sesame Oil
- 1 teaspoon Chili Flakes
- 3 tablespoon Honey
- 1 ½ tablespoon Brown Sugar
- 1 tablespoon Orange Zest
Wet Batter for Chicken
- ½ Cup Flour
- ½ Cup Corn Starch
- 2 tablespoon Baking Soda
- ¾ Cup Water
Dry Batter for Chicken
- 1 Cup Flour
- ¾ teaspoon Ginger Powder
- ¾ teaspoon Salt
- ¾ teaspoon Paprika
- ¾ teaspoon Onion Powder
- ¾ teaspoon Garlic Powder
For Chicken Sandwich
- 2 Chicken Breasts
- Peanut Oil for frying
- 4 Slices Bread
- Mayo for topping
- Scallion Greens for topping
- Sesame Seeds for topping
Instructions
Slaw and Chicken Prep
- Combine all ingredients for Slaw. Set in the fridge for 1 at least 1 hour.
- Pat chicken dry. Pound out with a meat tenderizer until ¾ inch thick. If using chicken thighs, you may skip this step.
- Trim chicken to the shape of your bread/bun. Season with ginger powder and salt. Set aside.
Season and Dredge Chicken
- Start to heat up oil in a large stock pot. (you'll be looking for a temp of 350°F.
- In two separate bowls: Combine all wet batter ingredients in bowl number 1. Then, combine all dry batter ingredients in bowl number 2.
- Completely coat chicken in wet batter. Drip dry and then completely coat in dry batter. Set aside.
Make Sauce
- In a skillet on medium heat, melt butter and add in diced ginger. Cook for 3 minutes.
- Add in liquid ingredients for sauce and bring to a boil: Soy Sauce, OJ, Rice Vinegar, Mirin, and Sesame Oil.
- Reduce to a simmer and add in Chili Flakes, Honey, Brown Sugar and Orange Zest.
- Make "slurry" by combining in a small bowl the corn starch and water. Then, slowly add that to the sauce mixture and stir.
Fry Chicken and Assemble
- Once oil is to temp, place chicken into oil slowly. Flip chicken after 3 minutes. Cook for another 4 minutes.
- Toast buns while waiting on chicken.
- Coat chicken completely with the sauce. Make sandwich from bottom to top - Bottom Bread, Mayo, Slaw, Chicken, Sesame Seeds, Scallion Greens, Top Bun.
Nutrition

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Chef Tim Clowers says
This was so yummy - next level delicious