Orange Ginger Sweet and Sour Crispy Chicken

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Preparation time: 20 minutes
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Cook time: 30 minutes


1 kg 2.2 lb Chicken tempura Olymel
1 1 Large Spanish Onion diced
1 1 Large pinneaples diced
1 tbsp 1 tbsp Canola oil
1 1 Large onion cut in two and slice
12 12 Green onions minced
1 tbsp 1 tbsp Toasted sesame seeds
375 ml 1 1/2 cup Orange juice
125 ml 1/2 cup Apple cider vinegar
125 ml 1/2 cup Brown sugar
60 ml 4 tbsp Maple syrup
60 ml 4 tbsp Ketchup or tomato sauce
3 3 Garlic cloves, finely chopped
1 tbsp 1 tbsp Chopped fresh ginger
1/4 tsp 1/4 tsp Sesame oil
1/2 tsp 1/2 tsp Canola oil
2 tbsp 2 tbsp Cornstarch
1 1 Large orange cut in two and in slices



Heat the oil in a large pot, add the onions, and pineapples cooked while  stirring for three minutes.

Add the sauce, bring to a boil, remove from the heat and keep warm.

Cooked the tempura chicken until they are crispy and until you  achieve an internal temperature of 80°C (175°F) . Transfer the cooked chicken in a large bowl and combine with the sauce and vegetables.

Served over steam rice and garnish with, orange slices, green onions and sesame seeds.


Heat the oils in a large pot, add the garlic and ginger, cooked while stirring for one minute.

Add the rest of the ingredients except the corn starch and ½ of the orange juice, bring to a boil

Dissolve the corn starch in the rest of the orange juice, add to the sauce while whisking boil for two minutes, remove from the heat and reserved.


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