Orange Chicken
A delightful dish featuring crispy fried chicken coated in a zesty orange sauce, perfect for a quick weeknight dinner.
Ingredients
For the Batter
- 90 g plain (all-purpose) flour
- 1 medium egg
- 1/4 tsp garlic salt
- a pinch salt and pepper
- 90 ml cold water
For the Chicken
- 8 pieces chicken thigh fillets (skinless and boneless), chopped into bite-size chunks
- 2 tbsp cornflour (cornstarch)
- 120 ml vegetable oil (for frying)
For the Orange Sauce
- Juice of 2 large oranges
- Zest of half an orange
- 6 tbsp caster sugar (or superfine sugar)
- 5 tbsp soy sauce
- 2 cloves of garlic (minced)
- 1 tsp minced ginger
- 1 tsp rice vinegar
- 1 tbsp cornflour (cornstarch) (mixed with 3 tbsp cold water to form a slurry, optional)
To Serve
- 1 portion boiled rice
- 1 tsp sesame seeds
Instructions
Preparation
- In a large bowl, mix the plain flour, egg, garlic salt, salt, pepper, and cold water until a thick batter is formed.
- In a separate bowl, toss the chopped chicken thighs with cornflour until coated.
- Combine the chicken with the batter, ensuring it is fully coated.
Cooking
- Heat the vegetable oil in a wok or large frying pan over medium-high heat.
- In a medium bowl, mix the orange juice, orange zest, sugar, soy sauce, garlic, ginger, and rice vinegar to create the sauce.
- Fry the chicken in batches for 3-4 minutes until golden brown and cooked through. Transfer to a bowl lined with kitchen paper.
- Pour out leftover oil from the wok, reduce heat to medium, and add the orange sauce, bringing it to a boil.
- Let the sauce simmer until it thickens, adding the cornstarch slurry if desired.
- Return the chicken to the wok and toss gently until coated with the sauce.
Serving
- Serve the chicken over boiled rice, garnished with a sprinkle of sesame seeds.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet with a splash of water or oil.