Chinese Orange Chicken
, Serves 4
Crisp egg-and-starch coated fried chicken tossed in a sticky, tangy orange sauce.
| 240 ml orange juice | Heat juice, sugar, vinegar, soy, spices 3 min | Whisk in, simmer 5 min until thick | Remove sauce from heat, stir in zest | Toss chicken with sauce, top with onions & zest | |
| 100 g sugar | |||||
| 30 ml rice vinegar (or white vinegar) | |||||
| 30 ml soy sauce (tamari for gluten-free) | |||||
| 1/4 tsp ginger | |||||
| 1/4 tsp garlic powder (or 2 garlic cloves, finely diced) | |||||
| 1/2 tsp red chili flakes | |||||
| 8 g cornstarch (for the slurry) | Whisk cornstarch & water to paste | ||||
| 30 ml water (for the slurry) | |||||
| 40 g cornstarch (for the coating) | Stir flour, cornstarch & salt in dish | Dip chicken in egg, then flour mixture | Fry 350°F / 175°C, 2-3 min per batch | ||
| 45 g flour | |||||
| salt | |||||
| 3 eggs, whisked | Whisk eggs in shallow dish | ||||
| 4 boneless skinless chicken breasts, cut into bite-size pieces | |||||
| oil for frying, 2-3 in / 5-7 cm deep | |||||
| zest of 1 orange (for the sauce) | |||||
| green onions | |||||
| orange zest (for garnish) |
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.