Crispy Orange Chicken
Equipment
Ingredients
Chicken & Batter
chicken thigh or breast (cut into small pieces)
900 g
egg
2 piece
soy sauce
15 ml
cornstarch
30 g
all-purpose flour
60 g
baking powder
12 g
black pepper
2 g
salt
5 g
garlic powder
4 g
Orange Sauce
low sodium chicken broth
80 ml
fresh orange juice (plus 2 tbsp zest)
240 ml
tamari or soy sauce
80 ml
rice vinegar
30 ml
honey
60 ml
garlic (grated)
3 clove
fresh ginger (grated)
15 g
chili flakes
2 g
Thickener & Garnish
cornstarch (mixed with 2 tbsp water)
16 g
toasted sesame seeds (toasted)
20 g
green onions (sliced)
2 stalk
Instructions
Prepare the chicken
Cut chicken into bite-sized pieces and create the batter coating.
Heat the frying oil
Heat oil in a deep pan or wok until ready for frying.
Prepare the orange sauce
Mix all sauce ingredients in a bowl while oil is heating.
First fry the chicken
Fry chicken pieces in batches for 4 minutes until lightly golden.
Second fry for crispiness
Return all chicken to hot oil for additional 2 minutes until deep golden and crispy.
Cook the orange sauce
Remove oil from pan, add sauce mixture and bring to a boil.
Thicken the sauce
Add cornstarch slurry, reduce heat and simmer until sauce thickens to a glossy glaze.
Coat chicken in sauce
Add fried chicken back to the pan and toss to coat evenly in the orange glaze.
Original recipe
Storage
Best enjoyed fresh. Sauce may thicken when stored - thin with a splash of water when reheating
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