Orange Chicken Jeon
Equipment
Ingredients
Chicken
chicken thighs (finely chopped)
450 g
cooking wine
30 ml
salt
5 g
black pepper
1.5 g
garlic powder
1.5 g
onion powder
1.5 g
grated ginger (grated)
3 g
cornstarch
60 g
cold water (cold)
45 ml
Orange Sauce
neutral oil
30 ml
grated ginger (grated)
5 g
minced garlic (minced)
7 g
gochugaru
3 g
soy sauce
38 ml
brown sugar
36 g
honey
21 g
rice vinegar
45 ml
fresh orange juice (fresh)
120 ml
orange zest
3 g
cornstarch
6 g
water
30 ml
Instructions
Marinate the chicken
Place the finely chopped chicken thighs in a bowl and add cooking wine, salt, pepper, garlic powder, onion powder, and grated ginger. Mix thoroughly to coat the chicken evenly.
Prepare the chicken mixture
Add cornstarch and cold water to the marinated chicken. Mix until the chicken is well coated with a thick batter-like consistency.
Pan-fry the chicken jeon
Heat a pan over medium heat with a thin layer of oil. Scoop the chicken mixture into small-medium sized pancakes and fry until golden brown on both sides, about 4-5 minutes per side.
Prepare the orange sauce
In a separate pan, heat neutral oil and sauté the ginger, garlic, and gochugaru until fragrant. Add soy sauce, brown sugar, honey, rice vinegar, orange juice, and orange zest. Bring to a simmer.
Thicken the sauce
Mix cornstarch and water to make a slurry. Stir the slurry into the simmering sauce and cook until thickened to a glossy consistency.
Assemble and garnish
Place the crispy chicken jeon on a serving plate. Pour the warm orange sauce generously over the top. Garnish with sliced green onions, sesame seeds, and fresh orange slices.
Original recipe
Storage
Best enjoyed fresh. Sauce can be stored separately and reheated before serving.
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