20 Million View Orange Chicken
Equipment
Ingredients
For the Chicken
chicken breast (cubed)
450 g
salt
1 tsp
black pepper
0.5 tsp
egg
1 piece
cornstarch
3 tbsp
water
30 ml
neutral oil
500 ml
For the Sauce
garlic (minced)
3 clove
scallion (chopped)
2 piece
soy sauce
2 tbsp
oyster sauce
1 tbsp
orange (juiced)
0.5 piece
cooking wine
1 tbsp
white vinegar
1 tbsp
sugar
3 tbsp
cornstarch
1 tbsp
water
2 tbsp
For Garnish
scallion (sliced)
2 piece
orange (zested)
1 piece
Instructions
Prepare the chicken
Combine cubed chicken with salt, pepper, egg, cornstarch, and just enough water until the batter is thick like maple syrup.
Fry the chicken
Heat neutral oil to 150°C and fry chicken pieces for about 5 minutes until golden brown.
Make the sauce
Stir-fry garlic and scallion whites, add soy sauce, oyster sauce, orange juice, cooking wine, white vinegar, and sugar, then thicken with cornstarch slurry.
Combine chicken and sauce
Add fried chicken to the sauce and toss for 30 seconds until evenly coated.
Garnish and serve
Garnish with chopped scallions and orange zest.
Original recipe
Storage
Best eaten fresh, but can be stored in an airtight container. Reheat gently to maintain crispiness.
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