Orange Chicken
A crispy chicken dish coated in a tangy and sweet orange sauce, perfect for any occasion.
Equipment
- Wok or Large Frying Pan
- Mixing Bowls
- Spatula
Ingredients
- 90 g plain (all-purpose) flour
- 1 medium egg
- ¼ tsp. garlic salt
- pinch of salt and pepper
- 90 ml cold water (1/3 cup + 1 tbsp)
- 8 pieces chicken thigh fillets skinless and boneless, chopped into bite-sized chunks
- 2 Tbsp. cornflour (cornstarch)
- 120 ml vegetable oil for frying
- Juice of 2 large oranges
- ½ orange zest
- 6 Tbsp. caster sugar or superfine sugar
- 5 Tbsp. soy sauce
- 2 cloves garlic minced
- 1 tsp. minced ginger
- 1 tsp. rice vinegar
- 1 Tbsp. cornflour (cornstarch) mixed with 3 tbsp cold water (optional)
- boiled rice for serving
- 1 tsp. sesame seeds for serving
Instructions
- In a large bowl, mix together the flour, egg, garlic salt, salt, pepper, and cold water until smooth.
- In a separate bowl, toss the chicken pieces with cornflour. Coat the chicken in the batter until thoroughly covered.
- Heat vegetable oil in a wok over medium-high heat until hot but not smoking.
- In a bowl, combine the orange juice, orange zest, caster sugar, soy sauce, minced garlic, minced ginger, and rice vinegar. Mix until the sugar dissolves.
- Gently add the battered chicken pieces to the hot oil in small batches. Fry for about 3-4 minutes until golden brown and crispy.
- Remove the chicken and place it on absorbent paper to drain excess oil.
- Pour the orange sauce mixture into the wok and let it simmer for a few minutes until slightly thickened. If desired, add the optional cornflour slurry for extra thickness.
- Return the crispy chicken pieces to the wok, tossing to coat them in the sauce.
- Serve the Orange Chicken over boiled rice, garnished with sesame seeds.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.