Thursday, 15 December 2016

Orange chicken

This is more popular in America than UK. 

  • 2 large pieces of chicken breast, cut into bite-sized cubes
  • 2 tsp cooking oil
  • 2 cloves garlic, minced
  • Oil for deep frying 
  • Salt & sugar to taste
  • Chopped spring onions, for garnishing 
  • White toasted sesame seeds, for garnishing
  • Orange sauce 
For frying batter:
  • 1 egg
  • 1/4 cup plain flour
  • 2 tbsp cornstarch
  • 1/2 tsp baking powder
  • 1/4 cup cold ice water 
  • 1/2 tbsp cooking oil
  • Pinch of salt
For orange sauce:
  • 1/4 cup orange juice
  • 1/2 tsp zest of orange zest
  • 3 tbsp water
  • 1 tbsp soy sauce
  • 5 tsp sugar
  • 1 tsp cider vinegar 
  • 2 tsp Chinese rice wine vinegar
  • 1 tsp cornstarch 

In a bowl, mix in all the orange sauce ingredients. Set aside.

To make the frying batter: In a large bowl, whisk egg and mix in the rest of the frying batter ingredients until batter is smooth. Drop in the chicken cubes, mix well and set aside.

Heat up a wok with deep frying oil. Gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking. Fry until the colour changes to golden brown and completely cooked. Dish out and drain on paper towels. 

Heat up the wok over medium high heat with 2 tsp of cooking oil. Stir fry garlic until fragrant. Gently  pour in the orange sauce mixture, stir and bring it to a light simmer. Add additional seasoning to taste; ie, water if the sauce is too thick, salt, sugar, etc. 

Toss in the deep fry chicken, stir well until sauces all absorbed and lightly thickened up. Dish out and ready to serve with hot steamed rice. Garnish with chopped spring onions and sesame seed. 

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