Orange Chicken
10 Apr
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Ingredients
- 2 large eggs
- 1/4 Cup flour
- 1/2 Cup plus 1 Tablespoon cornstarch, divided
- Salt
- Black pepper
- 1 kg boneless, skinless chicken breasts, cut into bite size pieces
- 1 Teaspoon oil, plus more for frying
- 2 Cloves garlic, finely chopped
- 1/2 Teaspoon finely chopped and peeled ginger
- 1/2 Teaspoon crushed red pepper flakes
- 2/3 Cup fresh orange juice
- 2 Tablespoon barbeque sauce
- 2 Tablespoon soy sauce
- 2 Tablespoon sweet chili sauce
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon brown sugar
- 1 tablespoon of lemon juice
- Cooked white rice, for serving
Method
- In a shallow bowl, beat the 2 eggs until blended.
- In another shallow bowl, mix flour and a ½ Cup cornstarch
Season with salt and pepper to flour mixture
- Coat chicken in egg then toss in flour mixture, and tap off any excess flour.
- In a large deep pan, pour oil to a depth of 8cm (enough for shallow frying.
- Allow for the oil to get hot
- Add the chicken and fry until golden brown
- Drain on a paper towel
- In sauce pan on medium heat add 1 tablespoon oil, garlic, ginger and red pepper.
- Cook until fragrant (+/- 2 minutes)
- Add in orange juice, barbeque sauce, soy sauce, chilli sauce, apple cider vinegar, brown sugar and lemon juice
- • Whisk together and allow to simmer
- In a small bowl whisk 1 tablespoon of cornstarch with 2 tablespoon water
- • Slowly stir into sauce to thicken and simmer until thick and syrupy
- Place chicken on platter, pour sauce over the chicken and toss
- Serve with rice and enjoy.
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