Orange Chicken
Sticky, Sweet and Oh so good! This Fakeaway recipe is sure to be a hit!
Ingredients
For the Sauce
- 200 ml Orange Juice the juice from 2 Oranges
- Zest of 1 Orange
- 6 tbsp Brown Sugar
- 4 tbsp Rice Vinegar
- 0.5 tsp Sesame Oil
- 1 tsp Chilli Flakes
- 1 Clove Garlic
- 1 tbsp Fresh Ginger Grated
- 1 tbsp Cornflour dissolved in 1 tbsp Water
For the Chicken
- 1 Chicken Breast
- 50 grams Cornflour
- 1 Egg
- Oil to Fry
Instructions
- Oven On – Preheat the oven to 180°C
- Mix Up the Sauce – In a large bowl place the Orange Juice, Zest, Brown Sugar, Rice Vinegar, Sesame Oil, Chilli Flakes. Grate in the Garlic Clove and Ginger Then stir to dissolve the sugar. Now stir in the Cornflour dissolved in water. Set aside.
- Set Up – In one bowl place the 50g Cornflour and in another beat the Egg. Now put a saucepan on a medium heat and pour in about 1cm of oil let it heat up.
- Chicken Time – Dice up the Chicken into bite-sized chunks (about 2cm or 1 inch) Now roll the chicken in corn flour until coated then dip in egg, shake off excess and put into hot oil. (The egg coating should puff up and sizzle turn once golden should take about 2 minutes a side depending on the heat of your oil. You can do this set in batches set the golden chicken into an ovenproof dish.
- Chicken & Sauce – Once all your chicken has been fried golden and is in the dish, pour over the sauce and put in the hot oven for 30 minutes. Stirring after 15 minutes.
- Time to Eat – Once 30 minutes are up the sauce should be thick, sticky and glossy. Serve with boiled rice, fried rice or noodles.