ORANGE CHICKEN
This Chinese-American dish isn't really a thing in the UK. The dish usually consists of deep-fried chicken, tossed in a syrupy orange sauce. My take is slightly healthier, but just as tasty, without the stress of deep frying. The chicken still gets coated in a "batter", if you will, as I find it makes the chicken pieces gorgeously tender.
INGREDIENTS
Serves 4
FOR THE CHICKEN
650g skinless, boneless chicken thighs, cut into chunks
4tbsp cornflour
1 egg
Salt and pepper, to taste
FOR THE SAUCE
Thumb-sized piece of ginger, minced
4 garlic cloves, minced
240ml chicken stock
1 orange (zest and juice)
3tbsp honey
1tbsp light soy sauce
1tbsp dark soy sauce
1tbsp Chinese rice wine
Pinch of chilli flakes
1tbsp cornflour
1tbsp water
TO FINISH
1 bunch of spring onions, finely sliced
Handful of toasted sesame seeds (see icheffedit tip)
METHOD
1
In a large bowl or dish, combine the chicken pieces with the cornflour, egg and some salt and pepper to taste. Set aside.
2
In a large jug, combine the chicken stock, orange zest and juice, honey, soy sauces, rice wine and chilli flakes. Set aside.
3
Preheat some oil in a large pan set over medium-high heat. Once hot, add the chicken. Fry until browned; I recommend doing this in 2 or 3 batches, transferring the chicken pieces onto a plate. Be careful as the chicken may spit a bit!
4
If necessary, add more oil to the pan. Add the garlic and ginger, and cook for about a minute. Then, return the chicken pieces to the pan along with the sauce. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until the chicken is cooked through.
5
In a small bowl, combine the 1tbsp cornflour with 1tbsp of water. Stir until smooth, then add to the sauce. Turn up the heat, and cook until the sauce has thickened nicely and coats the chicken pieces.
6
Remove from the heat, and sprinkle with some toasted sesame seeds and the sliced spring onions. Serve!
Serving Suggestion
This dish is best served alongside some fluffy white rice.
icheffedit Tip