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Orange chicken
Orange chicken
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Whip up a delicious and easy sweet and sour orange chicken, with options to make it spicy by adding sriracha or chilli flakes. Serve over rice, cauliflower rice, or egg noodles.
Ingredients:
  • 100g (2/3 cup) plain flour
  • 1 egg, lightly whisked
  • 800g chicken thigh fillets, cut into 2.5cm pieces
  • 50g (1/3 cup) cornflour
  • Vegetable oil, to shallow-fry (see notes)
  • 3 garlic cloves, crushed
  • 2 tsp finely grated orange rind
  • 185ml (3/4 cup) fresh orange juice
  • 60ml (1/4 cup) salt-reduced soy sauce
  • 20.00 ml rice wine vinegar
  • Steamed long grain rice, to serve
  • 2 green shallots, thinly sliced
Instructions:
  • Combine the flour, egg, and 125ml (1/2 cup) water in a spacious bowl and whisk until smooth.
  • In a large bowl, coat the chicken with 35g (1/4 cup) of cornflour until fully covered. Then, dip the chicken into the egg mixture until well coated.
  • Heat a generous amount of oil in a large, deep frying pan so that it reaches 2cm up the side of the pan. Fry the chicken in batches for 5 minutes on medium-high heat until golden and fully cooked. Place the chicken on a paper towel-lined plate. Dispose of the oil in the pan.
  • Simmer sugar, garlic, orange rind and juice, soy sauce, and vinegar in a small saucepan until well mixed. In a separate small bowl, make a slurry with the remaining cornflour and 1 tablespoon of water.
  • Place the orange mixture on medium-high heat until it comes to a boil, then add the cornflour mixture. Stir continuously for 1 minute until the sauce thickens and bubbles. Put the chicken back in the pan and coat it by tossing it with the orange sauce.
  • Serve the juicy, flavorful chicken on a bed of steaming rice, then elegantly top with a scattering of fresh, aromatic shallots before presenting to your guests.

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