Chinese-style Orange Chicken
Ingredients
- 600 gWhite chicken (cubed)
- 1 pcEgg (beaten)
- 60 gCorn starch (for coating)
- 40 gWheat flour (mixed with starch)
- 250 mlOrange juice
- 50 gWhite sugar
- 3 tbspsoy sauce
- 2 tbspRice vinegar
- 2 pcGarlic (finely minced)
- 1 tspGinger ground
- 750 mlPeanut oil (for frying)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 pcFresh ginger (finely minced)
Method
Crispy fried chicken cubes coated in a syrupy, glossy orange glaze. The sauce coats every piece, balancing ginger heat with citrus acidity.
- 1
Cut chicken breasts into regular 3 cm cubes. It is imperative that the pieces are of identical size to ensure even cooking in the oil.
- 2
Beat the egg in a bowl. In another container, mix the cornstarch and flour. Dip the cubes in the egg, then roll them in the dry mixture. Shake off excess flour.
- 3
Heat peanut oil to 180°C. Fry chicken pieces in small batches. The crust should become rigid, crispy, and amber in color. Drain on a wire rack.
- 4
In a wok, bring orange juice, rice vinegar, sugar, soy sauce, minced garlic, finely minced fresh ginger, and ground ginger to a boil. Reduce over high heat until the sauce becomes syrupy and coats the back of a spoon.
- 5
Toss the fried chicken into the boiling sauce with the sliced spring onions. Stir vigorously so that the sauce instantly glazes each piece. Serve immediately to maintain crispness.
Frequently asked questions
How do you get this dish right?
- Never overcrowd your frying oil: the temperature will drop and the chicken will become greasy instead of crispy.
- If the sauce reduces too much and becomes a hard caramel, loosen it with a tablespoon of hot water.
How long does this dish keep?
Keeps for 24h in the fridge, but will lose its crunch. Reheat in a hot pan without adding fat.
