Chinese-style Orange Chicken

Crispy fried chicken cubes coated in a syrupy, glossy orange glaze. The sauce coats every piece, balancing ginger heat with citrus acidity.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 632
• Protein: 35 g
• Carbs: 43 g
• Fat: 35 g

Ingredients

• 600 g White chicken ( cubed )
• 1 piece Egg ( beaten )
• 60 g Corn starch ( for coating )
• 40 g Wheat flour ( mixed with starch )
• 250 ml Orange juice
• 50 g White sugar
• 3 tbsp soy sauce
• 2 tbsp Rice vinegar
• 2 piece Garlic ( finely minced )
• 1 tsp Ginger ground
• 750 ml Peanut oil ( for frying )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 piece Fresh ginger ( finely minced )

Instructions

1. Poultry Preparation

   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. Crispy Coating

   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. Frying

   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. Glaze Reduction

   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. Final Glazing

   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.

Chef's tips

• 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.

Storage

Keeps for 24h in the fridge, but will lose its crunch. Reheat in a hot pan without adding fat.