Orange Chicken

Crispy chicken chunks glazed in a glossy, syrupy sauce. The balance of caramelized sugar, citrus acidity, and a hint of chili creates a sharp, vibrant profile.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 645
• Protein: 37 g
• Carbs: 46 g
• Fat: 34 g

Ingredients

• 600 g White chicken ( in 2cm cubes )
• 2 piece Egg ( beaten )
• 100 g Corn starch ( for coating )
• 200 ml Orange juice ( fresh )
• 1 piece Citrus sinensis (L.) Osbeck ( zested )
• 50 g Brown sugar ( powdered )
• 4 tbsp soy sauce
• 2 tbsp Rice vinegar
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 1 pinch Hot pepper en poudre
• 750 ml Peanut oil ( for frying )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced for garnish )
• 1 tsp sesame seeds

Instructions

1. Chicken preparation

   Cut the chicken breasts into regular 2 cm cubes. In a bowl, beat the eggs. Dip the chicken pieces in the egg, then roll them in cornstarch until they are completely dry to the touch.

2. Frying

   Heat the peanut oil to 180°C. Fry the chicken in small batches. The crust should become golden and rigid. Drain on paper towels to maintain the crispiness.

3. Sauce reduction

   In a pan, combine orange juice, brown sugar, soy sauce, rice vinegar, minced garlic, and ginger. Bring to a boil and reduce until the sauce becomes syrupy and coats the back of a spoon.

4. Glazing

   Add the orange zest and chili to the sauce. Toss the fried chicken into the pan. Stir vigorously so each piece is glazed by the boiling sauce.

Chef's tips

• Don't overcrowd the pan while frying to ensure the crust stays dry and crisp.
• The sauce is ready when it coats the back of a spoon like a fluid caramel.

Storage

Store for 2 days in the fridge. Reheat in a pan to try and regain some crispness.