Orange Chicken
Ingredients
- 600 gWhite chicken (in 2cm cubes)
- 2 pcEgg (beaten)
- 100 gCorn starch (for coating)
- 200 mlOrange juice (fresh)
- 1 pcCitrus sinensis (L.) Osbeck (zested)
- 50 gBrown sugar (powdered)
- 4 tbspsoy sauce
- 2 tbspRice vinegar
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 1 pinchHot pepper en poudre
- 750 mlPeanut oil (for frying)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced for garnish)
- 1 tspsesame seeds
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 2 days in the fridge. Reheat in a pan to try and regain some crispness.
