Sweet and savory a little spicy with a hint of orange gives this chicken dish a unique flavor. Serve with Asian vegetables and steamed rice for a delicious, meal
RECIPE: ORANGE CHICKEN
ORANGE SAUCE
Salad Oil 1 tbsp.
Chili Flake 1/4 tsp
Garlic, Minced 1 tbsp.
Ginger, Mince 1 TBSP
Granulated Sugar 1/3 CUP
Orange Juice 1 CUP
White Vinegar 1/4 cup
Corn Syrup 2 TBSP
Soy sauce 2 tbsp.
Water 2 tbsp.
Cornstarch 2 tbsp.
Sesame Oil 1 tsp
CHICKEN MARINADE
Chicken Thigh 1 kg
fresh egg 2 ea.
fresh milk 1/2 cup
FLOUR MIXTURE
All-purpose Flour 2 cup
Cornstarch 1 cup
White pepper 1 tsp
iodized salt 1/2 tsp
Paprika (optional) 1/2 tsp
PROCEDURES
Sauce: In a sauce pot over medium heat add chili flakes and salad oil.
Add garlic, ginger and orange zest. Cook until garlic is tender. Stir occasionally
to prevent garlic from burning.
Add sugar, orange juice, vinegar, soy sauce, corn syrup and sesame oil. Bring to a slow boil. In a stainless steel bowl, add corn starch and water. Combine with a wire whip until fully incorporated. Add into sauce and stir incorporate. Cook for 1 minute or until sauce is become thick. Remove from heat.
Marinade Chicken On a cutting board, cut chicken into 1 x1-inch cubes; set aside.
Beat the egg and add milk, then add the chicken to marinade at least 30 minutes in the fridge or over night
FLOUR MIXTURE: In a mixing bowl, combine salt, pepper, paprika, cornstarch and flour. Whisk to combine.
COOKING PROCEDURES: Removed chicken from marinade, and dredge into flour mixture and coat the chicken
Heat oil in a wok or heavy bottom pot until it reaches 350 degrees.
Gently add the chicken to the oil and cook for 5-6 minutes, until lightly golden brown.
Remove chicken from the oil and transfer to a paper towel-lined plate.
add sauce to the chicken and tossed evenly until chicken are fully coated.
sprinkle with sesame seed on top of chicken
Enjoy!
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