Oh, the smell of oranges always takes me back to last summer’s farmers market. Imagine the zest, the tang—it’s like sunshine on a plate. This sticky orange chicken combines all that vibrant citrusy goodness with a perfect touch of sweetness, transforming dinner into an unforgettable experience. Trust me, once you try it, there’s no turning back.
Steps
- Begin by preparing the chicken batter: combine flour, egg, garlic salt, salt, pepper, and water in a large bowl until smooth. Adjust the thickness by adding a little more water if necessary.
- In another bowl, coat the chopped chicken thighs with cornflour, ensuring each piece is evenly covered. Add the chicken to the batter, mixing well to coat thoroughly.
- Heat vegetable oil in a wok or large frying pan over medium-high heat. Once hot, fry the chicken in batches for 3-4 minutes until golden and cooked through, then drain on kitchen paper.
- To make the orange sauce, mix orange juice, zest, sugar, soy sauce, garlic, ginger, and rice vinegar in a medium bowl. Set this mixture aside.
- Carefully discard the leftover oil from the wok and lower the heat. Add the orange sauce mixture to the pan, bring to a boil, and simmer until slightly thickened.
- Return the cooked chicken to the wok, tossing it in the sauce until each piece is well coated. Serve the chicken over boiled rice and sprinkle with sesame seeds for garnish.
Ingredients
- 90 g (3/4 cup) all-purpose flour
- 1 medium egg
- 1/4 tsp garlic salt
- Pinch of salt and pepper
- 90 ml (1/3 cup + 1 tbsp) cold water
- 8 skinless and boneless chicken thigh fillets, chopped into bite-sized pieces
- 2 tbsp cornstarch (cornflour)
- 120 ml (1/2 cup) vegetable oil for frying
- Juice from 2 large oranges
- Zest from half an orange
- 6 tbsp superfine sugar (caster sugar)
- 5 tbsp soy sauce (can use dark soy sauce or a mix of dark and light)
- 2 cloves of garlic, minced
- 1 tsp minced ginger
- 1 tsp rice vinegar
- 1 tbsp cornstarch (cornflour) mixed with 3 tbsp cold water, for a slurry (optional)
- Boiled rice
- 1 tsp sesame seeds
Nutritional Values
Calories: 637kcal | Carbohydrates: 43g | Protein: 50g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 256mg | Sodium: 1621mg | Potassium: 642mg | Fiber: 1g | Sugar: 18g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 4mg
FAQ
- Can I substitute chicken breast for chicken thighs in this recipe?
- Yes, you can use chicken breast instead of chicken thighs. However, chicken thighs are typically more tender and stay juicy when cooked at high temperatures.
- Is it possible to make this recipe gluten-free?
- Absolutely! You can substitute the soy sauce with a gluten-free version or tamari. Additionally, replace the all-purpose flour with a gluten-free alternative.
- Can I use store-bought orange juice instead of fresh orange juice?
- Yes, you can use 100% pure orange juice. You’ll need approximately 1/2 cup or 120ml of the juice for the sauce.
- Can this dish be prepared ahead of time?
- The dish is best enjoyed freshly made. However, you can prepare the sauce and the batter in advance and store them separately in the refrigerator for up to two days. Be aware that reheating may result in less crispy chicken.
- Is it possible to bake the chicken instead of frying it?
- You can bake the chicken, but it may not be as crispy as when fried. Use a method similar to baked sweet and sour chicken, ensuring adequate spacing in the oven for optimal crispiness.
Tips
- For the crispiest chicken, fry in small batches to ensure even cooking and maintain the oil’s temperature.
- To add a spicy kick, incorporate a tablespoon of sriracha into the sauce and garnish with chili flakes before serving.
- If the sauce is too thin, thicken it by gradually adding a cornstarch slurry while stirring.
- Use chicken thighs instead of breasts for a juicier and more tender result that withstands high heat cooking without drying out.
Equipment
- Wok or Large Frying Pan (Skillet) – Essential for frying the chicken and preparing the sauce.
- Tongs – Useful for turning the chicken pieces while frying.
- Whisk – Needed to mix the batter ingredients smoothly.