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Orange chicken

 


Method 1


Ingredients

1 egg

beaten

2 skinless chicken breasts

pinch of ground white pepper

6 heaped tbsp self-raising flour

4 heaped tbsp cornflour

2-3 tbsp vegetable oil

1 orange

sliced then quartered or halved

shredded iceberg lettuce

steamed basmati rice and finely chopped spring onions, to serve

For the orange sauce

2 tsp cornflour

4 tbsp double-strength orange cordial


step 1

Mix the beaten egg with a pinch of salt and the white pepper in a bowl. Cut the chicken breasts in half so you have two thin fillets per breast, then tip these into the bowl and toss to coat in the egg.


step 2

Combine both the flours with a pinch of salt, and tip onto a plate. Lift the chicken fillets out of the egg, allowing the excess to drip off, and dip in the flour mixture until fully coated. Set aside on a plate.


step 3

Heat the vegetable oil in a large frying pan over a medium heat (you'll want to add enough oil to coat the bottom of the pan) until shimmering, and fry the coated chicken fillets for 3-4 mins on each side until golden. (You may need to do this in batches.) Put the cooked chicken fillets on a wire rack set over kitchen paper to drain. The chicken fillets can be fried up to a day ahead, cooled and chilled. Crisp up again in a 200C/180C fan/gas 6 oven for 8-10 mins.


step 4

To make the sauce, combine the cornflour with 2 tsp water. Tip the cordial and 150ml water into a medium saucepan, then whisk in the cornflour paste. Slowly bring to the boil over a low heat, whisking continuously until it becomes translucent and starts to thicken. If the flavour is too strong or the sauce is too thick, add up to 50ml more water. Or, if you want the flavour to be more intense, add more orange cordial, 1 tsp at a time.


step 5

Cut the chicken fillets into strips, about 1.5-2cm wide, then scatter over shredded iceberg lettuce. Top with the orange pieces and pour over the sauce, then garnish with spring onions and serve with hot basmati rice.


Recipe tip

To cook in an air-fryer: Heat your air-fryer at 200C – oil-spray your chicken fillets well and cook for about 4-5 min each side until golden.


To deep-fry – In our takeaway this is how it is made, so if you have a deep-fat fryer you can do the same and fry the fillets until golden and crispy.



Method 2


Ingredients:


- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

- 1/2 cup cornstarch

- 2 eggs, beaten

- 1/4 cup vegetable oil

- 1 cup orange juice

- 1/2 cup sugar

- 1/3 cup soy sauce

- 1/4 cup vinegar

- 1 clove garlic, minced

- 1/2 teaspoon ginger, minced

- 1 tablespoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)

- Green onions, sesame seeds (optional for garnish)


Instructions:


1. In a bowl, toss the chicken pieces in 1/2 cup cornstarch until well coated.


2. Dip the cornstarch-coated chicken in the beaten eggs.


3. In a large skillet or wok, heat the vegetable oil over medium-high heat. Fry the chicken until it is browned and cooked through. Remove the chicken from the skillet and set aside.


4. In the same skillet, combine the orange juice, sugar, soy sauce, vinegar, garlic, and ginger. Bring to a simmer.


5. Slowly whisk in the cornstarch slurry to thicken the sauce.


6. Add the chicken back to the skillet and toss to coat it in the sauce.


7. Serve the orange chicken over rice and garnish with chopped green onions and sesame seeds if desired.



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