| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
For chicken
- 4 boneless chicken breasts bite-size pieces
- 3 whisked eggs
- ⅓ cup Corn Starch
- ⅓ cup all-purpose flour
- oil as needed
For sauce
- 1 cup Orange juice
- ½ cup Sugar
- 2 tbsp Rice Vinegar
- 2 tbsp Soy Sauce
- ¼ tsp ginger
- 2 garlic cloves finely diced
- ½ tsp red chilli flakes
- orange zest from 1 orange
- 1 tbsp Corn Starch
Ingredients
For chicken
For sauce
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Instructions
- In a pot, mix orange juice, sugar, vinegar, soy sauce, ginger, garlic and chilli flakes. Heat the mixture for about 3 minutes. In a small bowl, add 1 tablespoon of corn starch and 2 tablespoons of water. Whisk thoroughly to form a paste. Add this slurry to the orange sauce and combine well. Cook for another 5 minutes or until the mixture thickens. Remove from the heat and then add orange zest to it.
- Take the flour and corn starch in a plate and add salt to it. In another dish, whisk the eggs. First, dip the chicken in egg and then in flour. In a deep bottomed vessel, heat oil on medium-high flame and drop the chicken carefully, once the oil is hot enough. Deep fry the coated chicken pieces for 2-3 minutes until golden brown. Drain the chicken to remove excess oil.
- Keep aside some sauce and add the fried chicken pieces to the remaining orange sauce. Mix well and top with orange zest.
- Sprinkle some finely chopped spring onion leaves and serve with fried rice.
Recipe Notes
Recipe Tip
If you want to make a gluten-free version, use tamari instead of soy sauce.
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Frequently Asked Questions
What can I replace rice vinegar with for this dish?
Use white vinegar in the same quantity instead of rice vinegar for this dish.
How hot should the oil be before frying the chicken?
The temperature of the frying oil should be around 176°C before frying the chicken. You can use a kitchen thermometer or drop a tiny portion of the flour to check the heat. If it's hot enough, the flour should sizzle and float up quickly.