Orange Chicken

Name: Orange Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Cuisine: American
Ingredients: 180 g boneless chicken thigh; 1 egg; 30 g cornflour; 15 g plain flour; 0.25 tsp fine salt; 1 pinch ground white pepper; 1 orange; 1.5 tbsp caster sugar; 1 tbsp rice vinegar; 2 tsp light soy sauce; 1 clove garlic; 1 tsp fresh ginger; 1 dried red chilli; 1 tsp cornflour; 3 tbsp water; 0.5 tsp toasted sesame oil; 1 spring onion; 0.5 tsp sesame seeds; 500 ml neutral oil

The Chinese-American takeaway classic: crisp double-fried nuggets of chicken thigh tossed in a glossy sweet-sour sauce built on fresh orange juice and zest, ginger and garlic. Serve straight away with steamed rice while the coating is still crunchy.

Lunch & dinner 25g+ protein 8g+ fibre

35 min20 prep · 15 cookMedium1201 kcalper serving

Method

Toss 180 g of chicken thigh, cut into 3 cm pieces, with 0.25 tsp fine salt and 1 pinch of white pepper. Leave to sit for 10 minutes while you set up the coating and sauce.
Whisk together the zest of 1 orange, 60 ml of its juice, 1.5 tbsp of caster sugar, 1 tbsp of rice vinegar, 2 tsp of light soy sauce and 2 tbsp of water in a small bowl. In a second bowl, stir 1 tsp of cornflour into 1 tbsp of cold water to make a smooth slurry.
Mix 30 g of cornflour with 15 g of plain flour on a plate. Beat 1 egg in a bowl, drop the chicken in, lift out a piece at a time letting the excess drip off, then press it into the flour mix so every side is dry and dusty. Set the coated pieces on a tray without touching.