Ingredients:
- Chicken Coating and Chicken:
- 90 g (3/4 cup) plain (all-purpose) flour
- 1 medium egg
- ¼ tsp garlic salt
- pinch salt and pepper
- 90 ml (1/3 cup + 1 tbsp) cold water
- 8 chicken thigh fillets (skinless and boneless) chopped into bite-size chunks
- 2 tbsp cornflour (cornstarch) 120 ml (1/2 cup) vegetable oil for frying Orange Sauce:
- juice of 2 large oranges zest of half an orange 6 tbsp caster sugar or superfine sugar
- 5 tbsp soy sauce (I use dark soy sauce, but you can use half dark and half light soy sauce for a lighter coloured sauce). You can use low sodium soy sauce if you prefer.
- 2 cloves of garlic minced
- 1 tsp minced ginger
- 1 tsp rice vinegar
- 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water to form a slurry, (optional)
To Serve:
- boiled rice
- 1 tsp sesame seeds
Method:
- Start by making the batter for the chicken. In a large bowl, add the plain (all-purpose) flour, egg, garlic salt, salt, pepper, and water and mix together using a whisk until smooth. You want a thick batter that will coat the chicken. If it's too thick, add a splash of water and mix again.
- 90 g (3/4 cup) plain (all-purpose) flour, 1 medium egg, 1/4 tsp garlic salt, pinch salt and pepper, 90 ml (1/3 cup + 1 tbsp) cold water Place the chopped chicken thighs in a separate bowl and sprinkle on the cornflour (cornstarch). Toss together so the chicken is coated in the cornflour. 8 chicken thigh fillets (skinless and boneless), 2 tbsp cornflour (cornstarch)
- Add the chicken to the batter, and mix together so the chicken is coated in the batter.
- Add the oil to a wok or large frying pan (skillet) and heat over a medium-high heat until hot. 120 ml (1/2 cup) vegetable oil
- While the oil is heating, make the orange sauce. In a medium bowl, mix together the orange juice and zest, sugar, soy sauce, garlic, ginger, and rice vinegar. Put to one side. juice of 2 large oranges, zest of half an orange, 6 tbsp caster sugar, 5 tbsp soy sauce, 2 cloves of garlic, 1 tsp minced ginger, 1 tsp rice vinegar
- When the oil is hot, add the chicken to the oil. I find it's best to work in two or even three batches for the crispiest chicken. Add the chicken in a piece at a time, and cook for 3-4 minutes, turning occasionally with tongs, until golden brown and cooked throughout (*note 1).
- Once cooked, place the chicken in a bowl lined with kitchen paper while you cook the second batch. You can add a little more oil in if needed, to ensure the chicken is surrounded by oil, but be sure to keep the temperature up so the oil is bubbling and hot.
- Carefully dispose of any leftover oil from the wok and turn down the heat to medium. Add the orange sauce to the pan, bring to the boil and simmer for a few minutes until slightly thickened.
- If you want to thicken further, then slowly pour in the cornstarch slurry (1 tbsp cornflour/cornstarch mixed with 3 tbsp cold water) whilst stirring (*note 2). 1 tbsp cornflour (cornstarch)
- Add the chicken back to the wok and carefully toss together until the chicken is coated in the sauce. I find the best way to do this is to slide a spatula underneath the chicken, lift it up and turn it over - do this repeatedly until all the chicken is coated.
- Serve the chicken over boiled rice, topped with a sprinkling of sesame seeds. boiled rice, 1 tsp sesame seeds
