Description
This easy, healthier recipe for Chinese Orange Chicken pairs tender, crispy chicken pieces with a tangy orange and soy sauce for a delicious dinner that is way better than anything you could order in!
Ingredients
Scale
For the Chinese Orange Chicken
- 4 x skinless boneless chicken thighs
- small egg white
- 1 tbsp soy sauce
- 60g (2 oz) cornflour (cornstarch)
- 2 tbsp light oil
- 2 large cloves garlic
- thumb size piece ginger
- 1/2 tsp dried chilli flakes
- sliced spring onions, for serving
- toasted sesame seeds, for serving
- jasmine rice, for serving
For the Sauce
- 2 large oranges
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp runny honey
Instructions
- Chop the chicken into bite size pieces. Whisk together the egg and soy sauce, and add the chicken to the bowl, stirring to coat. Pour the cornflour into another shallow bowl, and gradually spoon in the chicken, tossing to coat in the cornflour mix.
- Heat 2 tbsp of oil in a non-stick wok of frying pan set over a medium high heat. Once the oil is shimmering, gradually fry the chicken pieces in batches until golden, crisp and just cooked through, setting them aside on a kitchen paper-lined plate to drain off any excess oil.
- Meanwhile, make the stir fry sauce by whisking together the zest of one of the oranges, the juice of both, the remaining 2 tbsp of soy sauce, the rice vinegar and the honey.
- Pour most of the frying oil out of the pan and return it to the stovetop, reducing the heat to medium. Add the garlic and ginger, peeled and grated, and the chilli flakes, frying for a few minutes until softened, but not quite starting to brown.
- Add the sauce to the pan, and turn the heat up to high. Once the sauce is bubbling and starting to reduce, add the chicken and cook, stirring often until the chicken is coated in a sticky sauce. Serve immediately.
Notes
Add water to the sauce if you think it is reducing too quickly to coat the chicken.
Keywords: chinese orange chicken, chinese, takeaway, takeout, stir fry