Sticky Orange Chicken. This Orange Chicken is about to become one of your weeknight favorites. Transfer the chicken, onions and fennel from the marinade onto a baking sheet. My Chinese Orange Chicken is sticky, sweet and tangy.
This Chinese Orange Chicken is made with crispy fried chicken coated in a sticky orange chicken sauce.
Just like Panda Express but even better!
Orange chicken is one of the most popular Chinese.
You can cook Sticky Orange Chicken using 20 ingredients and 4 steps. Here is how you cook that.
Ingredients of Sticky Orange Chicken
- Prepare of For the chicken:.
- You need 2 of chicken breasts or 4-5 de-boned thighs, diced, skin removed,.
- You need 50/50 of mix of plain flour and cornflour to coat chicken,.
- You need of Salt and white pepper to season.
- It's of For the sauce:.
- You need 2 of large oranges, juice extracted, rind grated from one,.
- Prepare 2 tbsp of Light soy sauce,.
- Prepare 1 tbsp of dark soft brown sugar or honey as substitute,.
- You need 2 tsp of sesame oil,.
- It's 2 tbsp of Chinese rice wine.
- Prepare of Other:.
- It's 4 cloves of garlic, minced,.
- Prepare 2 inches of freshly grated ginger,.
- You need Pinch of red chilli flakes, to taste,.
- Prepare 1/2 tsp of MSG (optional).
- You need 1 tbsp of cornflour mixed with 2 tbsp cold water,.
- You need of Cooking oil for shallow frying.
- Prepare of To garnish:.
- Prepare 3 of spring onions, finely sliced,.
- Prepare 2 tsp of sesame seeds.
Chinese Orange Chicken made with crispy fried chicken covered in an authentic orange sauce. Asian Sticky Chicken Tender chicken sauteed in a sticky sweet and tangy Asian sauce served with. Sticky Orange Chicken Thighs are best served over rice. Whatever kind of rice is your favorite, just remember to get the rice cooking right away so you aren't waiting for the rice to finish once your.
Sticky Orange Chicken step by step
- Slice the thigh/breast into chunks after trimming any sinue/fat and then mix together some plain flour, cornflour and season with salt and white pepper. Dredge the chicken pieces well in the mixture until completely coated then lay the pieces out on some kitchen roll until the moisture begins to soak into the flour. This will probably take 8-10 mins. After this has occured, dredge them once more. Set aside..
- Heat enough cooking oil in a pan to fill it for shallow frying the chicken pieces. Once nice and hot at 175 C, fry the chicken pieces in batches until golden and crisp and cooked through turning occasionally. Check the chickens cooked by removing a piece and slicing it in half to ensure it's not pink. Set them upon some more kitchen towel to remove any access oil..
- Mix together all the sauce ingredients. Also have your cornflour water slurry mixture made up and ready. Heat up a wok until nice and hot and add in a touch of oil then add in the garlic, ginger and chilli flakes plus the whites of the onion and MSG. Fry for a few seconds until fragrant then add in the sauce mixture. Once the sauce is bubbling away add in the cornflour mixture and stir quickly to thicken up the sauce further..
- Re-add the crisp cooked chicken pieces and toss well in the sticky sauce. Remove from the heat and serve up. Garnish with the greens of the onion and some sesame seeds. Enjoy! :).
All Reviews for Sticky Orange Chicken with Nectarines. I made Sticky NECTARINE Chicken instead. I have some very ripe nectarines that I pitted and boiled in enough water to cover them. Combine the ginger, garlic powder, salt, coriander, and pepper in a large bowl and mix with a fork. Orange + chicken is always a good idea.
