15 August 2015
Chinese Orange Chicken
Ingredients
- Sauce
- 350ml water
- 30ml orange juice
- 60ml lemon juice
- 80ml rice vinegar
- 40ml soy sauce
- 1 tablespoon grated orange zest
- 100g dark brown soft sugar
- 1/2 teaspoon minced fresh root ginger
- 1/2 teaspoon minced garlic
- 2 tablespoons chopped spring onion
- 1/4 teaspoon red chilli flakes
- 3 tablespoons cornflour
- 2 tablespoons water
- Chicken
- 2 boneless, skinless chicken breasts, cut into 1cm pieces
- 125g plain flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
Method
Prep:40min › Cook:40min › Extra time:2hr › Ready in:3hr20min
1 Pour 350ml water, orange juice, lemon juice, rice vinegar and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion and red chilli flakes. Bring to the boil. Remove from heat, and cool 10 to 15 minutes.
2 Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 250ml of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3 In another resealable plastic bag, mix the flour, salt and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4 Heat the olive oil in a large frying pan or wok over medium heat. Place chicken into the pan, and brown on both sides. Drain on a plate lined with kitchen roll, and cover with aluminium foil.
5 Wipe out the pan, and add the sauce. Bring to the boil over medium-high heat. Mix together the cornflour and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
