Orange Chicken

By Kitchen Sanctuary · 45 min

Ingredients

Instructions

1. In a large bowl, whisk together the flour, egg, garlic salt, salt, pepper and water until smooth. The batter should be thick enough to coat the chicken; if too thick, add a splash of water and mix again.
2. Put the chopped chicken in a separate bowl, sprinkle over the cornflour (cornstarch) and toss to coat.
3. Add the chicken to the batter and mix until every piece is coated.
4. Heat the oil in a wok or large frying pan over medium-high heat until hot.
5. While the oil heats, mix the orange juice, zest, sugar, soy sauce, garlic, ginger and rice vinegar in a medium bowl. Set aside.
6. Fry the chicken in two or three batches, adding one piece at a time, for 3-4 minutes, turning occasionally with tongs, until golden brown and cooked through. Keep the oil bubbling hot, adding a little more if needed.
7. Drain each batch on a plate lined with kitchen paper while you cook the next.
8. Pour off the leftover oil carefully and reduce the heat to medium. Add the orange sauce, bring to the boil and simmer a few minutes until slightly thickened.
9. If you want it thicker, slowly stir in the cornflour slurry (1 tbsp cornflour mixed with 3 tbsp cold water) while stirring.
10. Return the chicken to the pan and toss gently until fully coated in the sauce, using a spatula to lift and turn the pieces.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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