A classic Chinese meat dish must be prepared in a sweet sauce, we will add a citrus note. Try to cook it too! And I’ll tell you how.

Summary

Ingredients

• Chicken Thighs – 450 Grams (boneless)
• Soy sauce – 1 Tbsp. the spoon
• Sake – 1 Art. the spoon
• Ginger Root – 1 Teaspoon
• Potato starch – 0.5 cups
• Vegetable oil – To taste
• Orange Juice – 0.75 Cup
• Orange marmalade – 0.3333 Cup
• Orange zest – 0.5 Teaspoons
• Salt – To taste
• Red Pepper – 0.25 Piece
• Sesame seeds – 0.5 Teaspoons

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Instructions

1. Wash chicken thighs and remove skin. Cut into bite-sized pieces. Place in a bowl with soy sauce, sake, and grated ginger root. Stir, cover, and refrigerate for at least 15 minutes.
2. In a saucepan, combine orange juice, orange marmalade, orange zest, 1 teaspoon potato starch, and a pinch of salt. Set aside.
3. Spread remaining potato starch on a plate. Coat each chicken piece thoroughly with starch.
4. Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry chicken pieces until golden brown and internal temperature reaches 74°C (165°F), about 5–6 minutes.
5. Transfer cooked chicken to paper towels to drain excess oil.
6. Heat sauce over medium heat. Bring to a boil, then simmer for 2–3 minutes, stirring occasionally, until thickened.
7. Add drained chicken to sauce and stir gently to coat completely.
8. Serve chicken garnished with finely chopped red pepper and sesame seeds.

Bon Appetit!