Daniela`s Orange Chicken

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg chicken breast fillet (s)
  • 2 egg (s)
  • 1 ½ teaspoon salt
  • 1 ½ teaspoon pepper, white
  • 60 g corn starch
  • 30 grams flour
  • 1 teaspoon ginger, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 2 spring onion (s)
  • 0.5 teaspoon ½ sesame oil
  • 1 teaspoon rice wine
  • 50 ml water

For the sauce:

  • 1 ½ tablespoon soy sauce
  • 1 ½ tablespoon water
  • 5 tablespoon sugar
  • 5 tablespoon balsamic vinegar, white
  • 1 orange (s), organic, zest it
  • 1 tablespoon cornstarch, to bind
Daniela`s Orange Chicken
Daniela`s Orange Chicken

Instructions

  1. Beat eggs, salt and pepper. Mix the flour and cornstarch and mix with the egg mixture.
  2. Cut the chicken breasts into bite-sized pieces, place in a large bowl, pour over the egg-flour mixture and mix.
  3. Heat vegetable oil in a wok - when bubbles rise on a wooden stick, the perfect heat is reached. Gradually add the battered pieces of meat to the hot fat and fry them. Cut open the first pieces - the chicken must be done, but baked too long will make it dry! Drain on a plate lined with kitchen paper, keep warm (e.g. in the oven at 50 ° C).
  4. Mix the orange sauce with the above ingredients (the zest can be replaced with a dash of orange juice), chop the ginger, garlic, chilli and spring onions.
  5. Heat 1 teaspoon of oil in a high pan and add ginger and garlic until the scent rises from the pan (approx. 10-15 sec.), Add spring onions and rice wine and stir for 3 sec. Add the orange sauce and let it boil briefly.
  6. Add the fried chicken pieces and stir diligently from now on - all chicken pieces should be covered with sauce. Mix 1-2 tablespoons of cornstarch with a little water in a small bowl and add. Heat and keep stirring until the sauce thickens.
  7. Serve with basmati or jasmine rice.

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