Summary

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

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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.