Orange Chicken
Ingredients
For the chicken and marinade:
1 pound chicken breast, cut into small pieces
5 tablespoons cornflour
1 cup all-purpose flour
1/2 cup water (add more if the batter is very thick)
2 tablespoons vegetable oil
1 large egg
1 teaspoon salt
1 teaspoon pepper
For the sauce:
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1/2 cup orange juice (add more if you want more sauce)
2 tablespoons distilled vinegar
1/2 cup brown sugar
1 teaspoon chili flakes
2 tablespoons soy sauce
2 tablespoons cornstarch
5 tablespoons water
Directions
In a large bowl, combine the salt, pepper, cornflour, egg, and water. Stir to combine.
Add oil to the mixture and stir to combine.
Combine the chicken with the mixture. Coat the chicken evenly.
Cover the bowl with cling wrap and let it sit in the fridge for 1 hour before frying.
Heat the oil in a pan over medium heat.
Place coated chicken pieces into the pan gently, using tongs, to avoid splashing oil.
Fry the chicken, flipping each piece every 2 minutes.
Cook until the pieces turn golden brown.
Continue frying the chicken until it's all done. Set aside.
Heat another pan over low heat.
In a small bowl, combine the cornstarch and water. Stir well. Set aside.
Fry the minced ginger, garlic, and chili flakes for a few minutes.
Add the brown sugar, soy sauce, orange juice, and cornstarch mixture.
Add the vinegar into the pan and stir to combine.
Add the fried chicken into the pan. Coat the chicken with the sauce.
Remove the chicken from the pan.
Place the chicken in serving bowl or plate. Garnish with chopped cilantro and sesame seeds.
Serve immediately with steamed white rice.
