Description
Zesty Orange Peel Chicken with Crispy Fried Goodness. Experience the explosion of flavors in this Orange Peel Chicken that transforms ordinary chicken into an extraordinary dish.
Ingredients
Scale
- 2 oranges zest and juice
- 1/2 cup orange juice
- 1 cup chicken stock
- 2 tablespoons rice wine vinegar
- 1/4 cup soy sauce
- 3 cloves garlic
- 1 tablespoon fresh ginger root
- 1 tablespoon brown sugar
- 1 teaspoon sriracha (optional)
- 2 tablespoons cornstarch
- 4 pieces chicken breasts
- 1/4 cup cornstarch
- 1 cup vegetable oil
- 2 tablespoons spring onions
Instructions
- Prepare the Sauce: In a saucepan, combine all the sauce ingredients—except for the cornstarch. Stir gently to mix everything together.
- Simmer: Increase the heat to medium and let the sauce reach a gentle simmer. Cook for about 10 minutes, allowing the flavors to infuse beautifully.
- Mix the Slurry: In a small cup, stir 15ml (1 tbsp) of water into the cornstarch until smooth.
- Thicken the Sauce: Gradually drizzle the slurry into the simmering sauce while continuously stirring. Turn off the heat and set it aside.
- Coat the Chicken: In a bowl, toss the chicken pieces with 60ml (¼ cup) of cornstarch, ensuring each piece is well-coated.
- Fry the Chicken: Heat the vegetable oil in a wok over medium-high heat. Fry the chicken in batches until browned, roughly 5-7 minutes per batch.
- Combine and Sizzle: Once all the chicken is browned, place it back in the wok, pour the sauce over it and let it sizzle for 2 minutes.
- Serve and Garnish: Sprinkle with fresh spring onions and serve immediately over rice.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg