Sticky Orange Chicken

Sticky Orange Chicken

Preparation time: 25 minutes | Cook time: 20 minutes | Serves: 2-3 persons

Spicy level: Medium | Aircraft (Crew) Friendly

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Ingredients

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Method

For the Chicken:

1. Cut the chicken pieces into small-medium bite sizes and set aside

2. In a medium bowl, combine  and whisk the following ingredients: 1½ tsp Salt, 2 tsp White Pepper, 125gr Flour, 60gr Cornstarch flour, 1 egg, 125ml water, 1 tsp Orange Extract (or 1 tbsp orange zest) and 1 tbsp Oil. The consistency should be the similar as a pancake batter.

3. Add your chicken pieces to the batter and mix through.

4. Heat up enough oil to fry the chicken pieces. Once the oil is hot, using a pair of tongs slowly pick up the chicken piece and (deep) fry the battered chicken until golden brown and drain the cooked chicken on kitchen tissue paper. Repeat for the rest of the battered chicken. And set aside.

For the Sticky Orange Sauce

1. On medium heat, using a non-stick pot heat up 1 tbsp oil and 1 tbsp sesame oil. Once the oil is hot add, the minced garlic, ginger and finely chopped chilli and cook for 3-5 minutes, and then add ½ cup Spring Onions.

2. Add 40gr Brown Sugar, and cook until combined. Once combined add the 50ml Orange juice and allow the sugar to dissolve and occasionally mixing through. 

3. Combine in the ½ tbsp Vinegar, 1 tbsp Soy Sauce, 1 tsp Teriyaki Sauce.

4. In a small – medium bowl, add the 2 tbsp cornstarch and 2 tbsp water, mix this through until there are no lumps. Add this to the sauce and mix through

5. Turn the heat slightly down and occasionally keep stirring until the sauce thickens.

6. Finally add and mix in the fried chicken pieces and garnish with Spring Onions and Black Sesame Seeds. 

Enjoy hot with Grilled/Boiled Vegetables and Rice.

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