Sticky Orange Chicken

It's the perfect fakeaway! It's has a super tangy and rich orangey flavour, we've made the chicken bites crispy which gives a lovely textural crunch to it...so banging!

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Cook: 25 MINS

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For the crispy chicken, mix together white pepper, salt and cornflour. Dip each piece of chicken into egg, then cornflour, ensuring each piece of chicken is completely coated in cornflour, then set aside
We fried our chicken in two batches, so heat first tbsp of oil in a wok or skillet on high heat and add chicken, Cook for 5 mins, turning regularly, until chicken begins is golden and crispy all over, then drain on a kitchen towel. Repeat this process for with remaining chicken and oil.
For the orange sauce, give your wok a wipe down, reduce heat to low and heat tsp of oil. Add garlic and ginger and fry for 1 min until fragrant, then add smoked paprika and chilli powder. Toast spices for 1 min stirring constantly before adding orange juice, soy sauce, rice wine vinegar and honey. Bring sauce to a rapid simmer and reduce for to roughly half, this should take 15 mins.
Once sauce has reduced, add cornflour mixed with water and allow sauce to thicken further, once it has add in crispy chicken bites and toss until coated.
Serve immediately. Garnish with sesame seeds and spring onions.

Nutritional Info

Per serving:

Cals – 518

Carbs – 70g

Protein – 29g 

Fat – 13.5g

Ingredients

Serves 4

For the sticky orange sauce:

  • Tsp of cooking oil.
  • 3 cloves of garlic - finely chopped.
  • Small knob of ginger - thinly sliced.
  • Tsp of smoked paprika.
  • 1/2 tsp of chilli powder.
  • 350ml Orange juice.
  • 2 tbsp of rice wine vinegar.
  • 2 tbsp of honey.

For the crispy chicken:

  • 350g of chicken breast - diced.
  • 100g of cornflour.
  • Tsp of white pepper.
  • A pinch of salt.
  • 1 egg - beaten.
  • 2 tbsp of oil, for frying.

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