Orange Chicken

Orange Chicken

Tender chicken thighs fried crisp and tossed in a magical sauce!
cooking time imageCooking time - 60 mins
serves imageServes - 2
difficulty imageDifficulty - not too tricky

Ingredients

  • 800g/1.8lbs chicken thighs, cut into chunks
  • 1 tbsp salt
  • 1 tsp white pepper
  • 1 cup cornstarch
  • 3 cups flour
  • 1 egg
  • 1 ½ cups water
  • 2 tbsp oil

For the orange sauce

  • 1 tbsp oil
  • ¼ tsp chili flakes
  • 1 tbsp garlic, minced
  • ½ tsp ginger, minced
  • 50g/ ¼ cup sugar
  • 55g/ ¼ cup brown sugar
  • 60mL/ ¼ cup orange juice
  • 2 tbsp soy sauce
  • 2 tablespoons water
  • 2 tablespoons cornstarch

Method

  • In a medium mixing bowl, combine flour, cornstarch, salt, and white pepper. Whisk to combine.
  • Add the egg, water, and oil until it reaches the consistency of pancake batter.
  • Add the chicken to the batter, mix well, cover with cling film and refrigerate for at least 30 minutes.
  • Heat oil in your Whatever Pan to 180˚C/350˚F. Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
  • Remove the chicken from the pan and transfer to a paper towel-lined plate.
  • Clean your Whatever Pan, and add olive oil over medium- high heat.
  • Once the oil begins to shimmer, add the red pepper flakes, garlic, ginger, sugar and cook for 30 seconds, stirring constantly.
  • Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally. Then add the soya sauce.
  • Add the cornstarch and water together. Whisk to combine. Add to the pan and stir.
  • Continue to cook the sauce until a maple syrup consistency is achieved.
  • Add in the fried chicken and stir until completely coated in the sauce.
  • If preferred, top with sesame oil and seeds and serve!

Ingredients

  • 800g/1.8lbs chicken thighs, cut into chunks
  • 1 tbsp salt
  • 1 tsp white pepper
  • 1 cup cornstarch
  • 3 cups flour
  • 1 egg
  • 1 ½ cups water
  • 2 tbsp oil

For the orange sauce

  • 1 tbsp oil
  • ¼ tsp chili flakes
  • 1 tbsp garlic, minced
  • ½ tsp ginger, minced
  • 50g/ ¼ cup sugar
  • 55g/ ¼ cup brown sugar
  • 60mL/ ¼ cup orange juice
  • 2 tbsp soy sauce
  • 2 tablespoons water
  • 2 tablespoons cornstarch

Method

  • In a medium mixing bowl, combine flour, cornstarch, salt, and white pepper. Whisk to combine.
  • Add the egg, water, and oil until it reaches the consistency of pancake batter.
  • Add the chicken to the batter, mix well, cover with cling film and refrigerate for at least 30 minutes.
  • Heat oil in your Whatever Pan to 180˚C/350˚F. Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
  • Remove the chicken from the pan and transfer to a paper towel-lined plate.
  • Clean your Whatever Pan, and add olive oil over medium- high heat.
  • Once the oil begins to shimmer, add the red pepper flakes, garlic, ginger, sugar and cook for 30 seconds, stirring constantly.
  • Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally. Then add the soya sauce.
  • Add the cornstarch and water together. Whisk to combine. Add to the pan and stir.
  • Continue to cook the sauce until a maple syrup consistency is achieved.
  • Add in the fried chicken and stir until completely coated in the sauce.
  • If preferred, top with sesame oil and seeds and serve!

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