Recipe Index

Ingredients

• 6 pieces Boneless Chicken Thigh (cut into bite-sized pieces)
• ⅓ cup Rice Flour
• ¼ cup Corn Starch
• 2 tbsp Soy Sauce
• 1 tbsp Minced Garlic
• Salt and Pepper (to season)
• ⅓ cup Soda Water
• 1 Egg
• ½ cup Orange Juice
• 2.5 tbsp Soy Sauce
• 1.5 tbsp minced Garlic
• 3-4 tbsp honey
• 1.5 tbsp Oyster Sauce
• 1 tsp Red Chili Flakes
• 0.5 tbsp grated Ginger
• Orange Zest ( from 1 orange)
• 2 tbsp Corn Starch
• 3 tbsp Cold Water

Method

1. Combine the chicken with the soy sauce, minced garlic, salt, pepper, corn starch, rice flour, soda water and egg, and massage until the pieces are coated in a thick but slightly runny batter. Rest for 20 minutes.
2. Stir the orange juice, soy sauce, minced garlic, honey, oyster sauce, chili flakes and grated ginger together in a bowl and set the sauce aside.
3. Heat enough oil to cover the chicken in a pan over medium-high heat. Fry the chicken for 6 to 7 minutes until golden brown, then lift it out.
4. For a crisper finish, raise the heat to high and fry the chicken a second time for 1 to 2 minutes, then drain.
5. Pour the sauce into a separate pan and simmer over medium heat for 2 to 3 minutes. Stir the corn starch with the cold water, pour it in, grate in the orange zest and simmer 30 seconds more until the sauce thickens.
6. Add the fried chicken and sesame seeds and toss over high heat for 1 minute, until every piece is glossy with orange sauce, then serve straight from the pan.

Prep: 25 min · Cook: 20 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data