Chicken in orange sauce
Description
Spicy-sweet chicken with rice is something special! You can use any parts of the chicken. I prefer the meat, so I debone it beforehand—if using thighs, you can simply use chicken fillet instead. Serve the dish hot, preferably with a side of porridge, pasta, or roasted vegetables.
Instructions
- 1
Step 1
1. Wash the orange, squeeze the juice until you get ½ cup. Grate the orange zest.
- 2
Step 2
2. Wash and grate the ginger, peel and mince the garlic. In a saucepan, combine orange juice, 1 teaspoon orange zest, ginger, garlic, rice vinegar, red pepper flakes, brown sugar, soy sauce, and ½ tablespoon cornstarch. Place the saucepan over heat and bring to a boil, then simmer over medium or low heat for 3–5 minutes until the sauce thickens. Remove from heat.
- 3
Step 3
3. Prepare the meat by trimming off excess fat, removing the skin, and cutting it into 1.5 cm pieces.
- 4
Step 4
4. In a separate bowl, beat the egg, add 2 tablespoons of cornstarch, pepper, and salt. Beat until a light foam forms.
- 5
Step 5
5. Place the chicken pieces into the beaten eggs and mix well to coat all pieces with the mixture.
- 6
Step 6
6. Heat a large skillet with vegetable oil, place the chicken pieces in the skillet in a single layer and cook for 2-3 minutes until golden brown, then flip the meat and cook for another 2-3 minutes on the other side.
- 7
Step 7
7. Turn off the heat and pour the orange sauce over the top, then mix.
- 8
Step 8
8. Wash and chop the green onions; if there is any orange left, cut it into slices. Sprinkle the meat with green onions and arrange the orange pieces on top.
- 9
Step 9
9. Serve the chicken in orange sauce with rice.