Crispy Orange Chicken
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Ingredients
- 500 g chicken breast fillets, diced
- 80 g cornflour
- 1 large egg
- 3 tbsp caster sugar
- 100 ml orange juice
- 100 ml chicken stock
- 400 ml vegetable oil for frying
Method
- 1
Beat the egg and mix with half the cornflour to make a thick batter, then toss the chicken pieces in it until well coated.
- 2
Toss the coated chicken in the remaining cornflour so each piece is dry on the outside.
- 3
Heat the vegetable oil in a wok or deep pan to 180C and fry the chicken in batches for 5 minutes, until golden and cooked through with no pink remaining, then drain on kitchen paper.
- 4
Heat the orange juice, caster sugar and chicken stock together in a clean pan for 3 minutes, until reduced and syrupy.
- 5
Toss the crispy chicken through the orange sauce just before serving so it stays crisp.
- 6
Serve with steamed rice.
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