Sticky Orange Chicken

  • 11 Nov - 17 Nov, 2017
  • Mag The Weekly
  • Cookery


· 2 large eggs, beaten

· ½ cup plus 1tbsp cornstarch, divided

· ¼ cup all-purpose flour

· Salt and ground black pepper to taste

· 2lb. boneless skinless chicken breasts, cut into 1-inch pieces

· Oil

· 2 cloves of garlic, minced

· ½ tsp ginger, minced

· ½ tsp red chilli flakes

· 2/3 cup freshly squeezed orange juice

· 2tbsp soy sauce

· 1tbsp apple cider vinegar

· 1tbsp sweet chilli sauce

· 1tbsp brown sugar

· 2 green onions, chopped

· Cooked white rice, for serving


In a bowl, add eggs, and in a second bowl, mix together half cup cornstarch, flour, salt and pepper. Coat chicken pieces in egg then toss in cornstarch mixture, making sure to tap off any excess. In a large, deep skillet over medium-high heat, heat oil enough to fry the chicken in batches until golden and crispy, for about four to five minutes then drain on paper towels. In a small saucepan over medium heat, heat a tablespoon of oil. Add in garlic, ginger and chilli flakes, and cook until fragrant, for about two minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chilli sauce and brown sugar, and bring to a simmer. Meanwhile, in a small bowl, make cornstarch slurry; mix remaining cornstarch with two tablespoons of water. Slowly whisk slurry into sauce to thicken, and bring back to a simmer. Once sauce starts to look syrupy, about five minutes, remove from heat. Toss chicken with sauce and green onions. Serve over white rice.