1kg chicken breast, chopped into small pieces
1 cup cornstarch
2 eggs, whisked together
1/4 cup plain flour
1 tsp black pepper
1 tsp salt
1 spring onion, green stalk sliced
Canola oil for fryingOrange Sauce
1 cup fresh 100% Orange juice
1/4 cup light soy sauce
1 tsp chopped red chilli
1/4 cup white sugar
1/4 cup brown sugar
2 tsp minced garlic
1 tablespoons minced ginger
2 tablespoons rice wine vinegar
Zest of a large orange
1 tablespoon cornstarch
1 tablespoon water (you can use more if your sauce is not as thick as you want it)Method
To make the orange sauce add the Orange juice, soy sauce, orange zest, sugars, garlic, ginger and chilli into a saucepan and heat on medium. Mix the cornstarch and water together to form a liquid paste and add it to the saucepan. Cook for 5 to 7 minutes until the sugars dissolve and the sauce thickens. Set aside.
Mix together the cornstarch (1 cup) and plain flour, salt and pepper and mix well.
In batches, drop the chopped chicken into the beaten eggs then the flours mix until all the chicken is well coated.
In a wok or large frying pan, deep fry the chicken until it is golden brown and cooked through. Continue until all is cooked.
Pour the sauce over the crispy chicken and stir well to coat completely.
Serve with fluffy jasmine rice, sprinkle with sesame seeds and the sliced green spring onions.This is a beautiful and tasty dish that you will make again and again. It freezes really well too in an airtight container. If you have ordered this dish from the Chinese takeaway it will have been lighter in colour and have added msg. I use dark soy as I like how thick and obvious it is, you can use light soy, up to you, do out your way x❤