Ingredients
- 1 lb (500gm) chicken thigh fillet (or chicken breast), skinless
Chicken marinade:
- 2 tbsp cooking wine
- 1 tsp salt
- 1/2 tsp sugar
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp garlic powder or minced garlic
- 1/2 tsp cayenne pepper
Sauce:
- 2 oranges
- 1 tsp salt
- 1 1/2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tsp corn starch
- 5 tbsp water
Coating:
- 1 cup (120gm) flour
- 1 egg
- 2 tbsp water
Directions
1. Flatten chicken slightly with a meat tenderizing mallet. Combine all ingredients for the marinade. Once combined, place chicken in marinade and let sit for about 1 hour (longer if possible).
2. For coating, mix the egg and water together. Coat chicken with flour, dip into the egg mixture, and coat again with flour.
3. Heat up the oil in a frying pan at medium heat for deep frying. When oil is hot, fry chicken till light brown. Prick with a skewer to check whether cooked (easily pricked through means cooked). Remove from pan.
4. Double fry chicken in hot oil again till crispy and golden brown (about 1 minute). Remove and place on plates. Cut into strips.
5. Zest oranges (avoid white underlayer) and squeeze out the juice. Put all the sauce ingredients into a pan and mix well. Cook sauce, stirring well, till boiled and thickened.
6. Pour sauce over the chicken. Your Orange Chicken is ready to serve!
