← Nouns Cooking · Chinese

Ingredients

• 600 g boneless skinless chicken thighs or breast, cut into 2.5 cm pieces
• 1 tbsp light soy sauce
• 1 Eggs, beaten
• 2 tbsp cornflour, for the marinade
• 90 g cornflour, for coating
• 120 ml vegetable oil, for shallow-frying
• 240 ml fresh orange juice
• 1 orange, finely grated zest only
• 2 tbsp Rice vinegar
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 4 tbsp Sugar
• 1½ tbsp Cornflour (cornstarch)
• 2 cloves Garlic, minced
• 1 tsp Ginger, finely grated
• 2 Spring onion, sliced
• 1 tsp Sesame seeds (optional)

Method

1. Mix the chicken with the soy sauce, egg and 2 tbsp cornflour. Whisk all the sauce ingredients together until smooth.
2. Put the coating cornflour in a bowl and toss the chicken through it until every piece is dry and dusty.
3. Heat the oil in a large frying pan over medium-high heat. Shallow-fry the chicken in batches, turning, for 5–6 min per batch, until golden, crisp and cooked through (75°C / 165°F). Drain on kitchen paper.
4. Pour out all but 1 tbsp of oil. Fry the garlic and ginger over medium heat for 30 seconds, then pour in the sauce and stir until it bubbles into a thick, shiny glaze, 1–2 min.
5. Tip in the chicken, toss to coat and serve straight away, topped with spring onion and sesame seeds.

Tips

• Grate the zest before juicing the orange; the zest carries most of the orange flavour.
• For a dried tangerine peel twist, simmer a piece of chenpi in the sauce and remove before serving.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Omnivore's Cookbook Made With Lau