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Stir-Fried Orange Chicken

Galatia Pamboridis
One of my favourite dishes from Chinese takeaways, which always remind me of spicy fritters. It consists of small pieces of chicken, dipped in batter and deep-fried until crispy. They are then coated in a heavenly hot, sweet and citrusy orange sauce and served with rice—or simply enjoyed on their own. It is utterly irresistible.
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Prep Time 30 minutes
Cook Time 27 minutes
Course Main Courses
Servings 6

Ingredients
  

For the chicken

  • 8 chicken thighs skinless and boneless, cut into small pieces
  • 1 tsp soy sauce
  • 1 tsp dry sherry
  • 1 egg white
  • ½ Tbsp cornflour cornstarch
  • 3 Tbsp sunflower oil

For the sauce

  • 1 cup orange juice
  • 1 Tbsp orange zest
  • 3 Tbsp soy sauce
  • 2 Tbsp rice vinegar or apple cider vinegar
  • 2 Tbsp dry sherry
  • 2 Tbsp honey
  • 2 Tbsp sweet chilli sauce
  • 2 tsp sesame oil
  • ¼ tsp chilli flakes
  • 1 garlic clove crushed
  • 1 tsp fresh ginger finely chopped or grated
  • 3 tsp cornflour cornstarch
  • Spring onions and fresh hot chillies for garnish

Instructions
 

  • Place the pieces of chicken in a bowl. Add the soy sauce and sherry. In a small bowl, lightly whisk the egg white with a fork. Add the cornflour and mix well. Pour the mixture over the chicken and stir well to coat. Leave the chicken to marinate while you prepare the remaining ingredients.
  • Place all the sauce ingredients in a bowl and mix well to combine. Transfer the sauce to a saucepan and place over high heat. Bring the sauce to a boil and cook until it starts to thicken slightly, about 4 minutes.
  • Meanwhile, heat a wok or large frying pan over high heat. Add the sunflower oil. Add half of the chicken and stir-fry, stirring continuously (don’t worry if it looks a little messy), until the chicken starts to brown slightly, but does not necessarily need to be fully cooked through. Transfer the chicken to a bowl. Repeat with the remaining chicken until it is also lightly browned.
  • Return all the cooked chicken to the wok. Pour over the sauce and let everything bubble together for a few minutes, until the sauce thickens and coats the chicken beautifully.
  • Serve the chicken immediately, garnished with spring onions and fresh hot chillies.

Notes

The sauce will become thicker as the chicken cools. Therefore, if you want to reheat the dish, you may need to add a little water.
Collections Kids, Sundays