Orange chicken and white sticky rice


1 lb/400 g chicken thigh or breast
1 orange
2 cloves garlic
1 stub ginger
chili pepper
1 egg white
2/3 tsp salt
pepper to taste
1/2(50g) cup cornstarch
1/2(55g) cup flour
1/2(100ml) cup shaoying rice wine (you can use white wine or omit this ingredient completely if you want)
1/2(100ml) cup soy sauce
1/4(100ml) cup vinegar
2 tbsp cornstarch
2 tbsp sesame oil
4 tbsp honey


Wash and dry orange. Zest your orange and save the zest for later. Juice the orange and set aside. Grate garlic and ginger. Chop the chilis. Cut chicken into bite-sized pieces and place into a bowl. Put one egg white into the bowl along with the salt and pepper and give it a quick massage. Add cornstarch and flour and once again, mix it with your hands until chicken is evenly coated. Deep fry in hot oil (350 F/175C) for 4-5 minutes until crispy and golden brown. Drain on paper towels and set aside. 

For the sauce, combine shaoxing wine, soy sauce, orange, ginger, garlic, chili and vinegar. Heat until boiling then turn to low. Add cornstarch slurry (cornstarch & water) and cook on medium heat until sauce thickens. Add honey and mix well. Add the chicken and a drizzle of sesame oil and mix to coat the chicken. Serve with hot rice. 

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