Orange Chicken with White Rice

Thu, 28 November 2024

Ingredients:

• 2 chicken breasts 

• 1 egg, beaten

• 1/2 cup cornstarch

• 1/2 tsp salt & black pepper

•  vegetable oil (for frying)

For the Orange Sauce:

• 1 orange, freshly squeezed

• 1 tbsp orange zest

• 2 tbsp soy sauce

• 2 tbsp rice vinegar (or white vinegar)

• 2 tbsp sugar

• 1 tbsp honey

• 1 clove garlic, minced

• 1/2 tsp grated ginger

• 1 tsp cornstarch mixed with 2 tsp water (slurry)

For the White Rice:

• 1 cup jasmine or long-grain white rice

• 2 cups water

• 10g peas 

• Coriander to garnish

• Sesame seeds to garnich 

• Spring Onion to garnish 

Method:

Prepare the White Rice:

1. In a medium pot, bring 2 cups of water to a boil. Add the rice and salt

2. Reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes.

3. Add the peas to the rice at the end of cooking

Prepare the Chicken:

1. In a bowl, mix the cornstarch, salt, and pepper.

2. Dip the chicken pieces into the beaten egg, then coat them in the cornstarch mixture.

3. Heat the  oil in a large skillet or wok over medium heat. Fry the chicken pieces in batches for 3-4 minutes per side, until golden and crispy. Remove and set aside on a paper towel-lined plate.

Make the Orange Sauce:

1. In a small saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, sugar, honey, garlic, and ginger. Bring to a simmer over medium heat.

2. Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens.

Assemble:

1. Add the fried chicken to the saucepan with the orange sauce. Toss to coat evenly.

2. Serve the orange chicken over the white rice. Garnish with optional green onions or sesame seeds for added flavor and presentation.