Recipe Instructions:
Ingredients
100g (2/3 cup) plain flour
1 egg, lightly whisked
800g chicken thigh fillets, cut into 2.5cm pieces
50g (1/3 cup) cornflour
Vegetable oil, to shallow-fry
55g (1/4 cup) caster sugar
3 garlic cloves, crushed
2 tsp finely grated orange rind
185ml (3/4 cup) fresh orange juice
60ml (1/4 cup) salt-reduced soy sauce
1 tbsp rice wine vinegar
Steamed long grain rice, to serve
2 green shallots, thinly sliced
Methods
Step 1
Whisk together flour, egg and 125ml (1/2 cup) water in a large bowl.
Step 2
Place chicken in a large bowl and sprinkle with 35g (1/4 cup) of the cornflour. Toss until coated. Add chicken to egg mixture and turn until coated.
Step 3
Add oil to a large, deep frying pan to come 2cm up the side of the pan and heat over medium-high heat. Cook chicken, in batches, for 5 minutes or until golden and cooked through. Transfer chicken to a plate lined with paper towel. Discard oil in pan.
Step 4
Meanwhile, place sugar, garlic, orange rind and juice, soy sauce and vinegar in a small saucepan and stir until combined. Place remaining cornflour and 1 tbs water in a small bowl and stir until combined.
Step 5
Heat orange mixture over medium-high heat. Bring to the boil. Stir in cornflour mixture. Cook, stirring, for 1 minute or until sauce bubbles and thickens. Return chicken to pan. Add orange sauce and toss until coated.
Step 6
Serve chicken over rice. Sprinkle with shallot to serve.
