| Ingredients For the Chicken 700g boneless skinless chicken breasts or thighs Vegetable oil (for frying) 1 egg white 1 tablespoon soy sauce 3 tablespoons corn starch ½ cup all-purpose flour ½ cup corn starch ½ teaspoon salt ½ teaspoon baking powder For the Orange Sauce ½ cup fresh orange juice 1 tablespoon orange zest 2 tablespoons soy sauce ¼ cup sugar 2 tablespoons white vinegar or rice vinegar 1 tablespoon corn starch ½ tablespoon sesame oil 2 cloves garlic (minced) 1 teaspoon fresh ginger (grated) ½ teaspoon red chilli flakes (optional) ½ tablespoon vegetable oil |
 |
| Method Cut the chicken into bite-sized cubes (about 2–3 cm pieces). Set aside. Marinate the Chicken In a bowl; Whisk the egg white until slightly foamy, add soy sauce and corn starch, mix well. Add the chicken pieces and coat them thoroughly.Let the chicken marinate for at least 15–30 minutes for best texture. Prepare the Dry Coating In another bowl, mix: Flour, Corn starch, Salt, Baking powder Remove chicken pieces from the marinade and coat them evenly in this dry mixture. Shake off excess. Fry the Chicken Heat vegetable oil in a deep pan or wok (about 175–180°C or until hot).Fry the chicken in small batches (don’t overcrowd). Cook for about 4–5 minutes, until crispy and golden.Remove and drain on paper towels.Repeat with all chicken pieces. (For extra crunch refry chicken after resting for 5 minutes) Prepare the Orange Sauce In a bowl, mix; Orange juice, Orange zest, Soy sauce, Sugar, Vinegar, Corn starch, Sesame oil, Chilli flakes In a pan: Heat ½ tablespoon vegetable oil.Sauté garlic and ginger for 1–2 minutes until fragrant. Pour in the orange mixture. Stir constantly over medium heat until the sauce thickens into a glossy glaze. Combine Chicken and Sauce Add the fried chicken to the sauce. Mix gently so every piece is well coated. Let it simmer for 1–2 minutes until everything is evenly covered and hot. |