This zesty, fresh recipe for orange Chinese chicken is remniscent of restaurant style chicken dishes. Serve it over steamed white rice or egg fried rice.
- 2 chicken breasts
- 125g plain flour mixed with 1/2 tsp. each salt and black pepper
- 350ml chicken stock
- 4 tbsp. lemon juice
- 2 tbsp. orange juice
- 6 tbsp. rice wine vinegar
- 40ml soy sauce
- 2 spring onions
- 1 tbsp. fresh orange zest
- 100g brown sugar
- 1 tsp. each minced ginger and garlic
- 1/2 tsp. dried chilli flakes
- 3 tbsp. corn flour mixed with 3 tbsp. water
- 3 tbsp. oil
Thinly slice the spring onions on the diagonal. In a saucepan, combine the chicken stock, lemon juice, orange juice, rice wine vinegar, soy sauce, spring onions, orange zest, brown sugar, ginger, garlic and chilli. Bring to the boil, then leave to cool.
Slice the chicken breasts into thin strips, place into a bowl and cover with around 250ml of the sauce. Keep the rest of the sauce. Cover and leave in the fridge for 2 hours.
Remove the chicken from the marinade. Discard excess marinade. Dust the chicken with the flour.
Heat oil in a large frying pan. Add the chicken breasts and fry until golden brown and crisp. Add the remaining orange sauce and corn flour mixture. Stir to combine and simmer for 5-8 minutes, until the chicken is cooked through and the sauce thick.