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Papa Tea's Orange Chicken
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Papa Tea's Orange Chicken

1 h 15 minPara 4Nutri-Score D€€
de @stephvnietea4 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • boneless skinless chicken thigh (fat trimmed, sliced into 1/4 inch pieces)Carne680 g
  • kosher saltEspecias8 g
  • garlic powderEspecias4 g
  • black pepper (ground)Especias1 g
  • cornstarch (for the batter)Despensa60 g
  • all-purpose flourCereales95 g
  • baking powderDespensa18 g
  • water (for the batter)Otro180 ml
  • orange juiceBebidas360 ml
  • orange juice concentrate (thawed)Bebidas60 ml
  • distilled vinegarDespensa45 ml
  • sugarDespensa50 g
  • soy sauceDespensa15 ml
  • yellow food coloring (drops, optional)Otro2 piezas
  • cornstarch (for the slurry)Despensa8 g
  • water (for the slurry)Otro30 ml
  • peanut oil (for frying)Despensa1 litro

por ración

Nutrición

613kcal

Carbohidratos
44 g
Proteínas
36 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Varillas
  • Wok
  • Sartén
  • Espumadera
  • Termómetro de cocina

paso a paso

Preparación

  1. Trim and marinate the chicken

    • Trim the fat off the chicken and slice it into 1/4 inch pieces.
    • Season with the salt, black pepper and garlic powder and mix well.
    • Set aside to marinate.
    Paso 1

  2. Make the batter

    • In a large bowl, combine the cornstarch, flour and baking powder.
    • Add the water and whisk until smooth and thick.
    Paso 2

  3. Coat the chicken

    • Add the marinated chicken to the batter.
    • Mix until the chicken is evenly coated.
    Paso 3

  4. Mix the sauce

    • In a bowl, combine the orange juice, orange concentrate, sugar, vinegar and soy sauce.
    • Stir in the optional yellow food coloring.
    Paso 4

  5. First fry

    • Heat the oil in a large wok to 175 °C.
    • Fry the battered chicken until the batter is firm and pale beige.
    • Remove from the oil, drain and let cool.
    Paso 5

  6. Double fry

    • Heat the oil to 205 °C.
    • Fry the par-fried chicken again until golden and crispy.
    • Drain well.
    Paso 6

  7. Thicken the sauce

    • Mix the cornstarch and water into a slurry.
    • Heat the sauce in a pan and bring it to a boil.
    • Add the slurry and stir until the sauce thickens.
    Paso 7

  8. Toss and serve

    • Add the double-fried chicken to the pan.
    • Toss until everything is evenly coated.
    • Serve hot.
    Paso 8
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