Plat
Classic Orange Chicken
40 minPour 4Nutri-Score D€€
D
40 min
40 minClassic Orange Chicken
ce qu’il vous faut
Ingrédients
chicken (cut into bite-sized pieces)Viandes600 g
cornstarch (for the batter)Épicerie60 g
black pepper (ground)Épices2 g
soy sauce (for the batter)Épicerie30 ml
egg whiteProduits laitiers1 morceau
waterAutres60 ml- oil (for deep frying)Épicerie750 ml
garlic (grated)Fruits et légumes3 morceaux
ginger (grated)Fruits et légumes15 g- soy sauce (for the sauce)Épicerie45 ml
fresh orange juice (freshly squeezed)Fruits et légumes120 ml
orange zest (zest of one orange)Fruits et légumes1 morceau- brown sugarÉpicerie60 g
- rice wine vinegarÉpicerie30 ml
- cornstarch (for thickening the sauce)Épicerie10 g
par portion
Nutrition
373kcal
- Glucides
- 26 g
- Protéines
- 23 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
Saladier
Râpe
Wok
Casserole
Écumoire
pas à pas
Préparation
- Étape 1
Make the batter
- In a bowl, combine the chicken, cornstarch, black pepper, soy sauce, egg white and water.
- Mix until you get a thin, paint-like batter consistency.
- Étape 2
Fry the chicken
- Heat the oil and fry the chicken pieces until golden.
- For maximum crispiness, double fry the pieces.
- Étape 3
Start the sauce
- Grate the garlic and ginger into a pan.
- Add the soy sauce, fresh orange juice, orange zest, brown sugar and rice wine vinegar.
- Étape 4
Thicken the sauce
- Bring the sauce to a boil.
- Stir in the cornstarch to thicken.
- Étape 5
Toss and serve
- Toss the fried chicken pieces in the sauce until well coated.
- Serve immediately.