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Papa Tea's Orange Chicken
Plat

Papa Tea's Orange Chicken

1 h 15Pour 4Nutri-Score D€€
par @stephvnietea4 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • boneless skinless chicken thigh (fat trimmed, sliced into 1/4 inch pieces)Viandes680 g
  • kosher saltÉpices8 g
  • garlic powderÉpices4 g
  • black pepper (ground)Épices1 g
  • cornstarch (for the batter)Épicerie60 g
  • all-purpose flourCéréales95 g
  • baking powderÉpicerie18 g
  • water (for the batter)Autres180 ml
  • orange juiceBoissons360 ml
  • orange juice concentrate (thawed)Boissons60 ml
  • distilled vinegarÉpicerie45 ml
  • sugarÉpicerie50 g
  • soy sauceÉpicerie15 ml
  • yellow food coloring (drops, optional)Autres2 morceaux
  • cornstarch (for the slurry)Épicerie8 g
  • water (for the slurry)Autres30 ml
  • peanut oil (for frying)Épicerie1 litre

par portion

Nutrition

613kcal

Glucides
44 g
Protéines
36 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Fouet
  • Wok
  • Poêle
  • Écumoire
  • Thermomètre de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Coat the chicken

    • Add the marinated chicken to the batter.
    • Mix until the chicken is evenly coated.
    Étape 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.
    Étape 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.
    Étape 5

  6. Double fry

    • Heat the oil to 205 °C.
    • Fry the par-fried chicken again until golden and crispy.
    • Drain well.
    Étape 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.
    Étape 7

  8. Toss and serve

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