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Papa Tea's Orange Chicken
Hoofdgerecht

Papa Tea's Orange Chicken

1 u 15 minVoor 4Nutri-Score D€€
van @stephvnietea4 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • boneless skinless chicken thigh (fat trimmed, sliced into 1/4 inch pieces)Vlees680 g
  • kosher saltKruiden en specerijen8 g
  • garlic powderKruiden en specerijen4 g
  • black pepper (ground)Kruiden en specerijen1 g
  • cornstarch (for the batter)Voorraadkast60 g
  • all-purpose flourGranen95 g
  • baking powderVoorraadkast18 g
  • water (for the batter)Overig180 ml
  • orange juiceDranken360 ml
  • orange juice concentrate (thawed)Dranken60 ml
  • distilled vinegarVoorraadkast45 ml
  • sugarVoorraadkast50 g
  • soy sauceVoorraadkast15 ml
  • yellow food coloring (drops, optional)Overig2 stukken
  • cornstarch (for the slurry)Voorraadkast8 g
  • water (for the slurry)Overig30 ml
  • peanut oil (for frying)Voorraadkast1 liter

per portie

Voedingswaarden

613kcal

Koolhydraten
44 g
Eiwitten
36 g
Vetten
33 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×2
  • Garde
  • Wok
  • Koekenpan
  • Schuimspaan
  • Keukenthermometer

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Coat the chicken

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

  6. Double fry

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

  8. Toss and serve

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