Wednesday, April 23, 2014

Orange chicken sauce

Juicy and sweet and renowned for its concentration of vitamin C; oranges make the perfect snack and add a special tang to many recipes like this one.


450 grams chicken thighs 

· 1 tablespoon soy sauce

· 1 Eva's Kitchen All Purpose Seasoning

· 1 onion

· Some spring onions

· 1/2 cup corn starch

· Butter for frying

· 2/3 cup orange juice

· Grated orange zest

· 2 teaspoons corn starch

· 1/2 teaspoon salt

· 1 fresh orange (squeeze out the juice with the pulp)

· 1 teaspoon of sugar

Put the chicken in a bowl with the soy sauce and mixed seasoning and marinate for at least 15 minutes.
When the chicken is done marinating, lightly dust each piece with corn starch.

In a separate pan, add the orange juice, orange pulp, 2 teaspoons of corn starch, chopped onions, chopped spring onions, some soy sauce and the salt and whisk to combine.

Fry the chicken until golden brown and transfer to a paper towel lined plate to drain.

Set fried chicken asided. Heat the orange sauce over medium high heat, stirring constantly to prevent clumping until the sauce is thick and bubbly.

 Add the fried chicken into the orange sauce and leave to simmer for about 5 minutes.

Serve with rice and garnish it with a slice of orange and fresh parsley.

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