Crispy Orange Chicken
Inspired by @sarah_cc_recipes, this crispy orange chicken is coated in a glossy, sweet and zesty sauce with a gentle chilli kick
Have a go!
25 - 30 mins
Ingredients
Ingredients (Serves 2)
For the sauce:
- 200ml orange juice
- 45ml honey
- 2 tbsp rice vinegar or white vinegar
- 2 tbsp soy sauce
- 1/2 tsp grated ginger
- 2 garlic cloves, finely diced
- 1/2 tsp red chilli flakes
- Zest of 1 orange
- 1 tbsp cornflour
- 1 tsp sesame oil
Other ingredients:
- 450g Mayflower Chicken in Batter
- 2 peppers, sliced
- 1 onion, sliced
- Egg fried rice, to serve
- Sesame seeds, to garnish
- Spring onions, sliced (to garnish)
Starring...
Chicken in Batter
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Method
- Cook the Mayflower chicken in batter according to packet instructions until crispy.
- In a bowl, whisk together the orange juice, honey, vinegar, soy sauce, ginger, garlic, chilli flakes and orange zest.
- Heat a wok or frying pan over a medium-high heat and add a little oil. Stir fry the sliced peppers and onions for a few minutes until just softened.
- Pour in the sauce mixture and bring to a gentle simmer.
- Mix the cornflour with a splash of cold water to create a slurry, then stir it into the sauce. Cook for a few minutes until thick, glossy and sticky.
- Stir through the sesame oil, then add the crispy chicken and toss well to coat evenly.
- Serve with egg fried rice and finish with a sprinkle of sesame seeds and sliced spring onions.
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