Crispy orange chicken
- Preparation 15 min
- Cooking 45 min
- Servings 4 to 6
- Freezing I do not suggest
Ads
Ingredients for the sauce
- 150 ml brown sugar
- 150 ml white vinegar
- 3 tablespoons water
- 3 tablespoons soy sauce
- 2 tablespoons white beer
- 1 teaspoon sesame oil
- The zest of 2 oranges
Ingredients for the rest
- About 3 cups tempura batter mix
- About 4 cups vegetable oil
- 700 g boneless and skinless chicken breasts, cut into large cubes
- 3 green onions, thinly sliced
- 2 tablespoons finely grated fresh ginger
- 3 garlic cloves, finely chopped
- 2 tablespoons white beer
- 2 tablespoons cornstarch diluted in 1/2 cup cold water
- Sesame seeds to garnish
Ads
Preparation
- In a large bowl, add the ingredients for the sauce and combine. Season with salt and pepper and set aside.
- In a large bowl, prepare the tempura batter mixture according to the directions on the package. Reserve in the fridge.
- In a large skillet, add the oil and heat to 375°F.
- Dip a few pieces of chicken in the cold tempura mixture and place in hot oil, a small amount at a time. Cook for 4 to 5 minutes or until pieces are golden brown. Remove with a slotted spoon and place on a paper towel for a maximum of 2 minutes. Reserve on a grid.
- In a skillet over medium high heat, add 1 tablespoon vegetable oil followed by ginger, garlic and 3/4 of the green onions. Cook for 30 seconds, stirring. Add the white beer and stir.
- Add the sauce and cornstarch mixture and mix well. Cook for a few minutes until the sauce thickens, which should go fast enough! Add the chicken then mix to coat well! Continue cooking for 2 minutes, stirring and remove from heat.
- Serve on rice, add plenty of sesame seeds to taste then garnish with green onions!