Crispy orange chicken

Name: Crispy orange chicken
Prep time: 15 min
Cook time: 45 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 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; 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

Preparation 15 min
Cooking 45 min
Servings 4 to 6
Freezing I do not suggest

This crispy orange chicken is inspired by the General Tao in my cook book. The breading is perfect, the sauce too tasty and I have nothing else to say hahaha! To try it is to adopt it !

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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

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!

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To help you make this recipe

Our sommeliers suggest

IJALBA GENOLI 2016

A wine for the whole family to accompany this crispy orange chicken version Le Coup de Grâce. Freshness, breadth and texture to perfection, here is what offers this Rioja made with white Viura. An apricot nose for the fruit, note of green apples for the liveliness of the wine and a fragrance of flowers for the overall harmony. All in a very beautiful final all in length. See the product

SAINT-CHARLES, LA SOUCHE, 3.5%

Brown with low alcohol content, the Saint-Charles will seduce you with its slightly toasted notes along with cranberry and grape aromas. The fruity touch of this beer will recall the orange side of the sauce. The classic roast of this style of beer will remind you of the breading. The alcohol content of the beer will allow you to drink some to enjoy more of this legendary meal ! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

IJALBA GENOLI 2016

SAINT-CHARLES, LA SOUCHE, 3.5%

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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