Chinese cuisine

Easy

Orange Zest Chicken

Name: Orange Zest Chicken
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: Chicken Marinade; 11 oz. Chicken Breast Boneless Skinless, Cut Into ½ Inch Pieces; 0.5 cup Starch; 1 Egg; 1 tsp. White Wine; 1 tbsp. Water; 1 pinch Black Pepper(To Taste); Sauce; 4 g Orange Zest; 0.3 cup Water; 2 tbsp. Sugar; 1.5 tsp. Rice Vinegar; 1 tbsp. Soy Sauce; 1 tbsp. Honey; 1 tbsp. Sweet Chili Sauce; 1 tsp. Salt; 1 tsp. Cornstarch slurry, with 1 part Starch and 3 parts Water

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Crispy deep-fried chicken coated in a batter, with a sweet, tangy and savory orange sauce.

Recipe

PRE TIME: 35 min

COOKING TIME: 15 min

TOTAL TIME: 50 min

2 SERVING

Ingredients:

Chicken Marinade
11 oz. Chicken Breast Boneless Skinless, Cut Into ½ Inch Pieces
0.5 cup Starch
1 Egg
1 tsp. White Wine
1 tbsp. Water
1 pinch Black Pepper(To Taste)
Sauce
4 g Orange Zest
0.3 cup Water
2 tbsp. Sugar
1.5 tsp. Rice Vinegar
1 tbsp. Soy Sauce
1 tbsp. Honey
1 tbsp. Sweet Chili Sauce
1 tsp. Salt
1 tsp. Cornstarch slurry, with 1 part Starch and 3 parts Water

Directions:

Step 1

In a large bowl, combine starch, egg, white wine, water, black pepper and chicken. Coat chicken pieces thoroughly. Marinate for 30 minutes.

Step 2

In a large skillet over high heat, heat oil to 150-175°C / 300-350°F, and deep fry chicken until golden brown. Take them out and drain oil.

Step 3

In another skillet, add orange zest, water, sugar, rice vinegar, soy sauce, honey, sweet chili sauce, salt, cornstarch and water; stir quickly, and let it simmering until thickened.

Step 4

In the same skillet, add chicken, red and green bell peppers. Stir to mix well.

Step 5

Enjoy!

Final Notes

To get crispy chicken, maintain the oil temperature as close as possible to 350°F/175°C. If the oil temp is any lower, the chicken will be greasy. Any higher and the outside will crisp up too quickly before the inside is done. Also avoid crowding the pot/deep fryer.