This is bubbled up in the wok until slightly thickened.The orange sauce is made from a mixture of the orange juice and zest, sugar, soy sauce, garlic, ginger and rice vinegar.Remove from the pan and carefully discard the oil.My pro tip is to fry the chicken in 2 or 3 batches - this ensures all of the chicken will be lovely and crispy. Then we fry the chicken in a wok in the hot oil.Then in a separate bowl, we coat the chicken in cornflour, and add the chicken into the batter. We make the batter for the chicken first by mixing flour, egg, garlic salt, salt, pepper and water.I'm using vegetable oil.Ĭhicken thighs are more tender than chicken breast, and stand up well to cooking over a high heat without drying out, but you can replace with chicken breast if you prefer. We also need a flavourless oil with a high smoke point to fry the chicken in.The sauce is made up from the zest of half an orange, juice of two oranges, soy sauce, garlic, ginger, sugar (to counteract the acidity in the orange juice and zest), and rice vinegar - to add a little zing.The batter is made from a mixture of flour, egg, garlic salt, salt, pepper and water - which results in a lovely light batter.They'll initially be coated in cornflour (cornstarch) to help the batter adhere to the chicken.
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