Orange chicken
3 chicken breasts
1 ½ tablespoons cornflour
1 tablespoon sesame oil
4 garlic cloves, minced
2.5 cm piece of ginger, minced
2 green onions (for garnish)
Sesame seeds (for garnish)
Sriracha hot sauce (optional, for serving)
Sauce:
freshly squeezed orange juice from about 2 oranges
1 teaspoon finely grated orange zest
¼ chicken stock cube, crushed
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon Shaoxing rice wine (or sherry)
1 tablespoon rice vinegar
¼ teaspoon white pepper
2 teaspoons cornflour
1-4 tablespoons water (as needed)
Ensure all ingredients are prepped before starting to cook, as the cooking process is quick.
In a bowl, combine the orange juice, orange zest, crushed chicken stock cube, soy sauce, sugar, Shaoxing rice wine, rice vinegar, white pepper, and cornflour. Mix well and set aside.
Cut the chicken breasts into small pieces and coat them in the cornflour.
Heat 2/3 of the sesame oil in a pan over medium-high heat. Add the chicken pieces and fry until cooked through and golden brown. Once done, remove the chicken from the pan and set aside.
In the same pan, add the remaining sesame oil. Sauté the minced garlic and ginger for about 1 minute until fragrant.
Stir the prepared sauce well to ensure the cornflour is evenly distributed, then pour it into the pan with the garlic and ginger. Add the cooked chicken back into the pan.
Allow the sauce to thicken, stirring frequently.
Serve the dish over cooked rice, garnished with sliced green onions and sesame seeds. Drizzle with Sriracha if desired for extra heat.