About this recipe:A delicious Chinese citrus chicken recipe with flavours reminiscent of the orange chicken from your favourite Chinese. Serve with steamed rice.
30ml orange juice
60ml lemon juice
80ml rice vinegar
40ml soy sauce
1 tablespoon grated orange zest
100g dark brown soft sugar
1/2 teaspoon minced fresh root ginger
1/2 teaspoon minced garlic
2 tablespoons chopped spring onion
1/4 teaspoon red chilli flakes
3 tablespoons cornflour
2 tablespoons water
2 boneless, skinless chicken breasts, cut into 1cm pieces
125g plain flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
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Method Prep:40min › Cook:40min › Extra time:2hr › Ready in:3hr20min
Pour 350ml water, orange juice, lemon juice, rice vinegar and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion and red chilli flakes. Bring to the boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 250ml of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large frying pan or wok over medium heat. Place chicken into the pan, and brown on both sides. Drain on a plate lined with kitchen roll, and cover with aluminium foil.
Wipe out the pan, and add the sauce. Bring to the boil over medium-high heat. Mix together the cornflour and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Followed the instructions to the letter (except I forgot the chilli), added the corn flour and it became very stodgy. Next time I will add teaspoon size. Never the less a lovely orangey taste. - 01 Dec 2014