Not the most apparent combo, but tangy, sweet orange flavours work surprisingly well in savoury dishes. Delicious flavour combination of citrusy sweetness and a hint of heat, jump to the recipe below for a crowd pleasing dinner!
What you'll need:
Chicken
- 250g boneless chicken thighs, cubed
- Medella Coconut Cooking Oil (best for deep-frying)
- 1 tbsp Medella Coconut Cooking Oil (for cooking)
- 2 cloves garlic minced
- Orange slices for garnishing
- Toasted sesame seeds for garnishing
Orange Sauce
- 1/4 cup orange juice
- 1/2 tsp orange zest
- 1 tbsp garlic chili sauce
- 3 tbsp chicken stock
- 1 tbsp light soy sauce
- 2 tbsp sugar
- 1 tbsp Medella Coconut Vinegar
- 1 tsp corn starch
- 1 pinch salt
Frying Batter
- 1 egg white
- 1/2 cup all-purpose flour, sifted
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1/3 cup cold water
- 1 tbsp Medella Coconut Cooking Oil
- 1 pinch salt
What you'll need to do:
- In a bowl, whisk orange sauce ingredients together until combined.
- In a separate bowl, whisk frying batter ingredients until batter is smooth.
- Dunk chicken cubes into batter and coat well.
- Heat up a wok with enough Medella Coconut Cooking Oil for deep-frying. Once oil is hot, drop battered chicken cubes into the oil, keeping them spread out so they won't stick or get overcrowded.
- Deep fry chicken cubes til golden brown and crispy. Remove and drain on kitchen towels.
- PRO-TIP: Medella Coconut Cooking Oil is great for multiple uses as it is stable under heat and does not burn easily. Strain stray bits from the oil and set aside to stir fry other dishes.
- Take a tablespoon of the deep-frying oil and add it to a clean wok to heat.
- Add garlic and stir fry till aromatic. Pour in orange sauce mix and bring to a light simmer.
- Toss in the chicken cubes and stir to coat well.
- Dish out and garnish with lemon slices or sesame seeds.
Yeah, we're hungry already.
