Chinese Takeaway Style Crispy Orange Chicken Recipe
My spicy and crispy orange chicken is my take on a Chinese takeaway classic, loaded with wonderful flavours.
Servings 2 Servings
Calories 685kcal
Ingredients
- 300 g Chicken Breast 10oz
- 1 Medium-Large Orange
- 1 teaspoon Szechuan Peppercorns
- 2 tablespoon Dark Soy Sauce
- 1 teaspoon Chinkiang Vinegar
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 50 g Honey 2½ tablespoon
- 1 teaspoon Dried Chilli Flakes
- 35 g Plain Flour ¼ Cup + 1 Tbsp
- 30 g Cornflour ¼ Cup Corn Starch in the US
- ½ teaspoon Salt
- 1 teaspoon Baking Powder
- 1 Small-Medium Carrot 100g
- 100 ml Cold Sparkling Water ⅓ Cup + 1 tablespoon
- 1 teaspoon Water
- Oil for Frying
Instructions
- Cut the chicken breast into thin 3-5mm (⅛-¼") slices from top to bottom, then cut these slices into strips 3-5mm (⅛-¼") in profile, then cut the strips into 5-6cm (2-2¼") lengths and place them in a bowl.
- Zest the orange and add it to the sliced chicken, then cut it in half and squeeze the juice into a small (14-15cm or 6") saucepan.
- Heat a dry wok over a high heat and add the Szechuan pepper and toast it for 60 seconds, then remove and grind, and add it to the chicken and mix.
- Add the dark soy sauce, Chinkiang vinegar, garlic, ginger, honey and chilli flakes to the orange juice in the saucepan.
- Place the sauce on a high heat and bring it to a rapid boil, and cook it for 2 minutes, then remove and set it aside.
- Mix together the flour, cornflour, salt and baking powder in a bowl and set aside.
- Cut the carrot into a thin 2-3mm (⅛") julienne and then into lengths 5-6cm (2-2¼") long.
- Pour oil into a wok 4-5cm (1¾-2") deep and heat it to 170°C or 340°F.
- Mix the teaspoon of cornflour with the teaspoon of water and return the sauce to a low heat, stir in the cornflour slurry to thicken the sauce.
- Fry the julienned carrots for 60 seconds, then remove and soak any excess oil from them with kitchen paper, then add them to the sauce and stir.
- Pour the cold sparkling water into the flour mix and stir to form a batter; do not worry about a few lumps. It is important that you do this at the last moment.
- Add the chicken to the batter and mix to coat.
- Fry the chicken in two batches for 2-3 minutes each batch, ensuring that the chicken strips separate before frying.
- Transfer the fried chicken to kitchen paper to soak up any excess oil, then place in a bowl before pouring over the sauce and stirring to lightly coat.
Nutrition
Serving: 1 | Calories: 685kcal | Carbohydrates: 50g | Protein: 51g | Fat: 32g | Saturated Fat: 3g | Polyunsaturated Fat: 26g | Cholesterol: 128mg | Sodium: 1943mg | Fiber: 4g | Sugar: 28g
