Orange Chicken



600g chicken breast, cut into bite size pieces 
2 tbsp oil
Salt to taste 
1 tsp Supreme Coarse Black Pepper
2 tsp Supreme Garlic Powder
2 tsp Supreme Onion Powder
1 tsp Supreme White pepper Powder
Zest of half an orange 
2 egg whites
¼ cup plain flour 
2 tbsp cornflour 
Oil to deep fry 
1 tbsp oil
1 tbsp Supreme Ginger Garlic Paste
1 tsp Supreme Chilli Flakes 
Salt to taste
1 cup of fresh orange juice
1 ½ tbsp soy sauce
1 tbsp vinegar 
1 tbsp brown sugar 
Corn flour slurry:
¼ cup water
1 tbsp corn flour 
Sliced spring onions


In a bowl, mix together: oil, salt, black pepper, garlic powder, onion powder, white pepper powder, orange zest, egg whites, plain flour and cornflour. Add chicken pieces, mix well and set aside to marinate for 30 minutes. Heat enough oil to deep fry over medium-high heat. Once the oil is heated, gently add chicken in batches and fry until golden and fully cooked through. Drain on kitchen paper and set aside.

In a bowl mix together the ingredients for the cornflour slurry and set aside. 
Heat a wok over high heat. Add oil, ginger garlic paste, chilli flakes and stir fry for a minute. Then add salt, orange juice, soy sauce, vinegar and brown sugar. Bring to a boil then stirring constantly, add the cornflour slurry (stir the cornflour mixture well before adding). 
Continue to stir until the sauce thickens. Add fried chicken pieces and gently toss to coat evenly. Once chicken is heated through and coated well in the sauce, remove from heat, garnish with spring onions and serve immediately with steamed rice.

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