Crispy Baked Sticky Orange Chicken Bowls

• portions: Serves 2 approx 480 kcal
• temps total: 30 minutes

Ingrédients

Gosh these are good, inspired by a classic Chinese takeaway but keeping it healthy, high in protein with a lovely pickled cucumber salad for some freshness.

Ingredients�2 chicken breasts, cut into bite-size pieces�1 egg white�1 tbsp soy sauce�1 tsp cayenne pepper�1 tsp garlic granules�Pinch white pepper�Cornflour, to coat

1 orange (juice + a little zest)�2–3 tbsp soy sauce�2 tbsp rice vinegar (or apple cider vinegar)�1 tbsp ketchup�1 garlic clove, grated�1 tsp honey�½ chicken stock cube

1 cucumber�2 spring onions�2 tbsp vinegar �Pinch caster sugar

240g cooked jasmine rice (120g per portion), to serve

Instructions

Add the chicken to a bowl with the egg white, soy sauce, cayenne, garlic granules & white pepper. Mix well, leave to marinate while you prep everything else.

Thinly slice the cucumber and spring onions. Toss with 2 tbsp vinegar, a pinch of salt and a pinch of sugar. Set aside to lightly pickle.

Toss the chicken in cornflour until every piece is lightly coated, then set to one side so the coating can absorb the egg white mixture. Lay the chicken in a single layer in the air fryer basket or on a lined baking tray and spray lightly with a little oil.

Air fryer: Cook at the pre heated highest temperature your air fryer will go for 10–12 minutes, flipping halfway, until crisp, golden and cooked through. Cook in a single layer (or in batches) for best crisp.

Oven: Bake at preheated 220°C fan for 12–15 minutes, turning halfway, until crisp, golden and cooked through. If you want more colour, finish under the grill for 1–2 minutes.

Add the orange juice and zest, soy sauce, vinegar, ketchup, grated garlic, honey and ½ stock cube to a small pan. Add 3 tbsp water, simmer for 3–5 minutes until slightly reduced and glossy.

Toss the crispy chicken through the sauce. Serve with jasmine rice and a side of the pickled cucumber.