Crispy Orange Chilli Chicken

• porcje: 4
• całkowity czas: 27 minutes

Składniki

Fakeaway Series Crispy Orange Chilli Chicken (serves 4)

500g chicken thighs cut into bite size pieces

1 tbsp. dark soy sauce

1 tbsp. black pepper

½ tsp. MSG

1 tbsp. cornflour

50g cornflour

Orange Sauce:

1 star anise

1 heaped tsp. garlic minced

3 tbsp. caster sugar

½ tsp. MSG

2 tbsp. dark soy sauce

1 tbsp. rice wine vinegar

Juice and zest 2 oranges

1 tsp. cornflour mixed with 30ml cold water

Sesame seeds for serving

2 small green chillies sliced

Wskazówki

1: Place the diced chicken into a bowl along with the soy, pepper, MSG and cornflour then mix well and leave to marinade for at least 20 minutes. Dredge the marinated chicken through the cornflour, then gently tap off any excess.

2: Fry the chicken in oil heated to 180c for about 4-5 minutes or until the chicken reaches an internal temperature of at least 75c. I like to do this in two batches as not to overcrowd the pan. Remove the oil and drain on some kitchen paper.

3: Heat a wok or frying pan then add in the orange sauce ingredients, reduce for a few minutes then add the corn flour slurry to thicken. Add the crispy chicken into the sauce and toss well to coat. Finally sprinkle over the chilli and sesame seeds.