Crunchy Orange-Glazed Chicken
Crispy, flavour-packed Orange-Glazed Chicken made with Foster Clark’s cornstarch and orange mix; a perfect fusion of sweet, tangy, and spicy that’s sure to impress at any mealtime!
Ingredients
For the Chicken:
- 500g boneless chicken (cut into bite-sized pieces)
- ½ cup all-purpose flour
- ½ cup cornstarch from Foster Clark’s
- 1 egg
- 2 Tbsp soy sauce
- ½ tsp salt
- ½ tsp black pepper
- Oil (for deep frying)
For the Orange Sauce:
- ½ cup orange juice made with Foster Clark’s mix (dissolve 3 heaped Tbsp of Foster Clark’s orange juice powder in ½ glass of water)
- 1 Tbsp orange zest
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 2 Tbsp brown sugar (or honey)
- 1 tsp ginger (grated)
- 2 cloves garlic (minced)
- 1 tsp red chili flakes (optional)
- 1 Tbsp cornstarch from Foster Clark’s mixed with 2 Tbsp water (for thickening)
For Garnishing:
- Sesame seeds
- Chopped green onions
Instructions
- In a bowl, mix the chicken pieces with soy sauce, egg, salt, and black pepper. Let it marinate for 15-20 minutes.
- In another bowl, mix flour and cornstarch.
- Coat the marinated chicken in the flour mixture, shaking off excess.
- Heat oil in a pan and deep-fry the chicken until golden and crispy. Drain on a paper towel.
For the orange sauce:
- In a pan, heat a little oil and sauté the minced garlic and grated ginger until fragrant.
- Add orange juice, orange zest, soy sauce, vinegar, brown sugar, and chili flakes. Stir well.
- Add the cornstarch slurry (cornstarch mixed with water) and stir until the sauce thickens.
- Add the fried chicken to the sauce and toss until well coated.
- Garnish with sesame seeds and chopped green onions.
- Serve hot with steamed rice or noodles.
A few points to remember:
- Don’t over fry the chicken as it needs to be moist while mixing with the glaze.
- Allow a few mins before serving so that the chicken can absorb the glaze or else it will be bland.
Recipe by Samina Namoji
Made With
