The chicken in its sticky sauce is the main attraction so keep side dishes simple. Place the chicken and sauce in a casserole dish and heat in a 220✬/390✯ oven until hot and bubbling before serving. However, the taste will still be delicious. Reheating orange chicken will mean that the texture won’t be as crispy. Sprinkle over chopped spring onion/green onion and serve over rice or noodles drizzled with the extra sauce. Serving: When you’re ready to serve, combine the chicken with the orange sauce and toss well to coat the chicken.Remove the cooked chicken from the oil with a slotted spoon and allow to drain on kitchen paper. You know the oil is hot enough if it starts sizzling around the chicken when a piece is carefully lowered in. Fry the chicken in approximately 10cm/4 inches of hot canola oil until golden brown and crisp. The corn starch adds extra crispiness once fried. Crispy chicken: To make the chicken super crispy, coat it first in a mixture of flour, corn starch (cornflour) and salt, then in beaten eggs and again in the flour.You want the sauce to be pleasantly sweet and well seasoned. Allow to cook until the sauce has thickened. Mix corn starch (cornflour) with water to make a slurry then stir into the sauce. Add chicken stock, sugar, rice vinegar, the zest of an orange and soy sauce and bring to a boil. Fresh orange juice tends to be less sweet than a bottled version and I like the acidity it adds. Add the panko to one bowl, the chicken (cut into small chunks) in a second bowl, the eggs in a third bowl, and the flour in a fourth bowl.
#Baked orange chicken recipe how to
How to make orange sauce: To make the sweet and sticky sauce, cook ginger and garlic in a tablespoon of canola oil until fragrant, around 30 seconds. Preheat the oven to 400 degrees and add the panko to a food processor and pulse until the crumbs are much smaller, like regular breadcrumbs.
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