How to Make Ultimate Sticky Orange Chicken

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Before you jump to Sticky Orange Chicken recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Money.

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From the above it really should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Natural living is definitely something we can all do, without difficulty. It's about being functional, usually.

We hope you got insight from reading it, now let's go back to sticky orange chicken recipe. You can have sticky orange chicken using 20 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Sticky Orange Chicken:

1. Provide of For the chicken:.
2. You need 2 of chicken breasts or 4-5 de-boned thighs, diced, skin removed,.
3. Prepare 50/50 of mix of plain flour and cornflour to coat chicken,.
4. Use of Salt and white pepper to season.
5. Use of For the sauce:.
6. Use 2 of large oranges, juice extracted, rind grated from one,.
7. Get 2 tbsp of Light soy sauce,.
8. Get 1 tbsp of dark soft brown sugar or honey as substitute,.
9. Provide 2 tsp of sesame oil,.
10. You need 2 tbsp of Chinese rice wine.
11. Take of Other:.
12. Provide 4 cloves of garlic, minced,.
13. You need 2 inches of freshly grated ginger,.
14. You need Pinch of red chilli flakes, to taste,.
15. Provide 1/2 tsp of MSG (optional).
16. You need 1 tbsp of cornflour mixed with 2 tbsp cold water,.
17. Provide of Cooking oil for shallow frying.
18. Use of To garnish:.
19. Provide 3 of spring onions, finely sliced,.
20. Provide 2 tsp of sesame seeds.

Instructions to make Sticky Orange Chicken:

1. Slice the thigh/breast into chunks after trimming any sinue/fat and then mix together some plain flour, cornflour and season with salt and white pepper. Dredge the chicken pieces well in the mixture until completely coated then lay the pieces out on some kitchen roll until the moisture begins to soak into the flour. This will probably take 8-10 mins. After this has occured, dredge them once more. Set aside..
2. Heat enough cooking oil in a pan to fill it for shallow frying the chicken pieces. Once nice and hot at 175 C, fry the chicken pieces in batches until golden and crisp and cooked through turning occasionally. Check the chickens cooked by removing a piece and slicing it in half to ensure it's not pink. Set them upon some more kitchen towel to remove any access oil..
3. Mix together all the sauce ingredients. Also have your cornflour water slurry mixture made up and ready. Heat up a wok until nice and hot and add in a touch of oil then add in the garlic, ginger and chilli flakes plus the whites of the onion and MSG. Fry for a few seconds until fragrant then add in the sauce mixture. Once the sauce is bubbling away add in the cornflour mixture and stir quickly to thicken up the sauce further..
4. Re-add the crisp cooked chicken pieces and toss well in the sticky sauce. Remove from the heat and serve up. Garnish with the greens of the onion and some sesame seeds. Enjoy! :).

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