Sticky Orange & Sriracha Chicken
Bites of fried chicken in a sticky and spicy orange sauce.
- Serves: 4 - 6 |
- Difficulty: easy
- Prep Time : 40 mins |
- Cook Time : 15 mins
juice of 4 large oranges
½ C (125 ml) chicken stock
½ C (125 ml) brown sugar
3 Tbsp (45 ml) Sriracha sauce (find at Asian supermarkets)
1/3 C (80 ml) white vinegar
¼ C (60 ml) Soy sauce
3 cloves garlic, crushed
2 Tbsp (30 ml) grated fresh ginger
pinch of white pepper
2 Tbsp (30 ml) corn flour
3 Tbsp (45 ml) sesame seeds
3 eggs, beaten
1 ½ C (375 ml) cornflour
oil for deep frying
1 ½ C (625 ml) jasmine rice cooked according to packing instructions
200 g baby Pak choy, lightly sautéed in a little sesame oil
4 spring onions, thinly sliced
extra sesame seeds for garnishing
Marinade (will double as a sauce)
Combine the marinade ingredients together. Place chicken pieces in a shallow dish and pour half of the marinade over the chicken and allow to marinate for about 30 minutes (the longer the better).
After about 30 minutes, remove the chicken from the marinade. Pour the used marinade and remaining sauce into a small saucepan. Bring to a boil then simmer for 8 minutes. Mix the corn flour with the water and add to the sauce. Simmer until thickened, whisking all the while. Finally, add the sesame seeds.
Heat cooking oil for deep-frying in a heavy-based saucepan or in a deep fryer. Dip the chicken pieces into the egg followed by corn flour (use chopsticks to prevent your hands from getting messy) and place in the hot oil. Fry for about 2 minutes or until golden, crispy and cooked through.
Toss the fried chicken with the sticky sesame sauce and serve on a bed of jasmine rice and pak choy. Garnish with spring onion and sesame seeds. Eat immediately!
Tip: The chicken can be replaced with pork.