Ingredients

1 egg, beaten

2 skinless chicken breasts

Pinch of ground white pepper

6 heaped tbsp self-raising flour

4 heaped tbsp cornflour

2-3 tbsp vegetable oil

1 orange, sliced then quartered or halved

Shredded iceberg lettuce

Steamed basmati rice, to serve

Finely chopped spring onions, to garnish

2 tsp cornflour (for sauce)

4 tbsp double-strength orange cordial

Instructions

Step 1: In a bowl, mix the beaten egg with a pinch of salt and the ground white pepper. Cut each chicken breast in half horizontally to create thin fillets, then toss them in the egg mixture until fully coated.

Step 2: Combine the self-raising flour, cornflour, and a pinch of salt on a plate. Remove the chicken fillets from the egg, letting excess drip off, and dredge them thoroughly in the flour mixture. Set aside on a plate.

Step 3: Heat the vegetable oil in a large frying pan over medium heat, adding enough to coat the bottom. Once shimmering, fry the chicken fillets for 3-4 minutes on each side until golden and cooked through. Work in batches if needed. Drain on a wire rack over kitchen paper. Fried chicken can be prepared a day ahead and reheated in a 200°C (180°C fan) oven for 8-10 minutes to crisp up.

Step 4: To make the sauce, dissolve 2 tsp cornflour in 2 tsp water to form a paste. In a saucepan, combine the orange cordial and 150ml water, then whisk in the cornflour paste. Heat gently, whisking continuously until the sauce thickens and becomes translucent. Adjust consistency or flavor by adding more water or orange cordial, 1 tsp at a time.

Step 5: Slice the cooked chicken into strips about 1.5-2cm wide. Arrange shredded iceberg lettuce on plates, scatter the chicken strips on top, then add the orange pieces. Pour over the warm sauce, garnish with chopped spring onions, and serve with hot basmati rice.

Tips & Variations

For extra crunch, double dip the chicken fillets by repeating the egg and flour coating before frying.

If you prefer a less sweet sauce, reduce the orange cordial or add a splash of lemon juice for brightness.

Try adding a pinch of chili flakes to the sauce for a subtle heat.

Use fresh orange juice instead of cordial for a natural flavor, adjusting the sweetness with a little honey or sugar.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and offer a juicier alternative. Adjust frying time to ensure they are cooked through.

How do I make the orange sauce thicker or thinner?

To thicken, add a little more cornflour dissolved in water and cook until it thickens further. To thin, gradually stir in small amounts of water until your desired consistency is reached.