Description
This vibrant Orange Chicken recipe features crispy fried chicken fillets coated in a light flour batter, topped with a perfectly balanced tangy and sweet orange sauce. Served on a bed of shredded iceberg lettuce and accompanied by steamed basmati rice and fresh spring onions, it makes for a delightful and flavorful meal inspired by classic Asian flavors.
Ingredients
Scale
Chicken and Coating
- 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
Sauce
- 2 tsp cornflour
- 4 tbsp double-strength orange cordial
- 150ml water
- Additional water (up to 50ml), optional
To Serve
- 1 orange, sliced then quartered or halved
- Shredded iceberg lettuce
- Steamed basmati rice
- Finely chopped spring onions
Instructions
- Prepare the chicken: In a bowl, mix the beaten egg with a pinch of salt and the ground white pepper. Cut each chicken breast in half to create thin fillets, then add them to the egg mixture and toss to coat thoroughly.
- Coat the chicken: Combine the self-raising flour, cornflour, and a pinch of salt on a plate. Remove the chicken fillets from the egg mixture allowing excess to drip off, then dredge each fillet thoroughly in the flour mixture until fully coated. Set aside on a plate.
- Fry the chicken: Heat vegetable oil in a large frying pan over medium heat, ensuring enough oil to coat the bottom of the pan, until shimmering. Fry the coated chicken fillets for 3-4 minutes on each side until golden brown. You may need to do this in batches to avoid overcrowding. Once cooked, transfer to a wire rack over kitchen paper to drain excess oil. Chicken fillets can be fried ahead and kept chilled; reheat and crisp in a 200°C (180°C fan)/gas mark 6 oven for 8-10 minutes before serving.
- Make the orange sauce: In a small bowl, mix 2 teaspoons cornflour with 2 teaspoons water to create a paste. In a medium saucepan, combine the orange cordial and 150ml water, then whisk in the cornflour paste. Slowly bring to a boil over low heat, whisking continuously until the sauce becomes translucent and thickens. Adjust sauce thickness and flavor by adding up to 50ml more water if too thick or adding more orange cordial (1 teaspoon at a time) if a stronger flavor is desired.
- Assemble and serve: Cut the cooked chicken fillets into strips about 1.5-2 cm wide. Scatter shredded iceberg lettuce on a serving platter, arrange the chicken strips on top, and place the orange pieces over the chicken. Pour the warm orange sauce evenly over the dish, garnish with finely chopped spring onions, and serve alongside hot steamed basmati rice.
Notes
- To save time, chicken can be fried in advance and reheated in the oven to crisp up before serving.
- If you prefer a thicker or thinner sauce, adjust the amount of water accordingly while cooking.
- Use double-strength orange cordial for a more intense orange flavor; regular cordial may require adjustments in quantity.
- For a gluten-free version, substitute the self-raising flour with gluten-free flour and ensure cornflour is certified gluten-free.
- Ensure chicken is cooked thoroughly to an internal temperature of 75°C (165°F) before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian-inspired
Keywords: Orange chicken, crispy fried chicken, orange sauce, Asian chicken recipe, quick chicken dinner
