United States
Cooking time - 60 mins
Serves - 2
Difficulty - not too tricky
Ingredients
- 800g/1.8lbs chicken thighs, cut into chunks
- 1 tbsp salt
- 1 tsp white pepper
- 1 cup cornstarch
- 3 cups flour
- 1 egg
- 1 ½ cups water
- 2 tbsp oil
For the orange sauce
- 1 tbsp oil
- ¼ tsp chili flakes
- 1 tbsp garlic, minced
- ½ tsp ginger, minced
- 50g/ ¼ cup sugar
- 55g/ ¼ cup brown sugar
- 60mL/ ¼ cup orange juice
- 2 tbsp soy sauce
- 2 tablespoons water
- 2 tablespoons cornstarch
Method
- In a medium mixing bowl, combine flour, cornstarch, salt, and white pepper. Whisk to combine.
- Add the egg, water and oil until it reaches the consistency of pancake batter.
- Add the chicken to the batter, mix well, cover with cling film and refrigerate for at least 30 minutes.
- Heat oil in your Whatever Pan to 180˚C/350˚F. Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
- Remove the chicken from the pan and transfer to a paper towel-lined plate.
- Clean your Whatever Pan and add olive oil over medium-high heat.
- Once the oil begins to shimmer, add the red pepper flakes, garlic, ginger, sugar and cook for 30 seconds, stirring constantly.
- Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally. Then add the soya sauce.
- Add the cornstarch and water together. Whisk to combine. Add to the pan and stir.
- Continue to cook the sauce until a maple syrup consistency is achieved.
- Add in the fried chicken and stir until completely coated in the sauce.
- If preferred, top with sesame oil and seeds and serve!
