Store Cupboard Sticky Orange Chicken
A little bit sweet, a little bit sour, every bit delicious.
For the Chicken:
- 500 g chicken breasts, about 2 large
- 1 tbsp light soy sauce
- 1 large egg
- 1/4 cup cornflour
- 1/2 cup plain flour
- oil for frying
For the Orange Sauce:
- 1 454g jar shredless orange marmalade
- 1/4 cup tomato ketchup
- 2 tbsp light soy sauce
- 1 tsp ginger powder
- 1/2 tsp garlic powder
- 1 tbsp crushed chilli flakes optional
- 2 tbsp rice vinegar
- 1 tsp orange zest optional
- chopped spring onions & sesame seeds for garnish
For the Chicken:
Cut the chicken into 1" cubes, combine with the soy sauce in a medium bowl and set aside for a few minutes (if you can spare them).
Heat the oil for deep frying in a pan over medium heat.
While the oil is heating, beat the egg in a small bowl and add to the chicken. Add the cornstarch and flour. Mix well.
Deep fry the chicken pieces in batches over medium heat for about 4-5 minutes until cooked through. Remove with a slotted spoon to a plate lined with kitchen towels.
For the Sauce:
If using fresh ginger and garlic, heat 2 tsp oil in a wok or deep frying pan and gently saute for a few seconds. If not, then you can start without any oil with the next step.
Empty the jar of marmalade into the pan and heat gently over a medium low heat. Add the ketchup, soy sauce, ginger & garlic powders, chilli flakes if using and the rice vinegar. Mix well and heat, stirring often, until the marmalade has completely liquefied and the mixture is bubbling at the periphery. It should look quite sticky at this point. Turn off the heat and add the orange zest if using.
Taste the sauce (be careful - hot, molten sugar!) to check if you need to adjust the saltiness, sourness or heat according to your preference. Once you're happy, add the chicken and mix gently. Garnish with spring onions and sesame seeds. Serve with steamed rice or boiled noodles.