Description
A vibrant and crispy Orange Chicken dish featuring lightly battered chicken fillets fried to golden perfection and coated in a tangy, sweet orange sauce. Served with shredded iceberg lettuce, fresh orange pieces, spring onions, and steaming basmati rice for a deliciously balanced meal with Chinese-inspired flavors.
Ingredients
Scale
Chicken and Battering
- 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 (plus additional 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: Mix the beaten egg with a pinch of salt and ground white pepper in a bowl. Cut each chicken breast in half to make thin fillets, then toss them in the egg mixture until completely coated.
- Coat the chicken: Combine the self-raising flour, cornflour, and a pinch of salt on a plate. Lift the chicken fillets from the egg mixture allowing excess to drip off, then thoroughly coat in the flour mixture. Set the coated fillets aside on a plate.
- Fry the chicken: Heat enough vegetable oil in a large frying pan over medium heat until shimmering. Fry the coated chicken fillets for 3-4 minutes on each side until golden and cooked through. You may need to do this in batches. Transfer cooked fillets to a wire rack set over kitchen paper to drain excess oil. (For make-ahead option, cool and chill the cooked chicken, then crisp in a 200°C/180°C fan/gas 6 oven for 8-10 minutes before serving.)
- Make the orange sauce: Combine 2 tsp cornflour with 2 tsp water to create a slurry. In a medium saucepan, mix the double-strength orange cordial with 150ml water, then whisk in the cornflour slurry. Slowly bring to a boil over low heat, whisking continuously until the sauce turns translucent and thickens. Adjust consistency and flavor by adding up to 50ml more water if too thick or adding more orange cordial by 1 tsp increments to intensify flavor.
- Assemble the dish: Slice the cooked chicken fillets into 1.5-2cm wide strips. Scatter shredded iceberg lettuce on serving plates, top with the chicken strips, orange pieces, and pour over the warm orange sauce. Garnish with finely chopped spring onions and serve with hot steamed basmati rice.
Notes
- The chicken fillets can be fried in advance and kept chilled, then crisped up in the oven before serving to save time.
- Adjust the sweetness and intensity of the orange sauce to your taste by modifying the amount of orange cordial and water.
- For a crispier batter, ensure the oil is hot enough before frying and do not overcrowd the pan.
- Using double-strength orange cordial provides a concentrated tangy flavor; regular cordial will require adjustments in quantity.
- This recipe pairs well with simple steamed rice and light greens for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-inspired
Keywords: orange chicken, crispy chicken, Chinese chicken recipe, orange sauce, fried chicken, easy dinner, Asian-inspired meal
