Recipe: Orange Chicken with Almonds

A simple Asian stir fry with a citrus spin
ByJasmine BandaliTuesday , 17 November 2015
Recipe: Orange Chicken with Almonds
© StockFood


2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg, beaten
1 ½ tsp salt
A pinch of white pepper
Oil (for frying)
½ cup cornflour
¼ cup all-purpose flour
1 tbsp ginger, minced
1 tsp garlic, minced
½ tsp red chilli flakes
¼ cup spring onions, chopped
¼ cup crispy Chinese egg noodles
1 cup carrots, julienned
¼ cup sliced, toasted almonds
1 tbsp sesame oil
1 cup chicken stock
½ cup freshly squeezed orange juice
½ cup sugar
1/3 cup distilled white vinegar
¼ cup soy sauce
1 tbsp orange zest
1 tsp Sriracha, or to taste
¼ tsp white pepper
2 tbsp cornflour

1 Combine the egg, salt, pepper and 1 tablespoon of oil in a large bowl and mix well.
2 In a separate bowl, combine the ½ cup cornflour and all-purpose flour.
3 Coat the chicken pieces in the egg mixture draining off any excess, then transfer the chicken pieces to the flour mixture and coat the pieces thoroughly.
4 Heat enough oil in a deep frying pan or wok to deep-fry the chicken pieces, set over a medium-high heat.
5 Fry the chicken in batches for about 3 or 4 minutes, or until golden and crisp. Remove with a slotted spoon and drain on paper towels. Set aside.
6 Combine the chicken stock, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a medium saucepan set over a medium heat.
7 Bring to the boil and add 2 tablespoons of cornflour. Stir frequently, until thickened, about 1 to 2 minutes. Remove from the heat but keep warm.
8 Place a clean wok over a high heat and allow to heat for 15 seconds.
9 Add the sesame oil, ginger and garlic and stir-fry until fragrant, about 15 seconds.
10 Add the spring onions, chilli flakes and orange sauce and bring to the boil.
11 Add the cooked chicken, tossing and coating well in the sauce.
12 Add the carrots and stir-fry for 30 seconds.
13 Remove from heat and sprinkle with the almonds and noodles.
14 Serve with steamed rice.


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