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Orange chicken

A serving of orange chicken

Orange chicken

Name: Orange chicken
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Chinese
Ingredients: 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; 1 orange sliced then quartered or halved; shredded iceberg lettuce steamed basmati rice and finely chopped spring onions, to serve; 2 tsp cornflour; 4 tbsp double-strength orange cordial

Suzie Lee

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Serves 4

Easy

Prep: 25 mins

Cook: 10 mins

A star rating of 3 out of 5.4 ratingsRate

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Serve crispy chicken fillets in a quick orange sauce, on a bed of shredded iceberg lettuce

Dairy-free

Nut-free

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Chicken with orange sauce is a favourite on our family takeaway menu. It consists of a crunchy crispy chicken fillet deep fried and cut into slices with orange pieces set on a bed of shredded iceberg lettuce and drizzled with a tangy glossy orange sauce. Mum created a really consistent way to make the sauce (this is also exactly the same for lemon sauce as well). It couldn’t be easier to make (and you don’t even need an orange… just cordial!) if you don’t have that, fresh orange juice works well but you will have to balance it with sugar or sweetener.

Ingredients

Nutrition

Units:

MetricUS

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
1 orange

sliced then quartered or halved
shredded iceberg lettuce

steamed basmati rice and finely chopped spring onions, to serve

For the orange sauce

2 tsp cornflour
4 tbsp double-strength orange cordial

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Nutrition: Per serving

kcal379
fat11g
saturates1g
carbs47g
sugars10g
fibre2g
protein23g
salt0.44g

Method

step 1

Mix the beaten egg with a pinch of salt and the white pepper in a bowl. Cut the chicken breasts in half so you have two thin fillets per breast, then tip these into the bowl and toss to coat in the egg.
step 2

Combine both the flours with a pinch of salt, and tip onto a plate. Lift the chicken fillets out of the egg, allowing the excess to drip off, and dip in the flour mixture until fully coated. Set aside on a plate.
step 3

Heat the vegetable oil in a large frying pan over a medium heat (you'll want to add enough oil to coat the bottom of the pan) until shimmering, and fry the coated chicken fillets for 3-4 mins on each side until golden. (You may need to do this in batches.) Put the cooked chicken fillets on a wire rack set over kitchen paper to drain. The chicken fillets can be fried up to a day ahead, cooled and chilled. Crisp up again in a 200C/180C fan/gas 6 oven for 8-10 mins.
step 4

To make the sauce, combine the cornflour with 2 tsp water. Tip the cordial and 150ml water into a medium saucepan, then whisk in the cornflour paste. Slowly bring to the boil over a low heat, whisking continuously until it becomes translucent and starts to thicken. If the flavour is too strong or the sauce is too thick, add up to 50ml more water. Or, if you want the flavour to be more intense, add more orange cordial, 1 tsp at a time.
step 5

Cut the chicken fillets into strips, about 1.5-2cm wide, then scatter over shredded iceberg lettuce. Top with the orange pieces and pour over the sauce, then garnish with spring onions and serve with hot basmati rice.

Recipe tip

To cook in an air-fryer: Heat your air-fryer at 200C – oil-spray your chicken fillets well and cook for about 4-5 min each side until golden.

To deep-fry – In our takeaway this is how it is made, so if you have a deep-fat fryer you can do the same and fry the fillets until golden and crispy.

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A star rating of 3 out of 5.4 ratings

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