Orange Chicken

Ingredients for 2 servings:

• 3 tbsp soy sauce
• 50 ml white wine vinegar
• 6 tbsp orange juice
• 3 tbsp honey
• 2 tbsp orange zest from untreated oranges
• 6 tbsp water
• 1 tsp cornstarch
• 250 g chicken breast
• 1 egg(s)
• 50 g flour
• 100 g panko
• 30 g cornstarch
• Salt
• 500 ml vegetable oil, e.g. sunflower oil
• 2 tbsp sesame oil
• 1 tbsp ginger, freshly grated
• 1 clove(s) garlic
• 1 chili pepper(s) (spiciness to taste)
• 1 spring onion(s)
• Sesame as desired
• 2 servings of rice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

similar to a menu from “Panda Express” in the USA

For the orange sauce, mix the soy sauce, white wine vinegar, orange juice, honey, and orange zest well and let it steep. Set aside the cornstarch and water for later. Pat the chicken dry and cut into small pieces (nuggets). Whisk the egg. Mix the flour, panko, and cornstarch (add a little salt if desired). Lightly salt the chicken, coat it in the egg, then coat it in the flour mixture. Deep-fry in hot oil until golden brown. Remove from the pan and drain. Grate the ginger, clean and finely chop the garlic, chili pepper, and spring onion. Heat the sesame oil and sauté the ginger, garlic, chili, and spring onion (if desired, set aside some spring onion for garnish). Pour the prepared orange sauce into the pan and heat. Mix the water with the cornstarch and add to the sauce, stir over heat, and bring to a boil briefly. Meanwhile, cook the rice according to the package instructions. Add the fried chicken pieces to the sauce and let it warm through. Dilute the sauce with orange juice or water, if desired. Some people prefer it thinner, others thicker. To serve, place the rice in a bowl, top with a portion of the sauce and nuggets, garnish, and enjoy.