John Myers
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Baked Chicken with Orange Glaze and Sweet and Sour Vegetables
The perfect baked chicken with orange glaze and sweet and sour vegetables recipe with a picture and simple step-by-step instructions.
Chicken and Dough:
- 200 g Flour
- 90 g Cornstarch (corn or rice)
- 0,5 tbsp Salt
- 0,5 tsp Pepper
- 1 Egg size L.
- 1 tbsp Peanut oil
- 250 ml Water
- 500 g Chicken breast fillet
- Frying oil
Glaze:
- 1 tbsp Peanut oil
- 0,5 tsp Red chilli flakes
- 0,5 tbsp Freshly grated ginger
- 2 Garlic cloves
- 60 g Sugar
- 60 g Sugar brown
- 1 tbsp Organic orange, zest
- 50 ml Organic orange juice
- 50 ml Coconut vinegar (alternatively light white)
- 2 tbsp Soy sauce light
- 2 tsp easy go. Cornstarch (corn / rice)
- 2 tbsp Orange juice to stir
Sweet and sour vegetables:
- 80 g Red peppers
- 80 g Peppers yellow
- 50 g Carrot
- 50 g Spring onion rod
- 50 g Sugar snap
- 10 g Red chilli
- 15 g Ginger
- 2 Garlic cloves
- 140 g Pineapple (canned) drained
- 0,5 tsp Salt
- 50 ml Pineapple juice
- 250 ml Sweet chili sauce
- 50 g Mie noodles
- 50 g Cashew nuts
- 2 tbsp Peanut oil
Preparation of dough, meat and frying oil:
- Mix the flour, starch, salt and pepper in a bowl. Add egg, oil and water and mix everything together vigorously with a hand whisk to form a thick dough. Let it soak until all other preparations have been made (but at least 30 minutes). Remove any skins and tendons from the meat and cut into pieces about 3 cm in size. Fill a large, tall, narrow saucepan (approx. 5 l) 1/3 with the frying oil, have it ready.
Preparation of the glaze:
- Peel the ginger, grate finely. Skin the garlic, grate finely. Wash the organic orange, dry it, grate half of it finely and then squeeze it out. Heat the oil in a saucepan and briefly sweat the chilli flakes, ginger and garlic in it. Then immediately sprinkle white and brown sugar over it, turn the heat down halfway and let the sugar caramelize. When it is liquid but still golden brown, deglaze it with juice, vinegar and soy sauce and stir in the zest. Let everything simmer until it has combined well. In the meantime, mix the starch with the 2 tablespoons of orange juice, then stir into the glaze and let it set by boiling it once. Then pull from the stove and have it ready.
Preparation of vegetables:
- Wash and core both peppers and cut into bite-sized pieces. Peel the carrot and cut into very thin slices. Clean the spring onions and cut into thick slices. Clean the pods and cut into small pieces. Core the chilli, cut across into strips. Peel and chop the ginger and then roughly chop it. Skin the garlic, finely chop. Pour the pineapple through a sieve, drain, collect the juice.
Total preparation:
- Put all of the meat in the batter and mix it well with it. Heat the frying oil slowly. Make a wooden stick test, if small bubbles form on the wood when it is immersed, the oil is ready for frying. Then reduce the heat a little and fry the thick (!) Dough-coated pieces of meat in several portions until they are golden yellow and crispy. Lift out of the oil with a sieve and degrease a little on kitchen paper. Fry one portion at a time.
- At the same time, heat the 2 tablespoons of peanut oil in a wok or larger pan with a high rim, immediately add all of the prepared vegetables and sauté briefly while constantly turning. Add a little salt. Then immediately deglaze with pineapple juice and sweet chili sauce, simmer for approx. 2 minutes and fold in cashew nuts and the slightly crumbled Mie noodles. Then turn off the heat and just let it sit on the hot plate until the meat is ready to serve.
- Now place the baked, still hot pieces of meat in a larger bowl. Heat the glaze a little more, let it melt again, pour over the meat and coat it well by swirling the bowl or stirring with a wooden trowel.
- For this dish, the preparation already means 2/3 of the total workload. The preparation goes afterwards “ratz-fatz” ……… and so you can “feast” very quickly ……………..
- Make your own sweet chilli sauce: Sweet chilli sauce
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