Chinese Orange Chicken Ragout

Ingredients for 6 servings:

• 1 kg chicken meat, boneless and skinless
• 1 egg(s)
• 1 ½ tsp salt
• white pepper to taste
• Oil, for frying/deep-frying
• 75 g cornstarch
• 1 tbsp cornstarch
• 30 g flour
• 1 tbsp ginger, finely chopped
• 1 tsp, heaped garlic, finely chopped
• 2 pinch(s) chili flakes, dried
• 5 spring onions, cut into rings
• 1 tbsp rice wine
• 60 ml water
• 1 tbsp sesame oil
• 1 ½ tbsp soy sauce
• 1 ½ tbsp water
• 5 tbsp sugar
• 5 tbsp white vinegar
• 1 piece(s) orange peel, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

delicious, fruity, although not quite “light”

Cut the chicken into approximately 5 cm pieces and place in a large bowl. Combine the egg, salt, pepper, and 1 tablespoon of oil, then mix thoroughly with the meat. Combine the cornstarch and flour, then add the meat, mixing well to coat the meat. For the orange sauce: Combine all ingredients (the sugar must be dissolved). Heat the oil in a pan/wok or deep fryer (190°C). Add the chicken in small batches and fry (in a wok) for 3-4 minutes until golden and crispy. Do not overcook, or the meat will become tough. Remove the meat with a slotted spoon and drain on kitchen paper. Set the meat aside. Clean the wok and heat for 15 seconds, then add 1 tablespoon of oil. Add the finely chopped ginger and garlic, stirring continuously until a pleasant aroma develops. Add the chili flakes and spring onions and stir. Add the rice wine and stir for 3 seconds. Add the orange sauce and bring to a boil. Add the chicken and mix thoroughly. Combine 1 tablespoon of water with the remaining 1 tablespoon of cornstarch and add to the chicken. Stir until the sauce thickens slightly. Then stir in the tablespoon of oil and the tablespoon of sesame oil. Stir in the grated orange zest. Serve with Chinese rice.