Orange Chicken

Orange Chicken

Trust me, this orange chicken is a dish that is so easy and so delicious its truly a staple on a night that i haven’t the time, or just cant be bothered to do a lot of prep or a lot of cooking.

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What You Need

• 700g Chicken Thighs – Prepared- See Tip Box

• 5 Tbsp. White Vinegar

• 4 Tsp Cornflour

• 3 Tbsp Castor Sugar

• 3 Tbsp Worcestershire Sauce

• Salt & Pepper to taste

• 2 Tbsp Vegetable oil for cooking

•   2 Large Navel Oranges – Zest & Juice – See Tip Box

• Salt & Pepper to taste – See Tip Box

•   2-3 x Fresh Spring Onions to serve – Washed, trimmed & Sliced

•   1 Tbsp Sesame Seeds to serve

Perfect with noodles or a sweet potato rosti.

 How It’s Done

• Place the prepared chicken thighs into a bowl.

• Add the cornflour, and mix really well until all the chicken pieces are coated. Set aside until needed

• Take two bowls.

  •    In the first combine the vinegar, sugar, salt and pepper and mix with a spoon until the sugar has dissolved completely.

  • In the second bowl, add the Worcestershire sauce along with the orange zest and the juice. Give it a stir to combine.

•   Add the oil to a frying pan and let it get hot. Once hot, add the chicken pieces and cook until both sides are a nice golden brown and the chicken is cooked all the way through.

•   Once the chicken is cooked, transfer it to a bowl and set aside until needed.

• Reduce the heat on the frying pan, and add the sugar and vinegar mix. Bring it quickly to the boil, reduce the heat and let it thicken slightly (only about 30 seconds).

• Add the chicken back to the same pan with the vinegar mix, then add the orange juice mix. Stir it all together, reduce the heat and let it cook slowly and gently until the sauce gets nice and sticky and coats the chicken pieces.

•   When ready, transfer to a serving dish, sprinkle with the cut spring onions and sesame seeds to serve.

 Tip Box

• Chicken Thighs– a) Why thighs? That’s an easy one, because in my opinion they are juicy and flavourful. If you prefer the breast, use that instead

b)  Make it boneless, skinless and cut into bitesize pieces.

•   Oranges – Before grating the zest, give them a good clean in hot water.

• Seasoning- How much salt and pepper you use is up to you. Give it a taste and don’t over salt. You can always put more in , but can’t take it out.

This dish goes well with so many things