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Makes 5 servings
Preparation and cooking time: 40 minutes


1 piece egg
Salt and pepper to taste
1 tablespoon olive oil
5 pieces chicken breasts, cubed
1/2 cup cornstarch
1/2 cup flour
Cooking oil for frying

1/2 cup orange juice
3 tablespoons orange marmalade
1 1/2 tablespoons honey
1 tablespoon soy sauce
Cooking oil for sauteing
1 clove garlic, minced
1/2 thumb-sized ginger, peeled grated
1 teaspoon red chili flakes
1/2 tablespoon white wine
1/2 tablespoon rice wine vinegar
1/8 cup cornstarch mixed with 1/4 cup water
1/4 teaspoon sesame oil
Salt and pepper to taste
1 1/2 tablespoons orange juice powder dissolved in 2 tablespoons water
1 piece chicken broth cube dissolved in 2 tablespoons water


1. Mix the egg, salt, pepper, and olive oil in a small bowl.
2. Place the cornstarch and flour on separate bowls.
3. Season the chicken pieces with salt and pepper. Dip a chicken piece on the cornstarch, then the egg mix, then the flour. Do the same for the other pieces.
4. Heat oil in a pan over medium heat. Fry the chicken until golden. Set aside.

1. In a medium bowl, mix the orange juice, orange marmalade, honey, and soy sauce. Set aside.
2. Heat oil in a pan over medium-low heat. Add the garlic, ginger, and red chili flakes and saute until garlic is golden and ginger is fragrant.
3. Add the white wine and the rice wine vinegar. Let it simmer until the alcohol evaporates.
Mix in the prepared orange sauce. Simmer and thicken with the cornstarch mixed with water. Add sesame oil.
4. Stir and season with salt and pepper. Add the dissolved powdered orange juice and chicken broth cube and mix. Add more water if sauce is clumpy.
5. Pour sauce over fried chicken pieces.

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