Orange Chicken

30 mins
Serves 1
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Directions

  1. 1Place two pieces of skin-on chicken thigh in a bowl.
  2. 2Place two pieces of skin-on chicken thigh in a bowl.
  3. 3Place two pieces of skin-on chicken thigh in a bowl.
  4. 4Marinate the chicken with chicken powder, white pepper, Chinese cooking wine, sesame oil, and meat velvet.
  5. 5Marinate the chicken with chicken powder, white pepper, Chinese cooking wine, sesame oil, and meat velvet.
  6. 6Marinate the chicken with chicken powder, white pepper, Chinese cooking wine, sesame oil, and meat velvet.
  7. 7Mix the chicken and marinade well.
  8. 8Mix the chicken and marinade well.
  9. 9Mix the chicken and marinade well.
  10. 10Let the chicken sit for about 30 minutes.
  11. 11Let the chicken sit for about 30 minutes.
  12. 12Let the chicken sit for about 30 minutes.
  13. 13To make the batter, combine two parts self-raising flour and one part cornflour.
  14. 14To make the batter, combine two parts self-raising flour and one part cornflour.
  15. 15To make the batter, combine two parts self-raising flour and one part cornflour.
  16. 16Add water to the flour mixture and stir until combined.
  17. 17Add water to the flour mixture and stir until combined.
  18. 18Add water to the flour mixture and stir until combined.
  19. 19Flavor the batter.
  20. 20Flavor the batter.
  21. 21Flavor the batter.
  22. 22Heat oil until hot.
  23. 23Heat oil until hot.
  24. 24Heat oil until hot.
  25. 25Dip the chicken into the batter.
  26. 26Dip the chicken into the batter.
  27. 27Dip the chicken into the batter.
  28. 28Place the battered chicken into the hot oil to fry.
  29. 29Place the battered chicken into the hot oil to fry.
  30. 30Place the battered chicken into the hot oil to fry.
  31. 31While the chicken is frying, prepare the sauce.
  32. 32While the chicken is frying, prepare the sauce.
  33. 33While the chicken is frying, prepare the sauce.
  34. 34For the sauce, add chili flakes, orange juice, plum sauce, sugar, vinegar, and custard powder.
  35. 35For the sauce, add chili flakes, orange juice, plum sauce, sugar, vinegar, and custard powder.
  36. 36For the sauce, add chili flakes, orange juice, plum sauce, sugar, vinegar, and custard powder.
  37. 37Once the chicken is ready, remove it from the oil.
  38. 38Once the chicken is ready, remove it from the oil.
  39. 39Once the chicken is ready, remove it from the oil.
  40. 40Add a little bit of oil to a pan for the sauce.
  41. 41Add a little bit of oil to a pan for the sauce.
  42. 42Add a little bit of oil to a pan for the sauce.
  43. 43Pour the sauce into the pan.
  44. 44Pour the sauce into the pan.
  45. 45Pour the sauce into the pan.
  46. 46Add potato starch to thicken the sauce.
  47. 47Add potato starch to thicken the sauce.
  48. 48Add potato starch to thicken the sauce.
  49. 49Serve the orange chicken.
  50. 50Serve the orange chicken.
  51. 51Serve the orange chicken.

Ingredients

  • 2 pieces skin on chicken thigh
  • 2 pieces skin on chicken thigh
  • 2 pieces skin on chicken thigh
  • chicken powder
  • chicken powder
  • chicken powder
  • white pepper
  • white pepper
  • white pepper
  • Chinese cooking wine
  • Chinese cooking wine
  • Chinese cooking wine
  • sesame oil
  • sesame oil
  • sesame oil
  • meat velvet
  • meat velvet
  • meat velvet
  • 2 parts self-raising flour
  • 2 parts self-raising flour
  • 2 parts self-raising flour
  • 1 part cornflour
  • 1 part cornflour
  • 1 part cornflour
  • water
  • water
  • water
  • chili flakes
  • chili flakes
  • chili flakes
  • orange juice
  • orange juice
  • orange juice
  • plum sauce
  • plum sauce
  • plum sauce
  • sugar
  • sugar
  • sugar
  • vinegar
  • vinegar
  • vinegar
  • custard powder
  • custard powder
  • custard powder
  • oil
  • oil
  • oil
  • potato starch
  • potato starch
  • potato starch

Equipment

wok

Tips

  • Orange chicken tastes better using a whole thigh.