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Orange Chicken
Orange Chicken
Orange Chicken
2 oranges
1 kg chicken thighs
1 tbsp garlic powder
1 egg
150 g cornflour
150 g plain flour
2 tsp salt
250 ml vegetable oil
4 spring onions
1 clove garlic
5 g ginger
1 tbsp sesame oil
2 star anise
6 whole dried chillies
2 tbsp mirin
250 ml chicken stock
2 tbsp soy sauce
2 tbsp cornflour
200 g long grain rice
2 star anise
1 tbsp toasted sesame seeds
  1. Preheat the oven to 100ºC. Peel the oranges using a peeler (try to only get the skin and leave the pith). Slice into strips and save the peeled oranges. Line a baking tray with baking paper and spread the orange peel over the tray. Bake in the oven for 20-25 minutes then set aside for later.
  2. Trim any excess fat from the chicken thighs and cut into bite-sized pieces. Chuck the chicken into a large mixing bowl with the garlic powder and toss, then crack in the egg. Coat the chicken in the egg and set aside until needed.
  3. Pour the oil into a wok or a frying pan. Heat it to around 180ºC or hot enough to sizzle when you sprinkle in a little flour.
  4. In large mixing bowl combine the corn flour, plain flour and salt. Toss the chicken in the flour mixture then carefully lower it into the oil. Fry for 5 minutes until the flour is a deep golden brown. Remove the chicken pieces from the oil and place onto a baking tray lined with kitchen paper.
  5. Slice the spring onions into 2cm chunks, peel and mince the garlic and ginger.
  6. Heat a wok or frying pan over a high heat and add the sesame oil, followed by the garlic, ginger, star anise, dried chillies and orange peel. Fry for a few minutes until you can really smell all of the flavours, then add the mirin, chicken stock and half of the spring onions.
  7. Stir the cornflour into the soy sauce and add that too. Squeeze the juice from the peeled oranges into the pan and let it bubble for 5 minutes, until it thickens to a syrupy consistency.
  8. Bring a medium saucepan of salted water to a boil over a high heat. Add the star anise and the rice and boil for 8-10 minutes, until the grains are just soft through. Drain and leave to steam dry in a sieve for a few minutes.
  9. Add the chicken and the remaining spring onions to the sauce and toss for 1 minute. Divide the rice and the chicken between four plates, garnish with the sesame seeds.
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