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Orange Chicken Ingredients 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 | Method- 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.
- 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.
- 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.
- 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.
- Slice the spring onions into 2cm chunks, peel and mince the garlic and ginger.
- 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.
- 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.
- 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.
- 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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