for 1 serving
- 1 ¼ cups chicken breast (150 g), diced
- 1 orange, zested
- 1 teaspoon garlic, crushed
- 1 tablespoon soy sauce
- 1 pinch salt
- 1 pinch pepper
- ½ cup plain flour (50 g)
- 2 eggs, beaten
- 1 cup panko breadcrumbs (50 g)
- 2 cups oil (500 mL)
- ¼ cup chicken stock (50 mL)
- 1 orange, zested
- 2 oranges, juiced
- 4 tablespoons sugar
- 2 tablespoons water
- 1 tablespoon corn flour
- Combine all marinade ingredients with the chicken breast and leave to marinade in the fridge for 20 minutes.
- Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
- In a medium-sized saucepan heat the oil to 325˚F (170°C),
- Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown and the chicken is cooked through.
- In a small frying pan, combine the chicken stock, orange zests, orange juice, and sugar, then stir. Bring the mixture to a boil.
- Mix the cornflour with the water, then add the mixture to the pan to thicken the sauce.
- Add the chicken to the frying pan and coat with the orange sauce.
- Serve on top of rice and add toppings of your choice.
- Enjoy!
Have a recipe of your own to share?
Have a recipe of your own to share?