Breaded chicken fillet with orange sauce

Breaded chicken fillet with orange sauce

700-800 g chicken thigh fillet
1 large egg
1/3 cup corn starch
3 tbsp. l soy sauce
1 tsp dark sesame oil
deep-frying vegetable oil
salt, freshly ground black pepper
long grain boiled rice and mint for serving

For the sauce:
3 large juicy oranges
4 cloves of garlic
3 cm fresh ginger root
3-4 tbsp soy sauce
2 tbsp brown sugar
100 ml white dry or semi-dry wine
70 ml rice or apple cider vinegar
2 tbsp corn starch

Step 1
Cut the chicken into convenient 4×4 cm slices. Eat a little salt and pepper generously. Leave on for 15 minutes.
Step 2
For batter, mix lightly beaten egg with starch in soy sauce and sesame oil.
Step 3
Preheat the deep-frying oil to 170 ° C. In batches, dip the chicken into the batter, let it drain and put the chicken in hot oil.
Fry, turning, until golden brown on all sides. Put the finished pieces in a sieve on paper towels.
Step 4
For the sauce, wash the oranges with a brush, dry, remove the zest with a fine grater, squeeze the juice. Mix juice and zest with wine, soy sauce and vinegar.
Step 5
Peel ginger and garlic, chop finely. In a saucepan, heat 1 tbsp. l oil, put ginger and garlic, fry over medium heat, 30 sec.
Step 6
Pour in the orange mixture, add sugar, bring to a boil.
 Mix starch with 4 tbsp. l cold water, pour into boiling sauce, stirring constantly. Cook, stirring continuously, 1 min.
Step 7
Put the chicken in the sauce, mix, cook 1 min.
Remove from heat and let stand for 3-4 minutes.

Meanwhile, spread the rice over the warmed plates with a slide, make a recess in the center. Put the chicken and sauce in the recesses, garnish with finely chopped mint and serve.

Breaded chicken fillet with orange sauce
Breaded chicken fillet with orange sauce

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