Yield: 10 Portions
2 Lbs Boneless Thighs
1 Tbsp Salt
1 Tsp Black Pepper
1 Tsp Minced Garlic
1 Tsp Sesame Oil
1 Cup Cornstarch
2½ Cups Flour
2¼ Cups water
1 Tbsp Oil
4 Cups Vegetable Oil For Frying
ORANGE SAUCE INGREDIENTS:
3 Tbsp Vegetable Oil
¼ Tsp Chili Flakes
¼ Tsp Fennel Seeds
1 Tbsp minced Garlic
½ Tsp minced Ginger
¼ Cup Brown Sugar
¼ Cup White Sugar
½ Cup Orange Juice
¼ Cup White Vinegar
2 Tbsp Soy Sauce
3 Tbsp Water
2 Tbsp Cornstarch
2 Tsp Sesame Oil
2 Tbsp Sesame Seeds
3 Tbsp Chopped Chives/Scallions
Cut chicken into 1 inch cubes.
Season chicken with salt, black pepper, garlic and oil. Let marinate for 30 minutes.
In a medium bowl, mix the flour, cornstarch, egg, water and oil to a pancake consistency.
Heat oil in a pot to 350 degrees Fahrenheit.
Add chicken pieces to the flour batter and fry a few pieces at a time for about 4 – 5 minutes until golden in colour.
Remove and place pieces on a paper napkin.
To make the sauce, place a medium iron pot over high heat and add the oil. Once heated place the chili flakes, fennel seeds, garlic and ginger in and stir to cook for 30 seconds.
Add the sugars, orange juice and bring it to a slight simmer to dissolve sugar while stirring. Then place in your vinegar, soy sauce and continue stirring.
Mix your cornstarch and water in a little bowl then add this liquid into the juice mixture.
Sauce would immediately thicken up. Add your chicken pieces and stir quickly to coat.
Remove from heat and add your sesame oil and stir once more.
Place in a display tray, garnish with sesame seeds and chopped chives.