Orange Karate-Chop Chicken!

I like to call this Karate-chop Chicken because compared to take-out chicken… Well let’s just say take-out has met it’s match, my version is SO much better! And also gluten free! Gotta love that!Image

It’s relatively easy but set aside some time to prepare the chicken because you need to coat them separately. From start to onto plate this took me about 40 minutes. Believe me it’s so worth it! No MSG, no dodgy tummy worries, and you’ll fall back on it every family Chinese dinner night! Pair it with some prawn crackers and cheesy 80’s movie (cue karate kid) and you have yourself a little bit of heaven!

So let’s begin!

 

Orange Karate Chop Chicken

 

Chicken Ingredients

500g chicken breast, diced into mouthful sized cubes.

2 Eggs

1 cup vegetable or other suitable shallow-frying oil

1 cup cornstarch plus 2 extra tablespoons for sauce.

 

Sauce Ingredients

1 cup chicken stock

4 tablespoons rice wine vinegar

1/4 cup Soy sauce

1/2 cup Orange Juice, preferably freshly squeezed

Zest of 1 medium sized orange or 1/2 large orange

1/3 cup of sugar

1/4 teaspoon ginger, grated

2 Garlic Cloves, grated

about 1/4 teaspoon ground white pepper

 

Method

 

Start with the marinade. Simply add all of the ingredients in a large bowl. Take about 1/2 a cup of the liquid and set aside. Pour the rest into a saucepan and whisk in the 2 tablespoons of cornflour. Keep an eye on this as you prepare the rest of the meal, Stir regularly on a medium-low heat.

 

Now onto the chicken. Place the cubed chicken into a bowl and pour over the reserved liquid. Place into the fridge for fifteen minutes to marinate. In another two bowls fill one with two whisked eggs and the other with for flour. When the 15 minutes is up take piece by piece of chicken and dip in the egg then coat in the for flour by pressing it into the flour, then place onto another clean plate. Your liquid should be thick enough by now so take it off the heat and set aside.

 

At this stage prepare the rice according to the packet instructions. I prefer to use sushi rice – 2 cups of rice, 3 cups of water. Cook until boiling then turn heat down, cover and simmer for 15 minutes.

 

Fill a frying pan with the 1 cup of oil of your choice (I recommend vegetable, canola or my favourite coconut) then once it is hot add batch by batch of coated chicken. Once cooked place the chicken on paper towel to soak up any excess oil. Once drained combine the chicken and Orange sauce. 

 

Spoon the rice in a single serve bowl and spoon the chicken on top. Garnish with chopped Parsley. 

 

You could even serve it into single serve noodle boxes for a fun movie night or party and it’s lovely with a wedge of lime.

 

Beautiful!

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