Prep time: 15 mins
Cook time: 15 mins
Yield: 2 to 3 serves
Ingredients:
- 375 gm chicken thigh
- ½ cup plain flour
- 1 egg, whisked
- 2 Tbsp orange zest, only orange part
- 2 Tbsp salt-reduced chicken stock, homemade
- orange segments (see note), for garnish
- 2 tsp light soy sauce
- ¼ tsp salt
- ½ tsp sugar
- ½ tsp freshly ginger juice
- ½ tsp shaoxing wine
- 1 Tbsp water
- 1 tsp sesame oil
- pepper, to taste
- ¾ cup orange juice
- ¼ tsp salt
- 1 Tbsp sugar
- 2 tsp lemon juice
- 1 tsp corn flour (corn starch)
- 1 Tbsp water
- Rinse chicken thigh. Wipe dry with kitchen papers. Use the back of a knife cleaver or meat tenderizer to pound the meat. Cut into 2 to 3 pieces. Mix with marinade well. Set aside for 15 minutes.
- Heat oil in a fry-pan. Dip chicken pieces in the whisked egg. Lightly coat with flour. Shake away the excess flour. Pan-fry the chicken until both sides are golden brown and cooked through. Set aside.
- In the meantime, cook chicken stock and orange zest in a small saucepan over medium-high heat, until reduced by half. Pour in the sauce. Bring it to boil. Stir in the thickening and cook to your preferred consistency. Drizzle over the cooked chicken. Garnish with orange segments. Serve immediately.
- The amount of sugar and lemon juice can be adjusted according to personal preference.
- How to make orange segments: Cut the top and bottom of an orange. Trim away the skin. Remove any remaining white pith. Cut between the membranes and segment the flesh.
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