Chicken a l'orange

Chicken a l'orange need to be served when done.

Classic chicken dish that speaks for it self.

  • 1 kg boneless skinless chicken cut into cubes
  • 1 ½ cups all purpose flour
  • 1 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Oil (for frying)
  • Orange Sauce
  • 1 ½ cups water
  • juice of 2 fresh orange
  • juice of 1 fresh lemon 
  • 1/3 cup rice vinegar
  • 2 ½ tablespoons soy sauce
  • 1 tablespoon orange zest finely chopped
  • 1 cup brown sugar
  • ½ teaspoon ginger root finely chopped
  • ½ teaspoon garlic minced
  • 2 tablespoons green onion chopped
  • ¼ teaspoon red pepper flakes (optional)
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • For the Gastrique
  • 3 tbsp sugar or honey
  • 3 tbsp white wine vinegar
  • 1 star anis
  • 5 black pepper corn
  • peel off half a lemon
  1. Combine flour, salt, and pepper. Dip chicken cubes in the egg mixture and shake in flour. Deep fry chicken in batches at 175-180C. in a deep fryer (or use a pot or pan) until completely cooked.
  2. Prepare a simple gastrique see Herewith 3 tbsp sugar, 3 tbsp white wine vinegar, 1 star anis, 5 black pepper and peel off half a lemon.
  3. Strain the gastrique in a large saucepan and combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic, and onion. Bring to a boil.
  4. Combine 3 tablespoons of cornstarch with 1/4 cup of water. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over the fried chicken cubes, mix well so all cubes are coated. If desired add red pepper flakes and garnish with green onions.
  5. Serve immediately.