Orange chicken | Recipe Cart | Recipe Cart

Ingredients

• 100g (2/3 cup) plain flour
• 1 egg, lightly whisked
• 800g chicken thigh fillets, cut into 2.5cm pieces
• 50g (1/3 cup) cornflour
• Vegetable oil, to shallow-fry (see notes)
• 55g (1/4 cup) caster sugar
• 3 garlic cloves, crushed
• 2 tsp finely grated orange rind
• 185ml (3/4 cup) fresh orange juice
• 60ml (1/4 cup) salt-reduced soy sauce
• 20.00 ml rice wine vinegar
• Steamed long grain rice, to serve
• 2 green shallots, thinly sliced