Sticky Orange Crispy Chicken
Comfort FoodDinner
Crispy chicken coated in a sweet, sticky orange sauce with garlic, ginger and chilli, served with fluffy white rice for an easy weeknight meal.
Details
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings | 4 |
| Difficulty | Easy |
Equipment
- Large mixing bowl
- Small mixing bowl
- Large frying pan
- Small saucepan
- Whisk
- Knife
- Chopping board
- Measuring spoons
- Measuring jug
Ingredients
For the Crispy Chicken
- 600g raw chicken breast, cut into cubes
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 2 tsp paprika or smoked paprika
- 50g cornflour or cornstarch
- 1 tsp baking powder
For the Sticky Orange Sauce
- 300ml fresh orange juice
- 40ml low-sodium soy sauce
- 30g honey
- 10g cornflour or cornstarch
- 40–50ml water
- 1/2 tsp chilli flakes
- 3 garlic cloves, chopped
- 1 tbsp ginger, chopped
- Orange zest, optional
For Garnish
- Sesame seeds
- Green onion / scallion, sliced
To Serve
- 480g cooked white rice
Instructions
Make the Crispy Chicken
- Add the chicken breast to a large mixing bowl.
- Season the chicken with salt, pepper, garlic powder and paprika.
- Add the cornflour and baking powder to the chicken.
- Toss the chicken until evenly coated.
- Cook the chicken in a lightly oiled frying pan until golden and cooked through.
Make the Sticky Orange Sauce
- Add the orange juice, soy sauce, honey, chilli flakes, garlic, ginger and orange zest to a saucepan.
- Bring the sauce to a simmer.
- Mix the cornflour with 40–50ml water in a small bowl.
- Whisk the cornflour slurry into the simmering sauce.
- Simmer the sauce until thickened and sticky.
Assemble
- Add the crispy chicken to the orange sauce.
- Toss the chicken until evenly coated.
- Serve 120g cooked white rice per serving.
- Top the chicken with sesame seeds and sliced green onion.
Storage
- Fridge: 3–4 days in an airtight container.
- Freezer: 2–3 months. Thaw overnight in the fridge and reheat thoroughly before serving.