Directions
- Grate the ginger and chop the garlic and chilli pepper into small cubes.
- Mix sugar, water, vinegar and soy sauce in a pot.
- Add the juice and grated peel of one orange.
- Mix and bring to a boil.
- Reduce the heat and cook until the sauce reduces its volume by half ~10 minutes.
- Mix 1 tablespoon of corn starch with 1 tablespoon of water and add to the sauce.
- Mix it quickly and thoroughly.
- Remove the sauce from the heat and add garlic, ginger and chilli pepper.
- Mix the whole thing and set it aside.
- Cut the chicken into small pieces and season with salt and pepper.
- Prepare two bowls. In one, mix the eggs with a little water and in the other mix the corn and all purpose flour.
- Coat the chicken first in the flour, then in the egg and then again in the flour.
- Pour enough oil into the thick-bottomed pot so that the chicken pieces are completely immersed. Heat it up to 190°C (375°F).
- Fry the chicken in small portions for about 3 to 5 minutes. It should only be slightly golden.
- After frying, drain the chicken on a grid, then pour a large amount of sauce and mix thoroughly.
- Serve with rice and vegetables.
Ingredients
Sauce:
90 ml soy sauce
150 ml white rice vinegar
170 g sugar
60 ml water
1 tbsp. corn starch
1 orange
4 cloves of garlic
1 chilli pepper
5 cm ginger root
Meat:
600 g chicken thighs
2 eggs
70 g all purpose flour
140 g corn flour
oil for frying
salt, pepper
China
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