Ingredients

1 egg, beaten

2 skinless chicken breasts

Pinch of ground white pepper

6 heaped tbsp self-raising flour

4 heaped tbsp cornflour

2-3 tbsp vegetable oil

1 orange, sliced then quartered or halved

Shredded iceberg lettuce, to serve

Steamed basmati rice, to serve

Finely chopped spring onions, to garnish

2 tsp cornflour (for the sauce)

4 tbsp double-strength orange cordial

Instructions

Step 1: In a bowl, mix the beaten egg with a pinch of salt and the ground white pepper. Cut each chicken breast in half to create thin fillets, then add them to the bowl and toss to coat evenly in the egg mixture.

Step 2: Combine the self-raising flour and 4 tbsp cornflour with a pinch of salt on a plate. Lift each chicken fillet out of the egg, allowing excess to drip off, and dredge thoroughly in the flour mixture. Set the coated fillets aside on a plate.

Step 3: Heat the vegetable oil in a large frying pan over medium heat until shimmering, enough to coat the bottom. Fry the chicken fillets for 3-4 minutes on each side until they turn golden and crispy. You may need to cook them in batches. Drain the cooked fillets on a wire rack over kitchen paper. For making ahead, chill and reheat in a 200°C (180°C fan)/gas mark 6 oven for 8-10 minutes to crisp.

Step 4: To prepare the sauce, mix 2 tsp cornflour with 2 tsp water to make a smooth paste. In a medium saucepan, combine orange cordial and 150ml water, then whisk in the cornflour paste. Slowly bring to a boil over low heat, whisking constantly until the sauce turns translucent and thickens. Adjust thickness by adding up to 50ml more water if needed. For a stronger flavor, add extra orange cordial one teaspoon at a time.

Step 5: Cut the fried chicken fillets into strips about 1.5 to 2cm wide. Arrange the shredded iceberg lettuce on serving plates, scatter the chicken strips on top, then add the orange segments. Pour the orange sauce over everything and garnish with finely chopped spring onions. Serve immediately with hot steamed basmati rice.

Tips & Variations

For extra crispiness, double dredge the chicken by dipping it again in the egg and flour mixture before frying.

You can substitute orange cordial with freshly squeezed orange juice and a little honey, but the sauce consistency may vary.

Add a pinch of chili flakes to the sauce for a subtle spicy kick.

Use boneless, skinless chicken thighs instead of breasts for juicier results.

FAQs

Can I make orange chicken gluten-free?

Yes, substitute self-raising flour with a gluten-free flour blend and ensure your cornflour and other ingredients are gluten-free certified.

How do I prevent the sauce from becoming too thick?

If the sauce thickens too much, simply stir in a little extra water gradually while reheating until you reach your desired consistency.

Dinner

Orange Chicken with Orange Cordial Sauce and Fresh Fruit Recipe

Introduction