Thursday, 7 August 2014

Crispy Orange Hoisin Chicken



600g chicken breast, cut into thick strips (about 4 or 5 per breast)
1 egg
1 cup flour
1/2 tsp black pepper
1/4 tsp cayenne
1 tbsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt


3tbsp peanut oil
3 cloves garlic, minced

2 cups orange juice
1/2 cup hoisin sauce
2 tbsp rice wine
3 tbsp rice wine vinegar
6 tbsp brown sugar
2 tsp chilli pasta (optional)
4 tsp soy sauce
2 tsp sesame oil
2 tsp cornflour
4 tbsp cold water
1 red pepper, diced
1 cup button mushrooms, sliced
1 cup peas


  1. Preheat the oven to 220C/425F/mark 7.
  2. Combine the flour, pepper, cayenne, ground ginger, nutmeg and salt. In a separate bowl, whisk the egg with 2 tablespoons of water.
  3. Dip the chicken strips into the flour mixture, then the egg wash and then again in the flour mixture.
  4. Place the chicken on a lightly oiled baking sheet and drizzle the tops with the peanut oil (optional).
  5. Bake for about 20 minutes, flipping the pieces over half way through the cooking time.
  6. For the sauce, heat a little oil in a wok over a medium high heat, add the garlic and stir fry for a minute. Add the orange juice and simmer until the volume has reduced by half.
  7. Add the hoisin sauce, rice wine, rice wine vinegar, sugar, chilli, soy sauce and sesame oil. Bring to a boil and thicken with the cornflour mixed with the water.
  8. Add the baked chicken, pepper, mushrooms and peas to the sauce.
  9. Serve with rice or noodles.

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