This recipe has every chance of becoming one of your favorite dishes.
Aromatic sauce with citrus notes envelops pieces of juicy chicken fillet. The preparation will take only half an hour. For special occasions, you can serve the chicken in orange peels — it will be very impressive!
Ingredients
Chicken breast fillet - 900 g
Oranges - 800 g
Sugar - 60 g
Cornstarch - 6.5 tbsp
Salt - 2 tsp
Lemon juice - 3 tbsp
Ketchup - 100 ml
Wheat flour - 110 g
Chicken egg - 1 pc
Baking powder - 1 tsp
Water - 200 ml
Vegetable oil - 200 ml
Sesame seeds - 1 tbsp
Preparation:
1. Cut the oranges in half lengthwise and carefully remove the pulp, leaving the peels intact.
2. Blend the orange pulp, sugar, 1.5 tbsp of cornstarch, 1 tsp of salt, lemon juice, and ketchup until smooth.
3. Strain the sauce through a sieve.
4. For the batter, mix 1 tsp of salt, 110 g of flour, 50 g of cornstarch, the chicken egg, baking powder, and water in a deep bowl using a whisk or fork until smooth.
5. Cut the chicken breast fillet into small portion-sized pieces, place them in the batter, and mix thoroughly.
6. Heat vegetable oil over high heat in a wok or frying pan and fry the chicken in small batches until golden brown, about 2-3 minutes on each side.
7. Drain the oil from the pan and add the orange sauce, into which you should add the zest of one orange, and cook over medium heat for 1 minute, stirring constantly.
8. Transfer the fried chicken pieces to the pan with the sauce and mix thoroughly so that each piece is coated with the orange sauce.
9. Serve the finished chicken in orange sauce in the prepared orange halves, sprinkle with sesame seeds, and serve as a hot dish with rice or as an appetizer.
