INGREDIENTS
2 cloves of garlic grated
2 cm grated ginger
5 pieces of dried chilli, sliced 3 cm, soak in warm water
1 teaspoon grated orange rind
1 tablespoon chicken stock
1 leek, white part, cut into 5 cm, slice, open leaf onion, finely sliced lengthwise, for garnish
Chicken batter:
60 g flour
30 g cornstarch
½ teaspoon baking soda
1 tsp chicken stock
60 ml water
1 egg,
300g chicken breast fillets, diced
Orange Sauce, stir:
80 ml lemon juice Orange
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon sugar
½ teaspoon pepper
1 teaspoon cornstarch
HOW TO COOK
Chicken batter: Mix flour, cornstarch, baking soda, and chicken stock. Pour water and eggs and stir well. Add chicken, stir.
Diced chicken fried in lots of oil and heat over medium heat until cooked and golden. Remove, drain and set aside.
Heat 1 tablespoon oil, saute garlic and ginger, stir-fry until fragrant. Enter the dried chili, orange peel, and chicken stock and stir well.
Enter the fried chicken and stir well. Pour the orange sauce, blend and cook until sauce is absorbed. Lift, eat while warm.
