Sticky Orange Crispy Chicken

Crispy chicken coated in a sweet, sticky orange sauce with garlic, ginger and chilli, served with fluffy white rice for an easy weeknight meal.

Details

Prep Time	15 minutes
Cook Time	20 minutes
Servings	4
Difficulty	Easy

Equipment

• Large mixing bowl
• Small mixing bowl
• Large frying pan
• Small saucepan
• Whisk
• Knife
• Chopping board
• Measuring spoons
• Measuring jug

Ingredients

For the Crispy Chicken

• 600g raw chicken breast, cut into cubes
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 2 tsp paprika or smoked paprika
• 50g cornflour or cornstarch
• 1 tsp baking powder

For the Sticky Orange Sauce

• 300ml fresh orange juice
• 40ml low-sodium soy sauce
• 30g honey
• 10g cornflour or cornstarch
• 40–50ml water
• 1/2 tsp chilli flakes
• 3 garlic cloves, chopped
• 1 tbsp ginger, chopped
• Orange zest, optional

For Garnish

• Sesame seeds
• Green onion / scallion, sliced

To Serve

• 480g cooked white rice

Instructions

Make the Crispy Chicken

1. Add the chicken breast to a large mixing bowl.
2. Season the chicken with salt, pepper, garlic powder and paprika.
3. Add the cornflour and baking powder to the chicken.
4. Toss the chicken until evenly coated.
5. Cook the chicken in a lightly oiled frying pan until golden and cooked through.

Make the Sticky Orange Sauce

1. Add the orange juice, soy sauce, honey, chilli flakes, garlic, ginger and orange zest to a saucepan.
2. Bring the sauce to a simmer.
3. Mix the cornflour with 40–50ml water in a small bowl.
4. Whisk the cornflour slurry into the simmering sauce.
5. Simmer the sauce until thickened and sticky.

Assemble

1. Add the crispy chicken to the orange sauce.
2. Toss the chicken until evenly coated.
3. Serve 120g cooked white rice per serving.
4. Top the chicken with sesame seeds and sliced green onion.

Storage

• Fridge: 3–4 days in an airtight container.
• Freezer: 2–3 months. Thaw overnight in the fridge and reheat thoroughly before serving.