Sweet fried chicken breasts with green onions, rice wine and orange zest
6 servings
45 minutes
Sweet fried chicken breasts with green onions, rice wine, and orange zest is an exquisite dish of Chinese cuisine that combines the tenderness of chicken fillet with the rich aroma of citrus and spices. The deep flavor of the sauce intertwines the sweetness of sugar, the spiciness of soy sauce, and subtle notes of sesame oil, creating a harmonious blend that perfectly complements the crispy chicken crust. The addition of ginger and garlic adds brightness to the dish, while rice wine enriches it with delicate Eastern nuances. The secret to this recipe's success is the proper frying technique that makes the chicken airy and crispy. It is served with jasmine rice that gently offsets the richness of the dish. Such a treat is perfect for a family dinner or celebration, surprising guests with a combination of textures and aromas.
1
For the sauce, mix the grated zest of 1 orange with sesame oil, soy sauce, water (1.5 tablespoons), sugar, and vinegar.
- Oranges: 1 piece
- Sesame oil: 0.5 teaspoon
- Soy sauce: 1.5 tablespoon
- Water: 0.3 glass
- Sugar: 5 tablespoon
- White wine vinegar: 5 tablespoon
2
Cut the chicken breasts into small pieces (one bite) and place them in a large bowl.
- Chicken breast fillet: 900 g
3
In a small container, mix the egg with salt, pepper, and 1 tablespoon of olive oil using a fork.
- Chicken egg: 1 piece
- Salt: 1.5 teaspoon
- Ground white pepper: to taste
- Olive oil: 2 glasss
4
Pour the egg mixture into the bowl with the chicken breasts and mix thoroughly.
5
In another container, mix corn starch with flour and coat the chicken pieces in this mixture.
- Cornstarch: 0.5 glass
- Wheat flour: 0.3 glass
6
Heat the frying oil in a wok or deep fryer to 180 degrees.
7
Fry pieces of chicken in small batches until golden and crispy (about 3-4 minutes per batch). Use a slotted spoon to transfer the fried chicken to paper towels.
8
Wash the wok and heat it on high for 15 seconds. Then add 1 tablespoon of olive oil, ginger, and garlic, and sauté for 10 seconds. Next, add green onion and chili (flakes or coarsely ground) to the wok and pour in rice wine. Stir quickly (3 seconds), add the previously prepared sauce with orange zest, and bring the mixture to a boil.
- Grated ginger: 1 tablespoon
- Finely chopped garlic: 1 teaspoon
- Chili flakes: 0.5 teaspoon
- Spring onion: 20 g
- Mirin: 2 tablespoons
9
Add the fried chicken pieces to the wok and mix thoroughly.
10
Mix a little corn starch (1 tablespoon) with 2 tablespoons of water and add to the chicken. Stir well and remove from heat when the sauce thickens slightly.
- Cornstarch: 0.5 glass
- Water: 0.3 glass
11
Serve hot with boiled jasmine rice.
