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500 g Mini chicken fillets
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300 g Plain flour
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300 g Cornflour
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2 tsps Baking powder
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2 tsps Salt
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2 tsps Pepper
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2 tsps Chilli powder
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2 tsps Garlic powder
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2 tsps Celery salt
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4 Eggs whisked
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1 Juice and zest of a blood orange
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240 ml Smooth orange juice
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5 Heaped tablespoon Sugar
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2 tbsps Light soy sauce
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2 tbsps White wine vinegar
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1 tbsp Chilli flakes
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2 tsps Garlic paste
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1 tbsp Cornflour mixed with water
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2 Spring onions chopped
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Sesame seeds
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Whole chillies
Like orange chicken but with blood orange
Heat a countertop fryer to 180℃ then take your chicken fillets, dip in the egg then the mix of all the other ingredients. Do this twice, so a double dip. Then batch fry in the fryer until golden. This is most of the work time.
For the sauce simply combine all ingredients and simmer until thickened.
Drizzle over the crispy chicken tenders and sprinkle on the garnish.
Like orange chicken but with blood orange
-
500 g Mini chicken fillets
-
300 g Plain flour
-
300 g Cornflour
-
2 tsps Baking powder
-
2 tsps Salt
-
2 tsps Pepper
-
2 tsps Chilli powder
-
2 tsps Garlic powder
-
2 tsps Celery salt
-
4 Eggs whisked
-
1 Juice and zest of a blood orange
-
240 ml Smooth orange juice
-
5 Heaped tablespoon Sugar
-
2 tbsps Light soy sauce
-
2 tbsps White wine vinegar
-
1 tbsp Chilli flakes
-
2 tsps Garlic paste
-
1 tbsp Cornflour mixed with water
-
2 Spring onions chopped
-
Sesame seeds
-
Whole chillies
Heat a countertop fryer to 180℃ then take your chicken fillets, dip in the egg then the mix of all the other ingredients. Do this twice, so a double dip. Then batch fry in the fryer until golden. This is most of the work time.
For the sauce simply combine all ingredients and simmer until thickened.
Drizzle over the crispy chicken tenders and sprinkle on the garnish.