Sharmaine Chicken

Ingredients

• 500 g Chicken breast (cut into bite-sized pieces)
• 0.5 tsp Baking soda (used for velveting to trap moisture)
• 2 tbsp Water
• 1 tbsp Cornstarch (for the velveting marinade)
• 1 tsp Chicken powder (bouillon powder for seasoning)
• 2 tbsp Soy sauce
• 3 Garlic (minced)
• 1 tbsp Vinegar
• 1 tsp Ginger (grated or minced)
• 0.5 cup Orange juice (freshly squeezed)
• 1 tsp Orange zest (finely grated using a microplane; avoid the white pith)
• 2 tbsp Honey
• 1 tbsp Sugar
• Salt (to taste)
• 1 cup Flour (for breading mixture)
• Cooking oil (for frying)
• 1 tbsp Cornstarch slurry (cornstarch mixed with a little water to thicken sauce)
• 2 tbsp Lemon-lime soda (added to the sauce for sweetness and acidity)
• 1 tbsp Butter (for finishing the sauce)

Steps

1. 1

   In a bowl, combine the chicken pieces with a small amount of baking soda, water, and cornstarch. Mix well. This 'velveting' process traps moisture to keep the chicken juicy.

2. 2

   Season the chicken with chicken powder and set aside to marinate briefly.

3. 3

   In a separate bowl, prepare the sauce mixture by combining soy sauce, minced garlic, vinegar, minced ginger, orange juice, orange zest, honey, sugar, and a pinch of salt. Set aside.

4. 4

   Dredge the marinated chicken pieces in the flour breading mixture. Use the 'wet hand, dry hand' method to keep your hands clean. Shake off any excess flour.

5. 5

   Heat oil in a pan and fry the chicken pieces until they are golden brown and crispy. Remove from the pan and set aside.

6. 6

   In a clean pan or wok, pour in the sauce mixture. Bring it to a simmer over medium heat and let it reduce slightly.

7. 7

   Stir in the cornstarch slurry to thicken the sauce.

8. 8

   Add a splash of lemon-lime soda to the sauce for extra brightness and sweetness.

9. 9

   Once the sauce is thick and glossy, add a knob of butter and stir until melted and incorporated.

10. 10

    Add the fried chicken back into the pan and toss thoroughly until every piece is evenly coated in the sauce. Serve immediately.

Notes

The creator emphasizes using a microplane for the orange zest to avoid the bitter white pith. The 'velveting' technique is a classic Chinese method used to maintain the texture of the meat during frying.

Nutrition per serving

• main
• chicken
• orange chicken
• fried chicken
• Chinese-inspired
• dinner