\n<\/p>\n

\nNot really a Chinese recipe, but rather an inspiration from there. It most certainly reminds one of sweet and sour pork and even though the taste buds go crazy with this dish, the taste is really different. I wanted to adapt my perfectly crispy doughnut recipe (see Shrimp Doughnuts HERE<\/a>), with chicken in a sweet and sour orange sauce. As usual, I made this one a bit on the fly until I got the desired taste, making sure to weigh everything before and after to make sure I could reproduce the sauce. The pieces of chicken remain perfectly crispy even when bathed in the sauce (at least 15-20 minutes) but I guarantee you that there will not be a crumb left! <\/div>\n

\n <\/a>Recipe for orange crispy chicken:<\/p>\n

-6 chicken thighs <\/span><\/b>
\n
<\/span><\/b>
\nFrying batter:<\/span><\/b>
\n-100g of flour<\/span><\/b>
\n-225g rice flour (or cornstarch)<\/span><\/b>
\n-320g of water<\/span><\/b>
\n-5g of salt<\/span><\/b>
\n-1 packet of baking powder<\/span><\/b>
\n
<\/span><\/b>
\nSweet and sour orange sauce:<\/span><\/b>
\n-4 tablespoons of oil<\/span><\/b>
\n-4 cloves of garlic<\/span><\/b>
\n-6cm of fresh ginger<\/span><\/b>
\n-120g of white vinegar<\/span><\/b>
\n-500g of orange juice<\/span><\/b>
\n-25g of clear soy sauce<\/span><\/b>
\n-200g of sugar<\/span><\/b>
\n-sel<\/span><\/b>
\n-20g cornstarch diluted in a small glass of cold water<\/span><\/b>
\n-golden sesame seeds for sprinkling on fritters<\/span><\/b><\/p>\n

Start by preparing the thighs. Remove the skin and debone them. <\/i>
\n
<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nIt is important to make sure that there is no cartilage left. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nCut the chicken into pieces. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPrepare the doughnut dough: <\/i><\/div>\n
\nPut the flour, rice flour (or cornflour), salt, yeast and water. Mix well to obtain a lump-free paste. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nAdd chicken and mix well. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nHeat a pan of oil. When the oil is hot, add the chicken pieces well coated with paste. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nOnly a few pieces should be put in at a time. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nLet them cook for 2 or 3 minutes. We will cook the fritters in two times (the second time when we prepare the sauce) for a perfect crispness. Cook all the pieces once and let them drain on paper towels. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nWhile the chicken is cooling, heat a wok. <\/i><\/div>\n
\nPrepare the sauce: add the oil and the chopped garlic and ginger.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nCook until nicely colored. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nAdd the vinegar. Watch your nose! It unblocks the sinuses! <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nAdd orange juice and sugar. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nSoy sauce.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThe zest of an orange. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nLet the sauce reduce a little.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nWhen the sauce continues to cook, return the fritters to the fryer for their final bath. This time they will have to color!<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nAdd cornstarch diluted in a small glass of water. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThe sauce will thicken quickly. It is therefore necessary to mix well. Add the doughnuts as they cook. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nMix well to coat chicken pieces. It’s ready!!! <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nServe immediately with white rice. These fritters remain crisp even after 20 minutes in their sauce. But not afterwards… So you have to eat everything! <\/i>
\n
\n Bernard’s advice:<\/span>
\n<\/b> You can sprinkle golden sesame seeds on top. I didn’t do it because I didn’t have any more on hand. But it will be even more appetizing! <\/i><\/p>\n
\n<\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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