Sticky Orange Chicken

Ingredients and method

• 1 bottle AYMES Actagain Juce Zesty Orange
• 1 medium egg
• 35g plus 1 tsp. cornflour, divided
• Salt
• Freshly ground black pepper
• 300g mini chicken fillets
• Vegetable oil
• 1 clove garlic, crushed or ½ tsp chopped garlic from jar
• ½ tsp. freshly crushed fresh ginger or from jar
• ¼ tsp. crushed chilli flakes
• 1 tbsp. low-sodium soy sauce
• 1 tbsp. sweet chilli sauce
• 1 tbsp. hoisin sauce

To serve

• Cooked white rice and 2 spring onions, thinly sliced (optional)

Method

1. In a shallow bowl beat egg, on a plate mix cornflour and seasoning. Coat chicken pieces in egg, then toss in cornflour mixture, tapping off any excess.
2. In a medium frying pan over medium-high heat, heat ¼'' oil. Fry chicken in batches until golden and crispy. Drain on a paper towel-lined plate and keep warm.
3. In a saucepan over medium heat, heat 2 tsp. vegetable oil. Add garlic, ginger, and chilli flakes, cook for 2 minutes.
4. In a small bowl mix together 1 tsp. cornflour and 50ml of AYMES Actagain Juce Zesty Orange. Add remaining AYMES Actagain Juce Zesty Orange, soy sauce, chilli sauce and hoisin sauce to the garlic mix and bring to a simmer.
5. Slowly stir in the blended cornflour mix into the sauce to thicken and simmer for 2 minutes until sauce is syrupy.
6. Toss chicken with sauce and serve with rice and spring onions.

Per serving

kcal 600 | protein 45.5g | carbohydrate 85.5g

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AYMES Actagain Juce