Pollo a la naranja pegajoso y ultracrujiente

Ingredientes

• 21 ounce 600 grams chicken breasts (or boneless thighs)
• 1/2 cup cornflour / cornstarch
• 2 medium eggs (lightly beaten)
• 1/2 teaspoon salt (optional)
• 1 cup Panko breadcrumbs (approximately (you may need slightly more))
• 1 cup / 240 ml freshly squeezed orange juice (approximately 2 oranges)
• 1 teaspoon orange zest (optional)
• 2 tablespoons dark soy sauce
• 4 tablespoons rice wine vinegar
• 2 tablespoons brown sugar (light or dark)
• 2 cloves garlic (finely minced)
• 1/2 teaspoon ginger paste
• 1 teaspoon groundnut oil (or equivalent neutral flavoured oil)
• 2 teaspoons cornflour
• 2 tablespoons water

Preparación

1. 1

   --- Prepare and coat the chicken ---

2. 2

   Preheat oven to 200°C/400°F

3. 3

   Cut the chicken into bite-sized chunks

4. 4

   Whisk the eggs and cornflour together until there are no lumps and season with salt to taste. Half a teaspoon should be sufficient.

5. 5

   Mix the chicken pieces into the egg and cornflour mixture, cover and refrigerate for half an hour to marinade.

6. 6

   Tip the Panko breadcrumbs into a shallow dish and lift a few pieces of chicken out of the marinade, allowing the marinade to drip off. Coat the chicken pieces lightly in the breadcrumbs and arrange the chicken pieces on a baking tray lined with baking parchment.

7. 7

   Repeat until all the chicken has been coated. Depending on the amount of chicken you have, you may need 2 trays. Keep the chicken in a single layer so it can crisp and brown properly in the oven.

8. 8

   Place the trays of chicken in a preheated oven (200C/400F) for 12 to 15 minutes, depending on the size of your chicken pieces.

9. 9

   The chicken will be done when the internal temperature measures 74C/165F. If you don't have a thermometer, cut a piece of chicken in half - it should be completely white, with no pink showing.

10. 10

    --- For the orange sauce ---

11. 11

    If you are adding orange zest, zest the orange on the smallest blade of your grater, or use an orange zester.Cut the oranges in half and squeeze out one cup of orange juice.

12. 12

    Place all ingredients except cornflour and water into a small saucepan and bring to the boil.

13. 13

    Reduce the heat, cover with a lid and simmer for 5 minutes

14. 14

    Mix the cornflour and water to a smooth paste and drizzle slowly into the sauce to thicken. Stir continuously and allow to simmer for another minute.

15. 15

    Transfer the chicken to a serving dish and combine it with the orange sauce. Serve with rice or noodles