Orange Chickin

Orange Chickin

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves: 3

Flavorful…   Glazed…   Zesty…

Ingredients:

You can place this over rice or lettuce or on its own.

We have tried this recipe with three different vegetables and each one has its unique flavor. Our favorite is the zucchini (corgette) we have also tried Cauliflower and Egg Plant (Aubergine). I will give the quantities for these as we go.

I find it easier to prepare everything before you start or you will find it difficult to time everything.

Your Vegetable of Choice

1 Large Zucchini / Corgette 

Or

1 Medium Sized Cauliflower

Or

½ Egg Plant / Aubergine

½ Cup of all-purpose flour, (we use a gluten free blend, its not as heavy in your tum)

1/3 cup of Corn Starch (Corn Flour)

1 Pinch of salt

1 Cup of Water (you may need slightly more if you use regular Flour)

2 Tablespoons of cornstarch (Corn Flour) mix in ¼ cup of water

Oil for deep-frying

1 Tablespoon of olive oil (for frying)

1/3 Cup of Onion

½ Cup Diced Carrots

2 Cloves Garlic, Minced or Chopped Finely

¼ teaspoon Dried Ginger

¾ cup Vegetable Broth (you can use a vegetable stock cube or similar in hot water)

1 tablespoon of orange zest

½ cup Orange Juice (freshly squeezed)

2 teaspoons of soy sauce

2 teaspoons of Raw Sugar

1 teaspoon of chili paste or sweet chili sauce

¼ teaspoon Black Pepper (crushed)

½ teaspoon Sesame Seeds

Salt to Taste

We have made this several times and have put the instructions in the way that we do it.

Step 1:  Make the Batter

For the Batter

½ Cup of all purpose flour, (we use a gluten free blend, its not as heavy in your tum)

1/3 cup of Corn Starch (Corn Flour)

1 Pinch of salt

¾ Cup of Water (you may need slightly more if you use regular Flour) 

Step 2: Mix all the above ingredients together in a medium sized bowl, make sure that the batter is thick enough to stick to a spoon. If it’s too wet add more flour a teaspoon at a time. If it’s too thick and clumps add water one tablespoon at a time. Leave the batter in the bowl and set it to one side.

For Zucchini / corgette Peel the zucchini and then wash under cold water. Rinse until the slippery coating left by the peel has gone. When you have finished, dry the zucchini with a paper towel or kitchen towel.  Cut the Zucchini in half along its length so that you have 2 long halves then cut both pieces into chunks ½ inch to 1 inch depending on how you like them.

For Cauliflower  Wash and dry the cauliflower cut the florets into pieces ½ inch square to 1                          inch depending on your taste.

For Egg Plant / Aubergine  Peel the ½ Egg Plant and cut into ½ chunks. Any bigger and they will taste too bitter.

 When your vegetables are prepared stir them into the batter and leave to one side.

Step 3: Heat the oil for deep-frying The Battered vegetables.

For the Sauce

1/3 Cup of Onion

½ Cup Diced Carrots

1 tablespoon of orange zest

½ cup Orange Juice (freshly squeezed)

¼ teaspoon Dried Ginger

2 Cloves Garlic, Minced or Chopped Finely

¾ cup Vegetable Broth (you can use a vegetable stock cube or similar in hot water)

2 teaspoons of soy sauce

2 teaspoons of Raw Sugar

1 teaspoon of chili paste or sweet chili sauce

¼ teaspoon Black Pepper (crushed)

Salt to Taste

2 Tablespoons of cornstarch (Corn Flour) mix this into ¼ cup of cold water

1-tablespoon olive oil for frying

½ teaspoon Sesame Seeds

Step 4: Heat ½ tablespoon of olive oil in a pan on a low heat.

Step 5: Add the Carrots fry until they are a light Brown color and add the onions. Cook for two more minutes and switch off the heat, leave in the pan.

Step 6: Now its time for the battered Vegetables (Chickin), Place the Vegetables one at a time into the hot oil, making sure that they are coated in batter. I use Kitchen tongs for these so that I don’t burn my fingers. Cook until the batter is a golden color. Then put on a draining mesh. Or paper towel in a bowl. Set to one side.

Step 7: Heat ½ tablespoon of olive oil in a pan on a low heat. Add the orange zest and heat gently

Step 8: Add the orange juice, ginger, garlic and Vegetable Stock. Keep Stirring the Sauce.

Step 9: Add Soy Sauce, raw Sugar, Chili paste, and Black Pepper. Keep on a low heat and stir gently.

Step 10: Add the cornstarch but make sure that it is still dissolved in the water and hasn’t settled on the bottom. Stir in and the sauce will thicken slightly.

Step 11: Add the sauce to the Carrots and Onion that you set aside and mix in. Cook for one more minute.

Step 12: You can serve this over rice, or over a bed of lettuce.

Step 13: Place the Battered chikin (5-6 pieces or more) on your rice or lettuce,

Step 14: Spoon the desired amount of sauce over your Chickin and sprinkle with the sesame seeds.

ENJOY!

To make lemon sauce, exchange the orange juice for Lemon Juice and omit the zest.

We hope that you enjoy this as much as we do.

 

 

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