Recipe: Orange Chicken - Gà sốt cam

By Helen Le Published: December 4, 2016

  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

  • Yield: 4 Servings

  • Insert the boneless chicken into a large ziplock or plastic bag. Season the chicken with salt, pepper, some sugar, and chicken stock and grated ginger Toss well, then add corn starch. Give it a really good shake.
  • Hit a generous amount of vegetable oil in a frying pan. Gently drop in the chicken pieces and fry till golden brown. Remove and let rest on a paper towel.
  • Zest the orange to get about 1 tbsp. Then cut the orange in half and cut 1 thin slice in the middle to use for garnish later.
  • Squeeze the orange to get 1/2 cup of orange juice. To make the sauce, combine together the orange juice, vinegar, sugar, oyster sauce, soy sauce, the orange zest, 1 tbsp ginger strips, 1 tsp corn starch. Stir well.
  • Heat 1 tbsp oil in a pan and fry 1 tbsp minced garlic until fragrant. Then pour in the sauce and simmer on medium low heat until it bubbles up and thickened. Toss in the fried chicken and stir really well so that the sauce will coat a shiny look outside each chicken piece.
  • Transfer to a serving plate and garnish with some chopped spring onion, cilantro and roasted sesame seeds. Add the orange slice to garnish. Serve this with hot steamed rice.