serves
4
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
The Supper Club
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 400 g thigh fillets, cut into 4 cm pieces
- Salt
- ¼ cup plain flour
- 2 tbsp potato starch
- ¼ tsp bicarbonate of soda
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 egg
- 1-2 litres oil for deep-frying, plus extra for wok frying
For the sauce
- 1 cm x 2 cm piece ginger, finely grated
- 1 cup (250 ml) orange juice
- ¼ cup tomato sauce
- 1 ½ tsp red yuzu kosho
- 2 tbsp caster sugar
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp potato starch mixed with ¼ cup water (slurry)
For the tangerine spice blend
- ½ tsp fine Korean chilli powder
- 1 dried tangerine peel (available from Asian grocers), finely ground in a spice grinder
- ½ tsp smoked paprika
Resting time: 10 minutes
Marinating time: 10 minutes
Instructions
- In a large bowl, combine the chicken, a generous pinch of salt, flour and potato starch, bicarb soda, soy sauce, wine, egg and a generous splash of water. Mix well to combine and allow to stand for 10 minutes before using.
- In a second medium bowl, combine the ingredients for the orange sauce (except the starch slurry) and stir well to combine. To make the tangerine spice blend, combine the ingredients in a small bowl and set aside.
- Heat enough oil to deep-fry in a large saucepan to 175˚C. Deep-fry the chicken in batches for 5 minutes, or until cooked through. Remove to a wire rack, then increase the heat of the oil to 200˚C and deep-fry the chicken a second time, or until browned and crisp.
- Heat 2 tsp oil in a large, wok or frying pan, then add the prepared sauce. Bring to a simmer and cook for 2 minutes, then gradually pour in the starch slurry to thicken to a silky sauce. Add the fried chicken and toss to coat in the sauce.
- Remove the tangerine chicken to a large serving plate, sprinkle with the tangerine spice blend and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Supper Club
