Orange Sriracha Chicken
This orange sriracha chicken recipe features a sweet, spicy, and tangy sauce and is a vibrant dish that's perfect as a main for dinner or lunch, served with your choice of rice and stir-fried vegetables.
Ingredients 20
For The Chicken Marinade
800 g chicken thigh, diced into 2 cm pieces
1 1⁄2 tsp salt
1⁄2 tsp white pepper
1⁄4 cup self-raising flour
1 tbsp corn starch
1⁄2 cup water
For The Sauce
1 orange, zested and juiced
2 cloves garlic, grated
1 knob ginger, small, grated
1⁄2 tbsp sriracha, plus extra to serve
1⁄2 tbsp black vinegar
1⁄2 tbsp Chinese cooking wine
1 tbsp light soy sauce
1⁄4 tsp dark soy sauce
1⁄4 tsp white pepper
2 tsp brown sugar
1 tbsp corn starch
1⁄4 cup water
oil, for shallow frying
sesame seeds, for garnish
red chilli flakes, for garnish
spring onion, sliced, for garnish
fresh coriander, chopped, for garnish, optional
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Method 6
In a bowl, combine diced pieces with , , , , and . Marinate for 15 minutes.
Meanwhile, in another bowl, combine the zest and juice, grated , grated , , , , , , , , , and to make the sauce.
In a large pan, heat oil for shallow frying. Fry the marinated pieces in batches (about 3), 6–7 minutes each, until golden brown. Remove and set aside after each batch.
Pour the prepared sauce into the pan. Allow it to heat up and bubble, then add the fried back in, tossing to coat evenly in the sauce.
Add an extra drizzle of , , and to taste, if desired.
Top with sesame seeds, red chilli flakes, spring onion, and fresh coriander before serving.
Mammabao's tips
Taste and adjust the spice level by adding more Sriracha if you prefer it hotter.
