Hot Jalapeno Orange Chicken
This recipe is a twist on a hugely popular American-Chinese dish of Orange Chicken. Originally a take on Sweet and Sour Chicken, this sauce utilises the Limited Edition Hot Jalapeño Marmalade, and really brings out the ripe heat of red jalapeño with the zest of Seville oranges. I can see why it’s so popular in the U.S., as it’s already a family favourite in our house, making it two nights in a row! Plus, if you love your jalapeño heat, tweak the recipe and add a spoonful of Hot Relish or Red Rings to the sauce.
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For the chicken:
400g diced chicken (bite-size pieces)
40g rice flour
40g plain flour
1 egg, whisked
For the orange sauce:
2 tbsp soy sauce or tamari
90ml fresh orange juice (one large orange)
3 tbsp Hot Jalapeño Marmalade
3 cloves garlic, minced
1/2 tsp ginger (fresh or paste)
15g caster sugar
1 tbsp apple cider vinegar
1/2 tsp sesame oil
To thicken the sauce:
1 tbsp cornflour
2 tbsp water
Toasted sesame seeds
1. To prepare the sauce, place the soy sauce, orange juice, marmalade, garlic, ginger, sugar, vinegar and sesame oil in a medium saucepan and cook on a medium-high heat for for 3-5 minutes.
2. In a small bowl mix the cornstarch and water, and add to the sauce mixture and cook on a low heat until the sauce thickens. Remove from heat.
3. Heat vegetable oil in a heavy-bottomed pan, until it is 350°F (180°C).
4. In a large bowl, place cornflour, rice flour, and plain flour, a pinch of salt and whisk until combined.
5. In a small bowl, whisk one egg.
6. Cut chicken into bite size pieces, as uniform as possible.
7. Dip the chicken into the egg and then dredge in the flour until completely covered.
8. Cook chicken in batches, until cooked and golden brown in colour.
9. Toss the chicken in the orange sauce until completely coated.
10. Garnish with toasted sesame seeds and spring onion.
11. Serve with jasmine rice.