Soy & Orange Chicken Stir Fry

INGREDIENTS

• Small bunch of spring onions, shredded lengthways
• 500ml vegetable oil, for frying
• 8 chicken thighs, boneless, skinless and cut into bite size pieces
• 50g plain flour
• 60g cornflour
• 2 eggs, beaten
• Sea salt
• Freshly ground black pepper

For the sauce:

• Finely grated zest and juice of 3 large oranges
• 3cm piece of fresh ginger, peeled and grated
• 2 garlic cloves, grated
• 2 tbsp soy sauce
• 2 tbsp soft dark brown sugar
• 4 tsp rice vinegar
• 1 tbsp sesame oil
• 2 tsp cornflour

To serve:

• 2 pak choi, halved
• 400g rice, cooked
• 1 tbsp sesame seeds, toasted

METHOD

1. Put the spring onions into a bowl of iced water to help them crisp up and go all curly.
2. Heat 5cm of oil in a wok or large pan until it is shimmering.
3. Mix the flours together with seasoning in a shallow bowl and add the beaten eggs to another bowl. Dip the chicken pieces in the beaten eggs, then coat all over in the seasoned flour. Add to the oil and fry for 5 minutes, scooping out with a slotted spoon and drain on kitchen paper, you may need to do so in batches.
4. For the sauce, combine all the ingredients in a pan and bubble over a medium heat until it has thickened.
5. Add the chicken to the sticky sauce and toss together over a low heat.
6. Meanwhile, steam the pak choi for a couple of minutes until tender.
7. Serve the orange chicken on a bed of rice, garnished with the curly spring onions, a scattering of sesame seeds and the steamed pak choi.