Orange Chicken

subheading: Chicken Coating and Chicken:

90 g (¾ cup) plain (all-purpose) flour 1 medium egg ¼ tsp garlic salt pinch salt and pepper 90 ml (⅓ cup + 1 tbsp) cold water 8 chicken thigh fillets (skinless and boneless) chopped into bite-size chunks 2 tbsp cornflour (cornstarch) 120 ml (½ cup) vegetable oil for frying

subheading: Orange Sauce:

juice of 2 large oranges

zest of half an orange

6 tbsp caster sugar or superfine sugar

5 tbsp soy sauce (I use dark soy sauce, but you can use half dark and half light soy sauce for a lighter coloured sauce). You can use low sodium soy sauce if you prefer.

2 cloves of garlic minced

1 tsp minced ginger

1 tsp rice vinegar

1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water to form a slurry, (optional)

subheading: To Serve:

boiled rice

1 tsp sesame seeds

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