[\/uncode_list][vc_custom_heading heading_semantic=”h3″ text_size=”” uncode_shortcode_id=”585920″]Other ingredients[\/vc_custom_heading][uncode_list uncode_shortcode_id=”837972″]Chicken:<\/strong><\/p>\n

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• 6 boneless chicken thighs<\/li>\n<\/ul>\n

  [\/uncode_list][uncode_list uncode_shortcode_id=”131478″]Marinade:<\/strong><\/p>\n

  \n
  • 2 tbsp Shan\u2018shi soy sauce<\/li>\n
  • Zest of one orange<\/li>\n
  • 2 tbsp Shaoxing wine<\/li>\n
  • \u00bd tsp white pepper<\/li>\n
  • A bit of water<\/li>\n<\/ul>\n

    [\/uncode_list][uncode_list uncode_shortcode_id=”548607″]For Frying:<\/strong><\/p>\n

    \n
    • Potato starch<\/li>\n
    • Shan\u2019shi peanut oil<\/li>\n<\/ul>\n

      [\/uncode_list][uncode_list uncode_shortcode_id=”194456″]Sauce:<\/strong><\/p>\n

      \n
      • \u00bd cup fresh orange juice<\/li>\n
      • \u00bd cup chicken broth<\/li>\n
      • 2 tbsp Shan\u2019shi rice vinegar<\/li>\n
      • 1 tbsp Shan\u2019shi oyster sauce<\/li>\n
      • 1-2 tsp sugar<\/li>\n
      • 3 garlic cloves, finely chopped<\/li>\n
      • 1-2 tbsp ginger, peeled, finely chopped<\/li>\n
      • About 1 tsp potato starch mixed with cold water (to thicken the sauce)<\/li>\n<\/ul>\n

        [\/uncode_list][uncode_list uncode_shortcode_id=”162510″]Garnish:<\/strong><\/p>\n

        \n
        • Sesame seeds<\/li>\n
        • Spring onions<\/li>\n<\/ul>\n

          [\/uncode_list][\/vc_column][vc_column width=”1\/2″][vc_custom_heading text_size=””]Preparation[\/vc_custom_heading][vc_column_text uncode_shortcode_id=”208863″]Marinate the Chicken:<\/strong><\/p>\n

          \n
          • Cut the boneless chicken thighs into bite-sized pieces and marinate them in a mixture of soy sauce, orange zest, Shaoxing wine, white pepper, and water. Let it sit for at least 30 minutes.<\/li>\n<\/ul>\n

            Fry the Chicken:<\/strong><\/p>\n

            \n
            • Coat the marinated chicken in potato starch until fully covered.<\/li>\n
            • Heat enough peanut oil in a wok or deep pot and fry the chicken. Fry once, then remove and let it cool slightly. Fry a second time for extra crispiness.<\/li>\n<\/ul>\n

              Prepare the Sauce:<\/strong><\/p>\n

              \n
              • Mix all the liquid ingredients for the sauce (orange juice, chicken broth, rice vinegar, oyster sauce) in a bowl.<\/li>\n
              • Heat some oil in a wok and briefly saut\u00e9 the garlic and ginger.<\/li>\n
              • Add the prepared sauce and bring to a boil. Thicken with the potato starch dissolved in water<\/li>\n<\/ul>\n

                Combine Chicken with Sauce:<\/strong><\/p>\n

                \n
                • Add the twice-fried chicken to the finished sauce and mix until well-coated.<\/li>\n<\/ul>\n

                  Serve:<\/strong><\/p>\n

                  \n
                  • Arrange the orange chicken on a plate and garnish with sesame seeds and spring onions.<\/li>\n
                  • Serve with rice.<\/li>\n<\/ul>\n

                    [\/vc_column_text][vc_button button_color=”color-jevc” size=”btn-xl” radius=”btn-circle” wide=”yes” border_width=”0″ icon_position=”right” link=”url:http%3A%2F%2Fshan-shi.com%2Ferhaeltlich%2F|title:Available|” el_class=”shop-online-btn” icon=”fa fa-angle-right”]Buy ingredients online[\/vc_button][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”gradient-seperator”][vc_column width=”1\/1″][vc_empty_space empty_h=”0″][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”recipie-grid-wrapper-row”][vc_column width=”1\/1″][vc_column_text css=”.vc_custom_1716816678065{padding-top: 20px !important;padding-bottom: 20px !important;}” uncode_shortcode_id=”632730″]<\/p>\n

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