Chinese takeout is a fixture on television sitcoms. This dish is inspired by the tangerine chicken often ordered by one of the characters from The Big Bang Theory.
This recipe was first published in the story, 'Spread it on a role'.
3 boneless skinless chicken breasts (about 700g)
1 cup plain flour
2 eggs, beaten
1 cup cornflour
Oil for deep frying
2cm knob fresh ginger, shredded
Thickener: 1 1/2 tbsp cornflour + 3 tbsp water
A handful of celery leaves (daun sup), chopped
375ml orange juice
50g brown sugar
2 tbsp soy sauce
1 tbsp hot chilli sauce
Cut the chicken into 1cm slices. Place the plain flour, eggs and cornflour in separate shallow bowls. Dip each piece of chicken into the plain flour, then the egg and coat with the cornflour. Place chicken pieces on a clean plate.
Heat enough oil in a wok and deep-fry the chicken pieces in batches until light brown, 5-6 minutes. Remove chicken with a slotted spoon to a plate lined with paper towels.
Mix all the ingredients for the sauce, stirring until the sugar has dissolved. Set aside.
Once all the chicken has been fried, pour off all but 1 tablespoon of oil from the wok. On high heat, fry the ginger for a few seconds, then add the sauce mixture; bring it to a boil.
Add the thickener to the sauce, stirring to blend well. Add the chicken and toss to coat each piece with the sauce. Turn off the heat and mix in the chopped celery leaves. Serve with rice.