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ORANGE CHICKEN SALAD

Servings: 2 people

Ingredients

  • 500 grams boneless chicken (I used thighs)
  • ¼ cup corn flour
  • 1 egg
  • 1 tablespoon oil
  • Sesame seeds, to serve
  • Spring onion tops, to serve
  • Lettuce, to serve
  • Salt, to taste

Sauce:

  • ½ cup orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons orange marmalade
  • 1 tablespoon vinegar
  • 1 tablespoon orange zest
  • 1 inch piece of ginger, grated
  • 5 garlic cloves, grated
  • Chilli flakes, to taste
  • Salt, to taste

Instructions

  • Chop the chicken into bite-sized pieces. Toss with corn flour, salt, oil, and an egg.
  • Air fry at 180 C for 20-25 mins in an even layer. Turn the pieces once halfway through.
    Alternatively, drizzle on a little more oil and bake them in the oven, or pan-fry in a large pan.
  • Meanwhile make the sauce: mix all the ingredients together in a bowl. Taste and adjust seasoning.
  • Add the sauce to a large, wide pan. Keeping the pan over a medium flame, toss the chicken pieces in the sauce to coat the chicken evenly.
  • The sauce will thicken to a sticky glaze in a few mins. Take the pan off the heat when this happens.
  • Add chopped lettuce to your serving plate. Heap the chicken pieces over the lettuce. Top with sesame seeds and spring onion tops. Serve warm or at room temp.

Notes

  • Serves 2 as a main course.
 
  • Orange marmalade gives the dish an extra dimension of flavour, but it can be replaced with 2 teaspoons of sugar.