Chicken and turkey
Chicken pieces are lightly coated in cornstarch, fried, then combined with a sweet-and-sour sauce made with fresh orange juice and soy sauce. This favorite from Chinese cooking, served with rice pilaf, offers a pleasant option for a quick evening meal.
Coat the diced chicken breast in beaten egg and cornstarch, then season lightly with salt.
Fry the chicken pieces in hot oil until golden. Transfer to paper towels to drain off the excess oil.
Bring the orange juice, soy sauce, sugar and garlic to a boil in a saucepan. Thicken with cornstarch mixed with a little water.
Toss the fried chicken pieces with the sauce and heat briefly before serving.
Important: stir the orange sauce continuously over low heat, otherwise it can stick to the bottom of the pan and burn. Allergens: contains soy and gluten (soy sauce and the cornstarch coating). Caution: if the oil is not hot enough when frying the chicken, the coating will absorb oil and become heavy. Do not add the chicken until the oil is smoking.
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