Orange Chicken

Ingredients:
1 kg (2.2 lbs) chicken thighs, cut into bitesize pieces
1/2 tsp YUMYUM (MGS)
1 tsp salt
1 egg
oil for frying
100g (3.5 oz) flour
200g (7 oz) cornflour (cornstarch)
4 cloves garlic, finely crushed
thumbsized piece of ginger, grated
2 spring onions, whites finely diced and greens finely sliced
zest and juice of 2 oranges
1 tsp red chilli flakes
100g (3.5 oz) brown sugar
50ml (1.7 fl oz) light soy sauce
30g (1 oz) cornflour, dissolved in 60ml (2 oz) water
rice, to serve

Method:
1. In a bowl, combine the chicken pieces, egg, salt, and MSG. Mix well.
2. In a separate bowl, mix together the flour and cornflour.
3. Coat the chicken by adding about onethird of the flour mixture to the chicken bowl, ensuring each piece is wellcovered.
4. Heat oil in a wok to 160°C (320°F). Fry the chicken pieces by coating in flour for a second time, then shaking any excess off then carefully placing them in the hot oil. Fry for 67 minutes or until golden brown. Remove the chicken and let it drain on a wire rack. Repeat until all chicken is cooked.
5. In a clean wok over high heat, add a small amount of oil and sauté the spring onion whites, ginger, and garlic until fragrant. Add the orange juice, orange zest, chilli flakes, brown sugar, a pinch of salt, and soy sauce. Mix well and bring to a light simmer.
6. Thicken the sauce by stirring in the cornflour mixture. Once the sauce has thickened, return the chicken to the wok, tossing it in the sauce to coat evenly. Just before serving, add the spring onion greens and toss again.
7. Serve the orange chicken alongside steamed white jasmine rice.


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