Ingredients
Chicken:
500 grams TOK thigh filet
2 eggs
2 teaspoons salt
1 cup cornstarch
½ cup De Molen l[All Purpose flour]
Sauce:
¼ cup water + ¾ cup white vinegar
Zest and juice of 1 orange
⅓ cup soy sauce
¾ cup sugar
1 tablespoon cornstarch + 1 tablespoon water
4 cloves of garlic (grated)
5 cm knob of ginger (grated)
Preparation
- Mix ¼ cup of water with ¾ cup of white vinegar and mix.
- Place a pot on the stove and add the white vinegar mixture, orange juice with zest, soy sauce and sugar to it.
- Stir everything together and bring to a boil. Let it simmer for 8-10 min.
- Mix 1 tbsp tablespoon of cornflour with 1 tablespoon of water and add it to the pot on the stove. Stir everything together for about a minute.
- Immediately add the grated garlic and ginger to the pot and stir. Let it simmer for another minute then turn off the stove and let the sauce cool.
- Cut the TOK chicken into bite-sized pieces of 5 cm each. Season lightly with salt.
- Add the 1 cup cornstarch and ½ cup De Molen [All Purpose Flour] to a bowl and mix well together.
- Beat the eggs in a separate bowl.
- Add oil to a frying pan and place on the stove to heat up.
- Right before frying add a piece of chicken to the flour mixture and cover it completely. Then bring the piece over to the egg mixture and cover it completely in egg. After that add it back into the flour mixture until completely covered again. At last place the piece in the oil to fry. Repeat this with every piece of chicken.
- Fry for 3-5 min. at 375⁰Ⅽ.
- Once fried, place each piece on a wire rack or a plate covered in kitchen towel and let cool.
- Toss the fried TOK chicken pieces and sauce in a bowl and mix until each piece is completely covered in sauce.
- Serve garnished with green onions.
