Ingredients
- FOR THE CHICKEN:
- 8 chicken thighs, boneless, skinless and cut into bite-size pieces
- 2tbs baking powder
- 1tsp salt
- Sesame seeds, to garnish
- Spring onions, to garnish
- FOR THE SAUCE:
- 250ml orange juice
- 3tbs dark soy sauce
- 1tbs dark brown sugar
- 1tbs rice wine vinegar
- 1tsp sesame oil
- 1 clove garlic, finely grated
- 1 thumb-sized piece of ginger, finely grated
- 1 small red chilli, finely chopped
- 1tsp cornflour
- FOR THE FRIED RICE:
- 1-2tbs sunflower oil
- Bunch of spring onions, thinly sliced
- 1tsp sesame oil
- 1tbs soy sauce
- 300g leftover cooked rice, cold
- 2 large free-range eggs, lightly whisked.
- 1tsp light soy sauce
Preheat the oven to 200 degrees.
In a mixing bowl, combine the baking powder and salt. Add the chicken thigh pieces and toss to coat completely. Arrange the chicken pieces on a wire rack set over a roasting tin.
Place to cook in the oven for 25 minutes or until golden brown and cooked all the way through. Brush with a tablespoon of sunflower oil halfway through the cooking time to ensure a golden-brown finish.
Place all the ingredients for the sauce in a small saucepan and bring to a steady simmer for 10 minutes, whisking regularly until slightly thickened.
Once the chicken is cooked, place the orange sauce and cooked chicken pieces in a mixing bowl and toss until the chicken is completely coated.
For the rice, heat a little sunflower oil in a large frying pan. Whisk the eggs and pour into the pan, swirling to coat the base. Using a spatula, and working quickly, drag the edges of the egg to the centre of the pan and allow any unset egg to run into its place. Once fully set, roll up using the spatula in the pan and transfer to a chopping board. Place the pan back over a high heat with a drop of oil and stir-fry the spring onions for a minute. Add the cooked rice to the pan. Stir through the sesame oil and soy sauce until it coats the rice completely. Slice the egg omelette thinly and toss through the fried rice.
Transfer the rice to serving bowls and top with the orange chicken. Garnish with sesame seeds and spring onions.
