Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Orange Chicken
Crispy battered chicken in a glossy sweet-and-tangy orange sauce — the takeaway classic, fresher at home.
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15 minPrep🔥
20 minCook🍽️
4Serves📊
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Ingredients
- 600g chicken thighs, cubed
- 1/2 cup cornflour
- 1 egg, beaten
- Oil for frying
- For sauce: zest and juice of 2 oranges, 3 tbsp soy sauce, 4 tbsp sugar, 2 tbsp rice vinegar, 2 garlic cloves, 1 tsp grated ginger, 1 tsp chilli flakes, 1 tbsp cornflour mixed with water
- Spring onion and sesame seeds
Instructions
- Dip the chicken in egg, then coat in cornflour.
- Fry in hot oil until golden and crisp, 4-5 minutes; drain.
- Mix the sauce ingredients in a clean pan and bring to a simmer.
- Stir in the cornflour slurry; cook until thick and glossy.
- Toss the chicken in the sauce.
- Top with spring onion and sesame seeds.
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Tara’s tips
- Use fresh orange juice — bottled doesn't taste the same.
- Drain the chicken on paper so it stays crisp.
Serving suggestions
- Serve over rice with broccoli.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Lemon chicken?
Swap orange for lemon — same technique, equally lovely.
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