Orange Chicken Karaage

Name: Orange Chicken Karaage
Yield: 4 porsi
Cuisine: Indonesia
Ingredients: 500 gr or 6 pc Chicken boneless thigh, cut into 4 pieces each. Leave skin on; 1-1.5 Inch Ginger, grated; 2 Cloves Garlic, grated; 2 Tbsp Shoyu soy sauce; 5-8 Tbsp Cornstarch; to taste Salt & Pepper; 5 tbsp Cornstarch; 5 tbsp All Purpose Flour; Cold water; 2 Pontianak Orange Juice (Squeezed); 3 Tbsp Oyster sauce; 3 Tbsp Sugar to taste; 2 Tbsp Shoyu soy sauce; 2 Tbsp Chilli Sauce (Sriracha/Belibis); 1 Tbsp Cornstarch, slurried with:; 3 Tbsp Rice Wine Vinegar; Cooking oil to deep fry; 1 tbsp Sesame seeds, seasoned (optional for garnish); 1/2 head lettuce (optional for garnish)

Cooking Miong @mchlzb

Jakarta

This recipe guarantees delicious classic karaage without the sauce, but hey, with all the free time we have now #dirumahaja why not go the extra mile to take it up a notch? Great as bento topping or eaten as a snack with salad. #orangechicken #ayam #ayamgoreng #karaage #karage #olahanayam #chinesefood #jepang #japanese #japan #chinese #jeruk

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Orange Chicken Karaage

Cooking Miong @mchlzb

Jakarta

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Bahan-bahan

3 jam marinade + 30 menit

4 porsi

Karaage Marinade
500 gror 6 pc Chicken boneless thigh, cut into 4 pieces each. Leave skin on
1-1.5 InchGinger, grated
2Cloves Garlic, grated
2 TbspShoyu soy sauce
5-8 TbspCornstarch
to tasteSalt & Pepper
Karaage Batter
5 tbspCornstarch
5 tbspAll Purpose Flour
Cold water
Orange Sauce
2Pontianak Orange Juice (Squeezed)
3 TbspOyster sauce
3 TbspSugar to taste
2 TbspShoyu soy sauce
2 TbspChilli Sauce (Sriracha/Belibis)
1 TbspCornstarch, slurried with:
3 TbspRice Wine Vinegar
Cooking oil to deep fry
1 tbspSesame seeds, seasoned (optional for garnish)
1/2head lettuce (optional for garnish)

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Cara Membuat

3 jam marinade + 30 menit

1

Marinade chicken pieces with soysauce, ginger, and garlic in a sealed plastic bag for 3 hours in the refrigerator.
2

Prepare on a plate: Cornstarch, salt, and pepper to taste. Remove chicken pieces from the marinade. Cover each piece thinly in the seasoned cornstarch.
3

Mix dry batter ingredients in a bowl, whisk in cold water until it reaches smooth pancake batter consistency with no air bubbles. From here onwards I recommend to use chopsticks: Dip and cover the chicken pieces thinly with batter.
4

In a deep frying pan or pot, put cooking oil on high heat (180 degree celcius). Deep fry the chicken pieces until golden brown, try to turn only once so it won't absorb too much oil.
5

Drain excess oil on a cooling rack above a kitchen towel. Sprinkle some salt to taste while the chicken is still hot.
6

In a saucepan on low-medium heat, thoroughly mix in oyster sauce, orange juice, sugar, and shoyu soysauce. Remove from heat. Add cornstarch + rice wine vinegar slurry. Put it back on low heat and mix until sauce is translucent and thickened accordingly.
7

Pour sauce on chicken, toss to coat. Optional: Garnish with toasted sesame seeds and fresh lettuce.