Sticky Orange & Szechuan Pepper Chicken
Crispy fried bits of chicken glazed in a bright, citrusy, sweet and sour sticky sauce is a universal favourite at any Chinese takeaway joint. It is delicious and craveable. But often, the batter is doughy, thick, undercooked in parts, the chicken tastes of bicarbonate, the sauce is sickly sweet, and after one or two bites, you’ve had enough. This version is an elevated, share-style homage to orange chicken or lemon chicken. The colour is vibrant, the sauce is syrupy and balanced, the chicken is tender and juicy and the Szechuan peppercorns add a beautiful floral aroma and depth of flavour. You get a little tongue tingle, too!
Total time: 50 minutes
Makes4 servings
Ingredients
- 4 skin-on, bone-in chicken Marylands (thigh and drumstick attached) or a mix of thighs and drumsticks
- 12 grams (2 tsp) salt
- 4 grams (2 tsp) Chinese five-spice powder
- 2 AUS tbsp or 40 ml or 2 US tbsp + 2 tsp neutral oil
- 1 medium-sized brown onion, finely sliced
- 1 teaspoon grated fresh ginger
- 8 cloves garlic, minced
- 5 grams (3 tsp) Szechuan peppercorns, toasted
- 2 star anise
- 1 cinnamon quill (stick)
- 1/2 AUS cup or 125 ml or ½ US cup + 1 tsp fresh orange juice
- 1 medium-sized orange, finely sliced
- Steamed rice, for serving
- 2 AUS tbsp or 40 ml or 2 US tbsp + 2 tsp ABC Chilli Sauce
DIRECTIONS
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Preheat the oven to 180°C (350°F).
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Place the chicken on a large tray or plate and pat the pieces dry with paper towels, then season all over with the salt and Chinese five-spice powder. Massage the salt and spices into the chicken.
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Heat the oil in a large, oven-safe frying pan or skillet over medium-high heat. Cook the chicken, skin side down, until golden brown (approximately 7 to 10 minutes). Transfer the chicken to a plate, leaving any fat in the pan.
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Lower the heat of the pan to medium and sauté the onion, ginger and garlic for 2 to 3 minutes. Add the Szechuan peppercorns, star anise and cinnamon quill, and cook, stirring, until fragrant, about 1 minute. Pour in the ABC Chilli Sauce and orange juice and stir until fully incorporated. Bring to a simmer.
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Arrange the chicken, skin side up, in the sauce, then nestle the orange slices in and around the chicken. Transfer the pan to the oven and bake, uncovered, until the sauce is reduced and the chicken is cooked through, 30 minutes (or 20 to 25 minutes for separated thighs and drumsticks).
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Transfer the chicken to a platter. Spoon the orange slices, spices and sauce over the chicken. Serve with steamed rice.
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